Nadaman at the Kowloon Shangri-La has a new chef, Nobuo Tsuji. I had the pleasure of sampling a range of his visually stunning, contemporary signature dishes, and think this is the best the food has been at this Japanese restaurant for years.
My photos, taken with my old phone do not do the plates justice – everything looked twice as beautiful as seen here. If I had known the food was going to be this good I would have taken my camera (there are a couple of handout photos too).
According to chef Tsuji his cooking philosophy is to put an emphasis on the original flavours and freshness of ingredients while offering guests a delightful surprise with new elements on taste and presentation. This philosophy was evident in every dish.