With several outposts across East Asia today, the famous Nadaman group of restaurants has been treating discerning diners in Japan to fine Japanese cuisine since 1830. Named after the founder of the company Mansuke Nadaya, Nadaman is one of Japan's most famous restaurants specializing in the art of kaiseki haute cuisine. Located in the magnificent brick Museum of Kyoto, which was formerly the Kyoto branch of the Bank of Japan that opened in 1906, it is one of the major art museums in Japan and focuses on pre-modern Japanese and Asian art with a focus on the art, history and culture of Kyoto. Arriving for dinner at the celebrated Nadaman Hinkan after visiting the museum, we were seated in one of the garden level private Japanese-style rooms to enjoy their celebrated kaiseki. Known as shokuyokunoaki, or the 'season of hearty appetites,' the fall harvest is the best time to enjoy the bountiful selection of Japanese ingredients at their very peak. Exquisitely presented and absolutely delicious, each course of the impressive multi-course kaiseki was sensational from start to finish.
The traditional Japanese exterior of Nadaman with hanging 'noren' located at the Museum of Kyoto
Special garden entrance to Nadaman's private rooms
The private garden level dining room for special Kaiseki dinners
The autumn-themed kaiseki menu
Nadaman Kakurei Honjozou Sake from Niigata
Dressed in a beautiful kimono, our server presents our first course
Deep Fried Ayu with fig (ichijiku) terrine and saury sushi artfully presented in a bamboo basket with Japanese maple leaves
The full presentation of the Sakizuke, a multi-tiered first course of small appetizers
Chrysanthemum smoked salmon with julienned vegetables
Steamed mizuna with crisp fried taro
Sesame Tofu with tofu skin
Chawanmushi, a classic Japanese steamed egg custard
Mukozuke sashimi course presented in bamboo set on on ice and garnished with bamboo leaves
Tuna, tiger prawn and prawn head tempura garnished with shiso blossoms
Ika (squid), kampachi (Japanese yellowtail amberjack), and hototegai (scallop) sashimi garnished with edible yellow chrysanthemum, shiso leaf and carved vegetables
Awaji bean and lettuce soup with yuzu
Grilled Kichiji (Japanese Red Thornyhead Rockfish) with pine needle skewered gingko nuts,
grilled ginger root and fried stalk of rice
Our hostess explaining the yakimono course featuring grilled seasonal fish,
such as the Kichiji being served this evening
Kichiji Red Rockfish is one of the most popular fish from Hokkaido
Nagasaki beef
Our server presenting the Shoji rice course in a traditional Kamameshi
Steamed rice with chashu (Japanese braised pork) and minced vegetables
Tsukemono of pickled celery, cucumber and burdock root
Miso Soup with mitsuba and maitake mushrooms
Cup of genmai tea
Japanese yabari melon custard purin
Vanilla iced cream
No comments:
Post a Comment