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November 8, 2013

Guest Chef Akutsu Yoshiya at Island Shangri-La

By Chris Boyle

Nadaman Teppanyaki AreaNadaman Japanese restaurant at Island Shangri-La, Hong Kong is set to welcome Akutsu Yoshiya – chief head chef from Nadaman Shinjuku Japan – from 19 to 23 November.

On his visit to Hong Kong, Chef Akutsu will present a special teppanyaki menu, which includes Japanese and French infusion dishes and the top-notch black cattle Nozaki wagyu beef from Kagoshima Japan.

Highlights of his signature creations include grilled cod fish marinated in miso paste served with mozzarella, homarus lobster served with sea urchin and porcini sauce and foie gras and radish steak with fresh seaweed sauce.

With 30 years of Japanese culinary experience, Chef Akutsu started his career in Japan as the teppanyaki chef at Sengoku Steak House in 1983. In 2009, Chef Akutsu joined the Nadaman Shinjuku as chief head chef.

Nadaman, on Level 7 of Island Shangri-La, Hong Kong, seats 128 people. The restaurant features a teppanyaki area, sushi counter, two private rooms and one tatami room.

The lunch set menu consists of four to seven course menus and is priced from HK$368 to HK$638. The dinner set menu is priced at HK$2,280 for a nine course menu, HK$1,880 for an eight course menu and HK$1,480 for a six course menu. Prices are subject to a 10 per cent service charge. Please refer to the appendix for the full menus.

The restaurant is open from noon to 3pm and from 6.30 to 10.30pm daily. For reservations, call (852) 2820 8570 or e-mail nadaman.isl@shangri-la.com.

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