主厨介绍
Dishes that make you smile when you see them and taste them
Using ingredients and seasonings from around the world while retaining the tradition of seasonal Japanese cooking,
we serve a cuisine that offers a safe, happy satisfaction, such as KAISEKI (individually served exclusive Japanese dishes),
YAKUZEN (dishes prepared with herbal ingredients), as well as newly created dishes.
A long-standing restaurant is always new.
Since its inauguration in 1830, NADAMAN has strained on rearranging long-standing tastes into a modern cuisine,
while carefully retaining the tradition. We will steadily progress by pursuing the best taste and style of the times,
while keeping on the mainstream of Japanese cooking.
Executive Chef

執行役員 総料理長
Fumito Suzuki
Born in Tokyo
Executive Sous Chef

理事・調理本部長
Harutoshi Suzuki
Born in Aichi Prefecture
Executive Chef

Executive Chef
Kenji Nakahara
Born in Kumamoto Prefecture.

Executive Chef
Hiroshi Shirai
Born in Chiba prefecture.
[Awarded Ezo no Meiko by the Governor of Hokkaido]
Corporate Executive Chef

Executive Director AND Group Executive Chef
Tetsuya Kamimura
Born in Kochi Prefecture.
[Awarded Aichi no Meiko by the Governor of Aichi]
Executive Sous Chef

Executive Sous Chef
Takehiko Yoshida
Born in Fukuoka Prefecture

Senior Chief Chef
Atsushi Takayama
Born in Fukuoka Prefecture

副理事・食品第一調理部長
Hiroshi Kawai
Born in Hyogo Prefecture

副理事・商業施設調理部長
Yosuke Enomoto
Born in Saitama Prefecture

副理事・第三調理部副部長
Tsuyoshi Suwada
Born in Kagoshima Prefecture

副理事・第一調理部副部長
Tomonori Kanemaru
Born in Miyazaki Prefecture

副理事・東海調理部副部長
Katsuhiro Ninomiya
Born in Kyoto Prefecture
餐厅

调理本部相关设施
Yasutaka Ichiyama

调理本部相关设施
Yutaka Hokonohara

调理本部相关设施
Yasuo Sekiguchi

调理本部相关设施
Takao Kojima

调理本部相关设施
Kenji Nakano

调理本部相关设施
Koji Yoshimoto
滩万厨房

食品调理部
Kenji Nakahara

食品调理部
Hiroshi Kawai

食品调理部
Akimitsu Maekawa

食品调理部