I used it for a seminar instructor's appreciation at the Imperial Hotel. The food quality is top-notch, and the way they treat customers is truly amazing, with no room for error. However, what makes the Imperial Hotel truly outstanding is that they are not overly polite. I assume the instructor was able to enjoy the meal without any worries. Thank you for the feast.【Yayoi Kirikaiseki】Menu: ◆Appetizer: Asparagus Tofu with Cherry Blossom Sauce, Inch Bean ◆Hot Dish: Simmered Sea Bream Roe and Rice, Octopus in Glossy Sauce, Butterbur Shoots, Simmered Sandfish, Wood Sorrel ◆Soup: Oil-eye Kudzu Starch with Shrimp, Long Yam, Butterbur Shoots, Tsuruna, Salted Cherry Blossom ◆Sashimi: Sliced Sea Bream and Mirugai Clam, Carabinero Shrimp ◆Simmered Dish: Whitefish and Cherry Shrimp with Spring Vegetables, New Bamboo Shoots, Bracken, Shepherd's Purse, Udo, Udo Shoots, Fuki Leaves, Udo Shoots, Warabi, Tade ◆Grilled Dish: Grilled Mackerel with Yuzu Paste, Grilled Clam, Grilled Eel, Hachiman-maki, Hisago Tamago, Tri-colored Dumplings, Azuki Bean Jelly ◆Side Dish: Deep-fried Pufferfish, Butterbur Shoots ◆Rice: Strawberry Rice Cooked in a Pot ◆Soup: Red Miso Soup ◆Dessert: White Oshiruko (March of the 5th year of Reiwa, Japanese Cuisine Nada-Man) Course: 24,000 yen

I ordered the grilled fish course for lunch. The appetizers, sashimi, and salad were all delicious! I also liked the special dressing by Nada Man. The grilled fish at the end was a bit difficult to eat, but the grated ponzu sauce was refreshing and good! ⭐️5⭐️ I want to go back. I love it so much that I don't want to tell anyone about it. ⭐️4⭐️ I would recommend this place if asked. ⭐️3⭐️ I might go again. ⭐️2⭐️ Hmm, I'd prefer to try a different restaurant if possible. ⭐️1⭐️ Personally, I wouldn't recommend it. Instagram @tokyo_gourmet_yokutaberuko. On my food blog, "Tokyo Gourmet Eater," I only introduce restaurants that I rated 4 or 5 stars on Tabelog.

After a month, I had breakfast at the Imperial Hotel. The menu was similar to usual, but this time there was a small salad which added a fresh touch. I didn't notice anything missing, although the grilled fish seemed slightly smaller. I had some extra time this time, so I could leisurely enjoy my meal and feel happy.

I visited Tokyo Nadaman, a long-established Japanese restaurant in the Imperial Hotel, for lunch for the first time. The service from the waitstaff was attentive and the hospitality was good. The food is a creative Japanese cuisine tailored towards foreigners, which is delicious in a unique way. However, personally, I did not find it to my taste as the flavors were unfamiliar. The sashimi seemed to lack a bit of freshness. Being located in the Imperial Hotel, it is hard to say that the cost performance is good. It might be suitable for special occasions or celebratory days.

I had breakfast at the Imperial Hotel for several days in a row. This time, I woke up a little earlier, so I had some extra time to enjoy my breakfast. The dishes were similar to what I usually have, but there was a good amount of food and a sense of stability in the lineup. It was a solid breakfast to start the day off right.

I had lunch (a bento box) at the Imperial Hotel while having a meeting, which is rare for me. It felt a bit fresh since I usually have breakfast there. The side dishes were a bit less than usual, but I felt that my usual breakfast was a bit too much, so this amount was just right. Tomorrow's breakfast is also planned at the Imperial Hotel. There have been events at the Imperial Hotel for several days.

It is located on the basement floor of the main building of the Imperial Hotel. I visited as a customer. I had the spring kaiseki cuisine. The service was really attentive, starting with green tea, then hojicha during the meal, and green tea again when dessert was served. They would come to replace the tea multiple times. They also covered our belongings with a cloth to keep them clean. This time, the spring kaiseki included sesame tofu with fried clams, chawanmushi with plenty of sakura shrimp, spring bonito, black wagyu beef grilled with onion soup and vegetable tempura, among other dishes full of spring flavors. The rice was cooked with fresh ginger. The dessert was cheesecake. We were provided with a menu at the end. However, the portions were quite large, and after the meat dishes, our stomachs were already full, so it would have been nice to have more vegetables.

Nowadays, there aren't many gourmet enthusiasts who openly praise Nadaman, a subsidiary of Asahi Beer. However, after visiting this time, I thought to myself, "This place is really good." Although I can only speak for the dishes I had that day, the quality was exceptional. The swordfish charcoal-grilled dish, despite being just one of the items on the grilled platter, had a main dish-like positioning, which was clever. The sashimi was top-notch, with no mediocre fried dishes or strange steaks disrupting the experience. The Kiri Kaiseki course, priced at 26,000 yen, included various dishes such as appetizer with sesame tofu, clam tempura, and simmered sweet potato. The conger eel in the warm dish was excellent. The octopus dish was also impressive, not just with the Shinjo but also with a whole octopus leg skillfully prepared. The sashimi course included bonito and squid, served with mustard miso and various accompaniments. The sea bream with hot broth was a refreshing choice, and the plate change for each dish was a nice touch. The swordfish charcoal-grilled dish and the snapper sushi were enjoyable. The small plate with shrimp caviar, simmered mountain peach, boiled dandelion root, and myoga felt a bit scattered but added color to the meal. The yuba with wasabi was a refreshing palate cleanser. The rice cooked with edamame and salted kelp was simple but tasty. The red miso soup in the soup bowl was satisfying. Dessert included strawberry, cheesecake, and melon. The drink selection featured Asahi Super Dry beer, Nadaman sake, Tsuru Rei honjozo sake, merlot wine, and Black Nikka highball. The name Nadaman comes from its founder, Nadaya Mansuke. Nadaya Mansuke opened a restaurant in Osaka in 1830, combining Nagasaki cuisine with Chinese medicine knowledge. The restaurant gained popularity and was frequented by influential figures in politics, business, and literature. The restaurant also appeared in literary works, such as in a passage from Soseki Natsume's "The Wayfarer."

I had breakfast at the Imperial Hotel again this month, following February. It was the usual delicious and consistent breakfast. The portion seemed just right, depending on my health condition at the time. I had a drink the night before but went to bed early, so I felt good. The flowers displayed on the first floor of the hotel were beautiful, so I couldn't help but take a photo of them.

The Imperial Hotel is famous for its breakfast buffet, but for a man in his fifties like Mr. Osamu, going around to pick up food is too much trouble. A luxurious breakfast with high-quality miso soup, premium seaweed, simmered dishes, and pickles. And then, Nadaman, top-notch. Delicious grilled salmon, fish cake, rolled kelp, sweet and sour lotus root, pickled plum. Fried fish paste, eggplant, simmered tofu. It's elegant, with a satisfying amount for breakfast. Hijiki seaweed, pickled vegetables, miso eggplant. Each dish had plenty more than it looked, and I ate everything without leaving a trace. Rolled omelette, miso soup with Nameko mushrooms and seaweed. Everything was top-notch and very satisfying. I could never afford to come here on my own for 4,400 yen. Thank you for the feast.

Nadaman is well-known and highly recommended for its exquisite lunch kaiseki course. Each dish is carefully prepared and beautifully presented, and they are all incredibly delicious. The sashimi and tessa were particularly outstanding. Dining in such an elegant atmosphere made the whole experience even more luxurious. Perfect for celebrations or business meetings.

At the breakfast event in the early morning of 2023, the usual politician's breakfast seminar had a new addition of shredded dried young sardines, which I don't remember seeing before. There were also four side dishes, including eggplant (which I love). Although the miso soup was forgotten and not brought to my table, when I quietly mentioned it, the person in front of me noticed and called the staff to bring it over. It was a small act of kindness that touched my heart, and I felt grateful inside.

Probably the last breakfast at Nada-Mon for the year, this time with chawanmushi included, a special year-end treat perhaps. I arrived a bit early this time, so I had a bit more time to enjoy my meal leisurely. It felt like I could savor my breakfast a little more than usual.

After a month, I attended a breakfast seminar for lawmakers, which had a similar setup as usual. The main difference was the type of fish, this time it was salmon. It was consistently delicious, but depending on my condition, I sometimes felt the portion was a bit too much. As someone who usually prefers bread for breakfast, having a traditional Japanese breakfast was a rare treat and made me happy. Being Japanese, it felt special.

I received a wedding gift and used it to have lunch at the Teikoku Hotel Nadaman. I had the grilled blackthroat seaperch course (8800 yen), which included appetizers, sashimi, grilled blackthroat seaperch, dessert, and everything was delicious and satisfying. The prices are a bit high for the average person, but I would like to become someone who can afford to dine at such restaurants regularly. 🏻‍♂️

I visited Nadaman on the basement floor of the Imperial Hotel in Hibiya, Tokyo. I enjoyed a delicious meal with a seasonal menu. The atmosphere inside the restaurant is more nostalgic of the Showa era rather than luxurious. I was able to relax and enjoy my meal at a leisurely pace.

After a two-month break, I attended the usual breakfast seminar for politicians, where we enjoyed a traditional Japanese breakfast from Nadaman. Many of the participants were elderly, but they seemed energetic and had hearty appetites. It made me realize that I need to work harder to keep up with them.

It is located on the basement floor of the Imperial Hotel. The interior has a counter, tables, and private rooms, creating a calm and spacious atmosphere. The food was delicious, and the staff's service was excellent. The presentation of the dishes was elegant and carefully crafted.

After about a month, I had breakfast at the Imperial Hotel as usual, where they serve a typical Japanese breakfast from Nadaman. The meal was satisfying and consisted of the usual items, giving off a traditional Japanese breakfast vibe. I feel like I eat this breakfast about once every 1-2 months.

I had this bento box at a meeting. It was a very luxurious bento box with a variety of dishes such as fish, simmered dish, meat, egg dish, and sashimi. The rice was also very delicious. The rice was in small portions, placed in two separate compartments, making it easy to enjoy with the side dishes. Each dish had a small portion, allowing me to enjoy without getting tired of it. It was a very delicious bento box.

I wonder when was the last time I came here, I haven't kept track, but I feel like I've been here a few times in the first half of this year. As usual, at the Imperial Hotel for a parliamentary seminar, having the traditional Japanese breakfast at Nadaman. Although there are Nadaman restaurants nationwide, I haven't been to one in a while for anything other than breakfast. It seems like the number of restaurants has increased, and it has become a bit more casual.