Healthy Ja­panese cui­sine for sum­mer

Shanghai Daily - - FEATURE -

Ja­panese cui­sine in sum­mer is one of the perfect op­tions — del­i­cate and healthy. It’s also the sea­son when eel and the Carangi­dae fish fam­ily are at their best.

These in­clude jacks, pom­panos, jack mack­erels and scads, among others.

Some of Shang­hai’s finest Ja­panese restau­rants are lo­cated in five-star ho­tels. From de­li­cious sashimi, sushi, noo­dles to tra­di­tional tataki, kaiseki and tem­pura, all are part of au­then­tic Ja­panese cui­sine.

Nadaman on level two of the Grand Tower at Pudong Shangri-La Shang­hai serves the finest in tra­di­tional Ja­panese cui­sine and culi­nary art — a cul­mi­na­tion of over 180 years of knowl­edge and ex­pe­ri­ence handed down through gen­er­a­tions.

With its sleek, con­tem­po­rary decor de­signed by the in­ter­na­tion­ally rec­og­nized Ja­panese in­te­rior de­sign house, Su­per Potato Co Ltd, Nadaman pro­vides an ex­quis­ite en­vi­ron­ment to re­lax and en­ter­tain.

The Sake Yaki brunch menu is a siz­zling multi-feast con­cept that com­bines the best of sake and tep­pa­nyaki of­fer­ings, avail­able on Satur­days and Sun­days.

At 388 yuan (US$58.78), sub­ject to 15-per­cent ser­vice charge, guests can en­joy un­lim­ited or­ders and end­less free-flow al­co­holic and other bev­er­ages.

The menu in­cludes a pre­mium se­lec­tion, fo­cus­ing on tep­pa­nyaki and tem­pura, sashimi and other ap­pe­tiz­ers are avail­able. Guests will en­joy live cook­ing from the the­atri­cal open grill at var­i­ous sta­tions. There’s plenty for meat and seafood lovers, with a va­ri­ety of qual­ity beef, foie gras, deep-sea fish, crus­taceans, snow crab and jumbo shrimp can be en­joyed.

The Sake Bar has plenty of of­fer­ings. Cock­tail con­coc­tions in­clude Sake-Tini (sake, dry gin), Samu­rai (sake, Cin­treau, lime juice), Geisha (sake, Cam­pari, lime juice), Yuzu-Sake (sake, lemon, honey, soda wa­ter) and Green Ja­pan (sake, gin, green tea liqueur, lemon juice).

The taste­ful Ya­mazato at Okura Gar­den Ho­tel Shang­hai is now fit­ted with com­mon seats to pre­serve pri­vacy, as well as dis­tinc­tive pri­vate rooms.

The sushi counter in the cen­ter of the hall of­fers di­verse dishes in a re­fined at­mos­phere.

In this world of del­i­ca­cies, each guest can fully en­joy fresh sea­sonal food and a painstak­ingly pre­pared sump­tu­ous feast. The chef from Okura is skilled in all Ja­panese cui­sine.

In July, Ya­mazato fea­tures hand­made Carangi­dae sushi as well as eel, which is rich in nutri­tion and easy to di­gest.

There are six pri­vate rooms, which can ac­com­mo­date four to 24 guests. Pri­vacy is guar­an­teed, mak­ing it an ideal choice for treat­ing im­por­tant guests and friends. The venue is also suit­able for ban­quets for birth­day par­ties and other gath­er­ings.

At Reizenya Ja­panese res­tau­rant in the Re­nais­sance Shang­hai Pudong Ho­tel, guests can ex­pe­ri­ence a full range of cui­sine, in­clud­ing a mouth-wa­ter­ing se­lec­tion of much-loved tataki.

This is tataki you may never have tasted. It fea­tures de­li­cious thin slices of rich yel­low tail, quickly seared, lightly mar­i­nated and served up with gin­ger and a va­ri­ety of sea­son­ings.

Tataki, which means “pounded” or “hit into pieces,” is a man­ner of prepa­ra­tion. The meat or fish is seared very briefly (the in­side is rare), mar­i­nated in vine­gar, sliced thinly and sea­soned with gin­ger.

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