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Kowloon Shangri-La, Hong Kong Welcomes Furuyama Masami As Sushi Chief Chef At Nadaman Japanese Restaurant

May 31, 2014 Food & Beverage No Comments Email Email

Japanese native chef Furuyama Masami joined Kowloon Shangri-La, Hong Kong in March 2014 as sushi chief chef at Nadaman Japanese Restaurant.

Feng Shui Fortune Sushi lAfter graduating from high school, Chef Furuyama began his professional career in Tokyo as a sushi chef at Tsukiji Sushi Sei, a chain restaurant with over-a-century-long history.  His apprenticeship at this traditional establishment for more than a decade set him a solid foundation in his specific field and fostered his passion and knowledge.  Later, Chef Furuyama moved to the Abe sushi restaurant, also in Tokyo, as the third sushi chef to explore and further hone his culinary skills.  His expertise has allowed him to work at another sushi restaurant, Isshin at Hotel New Otani in Osaka, where he became assistant sushi chief chef.

In 2011, Chef Furuyama joined Nadaman, one of the country’s most respected brands, at Zipangu by Nadaman in Tokyo.  As the restaurant’s sushi chief chef, he led his team in creating authentic Japanese dishes with a contemporary Western twist.

With approximately 20 years of work experience as a sushi chef, Chef Furuyama brings not only a handful of techniques, but also exciting dining adventure to diners.  He is skilled in the art of Edomae sushi and is passionate about adding a touch of creativity to traditional items.

“Hong Kong is well-known for its great variety of gastronomic delights from around the globe.  To stand out from the crowd in such gourmet paradise, I’m dedicated to contributing everything I’ve learnt from the past 20 years.  My vision is to customise my creations to fit Hong Kong diners’ eating habits, while conserving the solid roots of Japanese culinary tradition,” said Chef Furuyama.

Other than his favourite ingredients, such as Aji, Kohada and Amaebi, Chef Furuyama plans to exploit the bounty of seasonal produce.  His passion also lies in pairing sushi items with his homemade sauces to enhance their freshness and tastiness.  Sea urchin and bonito’s internal organs are examples of ingredients he uses to create his signature homemade sauces.

In his role, he overseas an experienced team of sushi chefs and is responsible of taking care of all sushi orders and guests who sit at the sushi bar.  Guests can choose from a range of sushi, sushi roll, special roll, hand roll and tasting sets available on the à la carte menu.  Guests may also opt for Omakase, in which Chef Furuyama presents his personal choice of special food items.

Located on Lower Level II, Nadaman’s interior incorporates strong Japanese flavours with a contemporary twist.  Combining a range of Japanese dining experiences within one restaurant, Nadaman’s main dining area includes a sushi bar, double teppanyaki grills and a private teppanyaki room.  The teppanyaki room, seating up to 16 is also known as the T-room due to its long T-shaped table with a teppanyaki grill at the end and features a cooking theatre with a dedicated chef.  A divisible deluxe private dining room and tatami room are also available.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 80 hotels under the Shangri-La brand with a room inventory of over 34,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Myanmar, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in mainland China, India, Mongolia, Myanmar, Philippines, Qatar and Sri Lanka.  For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.

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