Nadagogo Description

Nadagogo takes its name from the Japanese area, Higashinada-ku, which is famous for producing sake. As such, one of the specialties of this restaurant are the various kinds of Japanese sake. Furthermore, there are five sections in the restaurant, all pertaining to a type of food or drink - Kaiseki-Ryori Teppanyaki, Robatayaki, Tempura and Yakitori. When you walk into Nadagogo, the bouquet of sake will lead you to the Yakitori area.

Guests can choose any sake they like with a ‘Nadagogo Sake Card.’ The card allows them to use any of the nine self-service machines selling sake within the Yakitori area. Based on the smell and taste, sake is divided into four categories: floral, refreshing, mellow and aged. Different dishes, when accompanied with different sake, can make the food taste divine. The staff of Nadagogo are well-trained and they can give professional suggestions about collocation for guests. For example, mild and refreshing sake is one of the best choices for Yakitori. Sake from the self-service machine is 30 milliliters per cup, which allows customers to try different sake if they are in the mood. Located beside the Yakitori area, each private dining room is named after one of five areas in Nadagogo (Nada-ku, Higashinada-ku, Higashinada-ku, Nishinomiya and Nishinomiya). Each private room has one self-service machine as well.

In addition to sake, Tempura and Robatayaki are core specialties of Nadagogo. Using materials from Japan, Tempura is cooked using an old cooking technique called ‘Edomae’. With a thin and crispy cover, the seafood inside tastes sweet and succulent. Robatayaki comes from ancient Japan. When fishermen caught seafood, their families sat around a stove and shared the grilled seafood together. Nadagogo also nurtures this warm feeling with the bar around the Robatayaki area. Here, guests can observe how the fresh food ingredients are prepared by watching the masters’ cutting and cooking skills.  At the same time, they can chat with masters while drinking sake.

Additionally, Nadagogo has Teppanyaki and Kaiseki-ryori on a seasonal basis. Kaiseki-ryori includes eight to ten dishes including appetizers, soup-stock, sashimi, Yakimono, Nimono, Agemono, staple food, dessert etc.

These traditional and exquisite Japanese cuisines are made by the Nadagogo six-star chef team. The chefs are mainly from Japan, Hong Kong and Taiwan and possess multiple years of experience in five-star hotels and Michelin-star restaurants. Among them is Sho Ota, a chef from the Robatayaki area. Being the proud owner of many awards in Japanese Cuisine and boasting more than ten years of experience as a chef, Sho Ota wants to bring unique Japanese cuisine to customers in the rising city of Shenzhen.