Nishimura - Shangri-La Hotel

Hiromi Nishimura opened the first Nishimura restaurant during 1985 in Hong Kong. A few years later, Nishimura expanded its business by offering franchise and management opportunities in China and Asia Pacific. Today, Nishimura also operates the Japanese restaurants at a number of Shangri-La and Traders hotels. Nishimura brings a touch of freshness to Shangri-La Hotel, Jakarta. Not only serving traditional Japanese cuisine with authentic and imported ingredients, Nishimura also offers Japanese fusion delicacies to add a more contemporary taste for the delight of guests. A number of fusion dishes can be found in Nishimura Jakarta’s Kaiseki Fusion Course Menu – a range of set menus covering appetiser, soup, sashimi, boiled dish, tempura dish, grilled dish, rice dish and dessert. There are also fusion appetisers such as Salmon Skin Cracker and Chicken Cracker, Lobster Miso Soup, Foagura Chawanmushi or Steamed Egg Custard with Foie Gras, and Broiled Spicy Salmon Roll. In Japanese cuisine, cooking is not only about the taste, but it is also an art where food presentation is considered as important as a delicious taste. Nishimura continues this philosophy by serving its dishes in a way that pleases the eye as well as the taste buds. Japanese Chef Hideki Chomei leads Nishimura at Shangri-La Hotel, Jakarta. Chef Chomei specialises in kaiseki dishes or Japanese course menus.