滩万日本料理(香格里拉大酒店)怎么样，滩万日本料理(国贸大酒店)怎么样
Beijing has a great variety of restaurants to choose from, we said that a hundred times.
We also said that just about every cuisine from every part of the world is represented here.
北京是吃货的天堂！
在这里，各种各样的餐馆可供选择。
世界各地的美食，你都有机会好好品尝。
But it is the cuisines of our neighboring countries that obviously get the best representation in the city's culinary scene.
Korean, Vietnamese, Thai and Singaporean cuisines are welcomed and loved with dozens of restaurants around the city serving the "real deal" and of course, Japanese food.
但是，在北京最受大家欢迎的美食还是来自于我们的周边国家，韩国料理、越南菜、泰国菜、新加坡菜，当然，还有日本料理。
The geographical proximity and close business ties between the two countries allow a steady supply of the full range of fresh ingredients to arrive from Japan to Beijing and Shanghai, some even on the same day.
We also get the full range of Japanese cooking and dining styles.
The large community of Japanese families, exchange students and business people based in Beijing creates a market for everything from small Ramen shops to Izakayas serving beer and skewers till the small hours all the way to elegant sushi bars boasting impressive sake menus and even the less known exclusive niche cuisines.
地理距离的优势和紧密的商业联系，来自日本的新鲜食材源源不断地供应给北京和上海等地，其中有些食材甚至是当天送达。
This is what you may call "Japanese food for the advanced diner".
Such is the place we are introducing today.
So if you think you tried everything that Japanese cuisine has to offer, listen closely.
Today we are exploring a type of meal that originated some 1200 years ago in a restaurant with a two-century-old tradition.
We are visiting Nadamanat the World Summit Wing Hotel in Guomao and we are talking to Mr. Peter Yee, Vice President of Nadaman Hong Kong Group and the man in charge of the prestigious brand's operations in china.
今天，我们要探索的这种日本料理起源于1200年前，而我们要介绍的滩万是有着两个世纪悠久历史的高级传统日本料理店 。
滩万日本料理，位于北京的国贸大酒店。
今天我们对话Peter Yee，滩万的香港集团副总裁，他主要负责滩万日本料理中国区的品牌运营。
Nadamantraces its roots to Osaka in 1830, when founder Nadaya Mansukeopened his first restaurant, which later became the foundation of today’s Nadaman group.
Since then, the group has expanded with exclusive restaurants in Tokyo’s most prestigious locations, becoming a favorite of the country’s political and business elite.
Across Asia, Nadaman is represented through its collaboration with the Shangri-Laluxury hotels brand.
1830年，滩万创始人Mansuke Nadaya在日本大阪开创第一家滩万，后来发展成为了今天的滩万集团。之后，滩万集团迅速发展，且享有盛誉，深受日本政界、商界人士的喜爱和推崇。
It is whispered, that when Japanese government leaders travel abroad a Nadaman chef ALWAYS travels with them, and that world leaders visiting Japanare ALWAYS treated to Nadaman meal.
悄悄告诉你们，日本政府领导人出国都会带着滩万的主厨，同样，其他国家领导人访日时，也都是以滩万日本料理相款待。
Kaiseki is the cuisine Nadaman specializes in and the art it has evolved into.
The word is strange and mysterious if you look at the Chinese characters used to write it they mean "hugging a stone".
But who would want or need to hug a stone?
The answer is someone who is cold and hungry and needs to do with very little, maybe a monk...
Listen to our show to hear how a humble meal based entirely on local seasonal ingredients traveled from China to Japan to be served in Buddhist monasteries.
滩万的特色菜肴是怀石料理。怀石这个词有些奇怪，因为汉字的意思是拥抱一块石头。
但是谁会想去拥抱一块石头呢？
传说是一个又冷又饿的和尚怀抱着石头取暖……
Fast forward a thousand years back to today, Kaiseki has evolved over the centuries and adapted to modern times, modern ingredients,globalization that introduced new fresh ingredients from far away places,changing trends in aesthetics and design.
But despite all that this ancient cuisine seems to be even more relevant in today's world, where our rapid economic development got us eating too much, too full, too fast, and where many people wish to go back to light, fresh healthy eating and take the time to enjoy and appreciate everything that's served to the table.
如今，为了顺应现代的发展趋势，怀石料理也在不断变化着。全球化的发展让料理融入了更多遥远地方的新鲜食材，引进了不同的美学和设计变化趋势。
Despite all the changes Nadaman stays faithful to the core philosophy of Kaiseki cuisine - an experience of all five senses.
You see before you hear, you smell before you taste, you touch and then you feel.
The seasonal element is still at the heart of it all and the changing seasons are represented not only by food ingredients but also by the tableware, the plates, the bowls and trays.
Like the kimonos and hair ornaments of Kyoto's women, the patterns on fans and umbrellas in Japanese culture, the tableware and presentation of Nadaman dishes change according to the seasons, bringing elements from nature to the table.
尽管不断变化着，但是滩万始终忠于怀石料理的核心理念——一种五官的体验。
季节性仍然是怀石料理的核心。不仅食材是按照季节用于料理之中，餐具、盘子、碗和托盘同样如此。
If you are a design enthusiast or if you put a lot of thought into your food pictures you will notice one thing right away when you are first served Nadaman dishes – the plating is all three dimensional.
The dishes and ornaments are going sideways but also upwards and we strongly recommend that you rotate your plate and take a good look before you start eating.
Listen to our interview to learn what inspires the chefs’ meticulous designs.
如果你是一个设计爱好者，如果你很注重食物照片的构图，当第一道料理上来的时候，你就会注意到，盛菜的器皿都是立体的。
盘子和装饰品是横着的，但也要向上，我们强烈建议你在吃饭前转动盘子，好好看一看。
听我们的节目，你会了解，到底是什么激发了主厨们的这种细致设计。
Nadamnchefs work as a team.
They even have an annual summit meeting.
But the chef of each individual branch is the one forming the particular style of this particular restaurant.
Here in Beijing we had an unusual situation and an interesting story.
滩万的主厨团队甚至每年都会有个高峰会议。
但每个厨师都会有自己的风格，所以每家店都有自己的特色。
在北京，我们也有自己的独特之处和有意思的故事。
Nadaman chefs want you to take a long good look at your food and the entire restaurant’s design is aiming to guide diners to do just that.
At the center of the dining area is a Japanese weeping willow reminding you that you are eating close to nature and inspiring a peaceful zen feeling.
The Willow’s branches drooping over the tables are in fact small individual lights that create a warm intimate feeling for each diner and show you exactly where to look.
主厨们希望你在用餐的时候，能好好看看你的食物，整个餐厅的设计也都是为了引导食客们这样做。
在餐厅的中心有一棵日本垂柳，这是为了提醒您食物的天然性，也营造了一种禅的意境。
If you had a Nadaman meal before and liked it, you will probably be back.
The Nadaman team knows that and in addition to the menus that change every month, they can also change the menu especially for you if you tell them that you visited just recently.
Nadaman is definitely a place to impress and not only can you have a menu designed especially for you and your guests, you can also ask for special ingredients to be flown in especially for your meal.
滩万的菜单每个月都不一样，还也可以根据你的要求进行私人定制。
滩万绝对是一个让你印象深刻的地方，不仅可以为你和你的客人提供私人菜单设计，还可以根据你的要求添加特别的食材。
Nadaman Recently launched a New Menu of Traditional Japanese Sets and Innovative Dishes.
The dishes range from staples like fresh Sashimi and Grilled Eel to the more avant-garde selections from their kaiseki set menus.
It also has an extensive selection of superior sake from various regions in Japan,
滩万最近还推出了新的日本传统料理套餐和创新菜。
无论是新鲜生鱼片和烤鳗鱼，还是怀石料理套餐，还是日本不同地区的优质清酒，都可以供你选择哦！
Nadaman
Opens daily for lunch from 11:30 a.m. to 2 pm and for dinner from 5:30 to 10pm.
For enquiries and reservations, guests may call (86 10) 8571 6459
Email: fbreservations.cwsw@shangri-la.com.
You may also follow the hotel’s WeChat account at “bjcwsw” for the latest offers and promotions.
营业时间：午餐 11:30 —— 14:00
晚餐 17:30 —— 21:30
查询和预定可以拨打+(86 10) 8571 6459
邮箱：fbreservations.cwsw@shangri-la.com.
您同样可以关注酒店官方公号“bjcwsw”，获得最新的优惠和促销活动信息。