High quality Japanese grill restaurant

This time I came to Sin Wah Plaza in Causeway Bay, which has the title of "Michelin-starred shopping mall". It is conceivable that the restaurants here are Michelin-rated. We went to Itagami Teppanyaki Japanese Restaurant, which only opened in May. Pan Shen is the first and largest Teppanyaki restaurant in Hong Kong. They have put great thought into every corner of the restaurant environment to show their elegance. The restaurant is divided into five areas, namely the sushi bar that mainly eats omakase, the charcoal area for eating skewers, the Sake Bar and Wine Room that will soon open to eat cigars and drink wine, and of course the Teppanyaki area. We are going to the charcoal fire area this time, they have two masters on staff who will bake in front of customers. The charcoal used in their barbecue is also very emphasized, is using Japanese high-grade charcoal for charcoal barbecue, this charcoal is characterized by up to 800 degrees high temperature, can lock the moisture in the meat, the deliciousness of barbecue locked in it more delicious, and with ordinary charcoal easy to burn the meat. Another point is that the fire is stable enough to stay stable even when it drips with grease. There are high-end charcoal fire, of course, to use the corresponding ingredients, this time to eat the restaurant recommended fresh three-yellow chicken. The chicken flavor of three-yellow chicken is particularly strong, because they adopt free-range so the nutrition will be more abundant, so that the taste will be more fresh. The meat is also because of the stocking around often go, the meat will be stronger than other chicken, restaurants used chicken is mostly selected 3-4 pounds weight, their subcutaneous fat is thick enough, roasted chicken color is very good, and oil fragrance overflowing. The master recommended us to eat chicken skin, onion chicken, chicken thigh, minced chicken skewers, chicken wings, chicken kidney, chicken mallet meat. In addition to the above chicken there is also a portion of A5 Wagyu broiler. The more special ones can be considered chicken skin and minced chicken skewers. Chicken skin: The master is the whole piece of roasting it until crispy, full of oil aroma, crispy mouth, eat like eating chips. Minced chicken skewers: Lemongrass is used instead of bamboo sticks here, so after the baptism of charcoal fire, the chicken has a light lemongrass aroma in it, adding a layer of Southeast Asian flavor. Of course, the most stunning is the A5 Wagyu broiler. Finally, the master was very kind and grilled a grilled pineapple that was not on the menu for us to enjoy, which was the perfect ending to this perfect skewers. #likes #likesbackalways #likeback #followbacknow #likesforlike #follow4followback #followforfollow #tagsforlikes #folloebackinstantlyu #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodkiller #photopics #hkig #foodphotography #food #camera eat first #eat good food #foodie #photooftheday #big mouth in Causeway Bay #foodie