Enjoying a High-Quality Teppanyaki Lunch

It's been a while since I've had teppanyaki, so I arranged to meet a friend for a high-quality, authentic, and well-serviced teppanyaki lunch! We ordered the Australian Lobster and American Prime Ribeye Thin Burn 9-course lunch set, and I was already drooling before we even started. The exquisite appetizer trio included refreshing burdock, a salty and crispy mentaiko salad, and a smooth, smoky chicken. The salad featured dragon fruit with greens and a touch of yuzu juice, which was a pleasantly sweet and sour appetizer! Our main course arrived, and it looked so tempting, especially with the chef cooking right in front of us – it was truly a treat. First up was the fresh Australian lobster, which had a wonderfully firm and bouncy texture. The most enticing part was the sauce made from lobster roe, which not only enhanced the flavor but also filled the entire dish with the rich taste of lobster. After finishing the lobster meat, the waitress took away the lobster head to prepare a lobster miso soup. At this time, the waitress served us chawanmushi, a steamed egg custard that was silky smooth and enhanced with black truffle oil and bonito broth, making the egg's aroma stand out. It also had bonito flakes and salmon roe at the bottom, making it a delicious treat. The subtle lobster aroma combined with the miso soup elevated the soup's umami taste, and it was quite good. Then came the American Prime ribeye thin burn roll, cooked to medium-rare perfection. The beef's aroma was already strong, and when paired with the mushrooms and vegetables wrapped inside, the texture was incredibly rich. Although the restaurant offered sauces like teriyaki, miso, and sesame, the seasoning of the thin burn roll itself was sufficient, so just eating it with grilled garlic was delicious. Of course, let's not forget the various grilled vegetables, which together made for a delightful surprise. When it came to the teppanyaki fried rice, the portion was very generous. It included whitebait, sakura shrimp, and homemade sour plum sauce for frying, which gave it a unique flavor with the freshness of the shrimp and a slight tartness from the plum. Halfway through, you could add bonito broth to turn it into ochazuke, offering two different tastes in one meal. Finally, it was time for dessert. We started with a red bean mochi, and then the chef prepared caramel toast for us. This toast was definitely my cup of tea – crispy and sweet. Although it was incredibly indulgent, I just couldn't resist eating one piece after another! 📍 2nd Floor, B Shop, Cameron Plaza, 23 Cameron Road, Tsim Sha Tsui