Five Must-Try Teppanyaki Restaurants in Hong Kong

After the success of our hot pot feature, where we introduced four major Taiwanese hot pot restaurants in Hong Kong, we are back with another favorite topic of mine - teppanyaki. This time, we have selected five top teppanyaki restaurants that you must try, whether you are a food lover or specifically looking for high-quality teppanyaki! 1. MinSuiZen•Raku 📍Address: 23/F, Hennessy, 54 Electric Road, Tin Hau When it comes to high-value teppanyaki, you can't miss the popular 'cross-border dragon' brand - MinSuiZen•Raku. This Omakase teppanyaki is created by the 'Lotto Group,' which has a 50-year background in seafood and has over 15 branches worldwide, including Tokyo, Japan, and Singapore. The brand has been awarded the 'Top 10 High-Value Omakase Teppanyaki Champion' for two consecutive years, with over 8,000 Google reviews and an average rating of 4.8 stars. It is highly recommended by teppanyaki enthusiasts! Exceptional Omakase Experience The restaurant mainly offers Omakase, where you can enjoy up to 14 exquisite dishes for $700, including lobster, South African abalone, sea urchin, Hokkaido scallops, and seasonal fresh fish. Each dish is carefully designed by Japanese chefs to surprise diners. Even the fried rice has been tested hundreds of times to ensure every bite is bursting with flavor! Seafood Highlights - Lobster Duo: Perfectly controlled heat, with tender lobster tail meat paired with a rich sauce made from lobster roe, aromatic but not greasy. The lobster body and claws are used to make tartare and soup, maximizing the use of every part of the lobster. - South African Abalone: Tender and smooth, not chewy, paired with clam broth, which is clear and sweet with the aroma of garlic and ginger. - Sea Urchin and Caviar: Paired with crispy toast, the layers of umami are unforgettable. Beef Experience If you don't upgrade to A5 Wagyu, you can choose American beef, which is equally outstanding! The meat is tender and juicy, with perfect heat control. Especially when dipped in truffle salt, the aroma is instantly elevated, making the dish even more luxurious. Must-Try Signature: Threadfin Fish Threadfin fish is a hidden gem here! The whole fish is pan-fried to a golden crisp, with crispy skin and tender meat, perfectly seasoned. The chef even provides salt grains for you to adjust the flavor to your liking, instantly enhancing the freshness. It is a top-notch teppanyaki dish! Homemade Desserts The homemade apple pastry is crispy and sweet, a perfect ending to the meal. Environment and Service The restaurant is located in Tin Hau, offering unbeatable views of Victoria Harbour. The elegant and tidy environment is suitable for birthdays, dates, or gatherings. The chef carefully explains each dish, and the professional and attentive service makes you feel at home while enjoying the delicious food. 2. Yamashita Features: Japanese chefs, dishes with a touch of Western elements. Seafood: Tender clam meat with a buttery sauce. Canadian lobster with firm meat, sweet claws, perfectly cooked without being overdone, paired with a rich cognac sauce, delicious. Beef: Black Wagyu sirloin melts in your mouth, full of fat aroma, no need for any sauce, paired with fried garlic slices, it's excellent. Highlight: Hokkaido scallops, lightly seared on both sides, tender with a slightly acidic buttery sauce, the soul of the dish. Dessert: Simple ice cream, not fancy. Environment and Service: Located in Central, the restaurant has a high-end decor. Japanese chefs introduce the ingredients. 3. I M Teppanyaki & Wine Features: The only Michelin-starred teppanyaki restaurant in Hong Kong, Mok San is well-known in the industry. Seafood: The shrimp is firm, with a touch of lemon juice to enhance the flavor. The shrimp roe is fragrant and crispy, no less than the shrimp meat. The abalone is simply sliced and topped with chopped seaweed, perfectly cooked without any chewiness. Beef: American beef thinly sliced, paired with green onions and fried garlic, flavorful. Highlight: Amadai fish with crispy scales. The fish is tender, with prominent shiso flower flavor, crispy skin, served with pumpkin puree, seaweed flakes, and shiso flower, presenting a fine dining appearance. Dessert: Simple yuzu ice cream, refreshing the palate. Environment and Service: The high-end environment retains the dreamy photo wall from the old store, allowing diners to take beautiful photos. The staff provides excellent service. 4. Hakata Concepts Features: High-quality teppanyaki rarely found in the New Territories. Seafood: Normal-sized tiger prawns with firm meat, but the head could be crispier. Amadai fish with crispy skin, tender meat, but not as impressive as Mok San's. Beef: A5 Wagyu, tender, with mentaiko stuffed in mushrooms, following the Hakata style. It would be better with fried garlic slices. Highlight: Scallops, lightly seared, tender inside, beautifully plated. Dessert: Homemade caramel toast, unlimited supply. Environment and Service: The restaurant is divided into teppanyaki and sushi areas. Young staff are proactive and recommend signature dishes. 5. Sakura Japanese Restaurant Features: A Japanese restaurant affiliated with a hotel. Seafood: Baked abalone with a fragrant aroma, served flaming, very eye-catching. Thinly sliced scallops, still firm. Fresh kuruma shrimp, pan-fried to a fragrant, naturally firm and delicious, no fancy tricks. Beef: A5 Wagyu from Oita Prefecture, thickly sliced, cooked to the chef's discretion, melts in your mouth, full of fat aroma, paired with fried garlic slices, it's the best. Highlight: Generous foie gras, fragrant and delicious. Dessert: A scoop of refreshing ice cream to finish. Environment and Service: Above average.