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2016-12-05
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First time experiencing a teppanyaki. I was a bit doubtful with this branch after the previous comments but it turns out to be a decent experience.There weren't many parties for a saturday evening, we got to sit down in front of the chef. Got two Kumamoto sets. It wasn't our first choice but the menu is too misleading as each set has a minimum of two parties, which means you can't sample other sets (without bleeding from your pockets). The waitress was quick to point out you can add on thick cut
There weren't many parties for a saturday evening, we got to sit down in front of the chef. Got two Kumamoto sets. It wasn't our first choice but the menu is too misleading as each set has a minimum of two parties, which means you can't sample other sets (without bleeding from your pockets). The waitress was quick to point out you can add on thick cut beef, or a la carte seafood but the numbers just don't add up. Since it was our first time we adopted a wait and see approach
Salad and appetizers were nothing outstanding but then it all starts with the live lobster and abalone grilled on the teppan. The view of the lobster cooked alive, legs chopped and flamed in alcohol for a good 5 minutes could be unbearable for some I reckon. The cold draught Kirin helped wash the pity away. The meat itself was ok, we weren't sure if it enhanced the flavor but at least we knew we weren't served with frozen old stuff.
Foie gras on toast was very good and of a big size. Probably another highlight after the live killing show.
The beef was thinner than paper (I then understood why the waitress was keen to ask me to add up some thick cut beef). I wonder why the chef bothered asking us how cooked we wanted them (like once it hits the pan, it's already overcooked...). He rolls it with roasted garlic and green onion which was nice.
The set ends up with a fried rice carving (we got a Pikachu), some mixed cabbage and a taro pancake (too dry, would had been nice with an ice cream on top).
Overall a good dining experience, a bit expensive when I recall the main was a paper thin beef but teppanyaki was always about the chef skill on show anyway. Would definitely go back and have him carve a Pororo for us, just remember to leave your heart outside the restaurant.
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