鉄板焼．天ぷら 旬

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4/5It is really beautiful with the greens and water tank when we walked in and seated.The appetiser was nice, I like the home made sesame tofu got the sticky texture. Is a slightly soft crispy tempura batter, my fav of the day would be prawn head, shitake, bamboo shoots, the eel(so good) and my fav tendon rice bowl that we added a tempura yolk !The scallops and the glider in the broth was slightly over cooked but overall we enjoyed the lunch. There’s only one server with full house but he still

Following the not-so-graceful departure of chef Hara, the original tempura restaurant had undergone a transformation with the addition of a Teppanyaki plate and Head Chef Kamiko San. Rest of the decor remained the same.Dinner. A la carte options were available but we decided on the Omakase with a combination of Tempura and Teppanyaki dishes ($2680+10% pp).Here’s what we had. Appetisers: -Beef terrine with a touch of mustard -Homemade Tofu with sesame sauce (so lovely)-Radish strips -Mackerel and

Recently, I discovered a new teppanyaki and tempura restaurant at the Four Seasons Hotel in Hong Kong called "Teppanyaki Tempura Shun." I first came across it on social media, where it quickly gained attention for its fresh ingredients and unique cooking methods.The restaurant features a bright and airy atmosphere, enhanced by ample natural light and beautiful garden landscaping. With two skilled Japanese chefs at the helm, diners can watch them skillfully prepare dishes on the teppanyaki grill,