影片
港鐵香港站 E2 出口, 步行約6分鐘
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電話號碼
23076281
開飯介紹
日本高級餐廳 鉄板焼．天ぷら 旬（Shun）融合日本江戶前天婦羅與精緻鐵板燒料理的概念，由逾30年經驗的鐵板燒主廚神子仲康（Nobuyasu Kamiko）主理，聯同天婦羅匠人本鄉雅志（Masashi Hongo），堅持採用新鮮的時令食材，講究細緻擺盤，提供高級精緻的廚師發辦菜單，為一眾饕客打造一場絕無僅有的極致饗宴。
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營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至六
12:00 - 15:00
18:00 - 22:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
相關文章
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 daikon slicesBeef stew on Japanese potatoPrawn from Kagoshima Tile fish with the crispy fins accompanied by Maitake Mushrooms and silky butter sauce, topped with 2 Cheese tuiles; all delivered in both flavor and presentation.Sashimi: seared chu toro and soy sauce marinated tuna. Bafun uni wrapped in seaweed. Mine was quite oily; massive stain on the piece of paper.Lobster served with lobster bisque + paprika and Seaweed adding depth. Mine was a bit overcooked; PickyEater’s was perfectly done.Squid- soft and delicate, with a clean flavor pairing beautifully with a a dab of salt.Shiitake MushroomPeasWagyu tenderloin and Chateaubriand: tender, juicy, packed with flavor, served with perfectly crispy garlic pieces.Fried rice with crispy fish topped with tempura egg yolkDessert Trio-Hojicha Crème brûlée, with the smoky, roasted tea flavor cutting through the sweetness of the custard. The caramelized top had the perfect crunch, making each spoonful a pleasure. -Matcha macaroon- chewy and flavorful, a small but impactful bite. -Egg yolk ice cream- reminded me of my Portugal trip (bestseller in ice cream shops in Portugal).In summary: carefully crafted combination of teppanyaki and tempura experiences. Menu encapsulated simplicity at its finest with deep respect for the ingredients. At $2680, was definitely a splurge.
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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, adding an engaging element to the experience. The seating is well-arranged, making it suitable for both romantic dinners and family gatherings.I ordered the mixed tempura and teppanyaki dinner set. The teppanyaki was outstanding, featuring perfectly cooked chateaubriand wagyu that was incredibly tender, paired with a rich house-made sauce and crispy teppanyaki garlic. The seafood, including fresh lobster and scallops, was also delicious and complemented the vegetables beautifully.The tempura was equally impressive, with a variety of options like tiger shrimp, lotus root, and amadai fish. Each piece was light and crispy, with no greasiness, and the sweet and savory dipping sauce elevated the dish even further.The staff were friendly and attentive, providing detailed explanations of each dish on the menu. They checked in at appropriate times to ensure diners had everything they needed, creating a welcoming atmosphere.In terms of pricing, it is slightly higher than average teppanyaki restaurants, but considering the freshness of the ingredients and the skill involved in cooking, it is well worth it. The set menu offers great value, making it an ideal choice for dining with friends.Overall, Teppanyaki Tempura Shun is a restaurant worth trying. With delicious food, a comfortable environment, and attentive service, it meets a variety of dining needs. If you're in search of a new dining experience in Hong Kong, I highly recommend giving it a visit!
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