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2014-03-20
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My passion for Japanese food was planted by my parents since I was a small kid, following them to Kanetanaka (金田中) and Chitose (千登世). I have always love the former's raw food and the latter's teppanyaki. They were both impeccable at their specialty. Fond memories of the food still lingered even when these Hong Kong branches of theirs were closed for quite some years already. I had come to I M Teppanyaki for lunch some time last year and its lunch set was definitely value for money, so I made a r
We both picked Teppanyaki Set Dinner of 7 courses which cost HKD 880. The other alternative was Mok's Menu, with some additional courses of foie gras and lobster. We were good with ours and Calgine was our chef for the night.
The set started with Sashimi Appetizer. There was a combo of sea urchin, scallop and botan ebi. Light, fresh and appetizing. I was totally ready for the upcoming courses.
Cod was one of my all-time favorite at Chitose. Despite being a primary school kid during my visits, I still recalled how I always wore a wide smile while having the cod dipped into my favorite special kind of mayo. Tonight, the Cod was cooked in a totally different manner. The final art piece was Silver Cod with clam meunière. This was very refreshing and more special than the common miso-glazed cod or cod teriyaki since it was served with a light broth. The broth/ sauce was prepped with onions, its aroma and taste were good compliments to the tender fish meat.
For the next course, there was an option of having either abalone or prawn. Well, of course we had to concur with Chef Calgine's suggestion (we trust his expertise!) and picked Abalone, with butter sauce. It was still moving, as if trying to struggle for the last few breaths before being cooked! The abalone was nicely sliced and presented on the plate. I prefered the edges as the middle part was a little overly chewy.
While we were working on the abalone, Himalayan salt and fresh wasabi were placed at the corner of our plate, which would be served with our beef later. Chef Calgine explained wasabi was less spicy when it was freshly mashed from the plant (its root). He offered a bit to us. Indeed, its refreshing aroma has covered up the strong fragrance! and I liked it! After a while, he made us try again; and yes, this time it became more spicy than the previous taste.
We had a cold dish after our abalone - Chef's Salad with Crabmeat. I appreciated the fact that the crabmeat legs were all intact. Its flavor shone with balsamic.
Another cooked vege course was offered before the beef. Loved the mushroom!
Our beef was US Prime Rib. It was cooked to medium rare and gracefully diced into small cubes. I had wasabi and a bit of salt spread on the cube with a small potato chip on top! There was merely any sign of spiciness but juicy meat. One by one, and 150g of beef was all swallowed into my tummy!
As usual, Fried Rice, Miso Soup & Pickles came next after beef. Even though I had not finished the bowl of rice (apologies!), I secretly adored it! The egg sauce was spread as if an artist has sprayed his ink in the making of a masterpiece. I ran out of vocabularies but wanted to say this fried rice was the opposite of being mushy and clumpy!
Strawberries and melons were our Fruit plate to wrap up the dinner. Such sweet and succulent melon!
My friend and I both find this dinner enjoyable. It was awesome that we almost dined at an oil-free environment, I believed they had paid a great effort on ventilation. Chef Calgine was good at initiating conversation which was not at all intrusive and he did offer good advice during the meal. I'll be back, to reminisce good old memories and create even better ones!
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