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2018-09-14
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With a plethora of high end Teppanyaki restaurants to choose from in Hong Kong in can be a headache to finalize your choice however, I decided to give IM Teppanyaki a try. The restaurant is small with the seating areas - a private room with seating for what looked like 7 people and then the main room for around 10 people. It is an intimate setting with plenty of wait staff to attend to your needs. You are paying for premium in terms of quality of service as would be expected of a high end establ
The restaurant is small with the seating areas - a private room with seating for what looked like 7 people and then the main room for around 10 people. It is an intimate setting with plenty of wait staff to attend to your needs. You are paying for premium in terms of quality of service as would be expected of a high end establishment - so that doesn't disappoint.
Lunch sets are a fraction of the cost of the dinner menu but Dinner consists of either the Tasting Menu at HKD1450 plus service charge and the Omakase Menu is around HKD1800 plus service charge. Tasting Menu is around 8 courses with the Omakase 10 dishes approximately. The amount for both menus will leave you satisfied but not bursting around the rim. If you're a heavy eater that indulges in all you cat eat - then you can order extra a la carte items but this place isn't about stuffing your face but savouring the quality of the food and the company of your friends and family in a relaxed atmosphere.
Items are fresh and they say seasonal but judging from the previous photos I would assume the menu variation is not too seasonable in nature but keeping with the core offerings. Items on the menu is not purely sourced from Japan.
Uni with Caviar
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Uni was fresh with scallop at the bottom. Omakase tonight was prawn. Topped with a clean tasting caviar that paired well with the freshness of the uni. The gold leaf was very much for presentation purposes as always - not necessary...
Amadei Fish
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Amadei fish. A type of sea bream. You may see this dish in other restaurants. The fish itself is delicate and clean tasting - nothing out of the ordinary - but what makes this dish stand out is the texture. To achieve this the fish is shallow fried skin side with the scales intact. In fact the spiky textures are the fish scales. It has to be the right fish. If the scales are too big it doesn't flake up and too small, the scales will fall off. The oil has to be a certain temperature and the chef used a laser thermometer to ensure the perfect cooking conditions. Service with uni cream sauce and edible flowers with a hint of cumin flavour and dried nori.
Boston Lobster
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Your Boston Lobster service with uni cream sauce. Nothing spectacular but it was cooked perfectly. The chef will ask if you prefer it chef style or well done. So the chef does cater to your eating preferences. The fish roe provided a nice textural and umani burst in each mouthful.
A5 Wagyu Fillet
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A teppanyaki meal would be a miss without your A5 Wagyu. The cut was Fillet. Soft and juicy and the chef also tailors to your eating preference. Waabi obviously freshly grated. Vegetables were standard. With the Omakase seasonal handpicked mushrooms were the accompaniment. Portion size was rather small - I could have done with a couple more servings. The beef was your standard A5 nothing spectacular in my opinion. My personal preference isn't for Fillet as there are other many finer cuts aside from your Fillet, Sirloin and Ribeye. My highlight was the Japanese imported garlic. It had a nice floral taste - almost with a hint of cumin spice. Paired well with the beef. The chef explained the garlic was more expensive than USDA Ribeye and so they only pair this with their A5.
There were other items along with the menu such as abalone. For the tasting menu it was South African Abalone and Omakase it was Japanese abalone. The only noticeable difference was that with the Japanese abalone they would serve the Viscera (stomach).
I would recommend to go with the Omakase meal as the cost difference is negligible. Beer options are Asahi and Suntory. People tend to drink sake and wine obviously. I did see some people bring their own bottles - inquire about corkage fees.
The meal was executed well. The ingredients fresh. Service was good. What you would expect from a well run establishment. Just don't expect anything flashy or any out of the ordinary wow ingredients.
題外話/補充資料：
A deposit should be paid via bank transfer before booking is confirmed. However, I believe if you are a regular then this is probably waived.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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