The first time in my life, I ate Teppanyaki while watching the beautiful sunset

#AprilGoodDestinations2025 The first time I ate Teppanyaki while watching the beautiful sunset was at this Teppanyaki restaurant. The restaurant is located on the top floor, 24th floor, and it only takes 3 minutes to get there from the subway station. As soon as you step out of the elevator, you can see the high-rise buildings on both sides of the coast through the floor-to-ceiling windows, ships sailing back and forth on the waterway, and the setting sun. Having dinner here is really an unparalleled experience South African Abalone Cooked in Homemade Sauce The first dish to appear is the abalone cooked in sauce. On a golden brown plate is the abalone that has been cut into 5 pieces, divided into the two side edges, the thick meat in the middle and the stem at the bottom. The sauce is very flavorful and the meat is not rough, and the taste is still springy and chewy. There is a little surprise at the bottom, which is pickled and boiled daikon radish, which is sweet and refreshing Wild lobster The teppanyaki process officially began. The first dish was a lobster from Australia, which was over 40cm long, longer than an adult's forearm. The chef fished it out and cooked it right away in the live seafood tank next to it. The advantage of Banqian is that you can witness the chef's smooth cooking process. The whole lobster is cooked with shrimp head paste into a piece of tender and tasty lobster meat. The little trick is that there is lemon juice on the side to relieve the greasiness. After adding it, the taste and flavor are completely different. It is extremely delicious. Pan-Fried Foie Gras with Balsamic Vinegar Goose liver is a common and precious ingredient in teppanyaki, but not every restaurant can fry it well. Here, the outer layer is fried to a slightly crispy texture, and the inside melts in your mouth. The taste is fragrant and not greasy after adding black vinegar, and it is just right with dry French bread slices.