Affordable Teppanyaki Prawns for Two｜Torikaisan
There are many new redevelopment projects in Cheung Sha Wan. While injecting vitality into the community, it also brings demand for mid- to high-end food, attracting many good restaurants to move in. Today, I went to eat at one of the boutique teppanyaki restaurants with my newly moved friends.
Teppanyaki restaurants are becoming more and more popular in Hong Kong. Many people have begun to appreciate the art of teppanyaki cuisine. In Cantonese cuisine, we often mention the concept of wok-fried food. In Japanese cuisine, teppanyaki is also used to convey this fiery sensory enjoyment.
The woodcarving of the sign has a strong Japanese atmosphere. The murals and woodcarving menus in the store give off an izakaya feel. There are about 10 bar seats, a teppanyaki stove and a sushi and sashimi cooking area, so that diners can appreciate the entire cooking process. There are also some scattered tables for some guests who want to focus on chatting.
📓When you open the menu, you can see several two-person meals. In addition, there are also à la carte teppanyaki dishes, sushi and sashimi, etc. It is a very comprehensive Japanese restaurant. Today I chose a Teppanyaki King Prawn Set for Two ($598), which features specially prepared Teppanyaki dishes. Other sets include the day’s sashimi and Teppanyaki cooked food. When I saw other customers ordering lobster meals, the sushi chef prepared the sashimi platter very carefully, with delicious ingredients such as sea urchin and deep-sea pond fish, which was not ordinary stuff at all 😍 I will try it next time.
🥗Appetizer salad
The romaine lettuce is fresh and sweet, and the sauce is sour and appetizing.
🐟 Silver Cod | 8.5/10
The first dish was silver cod. The chef lightly grilled both sides to force out the fish oil hidden in the fish body. The fish meat on both sides was grilled crispy. Before serving, it was seasoned with butter, soy sauce and wine to make it more layered. The fish meat is tender and white, and tastes oily but not greasy.
🦐 Prawns | 7.5/10
The second dish is to appreciate the chef's smooth processing of the prawns. First, separate the prawn head from the prawn body, then use two iron plate forks to pull out the white and smooth shrimp meat from the prawn body and put it back on the preparation plate, because the prawn head needs to be roasted first to lock in the shrimp paste and oil. The prawn meat is divided into the left side, right side and tail, and the pleasure of biting into the prawn meat is still retained, with a bit of chewiness. The delicious and fragrant shrimp head makes you want to suck the essence inside 😙
🥩Angus Beef Tenderloin | 8.5/10
I was quite surprised when I saw the beef tenderloin because it was very thick, almost 2 inches thick. Watching the chef cut it into ten pieces with a knife, and simply adding some salt to cook it makes it taste great. It is soft and tender in the mouth, the flame is controlled just right, the beef tenderloin is rich and juicy, and it really tastes sweet. Garlic slices are served on the side, but I think the original flavor is enough to satisfy me😋
🍛Teppanyaki fried rice | 7/10
It was fried very dry, and the rice was made with eggs, fried garlic, onions and sakura shrimp. Just the smell was appetizing, and the rice grains had a bit of a bite.
🫕Miso soup
The miso is rich in flavor and the tofu is tender and smooth.
🥬 Stir-fried bean sprouts
The stir-fried bean sprouts absorbed more oil, which made me feel even more guilty, but the crispy taste was so addictive.
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