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2019-04-13
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Teppanyaki Ukiyo 世, is run by both Chef Gary & Chef Albert, also an in house Japanese Chef. Their pedigree is well known in Hong Kong, and tonight we were here to sample the Tasting Menu for HKD $1,680, which initially sounded high but we were attracted by the expensive high quality ingredients they use..Sashimi of Shima Aji 縞鰺 & Hokkaido Scallops -These were surprisingly fresh, or I should say had balanced seafood taste considering people keep hyping up Aged Seafood these days, even though th
Sashimi of Shima Aji 縞鰺 & Hokkaido Scallops -
These were surprisingly fresh, or I should say had balanced seafood taste considering people keep hyping up Aged Seafood these days, even though that was the oldest of old technique during true Edomae period anyway. It’s called marketing people.. 😃
Live Black Kuroawabi from Hokkaido, cooked with a Seaweed Butter Sauce. Paired with more 赤鶏冠 seaweed on side -
A fairly French or Brittany technique, also justifiable since Abalone do eat seaweed for their diet. Excellently executed dish. You eat the pink Seaweed separately by the way, so as not to double up with the already Seaweed infused sauce, but it’s there for a contrast comparison!
Hokkaido Bafun Urchin バフンウニ with Caviar & 花穂紫蘇 on Brioche Toast -
Wow! I hardly say this, but I thought they were showing heart by being so generous with the Urchins. I hope they keep this spirit up, coz this is an expensive ingredient so ultimately it justifies the cost of Tasting Menu.
Crispy Skinned Amadai 鱗焼き甘鯛 with Pumpkin Sauce, Aonori -
This similar dish I have eaten it somewhere before, and the Fish with it’s scales on, is fried upside down in a brass pot on the Teppan directly until the scales are crispy, and when nearly ready the lid put on to finish the ‘steaming’ part of the process.
Spiny Lobster cooked with Butter & Sauces, served with Caviar, Salmon Ikura Roes on a Crispy Kataifi Pastry. Served with Lobster stock & Lobster head miso sauce -
This was my favorite dish of the night, the flavors from Lobster to Sauces, matches well with the French sourced Arabic pastries. If I had only one constructive comment, I thought having 2 kinds of Fish roes simultaneously means... on certain bites the umami burst slightly affected the Lobster’s own taste. Aesthetically it looked pretty of course, but the pile of Caviar on top, I would rather have it with some Black Truffle paste myself!
A5 Fillet of Miyazaki Dry Aged Beef -
Thinking back, the ingredients they used at this pricing point is actually very good Value for Money 🤔. This is served with Grilled Asparagus, Pumpkin & Mushrooms on side, also condiments of Freshly grated wasabi, Plum flavored Kombu 梅塩昆布, Himalayan salt, etc.
Spanish Carabinero Red Prawn Pasta with Japanese Ice Plant -
I was already so full & expected the meal to finish after the Wagyu Beef, but then the Chefs started preparing the Red Prawn Pasta from scratch on the Teppan! Bit of Blowtorching, squeezing out the Head tomalley miso whilst adding fresh Cherry Tomatoes, and some boiling to bring out the prawn flavors. This is like an Italian dish prepared on the Teppan. At the end, however, they added just a hint of Spicy Mentaiko roes. I thought this was unnecessary because it would be sufficient flavors from the prawns natural taste to make this pasta excellent.
Lobster Head & Legs Miso Soup -
Made with the shells from our earlier on Lobster dish. Super sweet!!
Japanese Melon & Apple Cake -By this point, I was 十二分飽 and decided to only take a photo.. but I ended up finishing the Melon coz it was so sweet and refreshing. Okay Japan Melons win .
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Overall I was glad to visit here, which is a hot Teppanyaki shop nowadays in Causeway Bay, due to the value vs super high quality ingredients used!! I actually know the pedigree behind the Chefs of this new shop, but allow me to not disclose it online, because they are well trained by their previous Masters. But in Hong Kong its a small city, let’s give them their own space to create their own Restaurant!
張貼
