Monthly (Negotiable)
Monthly (Negotiable)
Salary negotiable
20 days ago
See All 5 Jobs
Exit B1/ N5, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
Additional Information
Kaika, having just been recommended in the Macau and Hong Kong Michelin Guide 2014, will take diners in wonder with Japanese teppanyaki veteran Adachi Futao coming on board. The new chef humbly embraces 25 years experiences in teppanyaki and will be bringing to Hong Kong his original dishes which will reshape Kaika’s menu. His signature dishes include Grilled Kinki Fish with Herb Olive Sauce, Baked Top Shell with Butter Herb Sauce and Grilled Ayu.
Opening Hours
12:00 - 15:00
18:00 - 22:00
Mon - Sun
12:00 - 15:00
18:00 - 22:00
*Lunch Last Order: 14:30 Dinner Last Order: 21:00
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
Other Info
Online Reservation
Alcoholic Drinks
Phone Reservation
10% Service Charge
Sea View
About Reward Scheme
Signature Dishes
Teppan Miyzaki Gyu(beef) Grilled Kinki Fish with Herb Olive Sauce Baked Top Shell with Butter Herb Sauce
Review (193)
This Japanese teppanyaki restaurant is located in The One in TST, and while it specializes in teppanyaki, there is also a sushi bar as well, but still the better choice would be going for its teppanyaki. After passing the sushi section which has got no window, the main teppanyaki area has a corner view with all windows, and in the middle features the teppanyaki counter in which we were seated on the day. The decor is nice, but I am sure if you are like us, the focus is on how the chef prepares the food all the time, and you might not have paid attention to other things.We ordered the New Year and Valentine's Day Set ($2780 for two). The first course is Japanese Snapper Carpaccio. The thin-sliced fresh snapper is paired with a sweet cherry tomato, with small pieces of monkfish liver too. I like the two sauces accompanying, including pesto and yuzu vinegar, which enhance the taste profiles of the snapper. Then the chef started his 'show', preparing for Pan-Fried Foie Gras. The foie gras are so nicely seared to give a caramelized surface while the interior is still soft and moist. The chef also grilled some Brussels sprouts to put it in, after decorating the plate with a brush of balsamic vinegar. The carrot puree underneath the foie gras gave some acidity to balance the fat level, and along with a natural sweetness, it is highly complementary to the foie gras.  Next is Teppanyaki Lobster with Herbs in Lobster Bisque. The live lobster is cut in half, and when put onto the grill the legs were still moving. After searing for a while, the chef put a bunch of herbs on the lobster and then adding some water before covering with lid to cook through. Then he prepared a butter sauce and scooping onto the lobster before serving, adding lobster bisque. The lobster meat is sweet and tasty, and the chef had already removed the shell from the claw to eat it easy for us. The lobster bisque is also rich and flavorful, and overall this is one of my favorites in the menu. Next we have the Sashimi 3 Types, including scallops, sweet shrimp and striped jack mackerel. The sashimi were all fresh and good in taste, and served as a good intermittent dish between the teppanyaki.Then we have another signature dish, Teppanyaki Abalone with Herb Butter Sauce. The chef first used a piece of leaf on the hot plate before putting the live abalone on top, and then adding a piece of lemon on top, before putting a piece of kombu to cover them, infusing the abalone with the flavors of the seaweed. After it is cooked, the chef then removed the shell and cut it in halves, along with the liver, serving on the plate, together with grilled mushrooms. The chef then adds the butter and herb paste on the abalone, allowing the heat of the abalone to melt the butter to form the sauce, before putting some croutons on top. The abalone is tender and not rubbery at all, and the sauce is also a good match. Another must-try in my opinion.Next is the A4 Wagyu Rib Eye. The chef asked for how well we preferred the beef to be cooked. And then seasoned it with salt and pepper. Seeing the skills of the chef in grilling the meat and then dicing it is like a show, and the caramelized skin with the juicy inside still brings saliva to my mouth when I write this. Pairing with salt, black pepper and mustard, the chef advised us to try the beef in original taste first, and there is also deep-fried garlic and some onion shreds with yuzu sauce to help balance the palate. Another great dish. The show continues with Fried Rice, Pickles, Miso Soup. The rice is cooked on the previous day so that it is sufficiently dried before cooking, and then the chef added different seasoning, before cutting the rice repeatedly to break up the chunks, making each grain distinct in the process. He then added some garlic and butter to the rice to add extra flavors. It was really good and together with the miso soup and pickles completes a wonderful and fulfilling meal for us. We have chosen Grapes with Wine Jelly as our dessert. The jelly is delicate but one can certainly feel the wine there, and there is also a yogurt and honey paste which adds the sweetness and a nice creamy note to the dessert. A good finale.  There is also coffee or tea included, and the bill was $3,058. Considering the nice ingredients and how everything is nicely put together, I would say it is good value for money. The service is decent and the chef was a bit shy and did not interact much with us. But overall it is still a good teppanyaki and I certainly would recommend it. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-06-20
今日去咗尖沙咀食鉄板燒,位置喺the one 19樓,不過質素同價錢成反比的鐡板燒。首先,服務態度奇差,接待處既職員安排又差又冇禮貌,估唔到會咁前菜係沙律,碗底有好多水,自家屋企整沙律都會整乾,估唔到去到餐廳都會食到咁既質素既沙律第一度菜已經覺得伏伏伏伏,之後既菜式都不值一提,佢係用日式鉄板燒整西式菜式,四個字,不倫不類,西唔西,日唔日,做fusion 做得好差。唯一值得讚既係個景觀,因為處於19樓,景觀係靚既,不過有人包場,所以連唯一讚既景觀都被封左一半。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-05-26
今晚來到尖沙咀the one 19樓嘅日本料理海賀,都係朋友推介來,行入問口都感覺良好👍🏻👍🏻,訂左窗口位,呢度傾計夠清靜👍🏻,今晚我地叫左一個刺身拼盤,可能選七款嗰隻,餐廳都好好,可以比我地選擇,本人淨係食油甘魚、Toro、牡丹蝦、海膽,餐廳都可以排排到比我地💯💯🥂,刺身好新鮮😋😋,序後叫左啲鐵板燒,有燒蘆筍,有燒豚肉(呢個係配搭得幾好,堅正),還有燒蝦,隻蝦好爽口,好重海水味😍😍😍 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2021-04-20
之前去過這一間餐廳,已經幾年無去,今次去覺得食物好食左好多! 三個人都點了鐵板套餐,另外加了刺身拼盤及生蠔。餐入面海鮮為主,開頭有一個味道好開胃既前菜,入面有刺身蝦肉同海膽,加一D酸醋,幾鮮甜開胃。之後有一個櫻鯛魚湯,湯係幾甘甜,但入面的魚我覺得可以重少少調味。鐵板龍蝦就好大份同香口,龍蝦肉幾彈口,醬汁好濃郁,師傅仲俾左幾塊多士俾我地點汁食。和牛不記得是澳洲定日本,不過就十分好食,最特別是配菜的洋蔥絲,配合D牛肉好夾,覺得無咁油膩。這間餐廳環境幾好,夠乾淨係好緊要的^^雖然我地對住鐵板枱食,但唔覺有油煙味。師傅好好,一開始就問我地有咩食得有咩唔食得,有時又幫我地影下相,煮野時好專心,至怕有D鐵板燒師傅太健談咩都加把口,但這位師傅就唔會,欣賞!之前對這間餐廳印象不深,覺得係份量又少又扮名貴的日本菜,但今次完全唔同晒,食得出唔係求其,食物質素好好。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-03-21
-《Teppanyaki kaika鐵板燒海賀》食個靚午餐好嗎?wif my心愛女友人☺️靚景色靚太陽🌞下午兩點嚟到啱啱好。叫左個‘精選商務二人套餐A4和牛美國頂級牛柳定食·$1180一位 定食包括有👉🏻茶碗蒸/沙律/漬物/鵝肝/龍蝦/牛肉/炒飯/甜品🍮鵝肝和龍蝦過關✔️牛肉就有點失望🤲🏻鹹到一個點😥份量不多!牛味係好濃但唔知點解鹹到咁樣⋯同埋九成都係肥膏🥵個鵝肝就比得高分🌛煎得外脆內軟、配左季節性的柑橘醬汁😋即刻冇咁肥膩!龍蝦都比8分!龍蝦肉好爽彈!同juicy!配埋佢熬製嘅超濃龍蝦湯!😍一流!跟住炒飯就一般貨色啦!仲有個麵豉湯!甜品🍮牛奶布甸配時令生果🍊都唔錯😘食完呢肥膩野來講配呢個甜品剛好!#japjapjap尖沙咀______________________________地址:尖沙咀The One 19樓 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)