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2015-03-19
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Famous for serving teppanyaki Tochigi and Gifu (Hida) Wagyu, Sessyu claims to be HK's first Kaiseki teppanyaki restaurant. Apparently their chefs have all been trained in Europe and good at fusing French and Japanese. It's difficult for me to validate the above claims for a) we are not beef eaters, and b) whilst I can make out what Kaiseki is, I can't tell how Kaiseki-ish the teppanyaki here is as compared to the teppanyaki elsewhere like the Teppanroom? They use a lot of butter in their sauces,
Setting - to pay tribute to the creature whose meat renders the restaurant fame, a real size fake Wagyu cow is displayed in the middle of the restaurant, making less room for tables and chairs hence the spaciousness.
Food - the proficient chef surely can put on a show by skillfully sliced and diced and seasoned and grilled and put back the ingredients in their own shells where applicable. Our pick was 2 single 9-course sets including complimentary canapés, miso soup and coffee/tea. The dinner started off with 3 canapés of some sort of root vegetables, deep fried shiso wrapped fish or prawn cake and a baby squid which were pretty bland in taste (see below comment on service). The sashimi trio that followed scored back somewhat with the fresh tori, hamachi and salmon. The foie gras and king prawn that followed didn't get us excited but the abalone came to rescue for the chef made it to perfection rendering tenderness not chewy meat. We had the wagyu beef that was originally part of the course substituted with chicken fillet and iberico pork chop which were quite flat in taste. The fried rice that was quite unusually prepared with the chef making a crispy rice sheet first before frying the rest of the bowl with Japanese condiments instead of the usual eggs and bacon rounded off the meal quite nicely. Afterwards, miso soup, dessert which was milk pudding with caramel sauce (I think, see comment on service below) and coffee/tea were served.
Service - the team of staff was welcoming but failed to pay attention to details, for instance nobody cared to introduce the dishes to us and therefore we didn't know what exactly the complimentary canapés and dessert were. The chef hardly said a word throughout his show. Then of course, when we were still chatting away at 10pm, understandably staff couldn't wait to clear our table!
Price - high end ask at minimum $1,000 per person for only food; with the sake on top, our bill averaged out at $1,300 per head. For the same price, may be its better value for money for those who could enjoy the high grade beef?
Dessert
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Miso soup
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Fried rice with Japanese condiments
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Iberico pork chop & Chicken fillet
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Abalone
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Foie gras & King prawn
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Sashimi
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Canapes
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