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2014-01-18
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Kaika Sushi & Teppanyaki . I am here to introduce another member under the JC group again ! No idea why I usually hit the dining places are also under the JC group these days , just by coincident . Anyway , another high end Teppanyaki place to introduce . Kaika's pedigree is faultiness. It's the first Teppanyaki restaurant in Hong Kong that hails directly from Japan , bringing the cuisine of the legendary Ginza Teppanyaki to Tsim Sha Tsui . Provide various top - notch ingredients everyday , and
Katsuya Kasegawa , former head chef of Ginza Kaika , oversee the preparation with experts and executes the teppanyaki fare .The restaurant ensures the freshest ingredients for its Teppanyaki menu and the extensive selection of sake complements the dishes . The menu is simple with various set selections . Their set possess wide range of combination , so you mix and match by your own . It allows for a greater variety of dishes, from excellent sashimi and cold appetizers to all savories and end up with a bowl of comforting fried rice and dessert . The set menus take the pain out of ordering in a la carte , which can often add up flexibly . In addition to teppanyaki dishes , the menu boasts appetizers, sushi sashimi , tempura , desserts . Something you expected . So here we took a Chef special dinner menu set and sushi set . Appetizer- Duck Breast with Japanese radish
Appetizer is duck breast with Japanese radish . The radish was stew to tenderness ,a very soft touch . Duck breast is a bit greasy due to the fattiness , but overall is very tasty . The jelly in transparent color deserve a mention , it's a bit chewy and springy that match well with the duck breast and balance the taste . This jelly , a kind of sea glass , oftenly used in different Japanese Starter , especially sashimi .Chef Daily Special Soup
Chef Daily Soup comes to pumpkin soup . However , it is lukewarm when it served . The soup is barely warm , over creamy but not in a thick spoonful . The creaminess even cover the pumpkin hint . I can't really feel the pumpkin flavor . Somehow , the manager is so polite and caring , this asked us for opinion as he indicated the hot soup is in an experiment period , something new . We told them the problem frankly , he apologize and insist to serve us a boiling one .I can definitely feel the sincerity under his attitude . Foie Gras with Special Sauce
This is the highlight of the meal . It can't go wrong with such fancy delicacies . The presentation is unexpectedly pleasant and outstanding, very colorful with handcrafts. I am particularly enamored by the perfectly grilled lobe of buttery foie gras , paired well with sweet fruits to counter the fattiness . The chef confidently told us their foie gras is always in the highest standard . They don't even need to top flour on the foie gras like the normal Teppanyaki store. The foie gras itself got it potential to create the flaky layers with a luscious content . It is extremely creamy and blend smoothly , both sweet Japanese sauce and basil sauce on side are not only a nice garnishment , but also can enhance the general performance . Mouthfuls are incredibly marvelous .Fresh Lobster with Japanese Style Sauce
Another surprise . It is very surprise that nowadays teppanyaki dishes can be that delicate . A raw lobster was grilled and seared under the chef master , when we are looking at how he create such umami , it is actually more like watching a show . The chef take out the lobster meat and riches grease from the head meticulously . Then roast the lobster with butter and pepper . Meanwhile , the chef use the lobster roe and riches grease to create a special sauce . The whole presentation is superb and magnificent . The lobster even look more majestic after the cookery and design. The mouthfuls are tasty delicious ! Lobster itself is fresh , the flesh is firm and likable . The sauce is superlative , the briny flavors and the grease add a hint of aroma to the dish , even enhance and bring out the lobster natural hint . Absolute heaven . I highly recommended this .Seasonal Salad
Seasonal salad is nothing special , just as normal . At least a green mix that can give out crunch bites and balance the meal , since the former dish is so heavy and noble . This is just right to strike a balance and freshen your tastebud for coming Wagyu beef .A4 Japanese Wagyu Beef Tenderloin
This is the ultimate must -try .A4 premium Japanese beef simply melts in the mouth . The tender and yielding beef was seared to medium rare , hence there is a good crust and juicy meat within . The hint is strong under a perfect cookery and the texture is impressive under the time management . The garlic and pepper seasonings offer an extra level of umami to the proceedings . Something unique is they served a hot Teppanyaki rock salt plank with the beef . You can rub the beef cubes on the rock salt by your own . Quite a playful idea and the rock salt even create a dense flavor, but not overwhelming , something deserves praises .Fried Rice with Fish roe
While the last savory course of fried rice was equally delicious . Fried rice was sightly on the greasy side for our liking, the mouthfuls are unexpectedly good . The rice texture is dry enough so it is chewy and very favorable with moderate seasonings . Pepper , salt , chive and soy sauce all are in a proper amount to create such amazing taste . The chef even add some fish roe on top to dazzle the flavors and crush the rice into thin crackers that I truly indulged in it . The thin crust with seaweed power and sesame is greatly crispy and urge a extraordinary fried rice experience . As a bowl of fried rice , this is very outstanding in both tastes and presentation .Pickles and Miso Soup
Since I finished the whole bowl or fried rice and teapot soup , I have no any empty room for an other soup . But Mr tried it and he said is hot enough and not too salty . It would be better just if they add in more bean curd and seaweed . Pickles is sour under marination , a kind of snack refreshment. But not my cup of tea , especially for these kind of side dish .Pomelo Sobert
Pomelo Sobert is a spoonful satisfaction . Sobert is light and icy , permeated with fruity pomelo flavors in a smooth frizzy texture . Mouthfuls are quite enjoyable , it melts swiftly on your tongue while leaving a fruity weightless note .
The overall feeling of Kaika is being welcomed , staffs are greatly friendly , I mean unexpectedly friendly . From the front of house staff who are polite and accommodating with dietary requirements , to the energetic teppanyaki chefs , smart with a sense of humor , present their creations with a smile . The rundown is very interactive , staffs are alert on individual request . Very caring as the staff will automatically put your asahi in the fridge after pouring for you . Managers are very attentive ,they asked for opinions politely. The service standard seems not in a consistency , compare to Inakaya , kaika score victory .
Kaika's culinary excellence is complemented by a stylish decor with warm lightening . The entire inner is covered by a golden which evokes a Zen - like ambience , allowing diners to meditate on the fresh food while seated in the 2500 square foot space . While there is a dedicated sushi counter in the corridor, the main event here is the teppanyaki grill . For Teppanyaki area , customers can exactly look at the experts produce your order in front of you , forming the masterpiece under chefs' hands . It is very interactive as you are like enjoying a show . Meanwhile , in the main dining area , floor to ceiling windows let in ample natural light and provide a spectacular harbour view . Brown and gold hunes bring warmth to simple and undetstated elegance of the room. Yet it still maintain a cozy ambience with its royalty interior design.
张贴
