鉄板焼．天ぷら 旬

營業中

休息中

Today we visit Teppanyaki Tempura Shun, located on 45/F of Four Seasons Hotel in Central. Just adjacent to the famous Michelin-starred Sushi Saito, it is a relatively small space, with a bar counter that can accommodate 10 customers, with the two chefs busy preparing the dishes in front.The décor has not changed from the days of Tempura Uchitsu, with the signature fish tank on the background, with the plants showing lush green while the small fishes and shrimps in the tanks swimming around. The dinner omakase menu costs $2,680 each, and upon booking one needs to pay 50% deposit to secure the reservation.I order a bottle of Isojiman 磯自慢 雄町40 純米大吟醸 ($2,280). The sake has been fermented using extremely low temperature, allowing a more profound fruity note to present itself, with also a smooth and elegant taste. A good sake to match with the food on the night, though quite over-priced.The first course includes four appetizers. Starting from the lower left corner, Green Peas Tofu has a soft texture, infused with umami flavours from the clam broth. The seasonal Firefly Squid is paired with some young Bamboo Shoot, having white miso to season. The Tomato Jelly provides a refreshing touch to the palate and finishing with Wagyu Sushi. Decent in taste but not impressive.The second course features Wagyu Shabu Shabu. The lightly poached beef is placed in a clear dashi broth made with kombu and bonito, with also some finely shredded vegetables to provide the finesse and balance with the meat. The soup is elegant and rich in taste too. A nice combination and we both like this one.The third course is the Kuruma-Ebi Head Tempura. The tiger prawn comes from Kagoshima and the chef has deep-fried the head making it crunchy and edible. The homemade sea salt adds to the flavours but not too salty. While able to keep the tempura without oiliness, it was not as well done as Tempura Utchitsu.Then comes the body of the Kuruma-Ebi. The batter is thin, with the prawn having a good sweetness in taste. This remains one of the signature tempuras in the menu.The fifth course is Sawara, with the thick fillet of the Spanish mackerel nicely grilled, remaining moist but well-cooked. The chef has paired a white sesame sauce to bring complexity to the fish while on top there are fried burdock and seasonal nanohana. Quite good and not feeling any greasiness on the palate.Returning to tempura, the sixth course features Asparagus. Again, the batter is thin, wrapping the asparagus but did not create the feeling of eating just the crispy dough. The tenderness and sweetness of the asparagus is wonderful, without any fibre.The seventh course is Tai Sashimi, with the sea bream having a firm texture and good sweetness in taste. Paired with shoyu the umami flavours are further highlighted. Very nice.Then it is the Uni Tempura. Like what I recall from last visit, the chef uses shiso leaves to wrap the Hokkaido Bafun sea urchin before putting into batter and deep-fry. A test of the skills of the chef to make this in a good shape and not breaking up in the process. With a bit of sea salt to season, it is delicious.Going back to the teppanyaki the chef prepares the Ise-Ebi. With each person served half the lobster, the good sweetness of the meat, and the lobster bisque sauce to go with, are very good. We also like the Maitake mushroom with its different texture and also an extra layer of fragrance.The tenth course is my favourite in the evening. The Kasugo Tempura is great in taste and understandably requires effort to remove the bones. The tenderness of the flesh is really nice, and the delicate sweetness is also memorable.Next is the Grilled Shiitake. Another of my choice in the evening, the mushroom is cooked well but not dried, juicy and delicious, with the chef already brushed with shoyu so is already flavourful and does not require further seasoning.The twelfth course is Grilled Wagyu, with the beef cooked to our requested medium rare perfectly, having a beautifully caramelized surface while the inside showing a nice pinkish red and tender. Good in the balance of fattiness, there are different condiments to pair, including mashed radish with vinaigrette, black pepper sauce, sea salt, and wasabi, plus some crispy garlic pieces to add to the texture. Very nice.Coming to the end of the menu, the chef prepares a Fried Rice with an Egg Yolk Tempura. The rice is nicely done with each grain distinct, seasoned with a bit of shoyu and garlic. The egg yolk tempura is interesting, after breaking the oozing egg yolk seeps into the rice, adding extra flavours. Together with the fried rice there are also the pickles and miso soup. Very good.The dessert includes Fresh Strawberry, Matcha Macaron, and Hojicha Crème Brulee. The strawberry is sweet and juicy, while the macaron is nice in taste as well, not too sweet. The crème brulee has fragrant roasted tea aromas, while the egg yolk ice-cream adds a contrast of temperature. Quite good.Service is good, though if the staff can spend more time to explain the dishes it will be better. The bill on the night is $8,404 and is mainly driven by the high price of the sake. Honestly in terms of quality I would rate Tempura Uchitsu higher. 繼續閱讀

4/5It is really beautiful with the greens and water tank when we walked in and seated.The appetiser was nice, I like the home made sesame tofu got the sticky texture. Is a slightly soft crispy tempura batter, my fav of the day would be prawn head, shitake, bamboo shoots, the eel(so good) and my fav tendon rice bowl that we added a tempura yolk !The scallops and the glider in the broth was slightly over cooked but overall we enjoyed the lunch. There’s only one server with full house but he still tried the best to serve and introduce each dish to us. 繼續閱讀

Following the not-so-graceful departure of chef Hara, the original tempura restaurant had undergone a transformation with the addition of a Teppanyaki plate and Head Chef Kamiko San. Rest of the decor remained the same.Dinner. A la carte options were available but we decided on the Omakase with a combination of Tempura and Teppanyaki dishes ($2680+10% pp).Here’s what we had. Appetisers: -Beef terrine with a touch of mustard -Homemade Tofu with sesame sauce (so lovely)-Radish strips -Mackerel and daikon slicesBeef stew on Japanese potatoPrawn from Kagoshima Tile fish with the crispy fins accompanied by Maitake Mushrooms and silky butter sauce, topped with 2 Cheese tuiles; all delivered in both flavor and presentation.Sashimi: seared chu toro and soy sauce marinated tuna. Bafun uni wrapped in seaweed. Mine was quite oily; massive stain on the piece of paper.Lobster served with lobster bisque + paprika and Seaweed adding depth. Mine was a bit overcooked; PickyEater’s was perfectly done.Squid- soft and delicate, with a clean flavor pairing beautifully with a a dab of salt.Shiitake MushroomPeasWagyu tenderloin and Chateaubriand: tender, juicy, packed with flavor, served with perfectly crispy garlic pieces.Fried rice with crispy fish topped with tempura egg yolkDessert Trio-Hojicha Crème brûlée, with the smoky, roasted tea flavor cutting through the sweetness of the custard. The caramelized top had the perfect crunch, making each spoonful a pleasure. -Matcha macaroon- chewy and flavorful, a small but impactful bite. -Egg yolk ice cream- reminded me of my Portugal trip (bestseller in ice cream shops in Portugal).In summary: carefully crafted combination of teppanyaki and tempura experiences. Menu encapsulated simplicity at its finest with deep respect for the ingredients. At $2680, was definitely a splurge. 繼續閱讀

Recently, I discovered a new teppanyaki and tempura restaurant at the Four Seasons Hotel in Hong Kong called "Teppanyaki Tempura Shun." I first came across it on social media, where it quickly gained attention for its fresh ingredients and unique cooking methods.The restaurant features a bright and airy atmosphere, enhanced by ample natural light and beautiful garden landscaping. With two skilled Japanese chefs at the helm, diners can watch them skillfully prepare dishes on the teppanyaki grill, adding an engaging element to the experience. The seating is well-arranged, making it suitable for both romantic dinners and family gatherings.I ordered the mixed tempura and teppanyaki dinner set. The teppanyaki was outstanding, featuring perfectly cooked chateaubriand wagyu that was incredibly tender, paired with a rich house-made sauce and crispy teppanyaki garlic. The seafood, including fresh lobster and scallops, was also delicious and complemented the vegetables beautifully.The tempura was equally impressive, with a variety of options like tiger shrimp, lotus root, and amadai fish. Each piece was light and crispy, with no greasiness, and the sweet and savory dipping sauce elevated the dish even further.The staff were friendly and attentive, providing detailed explanations of each dish on the menu. They checked in at appropriate times to ensure diners had everything they needed, creating a welcoming atmosphere.In terms of pricing, it is slightly higher than average teppanyaki restaurants, but considering the freshness of the ingredients and the skill involved in cooking, it is well worth it. The set menu offers great value, making it an ideal choice for dining with friends.Overall, Teppanyaki Tempura Shun is a restaurant worth trying. With delicious food, a comfortable environment, and attentive service, it meets a variety of dining needs. If you're in search of a new dining experience in Hong Kong, I highly recommend giving it a visit! 繼續閱讀