Teppanyaki, one of the great knowledge of Japanese Cuisine, is about the technique of the chef, the tidiness of the furnace, the freshness of the ingredients and the beauty of the dish. Had a happy lunch here with a group of friends and got to know the famous teppanyaki.
It is essential to have fresh ingredients for teppanyaki. You see the scallop, Tilefish and goose liver, so shiny and attractive.
After having the tomato salad, we had a chance to watch the chef to prepare for the first dish – Grilled Scallop and bacon. The chef was able to keep the furnace clean all the time. The saltiness of the beacon brought out the sweetness of the scallop.
The process of the chef preparing the Tilefish was the most unforgettable scene. Not only did it show the great technique of the chef, but it also showed the change of the fish (especially the skin). The fish was so perfectly cooked, so smooth and soft. It was my favourite on the menu.
The chef prepared the goose liver by grilling it to its golden color and half melting. Then rolled it up with sliced beef. I tried to tasted it separately first for precise taste of the beef and the goose liver. Then rolled it to enjoy the melting taste.
Teppanyaki Fried Rice, a course that you can’t miss. Fried to perfection. The chef was so kind to offer me a bowl without any spring onions. Appreciated that!
Cold Inaniwa Udon, simple but delicious with full of surprise.
Additional: happy sharing from friends.
Inagiku Japanese Restaurant 稻菊日本料理
Address: 1/F, The Royal Garden, 69 Mody Road, Tsim Sha Tsui
Opening Hours: Mondays to Sundays 12.00-15.00, 18.00-23.00