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Hong Kong Arts Centreとこのレストランの両方が訪問にお勧めです。TEPPANROOMの重要な側面は日本料理料理です。ここ はよく 豚肉, ロースト野菜サラダ と パルメザンを誇っています。完全に アイスクリームを注文して味わい、Instagramに投稿しましょう。多くの訪問者が良いワインを注文します。一部の訪問者はお店で素晴らしい ダークコーヒー, アイスコーヒー か 日本茶をオススメしています。
このレストランの専門的な スタッフは高いレベルのホスピタリティがあります。申し分ない サービス はあなたを心地よくさせます。GoogleユーザーはTEPPANROOMを訪れた際、最も適切な評価は4.6であると述べています。
レビューで頻繁に言及される
すべて見る少ない
TEPPANROOM に関する訪問者のレビュー
/ 20
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BEVERLY OR
16 日前 Google に
Food: 5 Service: 5 Atmosphere: 5 Order type: Dine in Meal type: Dinner Price per person: $500+
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C Wu
9 ヵ月前 Google に
Overpriced, average quality, average service. Would not recommend. Food: 1 Service: 2 Atmosphere: 3 Order type: Dine in Meal type: Lunch Price per person: $500+
T
オーナーからの返信
9 ヵ月前
Dear C Wu,Thank you for your recent visit at Teppanroom and taking the time to share your experience with us.I am pleased to learn that you are satisfied with our restaurant atmosphere.In addition, thank you for your comment on the food pricing. We will communicate with our chefs for further improvement.Thank you once again for the feedback and your continuous support, we hope to have the opportunity to welcome you back at Teppanroom in near future.Sincerely,Angus YuenManagerKaetsu and Teppanroom
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香力之
１年前 Google に
With the Golden May Promotion offering a special 30% discount, we decided to indulge in a luxurious Japanese lunch at Teppanroom, Kaetsu, inside the Grand Hyatt Hong Kong. Gathering as a family of five, we explored both the Seasonal Menu with Wine Pairing and the Lunch Set, allowing us to experience a variety of the chef’s finest recommendations. Teppanyaki is a Japanese cooking style where chefs prepare dishes on a hot iron griddle right in front of diners. It’s an interactive and visually engaging experience, blending precision, artistry, and fresh ingredients to create a memorable meal. Our meal began with a fresh vegetable salad, dressed in apple dressing and topped with Parmesan cheese chips. The Parmesan was shredded onto the hot teppan, melting into a crispy, nest-like texture—an elegant touch to a simple dish. The first wine pairing was a Hennessy V.S.O.P highball, infused with yuzu, ginger bitters, and soda water —a refreshing start to the meal. For myself, I opted for the non-alcoholic pairing, a Yuzu Coconut Martini with a minimal 1.8% A.B.V, offering a delicate balance of citrus and creaminess. Next came the Black Truffle Crab Meat Steamed Egg Custard — a silky, delicate dish. The crab meat and sauce were carefully placed atop the custard, followed by a generous shaving of black truffle, adding depth and aroma. Second Pairing – Dom. Giudicelli, Patrimonio, Corsica, France, 2022. This white wine, similar to Chardonnay, complemented the seafood beautifully. For my non-alcoholic pairing, I enjoyed a Jasmine Sparkling Tea, light and floral. The Kanagawa Akaza Shrimp was a standout dish. Quickly torched to perfection, it retained its tender texture and fresh juices, bursting with flavour. Third Pairing – O. Morin, Bourgogne Chitry, Burgundy, 2020. This Burgundy wine was selected to pair with the upcoming meat dishes. Lobster is always a crowd favourite, and this Canadian Lobster was no exception. The Kyoto white miso saffron sauce added a rich umami depth to the dish. Cheers! We raised our glasses once again, celebrating the incredible meal. Since my uncle doesn’t eat beef, he opted for the Iberico Pork Loin with Fuji Apple Purée, which he thoroughly enjoyed. Next came the Hokkaido Kinki Fish, served with Urui sansai, yuzu pepper, and dashi sauce. The Kinki Fish, also known as Rockfish, is prized for its rich, fatty texture, making it a delicacy in Japanese cuisine. For the main course Wagyu Selection, we had a choice between: - A3 Kyushu Wagyu Sirloin - A5 Miyazaki Wagyu Tenderloin (with additional charge) - and Australian M6 Wagyu Tenderloin We all agreed that the A3 Kyushu Wagyu had the best fresh red colour, so we chose it (40% cooked) Medium Rare, served with seasonal vegetables. Fourth Pairing – Chateau Cos Labory, Saint - Estephe France, 2011. A bold red wine, perfect for pairing with wagyu. For my non-alcoholic pairing, I had a Pomegranate Juice with Blackberry, infused with fruit skins to mimic the tannin taste of red wine. Our wagyu beef was nearly done— beautifully browned on the surface, with rich wagyu oil flavour inside. Every bite was pure bliss. The last savoury dish was Sakura Shrimp & Cuttlefish Fried Rice, cooked with Alpine leek and karasumi. Karasumi, or Japanese bottarga, is a delicacy made from salted and dried mullet roe, known for its intense umami flavour. The final touch of karasumi on top of the rice truly elevated the dish, bringing the essence of the ocean to every bite. Dessert was grilled pineapple with ice cream, flambéed with flaming alcohol, creating a spectacular fire show. To finish, I had my favourite umeshu. The restaurant offered: - Hennessy V.S.O.P highball with umeshu, lime juice, and ginger beer - and Homemade non-alcoholic umeshu, which was the best I’ve ever had! I loved it so much that I requested another glass —and I’ll definitely return for this drink. To conclude the meal, we were served Japanese roasted tea or a selection of coffee, a perfect way to end this delightful lunch. Food: 5 Service: 5 Atmosphere: 5 Order type: Dine in Meal type: Lunch Price per person: $500+
T
オーナーからの返信
１年前
Dear 香力之Thank you for your recent visit at Teppanroom and taking the time to share your experience with us.I am very pleased that you enjoyed our Teppan foods and PairingThank you once again for the feedback and your continuous support,We are happy to welcome you back again at Teppanroom in near future.Sincerely,Angus YuenManagerKaetsu and Teppanroom
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すべてのレビュー
日本料理
$$$$
一人当たりの価格範囲
HKD 500
© OpenStreetMaps
contributors
住所
Harbour Rd, 1香港君悅酒店 閣樓, 香港, 香港
特長
クレジットカード利用可
屋外の座席はありません
予約可
配達なし
テイクアウトなし
車椅子アクセス可
営業時間
| 日曜日日曜 | 12:00-14:30 18:00-22:00 |
| 月曜日月曜 | 12:00-14:30 18:00-22:00 |
| 火曜日火曜 | 12:00-14:30 18:00-22:00 |
| 水曜日水曜 | 12:00-14:30 18:00-22:00 |
| 木曜日木曜 | 12:00-14:30 18:00-22:00 |
| 金曜日金曜 | 12:00-14:30 18:00-22:00 |
| 土曜日土曜 | 12:00-14:30 18:00-22:00 |
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