CLASSY JAPANESE RESTAURANT TEPPANYAKI MIHARA OPENS IN TSEUNG KWAN O IN HONG KONG. DROP BY WHEN NEXT IN HONG KONG FOR AN AFFORDABLE FEAST!
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Classy Japanese Gastronomy
Debuts in Tseung Kwan O with
Opening of
TEPPANYAKI MIHARA
Trendy ‘Wa Modern’ Japanese
fusion teppanyaki with a contemporary global twist
pioneers new ‘out of town’
destination dining hotspot at The Parkside
Glamorous Japanese gastronomy debuts in Tseung
Kwan O at the Parkside today with the opening of TEPPANYAKI MIHARA. Named after its acclaimed
chef Terufumi Mihara, the elegant new grill raises the bar of Japanese dining
in the ‘new town’ with fashionable ‘Wa Modern’ Japanese fusion cuisine with a contemporary global twist.
The arrival of premium teppanyaki
found traditionally
only in prestigious financial districts pioneers
a classy, convenient option for locals at The Parkside in Tseung Kwan O, as
well as a new hotspot for adventurous aficionados from downtown Hong Kong.
The Master Chef from Osaka School of Culinary Arts
and award-winning dessert craftsman brings more than two decades of glittering
international experience, from curating Japanese-fusion delicacies for VIPs at
the Japanese Consulate in Chicago to acclaimed Sanka in Central.
Chef Terufumi is a seasoned master of Japan’s
proud culinary tradition of ‘shio-gama’ baking of seafood in Hokkaido salt
crust, cracked open at the table for stunning presentation of premium dishes available
for pre-ordering such as Aomori Abalone
(Market Price), South African Abalone
(Market Price) and Norway King Crab (Market
Price), which is so exclusive that it is individually tagged for traceability
to individual fishermen.
Other
jet-fresh seafood personally sourced daily by the restaurant’s local team from
Japan includes tuna from “Daisen”, one for Japan’s oldest tuna suppliers with a
history dating back over a century, precious Hokkaido Kinki Fish (HK$158, regular), known as the “King of the Fish” and “Red Jewel of the Sea”,
considered a delicacy for its succulent and fatty white flesh, Hokkaido scallops
and oysters. Overseas-sourced seafood
also includes West Australian Lobster (Half: HK$488 / Whole: HK$988) and Canadian
Lobster
(Half: HK$188 / Whole: HK$358).
Now setting a new benchmark for classy teppanyaki dining in Tseung Kwan O, his signature grill specialties are headlined by A4
Miyazaki Wagyu, famed in Japan above better-known Kobe and Matsuza Wagyu as top
prize winner in the ‘Wagyu Olympics’ for the past 15 years. With melt-in-your-mouth texture from fine
‘snowflake’ marbling, the revered Prime Minister’s Award winning beef is
showcased with Premium Miyazaki Sirloin
Steak (HK$358), Omi Sirloin (HK$668) and
Sliced Sirloin with Vegetables (HK$180),
with sukiyaki sauce.
Hokkaido pork, also known as ‘snow
pork’, is another prized meat specialty, reared
stress-free and revered for its high collagen and Vitamin B1 content, healthy
fats and
superb texture with more oleic acid that helps reduce bad cholesterol.
Reflecting
the chef’s cosmopolitan influences, French-Mediterranean style Jet-fresh Sole & Shrimp Paste Roll (HK$138)
is rolled in shrimp and scallop mousse. Sautéed Fresh Eel and Foie Gras (HK$198)
pairs rich-flavoured Japanese and French gourmet icons, eel and goose liver, delicately
balanced with black vinegar.
Even
traditional comfort foods have a touch of gourmet class. Awaji Onion (HK$88) is from Japan’s most famous onion producing
island, with a distinctive sweetness, and fried rice is elevated to a specialty
in its own right, with Garlic Fried Rice
with Miyazaki Beef (HK$198), made
with a famous garlic delicacy of Aomori, Mentaiko
and Eel Fried Rice (HK$168) and Shirasu and Takana Pickles Fried Rice (HK$168).
Thanks to
his extensive global experience, Chef Terufumi is also a master of
both Japanese and Mediterranean seductive desserts – from Home-made Ice Cream (HK$38) to his ultimate ‘show stopper’ Teppan Pancake. The chef’s original
recipe is deliciously topped with whipping cream, with choices of Classic (HK$58), Macadamia Hot Nut Sauce (HK$68), Chocolate Banana with Salted Caramel Sauce (HK$68), Strawberry and Green Tea Red Bean Paste (HK$88) or Coffee
Tiramisu (HK$58). Another exclusive
specialty, Soufflé Pancake, requires
ordering a day in advance.
“TEPPANYAKI
MIHARA brings glamorous fine teppanyaki dining for the first time
to Tseung Kwan O, convenient for local residents who would otherwise have to
travel to downtown Hong Kong for anything comparable,” said Chef Terufumi. “We
hope to finally put this ‘new town’ on the destination dining map, sharing traditional
culinary concepts and unique ingredients of Japan’s teppanyaki dining culture.”
Among set
menus, lunch sets priced from HK$218 to HK$468 offer eight main course options with
main course choices include Hokkaido
Kinki Fish Ratatouille and Butter Sauce (HK$268), Stewed Beef Tongue in Bordeaux Red Wine Sauce (HK$218), Sautéed Hokkaido Four Yuan Silky Pork with
Japanese Ginger (HK$248) and
more.
Two
premium lunch sets priced HK$650 and HK$780 feature prized signature seafood
and A4 Miyazaki Wagyu and two omakase ‘chef’s choice’ dinner menus of seasonal
specialties and jet-fresh seafood are priced HK$780 and HK$1,280.
Set
dinner menus feature Special Beef Tasting
Menu (HK$880), Seafood & Beef
Course (HK$588), Teppan Seafood
Course (HK$588) and Mihara Special
Seafood Course (HK$798).
Over 100 sakes, wines,
shochu and spirits curated by a respected WSET sommelier includes over 30
choices available to order by glass. With strong focus on premium natural
‘lieu-dit’ wines, three French wines are especially recommended to enhance
natural flavour of TEPPANYAKI MIHARA’s cuisine.
Lively, floral and
intensely aromatic Domaine
Weinbach Gewürztraminer 2019, Alsace is especially
tipped for pairing with seafood and vegetable dishes. Château
Calon Saint-Georges-Saint-Émilion 2011, Bordeaux is famously harmonious
with Asian dishes, with a pleasant nose of
ripe fruits and lovely finish of mature perfumes. For a bubbly celebration or aperitif, Drappier
Carte d’Or Champagne N.V., Urville expresses all the
aromas of the noble Pinot Noir grape, delightfully pairing with white meat or
seafood.
Design of TEPPANYAKI
MIHARA channels the tranquil simplicity of authetic Japanese aesthetics,
with a dark wood and paper screen entrance, and subtle dimly-lit grey interior
paved with cement strips and bronze statement pieces. Mega fish tanks showcase jet-fresh seafood,
and glass-wall cabinets display prized sake and premium produce.
While previously off the radar as a dining destination,
Tseung Kwan O ‘new town’ is a popular residential district for Hong Kong’s
young professionals and families, just 30-minutes
by MTR from Central, and minutes from Clearwater Bay.
Elegant
TEPPANYAKI MIHARA opens
alongside sister restaurant IZAKAYA BY K,
where Michelin-trained Japanese chef
Yusuke Kitade is promising exceptional Japanese cuisine with a fashionable
French twist at a cosy izakaya modelled
after Tokyo’s legendary ‘after work’ social hubs.
TEPPANYAKI MIHARA is located at Shop G06, The Parkside, 18 Tong Chun Street, Tseung Kwan
O, New Territories, Hong Kong – opens daily from 12:00 noon – 3:00 p.m. and 6:00 p.m.
– 12:00 a.m. For
enquiries or reservations, please call (852) 3618-8212 or
email teppanyakimihara@ponghk.com.
For
more information, please visit:
Facebook:
www.facebook.com/teppanyaki.mihara/
Instagram: www.instagram.com/teppanyaki.mihara/
– End –
ABOUT
TEPPANYAKI MIHARA
TEPPANYAKI MIHARA introduces prestigious ‘Wa Modern’ Japanese fusion cuisine with a contemporary global twist at The Parkside in Tseung Kwan O,
setting a new benchmark for classy Japanese-fusion dining in the ‘new
town’. The elegant new grill is named
after its accomplished chef Terufumi Mihara, with an international background
Chief Chef at the Japanese Consulate in Chicago for Consul Mitsuo Sakaba, and
Hong Kong accolades as Teppanyaki Chef at Teppanyaki
Sanka in Central.
Chef Terufumi now introduces his distinct style of ‘Wa Modern’ Japanese fusion cuisine to Tseung Kwan O, featuring finest seasonal ingredients including prized
Miyazaki Wagyu and Hokkaido Pork, along with seafood flown fresh daily with no
expense spared from Japan. Chef Terufumi is also a seasoned
master of Japan’s proud culinary tradition of ‘shio-gama’ baking of seafood in
Hokkaido salt crust, cracked open at the table for stunning presentation of
premium dishes such as South African abalone and Norway King Crab.
Two chef’s choice
omakase menus showcase finest fresh seasonal specialties, distinguished by lovingly-crafted homemade sauces, stocks and
condiments, along with value for
money lunch and dinner sets and over 30 a la carte options. An extensive collection of over 100 special
selected sakes, wines, shochu, spirits and natural biodynamic wines includes
over 30 choices available to order by glass.
ABOUT
TERUFUMI MIHARA, HEAD CHEF OF TEPPANYAKI MIHARA
Chef Terufumi, aged 46, is a certified Master Chef
from the Osaka School of Culinary Arts and award-winning dessert
craftsman. As a specialist in ‘wa
modern’ Japanese-fusion cuisine, his international career over more than two
decades has included Chief Chef at the Japanese Consulate in Chicago, USA,
where he curated Japanese-fusion delicacies for numerous VIPs.
He moved to Hong Kong in 2005, opening
Japanese-Mediterranean fusion dining spot KURAUDO, and was subsequently
Executive Chef at contemporary Japanese restaurants in Hong Kong including
Toripon and, most recently, Teppanyaki Chef at popular teppanyaki destination Sanka in Central.
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