JAPANESE EATERIES ARE USUALLY PRICEY WHILE CHEAP RESTAURANTS ARE BORING IN TASTE AND DECOR---NOW TEPPANYAKI MIHARA OFFERS THE BEST OF BOTH WORLDS. TOO BAD IT IS IN HONG KONG BUT MAKE THIS A CULINARY DESTINATION WHEN YOU NEXT IN HONG KONG
DATOKEEHUACHEE@GMAIL.COM
Glamorous Yet Affordable Japanese Fusion Grill
TEPPANYAKI MIHARA Debuts in Tseung Kwan O at The Parkside
‘Wa Modern’ Japanese fusion gastronomy with a contemporary global twist pioneers
new ‘out of town’ destination dining hotspot
Prestigious yet affordable Japanese gastronomy with a contemporary global twist debuts in Tseung Kwan O with the opening of TEPPANYAKI MIHARA at The Parkside in mid-February 2021.
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 including Chief Chef at the Japanese Consulate in Chicago for Consul Mitsuo Sakaba, and Hong Kong accolades at Teppanyaki Sanka in Central.
Chef Terufumi now introduces his distinct style of ‘Wa Modern’ Japanese fusion cuisine to Tseung Kwan O locals, and pioneers an affordable new hotspot for adventurous aficionados from downtown Hong Kong.
Finest seasonal ingredients for signature specialties on his premium menu include prized Miyazaki A4 Wagyu beef sirloin known for its snowflake-like marbling from Japanese Black cattle and Hokkaido pork, revered for its high collagen and Vitamin B1 content, healthy fats.
Jet-fresh seafood including tuna from “Daisen”, one for Japan’s oldest tuna suppliers, and Hokkaido scallop and oysters along with Canadian lobster and South African abalone, is personally sourced by the restaurant’s local team from Japan.
For seafood, Chef Mihara is especially skilled at the Shiogama-Yaki style of cooking style, steaming fish in a crust of salt and egg white on the grill, retaining moistness and tenderness for maximum flavour. The technique also creates stunning presentation, cracked open on the table for guests when served.
For an exceptional experience, Chef Terufumi’s two omakase ‘chef’s choice’ menus, priced HK$720 and HK$1,280, invite gourmands on a gourmet journey spotlighting highest quality meat, shellfish and fish flown daily from Japan, complemented by lovingly-crafted homemade sauces, stocks and condiments, along with exquisite wine and sake pairing.
Six-course lunch sets with 8 main course choices and two 8-course dinner sets also showcase signature recipes, as well as prime meat and seafood options, including not to be missed classis Garlic Fried Rice.
With extensive global experience and Italian cuisine expertise, Chef Terufumi is also a master of super decadent desserts embracing the best of Japanese and Mediterranean treats, including Soufflé Pancake with Macadamia Nut Sauce, Green Tea Brule, Coffee Tiramisu and Panna Cotta with Strawberry Soup, along with ‘show stoppers’’ created on the teppanyaki grill.
An extensive collection of over 100 rare sakes, wines, shochu and spirits curated by a respected WSET sommelier, with strong focus on premium natural ‘lieu-dit’ wine to enhance natural flavour of the food, includes over 30 choices available to order by glass.
At TEPPANYAKI MIHARA, the tranquil simplicity of authetic Japanese aesthetics is chaneled by an entrance of dark wooden strips and paper screening, and a subtle spatial dimly-lit interior of dark wood walls paved with cement strips and bronze statement pieces.
Mega fish tanks showcase jet-fresh seafood, and glass-wall cabinets display of sake and premium meat cuts and 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 is opening in mid-February 2021 at The Parkside, 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.
The stellar chef from Michelin-star French-Japanese fusion restaurant à nu retrouvez-vous in Tokyo, who also helmed the brand in Hong Kong and worked previously in Australia, now revives his signature contemporary Japanese haute cuisine at the new destination-dining hotspot in Tseung Kwan O, overseeing both sister restaurants.
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.
Instagram: www.instagram.com/teppanyaki.
About TEPPANYAKI MIHARA
TEPPANYAKI MIHARA introduces prestigious yet affordable ‘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 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.
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 rare 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, popular teppanyaki destination Sanka in Central.
Comments
Post a Comment