Killer Style Teppanyaki
My memories of Teppanyaki are family dinners. For some reason there was a period when I was less than three-feet tall that we used to have weekend dinners at this particular Teppanyaki shop that now closed. And then, since the proliferation of the quick and dirty version of teppanyaki at food courts and I haven’t been to a teppanyaki for a long long time.
There is so much beauty in the simple things.
I’m a big believer of simplicity, pure simplicity. And here, they keep it simple. Very simple – quality ingredients treated with the highest respect (excellent knife skills are a pre-requisite).
As with a lot of eating that we did in Tokyo, there was a close physical proximity to the man that prepares your food. The chefs here have their personal groove; they work with the hot plate and they do things well. Part of the experience is the dramatized cooking, a little flame a little steam and a “smell-track” that is designed to whet your appetite.
Our order included both surf and turf – both exceptional, so if budget and diet permits – have both. The cooking here is cone with commitment and integrity. After the live prawn are presented, they slide onto the hot plate and are gently held down, then deftly beheaded, shelled and de-veined. Special attention is given to everything. Care is taken to flatten the tail shells, removing the unsavoury bits from the head and then coated in oil and left to fry up to a crisp. Head to tail eating. Yum, the crunch and the intense flavours that were concentrated at these extremes were even better than the sweet crunchy flesh. A little salt, some heat and a fresh piece of sweet flesh and all carefully orchestrated on the shiny hot plate – so deliciously simple.
Teppanyaki Akasaka
Tokyo Zennikku Hotel 37F,
1-12-33 Akasaka,
Minato-ku, Tokyo
Tel: +81-03-3505-1437
There is so much beauty in the simple things.
I’m a big believer of simplicity, pure simplicity. And here, they keep it simple. Very simple – quality ingredients treated with the highest respect (excellent knife skills are a pre-requisite).
As with a lot of eating that we did in Tokyo, there was a close physical proximity to the man that prepares your food. The chefs here have their personal groove; they work with the hot plate and they do things well. Part of the experience is the dramatized cooking, a little flame a little steam and a “smell-track” that is designed to whet your appetite.
Our order included both surf and turf – both exceptional, so if budget and diet permits – have both. The cooking here is cone with commitment and integrity. After the live prawn are presented, they slide onto the hot plate and are gently held down, then deftly beheaded, shelled and de-veined. Special attention is given to everything. Care is taken to flatten the tail shells, removing the unsavoury bits from the head and then coated in oil and left to fry up to a crisp. Head to tail eating. Yum, the crunch and the intense flavours that were concentrated at these extremes were even better than the sweet crunchy flesh. A little salt, some heat and a fresh piece of sweet flesh and all carefully orchestrated on the shiny hot plate – so deliciously simple.
Teppanyaki Akasaka
Tokyo Zennikku Hotel 37F,
1-12-33 Akasaka,
Minato-ku, Tokyo
Tel: +81-03-3505-1437
Labels: japanese, teppanyaki, tokyo
posted by joone! at
9:44 AM
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