Teppanroom of Kaetsu at Grand Hyatt Hong Kong 君悅酒店鹿悅日本餐廳鐵板燒料理

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.

Everyone left feeling happy and satisfied, and I didn’t feel hungry again until the next morning — what a perfect meal!

#teppanyaki #grandhyatt #日式鐵板燒 ‪@grandhyatthongkong‬