RECOMMENDED TO DATO SRI LIOW SOON HEE, KNOWN AS MALAYSIA'S YOUNGEST PHILANTHROPIST AS HE IS ONLY 32, LOVES HONG KONG BUT HAS BEEN UNABLE TO VISIT DUE TO COVID-19 BUT WHEN ALL IS CLEAR, I HIGHLY RECOMMEND TEPPANYAKI MIHARA. THIS NEW JAPANESE RESTAURANT IS IN TSEUNG KWAN O WHICH IS RELATIVELY NEW AREA FOR MALAYSIANS BUT IS UP AND COMING OUT OF TOWN DESTIINATION
CLASSY JAPANESE RESTAURANT TEPPANYAKI MIHARA OPENS IN TSEUNG KWAN O IN HONG KONG. DROP BY WHEN NEXT IN HONG KONG FOR AN AFFORDABLE FEAST!
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/
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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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