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This autumn Teppanyaki Shou invites you on a lively, interactive and dramatic dining experience forged by the heat of the teppan grill. Sourcing the finest ingredients from Japan’s tightly-held farmers, family fisheries, as well as international sources of distinction, we put you at the heart of the omakase dining experience.
Central to the gastronomic journey is the Kagoshima Oda Beef, sourced from Oda Gyu, a renowned producer of Kagoshima Wagyu since 1973. The free-ranged cattle is carefully raised for 24 months to achieve optimal flavour and succulent texture.
Autumn is the best season to enjoy rainbow trout from Shizuoka and the pairing with tangy Tosazu vinegar jelly enhances the sweet flavor of the fish to create a refreshing appetizer. Sashimi sees straw smoked Hokkaido bluefin tuna o-toro & Botan shrimp with Ossetra caviar, which uses binchotan for tuna and served with shrimp with caviar.
Teppan-grilled live abalone requires absolute precision in order to strike the perfect balance in caramelization, juiciness, and tenderness. Our sommelier will also be on hand to recommend the best pairing from our selection of sakes and wines.
For an extraordinary experience, order Teppanyaki Shou’s premium omakase menu with more exquisite festives dishes such as Dobin Mushi Soup with Matsutake Mushroom and Aichi Sea Bream, Chicken Truffle Donabe (or rice in a pot) and the restaurant’s unique rendition of Wagyu Sukiyaki prepared on the teppan grill.