Chef Oscar and the Teppanroom team have crafted a selection of seasonal summer dishes to welcome the warmer months. Begin with refreshing Shimane Iwagaki rock oysters, which can be caught during the summer and are rich with briny, oceanic flavour when grilled to perfection.
Another highlight is the Aichi sea bass which is sourced from the central Honshu region. It's served with Fushimi chilli peppers—a sweet variety from Kyoto that thrives in the summer sunshine. The fish is plated with porcini mushrooms, kintoki grass and a tangy ponzu sauce, creating a harmonious balance of flavours.
(Photo: courtesy of Teppanroom)
(Photo: courtesy of Teppanroom)
Extending the fusion of Western and Japanese flavours, another highlight is the Spanish Mediterranean red prawn. These succulent prawns are cooked with crispy burnt rice, salted egg yolk, and egg somen noodles, all bound in a creamy sauce Américaine.
This seasonally inspired menu showcases hef Oscar's talent for blending Japanese ingredients with Mediterranean touches, resulting in a truly elevated summer dining experience. The seasonal lunch menu is priced at HK$1,080 per person; while the seasonal dinner menu ranges from six courses at HK$1,480 per person with the option of a wine pairing for an additional HK$590.
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