CHEF JOSHUA BEDELL PRESENTS SEASONAL SPOTLIGHTS
Newly added, the Seasonal Spotlights series will feature a rotating selection of premium, seasonal ingredients offered to enhance the traditional teppanyaki experience. Highlighting the best of the season, Chef Joshua Bedell works closely with his contacts on the ground in Japan to ensure that the finest ingredients are sent directly to Crown Super Deluxe. Guests can choose to enhance any curated menu experience by adding on these luxury ingredients which are available in limited quantity.
The series is kicking off with three dishes exclusively for the season. Easily recognisable due to its distinct shape and size, the showstopping Tairagai (Market Price), or Japanese Pen Shell, can run over 30cm in length and is available only a few months of the year. Taste the subtle sweetness and texture of the fan-shaped muscles after they are prepared on the teppan in a brown butter ponzu and presented in its onyx shell with wakame.
Or opt for the light and delicate Anko (Market Price), or Monkfish, a luxurious ingredient which is marinated for five days in a saikyo miso before it is filleted and grilled on the teppan. Finally, Chef Bedell introduces the Japanese Sawara (Market Price) to the lavish teppanyaki. When in season, this less oily and fatty cousin of the Saba makes for a beautiful white fish with a soft, flaky texture that melts in your mouth. Filleted and seared on the teppan, the Japanese Sawara is accompanied with a wasabi and nori relish.
Looking towards late March, guests can expect the impressive Tarabagani (Market Price), or Red King Crab, to appear on the menu. The King of Crabs, this red-hued crustacean highlights the bounty of the seas off the shores of Hokkaido. Sweet and juicy, the crab is grilled and steamed on the teppan with a melted yuzu kosho butter. Simply but expertly prepared, the dish is ideal for two to four guests.
CROWN SUPER DELUXE INTRODUCES CHUUSHOKU LUNCH
As the bustling city life returns and refined midday meals on lunch breaks come back in favor, Crown Super Deluxe introduces a curated menu for those looking to treat themselves to an afternoon teppanyaki experience. If the desk demands it, the Chuushoku (starting from $428 per guest) lunch exclusive menu can be served with the same refinement and luxury in under an hour, but we won’t tell if you want to linger a little longer for the teppan-side theatrics.
Kicking things off, is the crisp, bright and refreshing Mizuna Salad to prepare the palate. Those looking to upgrade the experience can then select to add the teppan-cooked Hokkaido Scallop (plus 108 per guest) or Tiger Prawn (plus 118 per guest), before a selection of seasonal grilled vegetables are served. The heart of the menu comes in the choice of premium cuts, from the US Prime Tenderloin (160g, $428 per guest) to the Australian Wagyu Ribeye (160g; $688). Or select between the perfectly marbled A5 Kagoshima Wagyu Tenderloin (120g; $828 per guest) and Sirloin (140g; $828 per guest) before the meal rounds out with a plentiful serving of garlic fried rice and miso soup. Before wrapping up the afternoon escape from the office, send off with a sweet note and indulge in the Yuzu Sorbet.
Visit https://www.crownsuperdeluxe.com/ to book the next dinner or lunch experience. Crown Super Deluxe is open daily from 12-3pm for lunch and 6-10pm for dinner.