The Cuisine: Lunch & Dinner Menus at Kaen Teppanyaki
Featuring a wide selection of wagyu sourced from trusted merchants, farmers, and auctions, Kaen Teppanyaki ensures all cuts are traceable to the farm and slaughter. Seasonal seafood and vegetables are also carefully selected and flown in daily from Japan and Europe, depending on the seasons. Chef Sato selects the highest quality ingredients for his dishes, combining both traditional and contemporary cooking techniques while showcasing intricate knife skills.
Executive Lunch courses are available at both the Teppan counter, lounge or in the private rooms. Signature lunch sets start from the Wagyu Donburi (HK$480) and ranges from HK$480 – HK$680. A signature highlight is the Unaju (HK$580), that features Josper-grilled unagi (eel) over Tsuyahime rice drizzled with kabayaki sauce and sansho pepper,and Wagyu Steak Ju (HK$680), includes sliced and grilled Kyoto Princess Wagyu steak, paired with Tsuyahime rice, steak sauce and nikumiso. The set also includes a house salad, two types of fresh sashimi, miso soup, pickles, and the choice of either dessert of the day or Japanese siphon coffee. Teppanyaki experiences are also available at lunch starting from HK$780 – HK$1,180 per guest.
For the signature dinner experience, two tasting menus are available – Matsu (HK$1,680 per guest) features an 8-course seafood focused teppan experience featuring premium ingredients specially flown in from Japan. Seafood courses include salt-baked abalone, Hokkaido scallops cooked on the teppan with soy butter sauce, amadai in the chef’s signature ichiban dashi soup, Homard lobster with lobster sauce, and other seasonal fish prepared in Daikoku clay pots from Mie Prefecture that is finished on the teppan. Ta-Ke (HK$1,980 per guest) features an 8-course meat focused teppan experience with a choice of the finest Japanese beef experience where guest scan select their wagyu experience from small and highly coveted producers such as the prized Ozaki and Kyoto Princess Wagyu.
To conclude a guest’s dining experience at Kaen Teppanyaki, guests are escorted to the lounge area to enjoy a signature Japanese style Mont-Blanc, over a fresh brewed Japanese style siphon coffee.
The current opening Premium TA-KE Wagyu Teppan Menu is as below:
Uni Mousse
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Dorayaki Foie Gras
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Somen, Caviar
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Ox Tongue, Daikon Radish Sauce
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Ichiban Dashi Soup, Japanese Amadai
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Select Your Wagyu Beef Experience – Steak or Yakishabu
Kyoto Princess Wagyu
Or
Ozaki Beef (supplement charge of HK$350)
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Claypot Garlic Rice
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Mont Blanc
HK$1980 + 10% per guest
For the full lunch and dinner course menus at Kaen Teppanyaki, please click HERE. An a la carte menu is also available (view HERE) for add-on options of wagyu, seafood, vegetables, rice, noodles, and soup.
Inside Kaen Teppanyaki: Interior Design by Dix Designs
Inspired by a visit to a shrine located in Ueno, Tokyo, Sean Dix of Dix Design wanted to invoke a minimalistic and nature-inspired aesthetic. Using the teppanyaki counter – “fire” – as the design centrepoint, Dix sought to infuse elements of nature that would typically surround fire in the wild. He focused on stone and wood, two natural materials that form the background of the interiors. Guests are greeted by a commissioned installation by sculptor En Iwamura, which is stationed at the entrance of the restaurant. A wood pavilion ceiling shelters diners from the elements, allowing them to fully turn their focus to the chef at the teppan counter. One of the key features of the space is a cul-de-sac lounge that surrounds a feature created by terrarium specialist Tim Wong of Quest Terrarium, where guests are encouraged to conclude their dining experience with dessert and digestifs.