• Kaen, meaning ‘flame’, is a Japanese teppanyaki experience that features both teppan and binchotan cooking on the menu

    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 daily dessert or Japanese-style 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 where guests can choose their wagyu from a selection of small and highly coveted producers. Choices include Kumamoto Akaushi, the Emperor’s Breed [brown hair wagyu], Kyoto Princess Wagyu [black hair wagyu] and Furano Wagyu, the original steak of Hokkaido. Guests may choose to savour their premium Japanese beef as either a Kansai-style yakishabu – where the meat is sliced thin for grilling, like how it would be cut for shabu shabu – or in the classic thick-cut steak style for an original and heartier experience.

     

     

    To conclude a guest’s dining experience at Kaen Teppanyaki, guests are escorted to the lounge area to enjoy desserts including fan favourite, 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

    Teppan Seasonal Vegetables

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    Ichiban Dashi Soup, Japanese Amadai

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    Seasonal Japanese Vegetables

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    Select Your Wagyu Beef Experience – Steak (Thick Cut) or Yakishabu (Thin Cut)

     

    Kumamoto Akaushi

    Emperor’s Breed, Japanese Brown Hair Wagyu

    Or

    Kyoto Princess Wagyu

    Sweet and Robust Aroma, Female Wagyu

    Or

    Furano Wagyu

    Original Hokkaido steak with fine marbling (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.