Tsim Sha Tsui Teppanyaki Mikazuki

Mikazuki, a new Japanese Teppanyaki restaurant headed by a Japanese chef, has opened in Cameron Plaza, Tsim Sha Tsui. The chef in charge here is Japanese-born Koji Mizushima, who once served as the head chef at Hidemasa Yamamoto, and his strength is unquestionable. The restaurant is decorated with stone and wood as the main tone, spacious and comfortable to sit, and they also have an L-shaped iron table where guests can sit down and slowly enjoy the chef's gestures on the iron plate. We ordered this Mikazuki one-person teppanyaki meal this time, it contains appetizer three small points, sashimi three points, salad, Teppanyaki Hokkaido scallops, tea bowl steamed, Teppanyaki Japanese vegetables, main course, miso soup and dessert. Appetizers three small points: seaweed tempura, wasabi octopus, eggplant. The eggplant is cooked soft enough, the mustard octopus is well seasoned, the mustard flavor is not too heavy, the seaweed tempura powder is not too thick, bite and see the inside is full of seaweed, very happy feeling. Sashimi three: Tonight these three are tuna, oily fish and sweet shrimp. The sweet shrimp is fresh and sweet, the tuna fish flavor is strong enough, and the oily fish is thickly sliced, which is very satisfying. Salad: Spicy prawn salad, fried prawns, the meat is tender enough, and the secret spicy sauce makes it even more delicious. Teppanyaki Hokkaido Scallops: Hokkaido scallops are big enough, the meat is thick and tender, and seasoned with butter, oyster juice and lemon juice, its freshness is even more prominent. Tea bowl steamed rice: steamed egg is very tender, the surface is placed with salmon roe and into the egg there is full of texture of wood ear threads, the taste is richer than imagined. Main course: Kagoshima black-haired pork shoulder, served as a side dish of Teppanyaki Japanese vegetables, they are pumpkin, onion, radish and mushrooms, they are all from Japan, so it tastes particularly fresh, black-haired pork shoulder is very thick, fat and lean, fried to both sides with a burst of charred aroma. Iron Plate Fried Rice: This time it's cherry shrimp fried rice. The rice is fried very dry. Every bite is cherry shrimp. Halfway through, you can also add the attached clear broth as tea-soaked rice. Miso soup: very rich and delicious. Dessert: Grapefruit syrup is made with fresh grapefruit juice, full of fruity flavor, enough to cool and relieve the heat. The fresh and sweet taste of grapefruit can relieve the greasiness of Teppanyaki, which is the perfect ending to this meal. #likes #likesbackalways #likeback #followbacknow #likesforlike #follow4followback #followforfollow #tagsforlikes #folloebackinstantlyu #wwhkfood #ufoodhk #delicious #yummy #hkfoodie #foodporn #hkfood #foodie #foodporn #foodlover #foodie #foodporn #foodlover #foodkiller #photopics first #JapaneseFood #Teppanyaki #Japan #Oguchi in Tsim Sha Tsui