Miyazaki Wagyu and Lobster Date

Among Japanese cuisine, my personal favorites are Japanese BBQ and teppanyaki, but unfortunately, I don’t get to enjoy them often. Counting on my fingers, the last time I had teppanyaki was three months ago.

This time, I came with a foodie friend to Sakura Japanese Restaurant at the Emperor Hotel, specifically to have a teppanyaki meal, with the goal set on the newly launched Miyazaki Wagyu and Lobster Set.

Luckily, we got seats at the bar counter, allowing us to closely admire the chef’s skills, which is one of the highlights of eating teppanyaki.

The set started with a three-color quinoa shrimp salad as a warm-up. The fresh ingredients paired with a refreshing, sweet and sour Japanese-style tomato dressing effectively opened up the appetite.

The Miyazaki chicken vegetable roll was already delicious just by wrapping local chicken with vegetables. Accompanied by foie gras sauce and a touch of caviar as garnish, the dish felt much more luxurious.

Next came the botan shrimp sashimi, served with dry ice to create a mystical atmosphere. The shrimp meat was firm, fresh, and sweet.

Of course, the shrimp heads were not wasted; the chef took them back to fry until crispy, perfect for someone like me who loves crunchy snacks.

Then came the lobster tempura. The firm and bouncy lobster meat was coated in a crispy golden batter, dipped in a rich sauce made from lobster roe and butter—delicious.

Nowadays, grilled fish skin is a common item on teppanyaki tables. The crispy fish skin combined with tender meat is very appealing. Unlike other teppanyaki specialty restaurants, here it is served with soy milk soup, enhanced with a hint of yuzu for flavor—a creative touch.

As a meat lover, I was most looking forward to the A5 Miyazaki Wagyu, available in thick or thin cuts. After discussion, we ordered one of each. The thin cut was rolled with chopped green onions, delivering the expected tender and smooth texture.

The thick cut was diced, equally tender with a rich fatty aroma. Paired with fried garlic slices, it was still fantastic. Trying both thick and thin cuts at once gave two different textures, each with its own charm.

Feeling full, the fragrant sansho fish roe and wasabi fried rice was truly top-notch—I managed to eat more than half a bowl.

After all the meat and lobster, it was necessary to balance with some stir-fried vegetables.

The peach-flavored sorbet at the end was no less impressive—refreshing and tasty, a perfect conclusion.

Restaurant Information:
Sakura Japanese Restaurant
3rd Floor, Emperor Hotel, 8 Pak Hok Ting Street, Sha Tin
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