𓊛 Treasure Restaurant in Sha Tin · The Ultimate Expression of Miyazaki A5 Wagyu

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Stepping into "Sakurada Japanese Restaurant" on the third floor of the Sha Tin Emperor Hotel, the understated Japanese-style decor subtly exudes Zen. The mirror-like sheen of the teppanyaki counter seems to herald the start of a culinary theater. Tonight’s Miyazaki A5 Wagyu feast reveals its extraordinary scale from the very first dish.

𓊕 Three-Color Quinoa Shrimp Salad with Japanese-Style Tomato Sauce
Fresh, sweet cooked shrimp paired with fresh salad greens and quinoa, not only refreshing but also rich in texture layers, making it a cool appetizer.

𓊕 Miyazaki Chicken Vegetable Roll with Hungarian Duck Liver Sauce
𓊕 Botan Shrimp Sashimi
Presented in a glass vessel, dry ice creates a spectacular visual effect. The crisp and springy botan shrimp sashimi is incredibly fresh! The Miyazaki chicken vegetable roll is paired innovatively, with the rich, fatty aroma of the Hungarian duck liver sauce melting in the mouth, yet the finish is surprisingly light, showing the chef’s dedication to balance.

𓊕 Lobster Tempura
The tempura batter on the lobster is as thin as cicada wings, locking in the sweet and fresh lobster meat inside the crispy shell. Dipped in a sauce made from shrimp brains, the umami flavor is doubled.

𓊕 Tilefish with Standing Scales Grilled, served with Yuzu Soy Milk Soup
The tilefish scales are charred at high temperature to stand upright, crispy and fragrant scales that crumble with a light touch. Beneath lies the snow-white tender fish meat, and when dipped into the yuzu soy milk soup, the citrus aroma and creamy notes intertwine, enhancing the fish’s fatty fragrance.

𓊕 Thick-Grilled Miyazaki A5 Wagyu
The main dish features Miyazaki A5 Wagyu with beautiful marbling. The chef’s skillful use of fire on the teppan is breathtaking, offering a visual feast. As the wagyu sizzles on the grill, the aroma of beef fat intensifies, whetting the appetite. When served, the residual heat of the teppan makes the marbling slightly tremble, like the sheen on top-quality velvet. The cross-section reveals a perfect rose pink. The first bite offers the charred crispness of the surface, followed by a surge of melted fat and meat juices. Paired with a dab of freshly grated wasabi, it transforms any greasiness into a profound depth of flavor.

𓊕 Sansho Fish Roe Fried Rice
Full of wok hei, the freshness of the fish roe jumps between the grains of rice, creating a rich and fragrant texture. A touch of mildly spicy wasabi adds even more flavor.

𓊕 Peach Sorbet & Apple Sorbet
The icy sorbet, served inside whole chilled fruits, refreshes the palate with a burst of fruity aroma, bringing a lively conclusion to the feast.

Sakurada’s teppanyaki is far from mere showmanship. From the selection of Miyazaki beef to the delicate blending of sauces, the pursuit of "seasonal flavors" is evident everywhere. At the moment the wagyu melts on your tongue, you’ll understand that the special price of $2188 for two is not just a meal, but the ultimate expression of a sensory delight.

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📍 3rd Floor, Emperor Hotel, 8 Pak Hok Ting Street, Sha Tin