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Top-of-the-Line Kobe Beef Courses at Teppanyaki Ginza Sumikawa in Sheung Wan

Top-of-the-Line Kobe Beef Courses at Teppanyaki Ginza Sumikawa in Sheung Wan

Kobe Beef cooked on the teppanyaki griddle.

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Teppanyaki Ginza Sumikawa, next to Sushi Ginza Onodera, is a teppanyaki restaurant with private rooms only that opened in mid-June (address: 77-91 Queen's Road West, Sheung Wan Tel: 3568-7788) and has been fully booked ever since. On July 11 it began offering a "Top of the Line Kobe Beef Dinner Course."

The private room layout mimics the adjacent sushi restaurant. Descending the elevator takes one in front of Sushi Ginza Onodera, while Teppanyaki Ginza Sumikawa's two rooms are situated down a narrow alleyway. The Tsubaki room has seating for 10 and the Keyaki room has 8 seats for a total of 18. Each has its own two-centimeter-thick teppanyaki griddle, where Executive Chef Takuya Abe cooks up savory meals.

The newly introduced course starts with a small appetizer of seasonal cold vegetables. After a choice of abalone or spiny lobster, Abe grills a 150-gram piece of Kobe sirloin in front of his guests. There are many varieties of Kobe beef, the brand of Japanese black cattle meat whose popularity also extends to Hong Kong, but what makes Teppanyaki Ginza Sumikawa stand out is that in addition to the standard certification from the Kobe Beef Marketing & Distribution Promotion Association, the restaurant's chefs in Hong Kong and Japan inspect photographs to check the quality of spare rib cuts when bidding on supplies, and only import "acceptable" meat to Hong Kong.

The restaurant is confident that even Japanese diners familiar with fine teppanyaki "offer praise even for the garnishes and secondary dishes." Along with the traditional Japanese vegetables Abe grills with the meat, he recommends the mushrooms. The restaurant's succulent, organic mushrooms are cultivated with absolutely no pesticides by Hasegawa Nosan Ltd. The Japanese company, based in Shizuoka Prefecture, grows the mushrooms in unique facilities built with Dutch materials to nearly replicate the environment in Holland. The mushrooms are from Shizuoka while the mushroom beds that stimulate growth are imported from Holland. Teppanyaki Ginza Sumikawa is the first Hong Kong restaurant to serve the mushrooms.

The main dining options are HK$380, HK$580 and HK$1,180 lunch courses and HK$1,380, HK$1,880 and HK$2,380 dinner courses. There is an a la carte menu as well.

Business hours are 12:00 p.m. to 2:30 p.m. for lunch and 6:00 p.m. to 11:00 p.m. for dinner. Teppanyaki Ginza Sumikawa is closed on Sundays.

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