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Step inside Four Seasons Hotel Hong Kong to find Teppanyaki Tempura Shun, a Japanese fine-dining concept which offers traditional Edomae-style tempura and exquisite teppanyaki fare. Helmed by teppanyaki chef Nobuyasu Kamiko and tempura chef Masashi Hongo, this Japanese restaurant uses seasonal ingredients to offer elaborate omakase courses that showcase both distinctive styles of Japanese cuisine. Customers can choose between teppanyaki- or tempura-focused lunch tasting menus ($1,380), whereas during the evening, it is the lavish dinner menu ($2,680) that offers a feast with appetisers, soups, sashimi, as well as teppanyaki and tempura.
Signatures at Shun include chef Kamiko’s expertly grilled Kumamoto Wagyu Chateaubriand, served with crispy garlic flakes. For seasonal ingredients, the Ise ebi (Japanese spiny lobster) paired with grilled matsutake mushrooms and a homemade sauce Américaines is not to be missed. As for chef Hongo’s tempura creations, customers can look forward to sea urchins, Japanese tiger prawns, and amadai (tilefish) – all of which are fried in a blend of sesame and cottonseed oil that imparts a light aroma without being greasy.