Japanese Teppanyaki Tempura Restaurant — Shun Opens at Four Seasons Hotel Hong Kong

Global Link Dining Club is committed to delivering authentic Japanese cuisine to Hong Kong. In December, the Club announced the opening of Teppanyaki ‧ Tempura Shun, a new Japanese fine dining concept at Four Seasons Hotel Hong Kong. Shun sources fresh, seasonal ingredients directly from Japan and offers omakase courses that combine the art of refined teppanyaki with traditional Edomae-style tempura, bringing premium ingredients and expert techniques to the forefront.

Shun has invited two experienced head chefs from Japan to lead this culinary venture. Chef Nobuyasu Kamiko, who has more than 30 years of culinary expertise, takes the helm as the Teppanyaki head chef, alongside tempura maestro Chef Masashi Hongo, to present a unique and exquisite dining experience for food enthusiasts.

Elevated Teppanyaki Experience

Shun provides a Teppanyaki lunch tasting menu and a Tempura lunch tasting menu, both priced at HKD 1,080 to HKD 1,380 per person. For dinner, guests can enjoy a combined Teppanyaki and Tempura omakase menu at HKD 2,680 per person, offering a lavish full course from appetizers and soups to sashimi, tempura, seafood, grilled meats, and concludes with desserts.

All Teppanyaki dishes feature fresh seafood and premium ingredients sourced directly from Japan, paired with an array of special sauces crafted by Chef Kamiko, showcasing the distinctive allure of Japanese Teppanyaki.

Chef Kamiko’s Chateaubriand is an unmissable signature dish at Shun, featuring carefully selected Miyazaki wagyu, cooked to perfection with Chef Kamiko’s exceptional skills and precise temperature control. The delicate marbling of wagyu delivers exceptional tenderness and juiciness, complemented by garlic flakes that add a rich depth to each mouthful.

Shun features in-season ingredients, the Ise Ebi (Japanese spiny lobster) is definitely a seasonal must-try for this winter. Paired with Chef Kamiko's homemade Sauce Américaines, it brings out the umami of the lobster. Presented with Chef Kamiko's elegant touch, truly a feast for both the eyes and palate.

Chef Kamiko also selects fresh scallops from Hakodate, seared to a slight crisp on the outside while maintaining a tender and succulent texture on the inside. The scallops are plump and sweet, paired with Tonburi, known as the “caviar of the field,” adding a hint of tanginess.

Exceptional Tempura Craftsmanship

Chef Hongo dedicated himself to the artistry of tempura; he demonstrates exceptional craftsmanship in every step, from selecting ingredients, preparing the tempura batter to controlling the temperature, delivering an authentic Edomae-style tempura experience. Shun offers tempura courses featuring seasonal seafood from Japan, including sea urchins, Japanese tiger prawns, and Amadai, all masterfully crafted by Chef Hongo.

Tempura craftsmanship may seem to focus on deep-frying techniques, but it actually employs steaming as a method. By wrapping ingredients in specially prepared batter, the coating is deep-fried to a crispy texture while the ingredients within are steamed by the circulation of moisture, resulting in a refreshing and non-greasy mouthfeel that showcases the ingredients' authentic flavours.

About Chef Nobuyasu Kamiko

Chef Nobuyasu Kamiko has more than 30 years of experience in gastronomy, specializing in the art of teppanyaki. He spent 12 years working as a Teppanyaki chef at Kazahana, a fine dining Japanese restaurant at Conrad Tokyo. After his time at Kazahana, Chef Kamiko joined the renowned Tokyo teppanyaki restaurant Ishigaki Yoshida, where he was trained under Michelin-starred Chef Junichi Yoshida.

Following his time at Ishigaki Yoshida, Chef Kamiko took the helm of Kagayaki in Singapore, the sister brand of Ishigaki Yoshida. His commitment to culinary excellence makes him a standout figure in the teppanyaki scene. Now he joins Shun to continue showcasing his artistry and dedication to the craft of teppanyaki.

About Chef Masashi Hongo

Chef Masashi Hongo began his culinary journey in Kaiseki, laying a strong foundation for his culinary skills. He went to Italy and honed his craft at a kaiseki restaurant, blending traditional Japanese techniques with international culinary practices.

Upon returning to Japan, Chef Hongo joined the esteemed Tempura Uchitsu, where he immersed himself in the art of tempura. His dedication and expertise led him to become the head chef of the restaurant. Now he sets his path to Shun after four years of experience at Tempura Uchitsu, bringing his sophisticated culinary vision and artistry to create an unparalleled fine dining experience.

Teppanyaki ‧ Tempura Shun

Address: 45/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central

Tel: 2307 6281

E-mail: booking@teppanyakishun.com.hk

Reservation: inline.app/booking/teppanyakitempurashun

Instagram: @teppanyakitempurashun.hk Facebook: @teppanyakitempurashun.hk