IM Teppanyaki & Wine looks like the antagonist’s archetypal lair of a 2000s superhero film or drama. White light shines only on the table, illuminating yourself and the revolving chefs beyond the shadows.
Sleek grey tones colour the entire restaurant, numbering only three rooms, two of which are private. Where expression comes in is on the plate, and that is where the teppanyaki restaurant is vibrant.
It must be said that Hong Kong is flushed with teppanyaki restaurants, yet this is the city’s only Michelin star teppanyaki venue, having held onto a one star accolade for five years running.
Me and my friend were thankfully not experiencing the heavy wind and rain dusting Hong Kong outside, beyond our presence in the lair. We were sheltering indoors and enjoying their extensive chef’s special lunch (HKD480) ready to devour.
The appetiser of choice for the lunch begins with a chawanmushi bowl, decorated with plump salmon roe. The textures at play, with the softly boiled egg mixture and the bulbs of seafood umami, was enjoyable to savour. Many restaurants in Hong Kong forget about texture when designing food to eat, but this one does not.
The amadai fish came next up on the lunch menu. Cooked in a classic style frying the skin to crisp up the scales for a crispy bite, the fish is bathed in a French-inspired buttery and green sauce that helps increase the depth of flavours.
I wish there was a saltier bite to the fish, so I ended up adding the provided Japanese tartare sauce to add pickley ending.
The main dish on the lunch menu is the U.S. sliced beef, which sees the teppanyaki chef, well-trained in his craft, bring six slices of USDA prime beef to the teppan and fries on low-heat with a dusting of mixed spices.
Inside, beansprouts are hidden to add a crunch to each beef slice. The meat pairs well with the teriyaki sauce served alongside. Higher-grades of USDA beef and Wagyu would provide a more fatty and salty bite, but for the price, we were happy with the selection. It was a toned cut of beef that did not struggle with a chew.
The pickles and miso soup of the meal paired nicely with the fried rice, featuring an assortment of fried fish, egg, and chives. I wanted more soy sauce for a saltier bite, but I ended up using the teriyaki sauce to raise the sodium levels for the carby part of the meal.
Whilst just a side order for the main attraction, I was uniquely impressed by the pickles. They held a sweet vinegary flavour to them, with an added chilli dressing that oozed out a deep salty taste.
The final touch to the lunch was a lemon sorbet held neatly in an ice cream sandwich. It was a perfect palate cleanser to wipe away the oil and salt of the meal.
Our verdict of IM Teppanyaki & Wine
For an affordable price in Hong Kong, IM Teppanyaki & Wine brings a clean and vibrant touch to the sub-cuisine, where other locations can deliver the same quality but demanding higher costs. I was comfortably full by the end of the meal and left happy with the simple dishes shared. I will be back!
IM Teppanyaki & Wine, 1/F, SL Ginza, 2C-2D Lau Li Street, 68 Electric Road, Tin Hau, 2570 7088, book here
| Order this: chef’s lunch tasting menu Menu: tastings menu Price for two: HKD480 | Atmosphere: posh, extravagant, highly personal, and intimate for a Japanese meal Perfect for: speedy lunches and sake-fille dinners |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
