Matsubishi restaurant main dining room
Hong Kong — A teppanyaki dinner is always entertaining, but it takes great quality and skill to do more than impress visually. The dinner at Matsubishi provoked utters of delight, with hardly words to speak. So in that fashion, I am sharing the visuals of my dinner too long to recount in words, but hinting of what was a damn delicious dinner.
Assorted sashimi
Assorted sashimi
Uni, so creamy and sweet
Toro handroll
Deep-fried prawn so crispy you can eat every bit of shell
Seasoning the scallops with a little sake, salt, and black pepper
Scallops
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Marbled Kobe beef
Served on toast to absorb the oil
Crispy on one side, flash seared on the other
Kobe beef served crispy on one side, but beautifully melting in the mouth and buttery.
Matsubishi house specialty, ox tongue
Orange sorbet served in frozen orange peel
Louis Latour Pouilly Fuisse 2008
Especially delicious with the prawns and scallops was the Louis Latour Pouilly Fuisse 2008. Apparently, this wine was good throughout the whole meal for a party of 11.
