I love teppanyaki, back in the States I would always frequent one every week right by my parents work place! I loved it. The live action cooking and grilling action right before my eyes and voila, hot delicious seafood and meats to be devoured ASAP. Sanka Teppanyaki 山下 is brought to you by the same power group behind Japanese cuisine juggernauts Sushi Kuu and Sushi Sase. I’ve been fortunate enough to have been able to dine at both places a couple of times- and each time, I’m never disappointed. So when my sister and I were invited for a tasting; we jumped at the chance to try their dinner tasting menu! The dinner set course is 1,980 + 10%….its pricey, but absolutely delicious and well worth it. But, I’ll let you be the judge yourself….
We sat down in front of the beautifully curved teppan bar and noticed how spacious Sanka was. There’s also two private dining rooms as well.
What is this? The amuse bouche. An absolutely lovely steamed egg, with truffle sauce that was both light yet flavourful and had a strong truffle taste which matched the steam egg perfectly.
Look at all the fresh seafood we’re having tonight!!! <3 Can’t wait to dig in.
Next up is the Ise Ebi Caviar. The Japanese lobster was succulent and large, mixed in with caviar and creamy sour cream. It was a nice light, smooth and refreshing start to the dinner.
Mmmmmm…whats cooking under there?
Hokkaido Taraba Crab, the crab had this lovely salty soy sauce glaze, with onion and lemon. The crab meat was plump, moist and juicy. It was however a little bit on the saltier side.
A teppanyaki master at work!
This was delicious! I loved the sauteed amadai fish. Its a Japanese Horsehead fish on top of a light yet flavorful beef consome soup. I loved the delicate crunchy crispy fish skin, and the amadai fish was soooo light and moist. Terrific!
The giant Aomori Abalone which was still alive and squirming as it was being cooked! I’m so sorry…
Jumbo Aomori Abalone was just, wow. It was sooooooo tender and accompanied with the abalone liver and some fried sweet bread to dip in the yellow sauce which is made out of clam, butter and seaweed sauce as well as the brown yuzu and vinegar sauce. I really liked all the different flavours- but it is very rich and creamy- so not the best for those who like to eat a bit on the lighter side.
Sparkling sake and Haute Medoc red wine!
My favourite. The premium Kuroge Wagyu Sirloin Steak. A5 grade wagyu sirloin steak- you do not need to dip it in anything because there’s already enough flavour! But they also have some salts, peppers, and wasabi to accompany the beef.
Demolished! Oh yes, the pretty teppanyaki counter!
Garlic Rice to go with our wagyu beef!
Miso Soup with loads of goodies in side. SOOOOO lovely!
Thanks again Kenny!! We finished off with some desserts! The chiffon cake with caramel, orange jelly and strawberries done in a teppanyaki style!! All of them were good, but I ate them up way too fast! Totally forgot to take a pic!
Sanka, 1/F, 11 Stanley Street, Central, 3460 2285
<3 Always, JessComments Off on Sanka