A Date with Miyazaki Wagyu and Lobster

When it comes to Japanese cuisine, my personal favorites are Japanese barbecue and teppanyaki. However, I don’t get to enjoy them often. In fact, it’s been three months since my last teppanyaki experience. This time, my foodie friend and I visited Sakura Japanese Restaurant at the Royal Park Hotel, with the sole purpose of indulging in their newly launched Miyazaki Wagyu and Lobster Set Menu. We were lucky to get seats at the counter, allowing us to closely observe the chef’s skills—one of the highlights of enjoying teppanyaki. The meal began with a colorful quinoa shrimp salad as an appetizer. The fresh ingredients paired with a refreshing sweet and tangy Japanese-style tomato dressing effectively whetted our appetites. Next came the Miyazaki chicken and vegetable roll. The local chicken wrapped around vegetables was already delicious on its own, but the addition of foie gras sauce and a touch of caviar elevated the dish to a luxurious level. Following that was the botan shrimp sashimi, presented with dry ice for a mystical atmosphere. The shrimp was fresh, sweet, and firm. The shrimp heads weren’t wasted either; the chef fried them to a crispy perfection, which was a treat for someone like me who loves crunchy snacks. Then came the lobster tempura. The tender and bouncy lobster meat was encased in a golden, crispy batter and paired with a rich sauce made from lobster roe and butter—absolutely delightful. Nowadays, grilled tilefish has become a common feature at teppanyaki tables. The crispy fish skin combined with the tender meat was enticing. What sets this restaurant apart from other teppanyaki establishments is their pairing of the dish with soy milk soup, enhanced with a hint of yuzu for a creative twist. As a meat lover, I was most looking forward to the A5 Miyazaki Wagyu. Diners can choose between thick-cut or thin-cut slices, so we decided to try both. The thin-cut wagyu was rolled up with scallions, offering a tender and smooth texture as expected. The thick-cut wagyu, served in cubes, was equally tender and flavorful with a hint of fat. Paired with crispy garlic chips, it was just as impressive. Trying both thick and thin cuts in one meal allowed us to enjoy two distinct textures, each with its own charm. Though I was already quite full, the fragrant stir-fried rice with sansho pepper and wasabi was so delicious that I managed to eat more than half a bowl. After all the rich dishes, ending with some stir-fried vegetables to balance the meal felt necessary. The final touch was a peach sorbet, which was light, refreshing, and the perfect conclusion to a satisfying meal. Restaurant Information: Sakura Japanese Restaurant 3/F, Royal Park Hotel, 8 Pak Hok Ting Street, Sha Tin