Teppanyaki Shou – A Pristine Autumn Omakase Menu Showcase
[The content of this article has been produced by our advertising partner.]
This autumn Teppanyaki Shou invites you on a lively, interactive and dramatic dining experience forged by the heat of the teppan grill. Sourcing the finest ingredients from Japan’s tightly-held farmers, family fisheries, as well as international sources of distinction, we put you at the heart of the omakase dining experience.
Central to the gastronomic journey is the Kagoshima Oda Beef, sourced from Oda Gyu, a renowned producer of Kagoshima Wagyu since 1973. The free-ranged cattle is carefully raised for 24 months to achieve optimal flavour and succulent texture.
Autumn is the best season to enjoy rainbow trout from Shizuoka and the pairing with tangy Tosazu vinegar jelly enhances the sweet flavor of the fish to create a refreshing appetizer. Sashimi sees straw smoked Hokkaido bluefin tuna o-toro & Botan shrimp with Ossetra caviar, which uses binchotan for tuna and served with shrimp with caviar.
Teppan-grilled live abalone requires absolute precision in order to strike the perfect balance in caramelization, juiciness, and tenderness. Our sommelier will also be on hand to recommend the best pairing from our selection of sakes and wines.
For an extraordinary experience, order Teppanyaki Shou’s premium omakase menu with more exquisite festives dishes such as Dobin Mushi Soup with Matsutake Mushroom and Aichi Sea Bream, Chicken Truffle Donabe (or rice in a pot) and the restaurant’s unique rendition of Wagyu Sukiyaki prepared on the teppan grill.
Book one of our private dining rooms for your special occasion, or enjoy the lively ambience in the main restaurant.
Straw Smoked Hokkaido Bluefin Tuna O-toro Botan Shrimp with Ossetra Caviar
_0.jpg?itok=Sc9L7v8_)
At Teppanyaki Shou we smoke it before you, using rice straw and Japanese charcoal “bincho-tan” to create a deep aroma that resonates on the palate.
Traditional Clay Pot Rice with Choshu Chicken, Autumn Mushrooms and Truffle
_0.jpg?itok=_ukqt7d5)
.jpg?itok=2frLsqYd)
A delightful opening to an amazing omakase experience, this appetizer is a poetic expression of autumn and its multitude of colors.
Rainbow trout is the pride of Shizuoka prefecture, sought after for its delicate flesh. The use of mildly tangy tosazu vinegar jelly enhances the dish with a refreshing touch, while creamy sea urchin rounds the flavor out with umami sweetness.
Black Wagyu Oda beef from Kagoshima
Using sought-after ingredients such as premium Black Wagyu Oda beef, sourced exclusively from Kagoshima, exemplifies teppanyaki’s long tradition of quality, hinted at in the restaurant’s name – “shou” means “pursuit of perfection.” This beautifully marbled meat, rendered to draw out its buttery-rich umami, is accompanied by simple condiments of Okinawa sea salt, Shizuoka fresh wasabi, Kyoto-style kinzanji miso, and homemade ponzu sauce.
Matsutake Mushroom with Aichi Sea Bream in Dobin Mushi Soup
_0.jpg?itok=SpMobFBM)
The fragrant matsutake mushroom, with its many health benefits, has long been a symbol of longevity in Japan.
Opening hours: 6pm – 10:30pm (closed on Mondays)
Price: Omakase Menu
MOP1,988 per person
Premium Omakase Menu
MOP2,888 per person
Tasting Menu MOP1,388
Location: 2F, Raffles at Galaxy Macau
Reservations: +853 8883 2221