Matsubishi Japanese Restaurant — Restaurant in Hong Kong Island

I wanted to love this place and I was very excited for our reservation. I was excited for the experience as both my husband and I had never been to a restaurant like this before. The food was pretty good and you should definitely go for the Japanese meat (as opposed to U.S. beef) as it’s a lot more tender and delicious. But a few things - one is that there was no atmosphere. The teppanyaki chefs just got on with it and had no emotion. The second is that we paid $260 for Japanese scallop which was literally one scallop. I really wish we’d asked about that before ordering it otherwise we would not have done so — so I am putting it here to warn all y’all: don’t order the Japanese scallop because it’s not worth it. At one point patrons started to leave and so did the teppanyaki chefs. So my husband and I were confused and thought the restaurant was closing up… when we were planning to order more food. We asked the server who told us that we could order more food. So we ordered another sirloin and the chef emerged from somewhere to a grill that had looked as though it was cleaned up that point, to prepare food for just us. I felt really bad.

Anyway, food is alright but not sure if it is worth the price point. I think I could get delicious Japanese bbq in so many other places in HK so I probably won’t be back. I’m sure there are many other people who have had wonderful positive experiences in this restaurant but unfortunately...

What’s the best Japanese restaurant in Hong Kong?

MATSUBISHI’S SIZZLING SOUNDS woke me up from daydreaming. The restaurant was very clean, and so was the teppanyaki. The teppanyaki’s shiny top glimmered through the sunlight. The service was wonderful. Waitresses and waiters would tie little “adult” bibs on you, and you don't have to do it yourself. If you had any allergies, you can notify the server, and he or she will tell the chef. The chefs are nice too. They cook the person who has allergies with that food first, then the rest.

Right when you get there, you see three sauces, a wet towel to clean your hand, and a bunch of toothpicks all neatly placed before you. Now comes the food. The rice is usually served last, made of just rice, green onions, and garlic only if you want it. There are also many other varieties of foods. The sliced green onions wrapped in beef was delicious. The chef would also cook it the way you like. The best, would be the dessert. The dessert was either one flavor ice cream, or a small slice of cheesecake. The cheesecake is the best food you can ever eat. The cheesecake was as soft as a pillow, as creamy as butter, and the bottom was as good as the whole cheesecake. The small cheesecake is also topped with a strawberry and some whip cream. The cheesecake is also what I call BOSS. Matsubishi Japanese restaurant is also...

Went there for lunch today as we had craving for teppanyaki. Unarguably this is one of the establishments in town and the food quality has always been decent, at least on par with my last visit which was like 5 years ago.

What I found perplexing is the chef’s attitude. As one would know teppanyaki is an experience altogether cos the chef pretty much “perform” in front of you. What I came away with is that the chef didn’t really care (!?) and just was condescending even.

We ordered 2 wagyu set and 1 US beef set. The waitress asked if we’d like to “stack” the wagyu so it’s a thicker cut. 駛唔駛疊埋一齊切咁個牛肉就厚啲 I was like huh? Because she was barely comprehensible in Cantonese so I just said no.

Now the chef, upon seeing how I couldn’t understand how you “stack” the beef, tried to explain to me that they can stack the beef when they slice it. I was like, wouldn’t stacking two slice of beef mean the middle would be uncooked? 吓？你疊埋兩塊牛一齊咁中間點熟？he rolled his eyes as if I was an imbecile. So I said ok, maybe I’ll understand when I see the beef. And he’s like, the beef will already be cut and it’ll be too late… anyway I just left it as that.

When the raw ingredients were arranged, I saw that the two pieces of wagyu were about 1/2 inch thick. Now the chef physically stacked the two slices together and said 咪咁樣疊埋一齊囉 that’s how you do it. I was still like huh!? ok then that means each slice is smaller you meant 哦咁你意思即係塊牛肉細啲但厚啲, and he literally flipped and said of course not! Why would they be smaller!? 梗係唔會啦，點會細啲啊？at this point my husband just stopped me and nodded to the chef, appeared to have understood what the chef’s saying. I was still !?!?!? obviously you’re not giving me double the amount of beef, in order to make it thicker wouldn’t it have to be smaller because volume is lengthwidthheight* 你塊牛嘅重量係長闊高嘅總和，如果面積唔細啲咁厚度從何來？

By that point the chef already decided I am an imbecile and stopped talking to me. The rest of the meal was not worth mentioning, as I said in the beginning food was decent. However because of that conversation I found the ambience very unsettling. 跟住落嚟成餐飯我就喺懷疑人生及自己智商中進行

When we’re on way home my husband and I discussed this, and he said what they meant is they can double the thickness of the beef so the taste is stronger, and I was like ok but still that’d mean it’s smaller in size, isn’t it? It’s not like they’re doing a 100% upgrade from 100g to 200g. Now from what I gather, and frankly the only possibility I can think of, is some clients prefer thicker cut. Wouldn’t it be easier if they said, the regular cut is 1/2 inch, would you like us to cut them 1inch thick for a different taste?

而家出街其實好多人嘅廣東話或講寫嘅中文都係越來越難明。但我真係唔知點樣「疊埋兩塊肉」呢個形容係可以令人明瞭… 或者有熟客可以指點我迷津，係咪我理解能力有問題。其實個餐廳方面最簡單係咪問食客，你想食半寸厚定一寸厚？maybe the regular patrons can enlighten me here how stacking two slices of beef together makes sense in a teppanyaki context. Am...