瀧宴日本料理 — Restaurant in Hong Kong

Takiyan Teppanyaki – Premium Wagyu Set ($880 per person)

House Sauce Braised South African Abalone The abalone was tender yet retained a satisfying bounce, demonstrating excellent control in cooking time. The house sauce, based on soy sauce and mirin, was subtly sweet with a touch of complexity. A sprinkle of shichimi togarashi added a gentle kick and enhanced the umami, making the overall flavor profile layered and refined.

Seasonal Sashimi Trio The first course featured flounder fin wrapped with yuzu pepper — a creative combination that brought out the delicate sweetness of the fish. The second, deep-sea horse mackerel, had a rich, balanced oiliness. The final piece was aged bluefin tuna, matured for a week. It had a firm texture, deep flavor, and a buttery, lingering richness from the marbled fat.

Seared Yellowtail Belly Hand Roll A standout dish: a crispy rice cracker base layered with sea salt, furikake, and scallions, topped with luscious yellowtail belly. The fish was velvety and rich, while the rice cracker added a toasted aroma and crunch. The interplay of textures and umami created a well-balanced and memorable bite.

Seafood Chawanmushi Steamed egg custard made with Matsuba crab roe broth — intensely savory with a briny depth. The custard itself was silky smooth, delicately set, and free from any eggy aftertaste. Its texture was both airy and creamy, showcasing impeccable technique.

Clam Broth A seemingly simple soup that showcased restraint and mastery. Made without miso or kombu, the broth drew purely from the essence of fresh clams. The result was a clean, slightly sweet taste with a lingering oceanic finish — minimalist yet deeply satisfying.

Teppanyaki Lobster The lobster was coated in a sauce made from its own tomalley, enhancing its natural sweetness. Perfectly timed on the teppan grill, the exterior was lightly caramelized while the interior remained juicy and firm. Each bite was rich in flavor, highlighting the lobster’s inherent freshness.

Pan-Seared Foie Gras with Black Beans Aromatic and indulgent, the foie gras was seared to crisp perfection on the outside, while the inside stayed meltingly soft. Served on toasted bread that had absorbed the rendered fat, the dish delivered both richness and texture. A thoughtful touch — sweet simmered black beans — followed the foie gras, cleansing the palate and adding contrast to the dish.

Miyazaki Wagyu The highlight of the meal. This premium Wagyu featured delicate marbling and a melt-in-your-mouth tenderness. The seared crust brought a nutty, caramelized aroma, while the meat retained a succulent core. Rich, flavorful, and flawlessly executed — a true testament to the quality of...

In my recent August travel, I felt I was in two cities I love at the same time! Over a 2 & a half hour lunch session at 瀧宴 - I thought Japan had come to have a rendezvous with me in HK 😘

The Tasting Menu lunch line up was exquisite. Sitting at the counter with a view of the Victoria Habour, it’s as if I could taste the ocean. The lobster & abalone was cooked just right. Every bite was succulent & tasty bursting with flashes of sweetness harnessed by the Chef’s wonderful skills. The sashimi was sliced perfectly to bring out the best feature & taste of the different fishes served.

The 2nd half of my lunch rendition included foie gras, Iberico pork & truffle fried rice. The produce of the land contrasted the lightness of the sea with a slightly more intense but impeccably well-balanced acidic leaning Japanese-styled seasoning that had me relish every morsel without feeling stuffed.

Thank you to the wonderful Chef & his service team at 瀧宴 for the delightful lunch. It was a surprise treat from my companion - he was rightly proud about his choice & I was...

Friend reserved a lunch for my bd, 26/F on this brand new building. Restaurant occupied the entire floor with impressive windows facing Victoria Park, green….. soothing!Teppan room is bright, airy, yet tranquil. Greeted by Jimmy well dressed gant, seated at teppen bar close contact with chefs, of course our sushimi, sushi & teppanyaki lunch. I must say each dish was meticulously prepared, just right a mouthful size. Chilled sake served in an impressive apparatus elevated our mood. We toast all the chefs & managers, 2 1/2 lunch became too rush for such delicious & exquisitely prepared lunch, thanks to my dear friend and all the staff at the lunch, I wish the place gets the right recognition they deserve!

Now this becomes one of my favorite teppan restaurant to dine, Jimmy the owner, Jimmy & Dicken the managers, 濤，柱，峰，Sam the chefs all becomes friends, yesterday HK raining cats & dogs black signal rain warning, spent the entire...