21st November 2020 – (Hong Kong) T8, where tradition unites with joyful appreciation of today’s fine living has up the ante for Hong Kong’s teppanyaki scene. Recently opened in Lan Kwai Fong, Central in October and led by expert teppanyaki chef and wagyu master Arthur Li and his culinary team, the new restaurant upholds the time-honoured skills and values of the elite Japanese dining speciality. There are only a handful of good teppanyaki restaurants in the Central District which can meet the criteria of high-standard quality of food and price. At HK$1,580 per person, the Benifuji Teppanyaki Set is the latest must-try dinner at T8.
Authenticity is key in a minimalist environment framed by natural wood, while modern expressions emerge from the warm, welcoming personalities of the chefs and the flair they show not only during cooking but also in an artistic plating style that is more contemporary than commonly found at the teppanyaki table.
While teppanyaki is undoubtedly the top draw at T8, a wide-ranging menu caters to Japanese food fans of all tastes and specialities. There are a dozen cuts of sashimi, as well as sushi. Lunch sets run the gamut from beef or seafood teppanyaki and to omakase sushi. The sake selection leans heavily toward junmai daiginjo from renowned sake breweries. Hakkaisan junmai ginjo, aged in snow for three years, is also a standout. Those who prefer to match their prime wagyu with a fine red can choose a Burgundian premier cru from a small, select wine list.
As the chefs ply their culinary art, diners will note that the blades in their hands are no ordinary slicers-and-dicers. They are armed with knives of legend. T8 has taken the unusual step of unfurling for daily use a duo of engraved, historical blades normally reserved for museum display. The straight-edged, square-ended Takohiki and the slender, sharply pointed Yanagiba sashimi knife were crafted by the second- and third-generation master swordsmiths respectively of the Mizuno Tanrenjo family, famed for forging the sickle atop the ancient Horyuji temple and creating wave-like patterns on their blades. Mizuno Tanrenjo was founded in 1872 in Sakai, Osaka, and remains one of Japan’s most important knife artisans.
Apart from the Mizuno Tanrenjo’s legacy, the works of up-and-coming Shouichi Hashimoto are also presented at T8 where they are used for cutting wagyu. Although Shouichi Hashimoto is young and has less experience in knife making than his predecessors, his creative juice really flows in his designs. Shouichi Hashimoto loves to use Damascus steel for his creations, coupled with the sophisticated style of the knives, which made him known as the “Metal Styling Creator” and the “Damascus Artist”.
When the restaurant fills and the chefs come alive at their stations, serenity melds into an atmosphere of bonhomie. The quality of the ingredients, the knives used to prepare them, and the beauty of the plating take precedence. T8 offers an exclusive, exquisite dining experience – tremendous teppanyaki, including the premium beef, and a sparkling sampling of the other Japanese delicacies besides.
The overall dining experience at T8 was satisfying as the service was top-notch. It was an eye-opener to watch the chefs show off their culinary skills in preparing the Miyazaki Wagyu, lobster, Foie Grasand the salt-baked abalone. The Miyazaki Wagyu and salt-baked abalone were probably one of the best and unique dishes we have tried in Hong Kong. Some of the other dishes including lobster and sashimi are garnished with caviar and gold leaves and they definitely glam up the food.
The quality of the ingredients, the knives used to prepare them, and the beauty of the plating take precedence. T8 offers an exclusive, exquisite and unrivalled dining experience – tremendous teppanyaki, including the premium beef, and a sparkling sampling of the other Japanese delicacies besides.
Omakase set lunch starts at HK$688. Alternatively, if you prefer to savour the different types of seasonal sashimi, we suggest you try their KANZO Omakase dinner set at HK$1,680. To welcome the festive season, T8 has specially curated an ultimate 9-course Christmas menu which is available for diners to indulge in on 24th-25th and 31st Dec 2020. The special menu features the glorious A5 Miyazaki Wagyu beef steak with scrumptious teppanyaki Ezo Abalone and other delectable dishes. The price is at HK$1,980 per person.
Value for money :4/5
Taste : 4.5/5
Ambience : 4/5
Service : 5/5
Address: 5/F, Grand Progress Building, 15-16 Lan Kwai Fong, Central
Opening Hours: Monday – Sunday 12:00 – 15:00 (Last Order at 14:30) & 18:00 – 23:00 (Last Order at 22:30)
Phone Number: 2393 8133 or 6016 4071 (Whatsapp)
Email Address: [email protected]