Grilled chicken with vegetables served in a savory soy sauce, accompanied by fried rice and a side of ginger sauce.
Beer • Wine • Sushi • Hotels
"The only complaint I have is that everything felt a bit worn out and not take care of. The menus were falling apart. The floor was sticky. The decor also felt a little off. Just looks like the person who owns it doesn’t really care all that much for it. But the chef we had was charming and the food was good. My kids loved it and I haven’t had tepanyaki in years. Overall a pleasant experience, just don’t walk in with high expectations."
Fish • Sushi • Salad • Japanese
"There is no need to order starters at this place as they do give some complimentary tasters to you as soon as you are seated. Directly order their mains. We went for their teppenyaki. It was by far the best teppenyaki that i have had so far. This restaurant is a bit expensive but you would not mind paying this much once a while."
Steak • Sushi • Asian • Japanese
"Caption: A real filling treat. Occasion: Went there for a birthday dinner. Ordered: Spring rolls for starters, the Seafood Palace for main, and swapped regular rice with egg fried rice. No dessert. The main dish comes with a side salad, soup and plain rice. The food was more than generous and we were overly stuffed. The ginger sauce to accompany the meals elevated the taste and is a must try. Service: While waiting staff were friendly, the true service was provided by the chef, Francis. If you do visit, ask for him, he was absolutely hilarious! Facilities: Everything was clean and there was ample space, we had the table to ourselves. Location: tucked in the corner of Piccadilly, the place was moderately busy for a weekday afternoon. Price: Starting from around £25 for mains, their prices are reasonable for what it is, a live performance with a main dish and sides to match. I paid £80 for my order (which includes a 12.5% service fee so don't worry about tipping), there are other items on the menu that are cheaper. Recommend? Yes! If you are going there prepare to be interactive with your chef. In my opinion, they are only extra funny and open when they receive positive affirmation while performing."