Kraig, Dad, and me with our chef Maeda san at Teppanyaki at the ANA Intercontinental Hotel. This was my first time to have a proper teppanyaki meal. It was much more reasonably priced for dinner as well-highly recommended.
The first course was Hirame (flat fish) and shrimp-served live!
Eviscerating and cooking the shrimp.
The finished product. All dishes were served withe seasoned salt or sea salt and we were given the choice of three dipping sauces: garlic ginger, onion, and soy based sauces.
This appetizer was aki (mackerel).
The vegetable course included pumpkin, snow peas, bean sprouts, and Korean mochi (pounded rice and dango).
The presentation is always impressive in Japanese cuisine.
Dad and I had sirloin and Kraig went for the Tenderloin. It was Dad's first time to eat wagyu beef.
The set also included rice (garlic rice optional, which I ordered), pickles, and miso soup.
The view from the 37th floor.
In the lobby.
I really enjoyed this meal and highly recommend it!