Head Chef Clarke Zheag leads a team of young teppanyaki chefs who are eager to show you their skills. The dishes are authentically Japanese, from preparation to grilling and plating up. This year Samurai Teppanyaki House moved from their tiny, blink-and-you’ll-miss-it premises in Norwood to a newly fitted out venue in Hyde Park. It’s still a great place to come for traditional Japanese fare.
Take a trip to old Japan with the tasty offerings at Samurai Teppanyaki House. Start with an entree of prawn tempura, which is simple but perfectly executed. Light and well-seasoned batter melts in your mouth, and the prawns are well matched with a dipping sauce of tart Japanese mayonnaise. Beef wagyu surf and turf is the best of both worlds, with a great balance of flavours. Delicate portions of marinated beef are expertly flamed and served alongside fresh and succulent prawns.
PSST! You can learn all the tips and tricks of teppanyaki in a three-hour class held at the restaurant.