Ta-Ke Launches Summer Seafood Teppanyaki
Promotion: July 1 - August 31, 2019 (10 days left)
This summer, chef Arthur Li of Ta-Ke is launching a summer teppanyaki seafood menu featuring Japan’s fresh ocean harvest from Shizuoka’s eel to Hokkaido ezo abalone, best celebrated for its tender texture and maximum umami when paired with seaweed sauce. The new summer teppanyaki menu features dishes such as oyster in kombu broth, scallop tataki, sautéed prawn with pumpkin sauce, teppanyaki A5 Hida beef steak, caramel French toast with green tea ice cream. Guests ordering the new summer menu can also indulge in an exclusive offer of Dassai Migaki 39% Junmaidaiginjyo or Henri Giraud Dame-Jane Rose at HK$980 per bottle.