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2025-05-21
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In the glittering heart of Tsim Sha Tsui, Mikazuki elevates teppanyaki dining to an art form. This sleek, intimate restaurant—adorned with dark wood accents, soft ambient lighting, and a gleaming open kitchen—caters to discerning diners seeking theatrics and precision. While its menu showcases premium wagyu and seafood, the undisputed highlight is the Iberico Pork Collar, a dish that redefines indulgence.The pork collar, sourced from free-range Iberico pigs in Spain, arrives as a marbled masterp
Mikazuki elevates teppanyaki dining to an art form. This sleek, intimate restaurant—adorned with dark wood accents, soft ambient lighting, and a gleaming open kitchen—caters to discerning diners seeking theatrics and
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The pork collar, sourced from free-range Iberico pigs in Spain, arrives as a marbled masterpiece. The teppanyaki chef sears it with calculated flair, caramelizing the edges while locking in juices. Sliced into tender medallions, each bite reveals a buttery texture and rich, nutty sweetness unique to acorn-fed Iberico. A whisper of sea salt and a drizzle of truffle-infused ponzu sauce heighten its depth, balancing umami with a citrusy tang.
What sets Mikazuki apart is its attention to ritual. The pork is served alongside delicate accompaniments: charred baby corn, garlic chips, and a miso-marinated eggplant that melts on the tongue. Even the fried rice, crafted tableside with remnants of the pork’s rendered fat, is a revelation—crispy, fragrant, and unapologetically decadent.
The experience is amplified by the restaurant’s refined yet relaxed vibe. Diners sit at the counter, engrossed in the chef’s knife skills and fiery grill choreography. Service is attentive but unobtrusive, with staff expertly pairing courses with sake or robust red wines.
Though prices lean luxe , Mikazuki justifies the splurge. Its Iberico Pork Collar isn’t merely a meal—it’s a celebration of craftsmanship and flavor, proving that teppanyaki’s magic lies not just in heat, but in harmony.
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