It’s hard to resist the sheer theatricality of flames dancing on a hot griddle. Even better if an age old restaurant feels brand new. After 34 years, fine dining Japanese teppanyaki restaurant undergoes a facelift, replacing the traditional decor of blonde wood and shoji screens with contemporary interiors in bronze and darkwood. But the 110-seater establishment has kept the most important elements: their chefs who have been there for over three decades and a seasoned griddle.
“In Chinese cooking, the older the wok, the better it brings out the flavors of the food,” says executive chef Michael Koh. “It is the same on the griddle. Ours have been well-seasoned over the years and allow for extremely even cooking.”
