Hong Kong · Teppanyaki · omakase
Teppanyaki Sessyu
JapaneseTeppanyaki kaisekiWagyuKobe beefHida beefMiyazaki beefCauseway Bay
Teppanyaki Sessyu at Cubus in Causeway Bay is credited as Hong Kong's first teppanyaki kaiseki restaurant, where Japanese head chef Matsumura Katsuhiro performs multi-course teppan theatre using the finest Japanese wagyu from Kobe, Hida, and Miyazaki. The restaurant has been praised by the French Gastronomy Association for its precision and elegance.
- Price
- ¥¥¥¥
- Area
- Causeway Bay
- Chef
- Matsumura Katsuhiro
Plate № 32
About
Sessyu occupies two floors of the stylish Cubus building in Causeway Bay, with the teppanyaki counter on the upper level and a dedicated nabe/hotpot dining room below. The concept fuses the structural discipline of kaiseki — its careful sequencing of courses, seasonal sensitivity, and restrained aesthetic — with the lively spectacle of teppanyaki, where chef Matsumura cooks in front of guests on an iron plate heated to precision temperature. Sourcing is paramount: the kitchen draws on Kobe (the most celebrated wagyu appellation), Hida (revered for deep marbling and intense flavour), and Miyazaki (a more recently celebrated but critically acclaimed region) to offer a comparative wagyu experience that few restaurants in Hong Kong can match. Recognition from the French Gastronomy Association — a discerning international body — testifies to a dining standard that crosses cultural boundaries. Counter seating keeps the experience intimate, with each party receiving the chef's full attention throughout the meal.
Why it's on Washoku Guide
- As Hong Kong's first teppanyaki kaiseki restaurant, Sessyu occupies a unique creative category — blending the theatrical immediacy of teppan cooking with the structured elegance of a kaiseki progression.
- The comparative sourcing of Kobe, Hida, and Miyazaki wagyu on a single menu creates a rare opportunity to explore three of Japan's most prestigious beef regions side by side.
- Japanese head chef Matsumura Katsuhiro's recognition by the French Gastronomy Association confirms a culinary precision that transcends nationality and genre.
- The two-floor format — teppanyaki counter above, nabe below — gives guests flexibility for both high-intensity cooking theatre and a more relaxed hotpot experience, all under one roof.
Confirmed Japanese head chef: Matsumura Katsuhiro. Recognised by French Gastronomy Association. Hong Kong's first teppanyaki kaiseki restaurant. Wagyu sourced from Kobe, Hida, Miyazaki. Active per Tripadvisor, listed in top-3 teppanyaki in HK.
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