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Portion for two pax pictured). Breathtaking. That's our meal for two at Kamon, Imperial Hotel's Teppanyaki restaurant located on their top floor.
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It's one thing to have this thick slab of beautifully marbled A5 wagyu placed in front of you, and another to see it sizzle under the hands of their experienced teppanyaki chefs. And even though you wish the theatre of teppanyaki could last forever, this wagyu steak was ready for us to eat it three ways (more about this in another post).
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Kamon’s menu spotlights premier wagyu beef, and they have a in house butchery which has an eye for picking the best wagyu around Japan. They won't always pick Kobe or Matsusaka wagyu, sometimes they'll have wagyu from other major producers, but only if they turn out better than the Kobe or Matsusaka. They also feature numerous fresh seafoods from Japan and nearby oceans.
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Kamon offers opulent table d’hote and a la carte choices, and entrees such as Kobe beef loin, premium Japanese sirloin, Japanese filet steak, U. S. rib roast and U. S. steaks, fresh Japanese abalone, fresh spiny rock lobster and king crab. Deluxe, full course presentations are from ¥5,800 for a four course luncheon, to lavish multi-course luncheons or dinners at ¥28,000, centered around a 120 gram Japanese sirloin steak or an 80 gram Japanese filet steak.
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[Tasting]
