Sign in
Tairyo Teppanyaki invites a Japanese chef to your table
Boasting seven branches in Beijing, Tairyo Teppanyaki is an original Japanese style restaurant. Simple and tasty, the food is cooked in front of the customers and is proving to be a big hit.
A chef who cooks in front of you. This is what Japanese restaurant Tairyo Teppanyaki, located not far from the Anzhen Bridge in Northwest Beijing, is offering. A few slices of raw fish, cut too thick, dipped in soya sauce and wasabi, and a fresh slice of mango together with mayonnaise serve as an amuse bouche.
Meanwhile, the waiters place a large oval shaped plate in front of each of the diners. Finally, the cook makes his entrance. Golden scarf around the neck, chef's hat sitting neatly on his head, and a white overall. He looks far too young. But don't let it fool you for the cook has a disconcerting dexterity with his cooking implements. There is a range of options available at Tairyo: you can order à la carte from a huge range of sashimi, sushi, meat, vegetables, seafood, noodles, fried rice and desserts (15 to 40 RMB), or from the themed menu (150 to 165 RMB). We choose the « Tairyo foie gras » which includes salad, sashimi, steak, foie gras, prawns, sautéed vegetables, rice, soup and dessert.
The best value is the all-you-can-eat menu, which includes saké, soft drinks or fresh fruit juice for 150 RMB. The drink list is good. Soft drinks, fruit juice, white or red wine and of course saké, count on paying 10 to 25 RMB.
It's true, no one really comes here for the fresh, but decidedly bland sushi and sashimi. The place's decoration is not really worth it either (bright red wall panels complete with pictures of fish heads, and electric blue walls and its glittery round chandeliers).
On the other hand, the semi-circle large tables covered with steel heating plate, surrounded by dark wooden chairs, bring a touch of conviviality to the restaurant.
Juicy and Tender
The meat and seafood are, however, well worth a visit to Tairyo. Displayed raw and whole on big plates, they are then cut, seasoned and browned on the heating plate by a chef juggling bottles of sauce and oil, spices and condiments.
At once, steak cubes are cooked along with onion slices, flambéed and served. Make no mistake: each mouthful is juicy and tender.
Still stuck fast to their shells, the scallops are steamed under a round metal plate. They are then cooked with butter before being sprinkled with shallots and onions. Steaming and appetizing, we literally gulp them down.
For the fried rice, whole eggs are broken on the edge of the spatula, then mixed with green peas, shrimps, ham and pre-cooked rice. The dish is finally browned with two strokes of the spatula.
If you're still hungry, you can order a Japanese red bean dessert, flambéed bananas or Japanese pudding for as little as 15 RMB.
Tairyo Teppanyaki's concept is very simple. However, in a country where the population is more and more concerned about what they eat, Tairyo seems to have found its niche.
In addition to its existing seven branches in Beijing, another one will open in December across from the Worker's Stadium East gate, on the east side of the city.
Tairyo Teppanyaki :Anzhen branch : 100 m east of Anzhen Qiao
Shenggu Jiayuan, Bât 3, Chaoyang district. 安贞店朝阳区安贞桥东100米胜古家园3号楼.
Opened daily 11am-12pm.
Tel: 010-6444-8855 or
131-6112-8244
Text: Aurélie Palancher
Photos : Aurélie Palancher and Edouard Beauchemin
October 2007
