Teppanyaki Mihara GOTEN × ISSO TEA｜A Unique Dining Experience Where Kappo Sensibility, the Energy of Teppanyaki, and Global Flavors Come Together

Teppanyaki Mihara GOTEN, located in Hong Kong, is a restaurant that proudly serves ISSO TEA.

At the helm of the kitchen is Terufumi Mihara, Group Master Chef of CSC Collective. He began his culinary career in Osaka in 1994 and gained experience at hotels and restaurants before serving as a private chef at the Consulate-General of Japan in Chicago, USA. Since 2005, he has been based in Hong Kong, where he has continued to build his expertise across diverse culinary settings and develop his own distinctive style of teppanyaki.

Featured in the Michelin Guide 2025 and 2026, the restaurant offers teppanyaki that incorporates the philosophy of kappo cuisine, making the most of fresh ingredients sourced from Japan in an intimate 14-seat setting. Alongside teppanyaki classics such as seafood and Wagyu beef, the menu also features dishes such as smooth, umami-rich chawanmushi (Japanese steamed egg custard) and clay pot rice incorporating ingredients such as foie gras, crab, fish, and eel.

Chef Mihara's cuisine is rooted in Japanese culinary traditions while bringing together tradition and contemporary sensibilities in a distinctive expression of “Wa Modern.”

The Fusion of Teppanyaki and Kappo, Prepared Before Your Eyes

One of the great appeals of teppanyaki is the opportunity to watch a dish come together right before your eyes. The sound of ingredients meeting the hot iron plate, the aromas rising from the grill, and the chef's skillful hands judging the perfect degree of doneness all contribute to the experience. Enjoying the food and witnessing the moment it comes to life become part of the same dining experience.

Complementing this is the philosophy of kappo cuisine. It involves understanding the natural qualities of each ingredient, selecting the most suitable cooking techniques and seasonings, and preparing each dish individually. Consideration is also given to how the dishes come together as a complete course, creating a dining experience with a sense of flow and balance.

The dynamic cooking performed on the teppan and the flavors brought together on the plate can both be enjoyed at Teppanyaki Mihara GOTEN, making this combination a defining feature of its cuisine.

The International Experience Behind Chef Terufumi Mihara's “Wa Modern” Cuisine

Drawing on his experience in Osaka, Chicago, and Hong Kong, Chef Mihara places Japanese cuisine at the heart of his cooking while incorporating techniques and flavor concepts from other culinary traditions, including French, Italian, and Chinese cuisine.

By understanding the character of each ingredient and bringing together diverse techniques and flavors in a single dish, he creates a distinctive expression of “Wa Modern” that remains rooted in tradition while embracing a contemporary sensibility. His international experience and multifaceted perspective are central to this approach.

How Sauces Transform the Character of Ingredients

One of the defining features of Chef Mihara's cuisine is his house-made sauces. The restaurant's own introduction highlights sauces inspired by French, Italian, and Chinese cuisine as an important element in creating the distinctive character of each dish.

One dish featured by Tatler Asia is grilled Australian lobster served with hollandaise sauce. This classic French sauce, traditionally made with egg yolks and butter, is paired with lobster grilled on the teppan.

Other featured dishes include Ezo abalone served with abalone liver sauce and a thick-cut A5 Kumamoto Wagyu tenderloin.

By preserving the natural flavors of the ingredients while using sauces to add depth and complexity, each dish offers its own distinctive combination of tastes.

Other examples include chawanmushi topped with a crab meat and salmon roe sauce, grilled shark fin with a creamy chicken sauce, grilled Australian lobster with curry butter sauce, and grilled South African abalone with sea urchin sauce. These dishes demonstrate the variety of ingredients and sauces featured on the menu.

From Narazuke Tartar Sauce to Thick-Cut Wagyu

This creative approach is also reflected in the course menus.

One example is a Hokkaido scallop cutlet served with narazuke tartar sauce and salmon roe. The rich flavor of the scallop and the crisp, savory coating are complemented by the distinctive flavor of narazuke, traditional Japanese pickled melon, in the tartar sauce, along with the taste of salmon roe. It is an inventive combination that brings a new dimension to familiar Japanese ingredients.

The main course selection is equally varied, featuring smoked Iberico pork, a Kagoshima Wagyu hamburger steak, thin-cut and thick-cut A4 Miyazaki Wagyu, and A5 Kumamoto Wagyu fillet.

Depending on the course and season, guests can enjoy the distinctive flavors and textures of each ingredient, brought out through the characteristic heat and cooking techniques of teppanyaki.

ISSO TEA: Japanese Tea to Complement the Dining Experience

At Teppanyaki Mihara GOTEN, guests can enjoy a selection of ISSO TEA alongside their meals.

ISSO TEA uses tea leaves certified under Japan's Organic JAS standards and offers contemporary ways to enjoy Japanese tea while honoring the quality, culture, and craftsmanship that have been passed down through generations.

This commitment to preserving Japanese traditions while exploring new ways to enjoy them through a contemporary lens resonates with Chef Mihara's pursuit of “Wa Modern” cuisine.

Just as a chef's experience and sensibility shape each dish, every cup of tea has its own character, influenced by the origin, cultivar, and processing of the tea leaves. Incorporating Japanese tea into a meal offers not only another way to appreciate the flavors of the cuisine but also an opportunity to experience Japanese food culture.

Guests can enjoy ISSO TEA in the restaurant and purchase products to take home.

Discover the energy of teppanyaki, the depth of cuisine inspired by kappo traditions, and Japanese tea that complements the dining experience—all in Hong Kong. When visiting Teppanyaki Mihara GOTEN, we invite you to enjoy ISSO TEA as part of your meal.



Teppanyaki Mihara GOTEN

Address: Shop C, 3/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong
Tel: +852 5394 3689

ISSO TEA Availability: Served in the restaurant / Products available for purchase