The Teppanroom provides an interactive dining experience in an elegant and a mixture of Western and Japanese-style setting, where guests watch tableside as chefs transform market-fresh ingredients into delicious dishes on the teppanyaki grill — a fresh take on market-to-table dining of world flavours at Grand Hyatt Hong Kong.
Starting his career as an apprentice in 1996, Chef de Cuisine Oscar Lau had trained for 10 years under the traditional Japanese master Tanaka Yasunori at sushi restaurant Tajima. Before joining Kaetsu in 2007, he has also trained for two years at Sakaegawa, the Japanese restaurant at the former Ritz Carlton hotel in Hong Kong.
He has led the opening of The Teppanroom in 2013 and was instrumental in developing the overall concept, drawing from his early influences. Chef Oscar also gained extensive knowledge and experience by closely working with the then Chef de Cuisine, Yukio Takeda, who worked at the Michelin-starred restaurant, UMU, in London before joining Kaetsu.