Delish Eats: Crown Super Deluxe, A Classy Teppanyaki Affair at Black Sheep

Restaurant history: Born in summer 2020, Crown Super Deluxe is Black Sheep Restaurants’ ode to love for the cultural fusion of Japanese cooking and American culture: teppanyaki-style dining and Kobe beef tasting. The restaurant plays tribute to Rocky Aoki of the Benihana teppanyaki chain, who sourced iron grilling of vegetables, rice, and pristine cuts of beef to American mouths and beyond.

What’s the vibe and venue like: Theatrical and flashy, with reason. The Lan Kwai Fong-based restaurant ushers you through a portal to the kitsch dining rooms of Kobe steakhouses in Tokyo and Kyoto of the ritzy 1960s. There’s no other restaurant in Hong Kong that brands itself in rich purples and golds; Crown Super Deluxe resolutely owns it!

How much does it cost: Chuushoku lunch menu (HK$828). 

What is the menu about: A focus on grain-fed USDA Prime, Australian Wagyu and Japanese A5 Wagyu steaks, with supplementing Japanese-sourced sashimi cuts, shellfish, salads and grilled vegetables, accoutrements, and desserts.

What did we order: The lunch menu includes a Mizuna Salad, Grilled Seasonal Vegetables, A5 Kagoshima Wagyu Tenderloin 120g, Garlic Fried Rice, Miso Soup, Pickles, and Yuzu Sorbet.

Mizuna Salad: In the philosophy of the Crown Super Deluxe, palate cleansers are key. Starting the meal with a piquant and fruity salad, mixed with  an exquisite lemon-orange pulp dressing, pleases the tongue and prepares for heartier mouthfuls further in the meal.

Grilled Seasonal Vegetables: With careful consideration to each bite, the three paired dips of yuzu, hibachi mustard, and teriyaki-soy sauce bring out the salty flavours of the mushroom, broccoli and purple carrot.

A5 Kagoshima Wagyu Tenderloin: The ultimate highlight of the meal. The fatty exterior of the tenderloin cut needs no oil to cook, basting in its own body. The wagyu on its own is pleasant, but flavours are elevated with an addition of salt and wasabi to sharpen things up.

Garlic Fried Rice: Cooked in the fat rendered off the wagyu cuts and oil used in crisping the gigantic garlic cuts, the garlic fried rice continues our journey of broad umami swatches at Crown Super Deluxe.

Yuzu Sorbet: A perfect end to a great experience at Crown Super Deluxe, matching the salad in the beginning with each bite that cuts out the fatty layer slathered on your tongue from the beef, replacing with a sheen of delectable sugary sensation. The cuts of candied orange peel served atop the sorbet furthered the sour side of the sorbet.

What we liked: The service, as expected from a Black Sheep restaurant, was above standard. We were the only dining party for lunch. However, I would have expected the same detail if at a packed time. The wagyu was sumptuous, and so was the garlic fried rice for added umami flavourings.

What we didn’t like: I would prefer some conversation between the chef team and guests to help decode the journey of creating dishes and inspirations with Japanese cooking. Beyond the very American glitzy onion volcano extravaganza, a little flair would elevate experiences at Crown Super Deluxe.

What you should order: A5 Kagoshima Wagyu Tenderloin, Tiger Prawn, Crown Super Deluxe Private Label Ginjo Sake.

Location: Crown Super Deluxe, 33 Wyndham Street, Central, Hong Kong

Contact details: +852 2111 8434

This food review is based on a complimentary media tasting provided by Crown Super Deluxe in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.

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