Hong Kong Restaurants|Hong Kong, China

Teppanyaki Tempura Shun

Name: Teppanyaki Tempura Shun
Telephone: 852-2307-6281

Two Japanese cuisines, one exclusive address

VERIFIED LUXURY

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With culinary landmarks like Caprice, Lung King Heen, Sushi Saito and ARGO, Four Seasons Hotel Hong Kong is a true gourmet haven. In December 2024, it expanded its portfolio with a new den of delights: Teppanyaki Tempura Shun.

On the 45th floor, a Japanese lantern and noren curtains welcome you to this distinguished restaurant. Inside, the wood-clad space feels like an immaculate private kitchen, complete with a lush terrarium and rustic handmade ceramics.

At the 10-seat counter, chefs Nobuyasu Kamiko and Masashi Hongo showcase their expertise in teppanyaki and tempura, respectively. The former highlights premium Japanese ingredients with bold flavors enhanced by spices and housemade sauces, while the Edomae-style tempura (referencing Tokyo’s former name, Edo) uses traditional techniques to let natural flavors shine.

Diners can choose from distinct lunch omakase menus, a combined dinner journey or mix and match dishes à la carte for an intimate, interactive dining experience.

Our Inspector's Highlights

Watching chefs Kamiko and Hongo work side by side is nothing short of mesmerizing as they sprinkle salt flakes and dab wasabi in perfect harmony. Their movements, akin to graceful culinary dance, reflect more than 40 years of combined experience.
On the teppanyaki side, Kamiko displays masterful knifework and deep respect for his ingredients as he expertly prepares dishes like Ise lobster,Kumamoto wagyu chateaubriand or Hokkaido scallops to sizzle on the teppan, or iron plate.
Hongo crafts tempura dishes ranging from Japanese tiger prawns, sea urchins and amadai to seasonal vegetables like shiitake mushrooms or lotus root — all encased in delightfully light, crispy shells that shatter on the first bite.
Spring for the omakase dinner experience to explore the chefs’ latest inspirations. Spanning 11 courses, this seasonal culinary journey features a harmonious mix of appetizers, sashimi, tempura, teppanyaki and desserts, as well as hojicha (roasted green tea) and optional sake pairings.
The desserts are masterpieces in their own right. The hojicha crème brûlée offers an earthy, roasted flavor that complements the custard's sweetness, while the egg yolk ice cream strikes a balance of rich, creamy, salty, savory and sweet notes.

Things to Know

One of the restaurant’s advisers is Takahisa Uchitsu, the owner of Tokyo's top tempura restaurant, Tempura Uchitsu — and that’s where Hongo mastered the delicate art of tempura before joining Shun.
Meanwhile, Kamiko brings more than three decades of experience in Japanese gastronomy with expertise in teppanyaki, having honed his craft at well-regarded restaurants such as Kazahana and Ishigaki Yoshida in Tokyo.
Set on Hong Kong’s famous Victoria Harbour, the Four Seasons hotel, and by extension, Shun, is well connected to the MTR, Star Ferry and tram — all within easy walking distance. In fact, you can stroll from the MTR to the restaurant without stepping foot outside.
The dress code atTeppanyaki Tempura Shun is smart casual attire, and diners are encouraged to avoid wearing strong fragrances, as they could interfere with the multi-sensory experience.
Budding gourmands must be at least 11 years old to join you at the Hong Kong restaurant. Good news: the hotel offers babysitting services for parents traveling with younger companions.

Amenities