Teppanyaki Craveable Cuts

The most enjoyable thing for a Teppanyaki chef is to enjoy the perfect cut steak that we meet at one of our hippridge grills. However, before we let our guests indulge in the undeniable voice, our meat products have gone a long way to ensure that every piece of meat we provide meets the high quality standards.

Whether it's chicken breast for the popular Rocky’s Choice or filet mignon from Emperor’s Feast entrée, we will carefully select each piece of meat to ensure the highest quality and most delicious choice, and all pieces of beef are USDA choice. After careful selection, we take the meat back to the kitchen to go through two different processes: aging and hand cutting.

Pursuit of perfection:

Special emphasis is placed on properly aging the steak before serving. The aging process helps to maintain flavor and juiciness without the need for preservatives. In addition, it gives our chefs more time to check the meat and then grill it on the teppanyaki grill. Aging takes time and patience, but we firmly believe that this process can give our beef sausage the best flavor.

Hand cut flavor:

Cutting our chicken and steak by hand is a crucial step in ensuring that we provide the best cutting process. A Teppanyaki chef will show the meat to the guests before it reaches the grill, which means the meat has been in good condition from the beginning. Each choice of meat is thin, tender and full of flavor, making it very suitable for barbecue. Hand cutting ensures that our chefs carefully check each incision before serving guests so that everyone (including guests and chefs) is satisfied with the delicious results.