A few months back Park Hyatt at Banjara Hills had a teppanyaki promotion as part of their pop-up series. The event was successful in demonstrating the interest of Hyderabadi food lovers in Japanese food. Now Hyatt Hyderabad Gachibowli has a permanent teppanyaki live counter at Collage, their all day diner. The live counter will operate for as long as twelve hours a day from 11 am to 11 pm, and has a brand new menu serving select items from Japanese cuisine.
Teppanyaki is an extremely interesting style of cooking where the guests sit around a flat iron griddle (known as teppan) and watch the chef prepare the food in front of them. The style had originated in Japan and is mainly used for recipes which use stir frying as the major method in cooking.
At a bloggers meet to celebrate the new menu launch I met Sous Chef Prashant Martha, the man behind the teppan. Chef Prashant had selected a list of special items from the new menu to be served on the occasion. The Bloggers Meet was well organized with an eye for minute details, for example each blogger had a designated seat with name cards. As we took our appointed places in front of the grill, we watched the Chef quietly starting to prepare a salad.
The Avocado and Seaweed Salad was the first item to be served. The seaweed had a sweetish taste, and the dressing was slightly tangy presenting an overall balance with avocado, cucumber and vegetables.
This was followed by Miso Soup, simple but flavourful, again with seaweed and some tofus in it. The fermented miso as well as the seaweed gave the soup a slightly muddy taste.
We watched Chef and his team preparing sushis as we feasted on the crisp Ebi (prawn) Tempura, served with a soya based dip. For the vegetarians there were the assorted Moriwase Sushis, with ingredients such as shitake mushrooms and asparagus. The non-vegetarian sushi was California Uramaki, with rice in the outer layer sprinkled with fish roe on top, and crab meat and prawn tempura as filling. The sushi platter was served to us with wasabi and soya sauce along with gari, the Japanese ginger.
All the starters were presented in a very stylish way. The guests were especially interested in the method of sushi preparation and crowded around with their cameras to have a closer look.
For the main course, the Chef decided to serve Chicken Teppanyaki with rice. The fried rice preparation Yasai Yakimeshi was a simple and fragrant mixed vegetable based dish prepared on the grill. The teppanyaki was the star of the show, with the chef deftly using his spatulas to prepare chicken on one side of the griddle and a vegetarian combination with mushrooms, cherry tomatoes, beans and broccolis on the other. The showstopper chicken with the rice was a perfect end to the meal.
I had a look at the complete menu. It has half a dozen items each for sushis and tempuras. The teppanyaki has interesting choices such as salmon, tenderloin and gyoza. The a-la-carte dishes are priced from Rs 300 to Rs 1100. Fans of oriental cuisine will definitely enjoy the new Japanese menu at the live counter, watching the chef prepare different dishes as they have their food.
Location:
Collage
Hyatt Hyderabad Gachibowli
IT Park, Road 2, Gachibowli
Hyderabad
Telephone: 48481234
Disclaimer: The review is based on an invite from the restaurant.
 |
| California Uramaki |
Teppanyaki is an extremely interesting style of cooking where the guests sit around a flat iron griddle (known as teppan) and watch the chef prepare the food in front of them. The style had originated in Japan and is mainly used for recipes which use stir frying as the major method in cooking.
 |
| Chef Prasanth Martha |
At a bloggers meet to celebrate the new menu launch I met Sous Chef Prashant Martha, the man behind the teppan. Chef Prashant had selected a list of special items from the new menu to be served on the occasion. The Bloggers Meet was well organized with an eye for minute details, for example each blogger had a designated seat with name cards. As we took our appointed places in front of the grill, we watched the Chef quietly starting to prepare a salad.
 |
| Avocado and Seaweed Salad |
The Avocado and Seaweed Salad was the first item to be served. The seaweed had a sweetish taste, and the dressing was slightly tangy presenting an overall balance with avocado, cucumber and vegetables.
 |
| Miso Soup |
This was followed by Miso Soup, simple but flavourful, again with seaweed and some tofus in it. The fermented miso as well as the seaweed gave the soup a slightly muddy taste.
 |
| Prawn Tempura |
We watched Chef and his team preparing sushis as we feasted on the crisp Ebi (prawn) Tempura, served with a soya based dip. For the vegetarians there were the assorted Moriwase Sushis, with ingredients such as shitake mushrooms and asparagus. The non-vegetarian sushi was California Uramaki, with rice in the outer layer sprinkled with fish roe on top, and crab meat and prawn tempura as filling. The sushi platter was served to us with wasabi and soya sauce along with gari, the Japanese ginger.
 |
| Assorted Vegetable Moriwase |
All the starters were presented in a very stylish way. The guests were especially interested in the method of sushi preparation and crowded around with their cameras to have a closer look.
 |
| Chicken Teppanyaki |
For the main course, the Chef decided to serve Chicken Teppanyaki with rice. The fried rice preparation Yasai Yakimeshi was a simple and fragrant mixed vegetable based dish prepared on the grill. The teppanyaki was the star of the show, with the chef deftly using his spatulas to prepare chicken on one side of the griddle and a vegetarian combination with mushrooms, cherry tomatoes, beans and broccolis on the other. The showstopper chicken with the rice was a perfect end to the meal.
 |
| Yasai Yakimeshi |
I had a look at the complete menu. It has half a dozen items each for sushis and tempuras. The teppanyaki has interesting choices such as salmon, tenderloin and gyoza. The a-la-carte dishes are priced from Rs 300 to Rs 1100. Fans of oriental cuisine will definitely enjoy the new Japanese menu at the live counter, watching the chef prepare different dishes as they have their food.
Location:
Collage
Hyatt Hyderabad Gachibowli
IT Park, Road 2, Gachibowli
Hyderabad
Telephone: 48481234
Disclaimer: The review is based on an invite from the restaurant.
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