Kozy Okonomiyaki Teppanyaki

It is funny that in Hong Kong, many cool Japanese restaurants hide themselves in the commercial buildings, usually the old ones. You feel like you are going into the building for a meeting, but actually you are looking for good food.

These places however are not cheap, and when the price is high, you expect much more than just ordinary ramen or skewers. You cannot sell by displaying crazy skills because you are in a room without display windows, and you can only sell by food quality.

Kozy Okonomiyaki Teppanyaki is open only for several months, but it sounds like it already made some noisy in the city. You may not be lucky to get a table now at such a popular but small restaurant, but sitting at the counter is not a bad idea, as you can enjoy the cooking show by the chefs.

The menu was not big with only one page, but you can probably find what you want to try, from meat to seafood, from omelet to okonomiyaki. For drinks, you can choose from the typical kyoho grape soda to the rare Calpis drink (rare in Hong Kong).

The ingredients look unsurprising, but they are all fresh. The chefs definitely know how to do teppanyaki well, as the vegetable is still fresh and juicy after being pan fried for quite some time.

I didn't have much expectation on the omelet. The cheese omelet looked just like the usual omelet you saw before, until you found melting cheese inside the egg. The half-molten egg layer with the melting cheese was like a bite of Heaven!

The green salad with Japanese-style poached egg was a letdown. The egg was overcooked while the condiments were not well mixed with the vegetable. That's why we decided to put our full attention to the seafood.

The tiger pawns were awesome. The chefs did not waste the legs of the pawn. They removed the leg part with the shell from the body, then pressed them hard on the griddle so that it was made into a yummy chip. That was amazing!

In no way should you miss the oysters. They were big and juicy, and with only salt and spring onions, the oysters tasted even better than the shrimps!

Okonomiyaki was well done too. It did not break when the chef moved it onto my plate, and the air was filled with the smell of egg and teppanyaki sauce. The oden was however only so-so, and definitely not a spotlight item on the menu.

With all the chefs coming from Japan, you can be sure you are tasting the very traditional and high-quality food from the griddle. The restaurant is small but cozy, and the chefs are kind and skillful. They don't mind chatting with you while handling the food on the hot plate. If you do visit, I would recommend sitting at the counter, but be quick as there are only eight seats!