三原 Teppanyaki Mihara GOTEN

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三原 Teppanyaki Mihara GOTEN Chef Mihara presents an all new “Kappo-style” teppanyaki experience.

融合日式和現代割烹料理的優雅精髓，與義式醬汁工藝的深厚底蘊，三原主廚傾情呈現時令金目鯛——這款以肉質細緻緊實、油脂豐腴富足而著稱的珍貴食用魚。經由鐵板精準炙烤，金目鯛外皮呈現極致金黃酥脆，同時完美鎖住內部鮮嫩多汁的肉質。最後淋上特製招牌藏紅...
07/08/2026

融合日式和現代割烹料理的優雅精髓，與義式醬汁工藝的深厚底蘊，三原主廚傾情呈現時令金目鯛——這款以肉質細緻緊實、油脂豐腴富足而著稱的珍貴食用魚。

經由鐵板精準炙烤，金目鯛外皮呈現極致金黃酥脆，同時完美鎖住內部鮮嫩多汁的肉質。最後淋上特製招牌藏紅花醬汁，為整道佳餚鍍上耀眼的金黃色澤，並注入令人沉醉的濃郁香氣，將每一口滋味昇華為優雅平衡的味覺盛宴。

Blending the subtle elegance of ‘Wa Modern’ Japanese Kappo cuisine with the rich heritage of Italian sauce-making, Chef Mihara presents his seasonal Kinmedai (Golden Eye Snapper)—a prized fish renowned for its delicate firmness and luxurious oils.

Seared to perfection over the teppan, the skin yields an exquisite golden crispness while sealing in the fish's succulent, tender core. Finished with a house-made signature saffron sauce, the dish is bathed in rich golden hues and infused with a captivating aromatic depth, elevating every bite into a refined culinary harmony.

三原主廚致敬其在意大利的料理根基，以鐵板工藝全新演繹經典。嚴選新鮮時令海鮮，於鐵板上以特製蒜香橄欖油慢火滾煮，完美鎖住食材原汁原味的鮮甜與新鮮香草的幽香。搭配於鐵板上烤至香脆的麵包，蘸取吸收了海鮮與大蒜精華的橄欖油一同享用，極致濃郁，令人意...
31/07/2026

三原主廚致敬其在意大利的料理根基，以鐵板工藝全新演繹經典。嚴選新鮮時令海鮮，於鐵板上以特製蒜香橄欖油慢火滾煮，完美鎖住食材原汁原味的鮮甜與新鮮香草的幽香。

搭配於鐵板上烤至香脆的麵包，蘸取吸收了海鮮與大蒜精華的橄欖油一同享用，極致濃郁，令人意猶未盡。

Paying homage to his culinary roots in Italy, Master Mihara reimagines a classic with a Teppan Seasonal Seafood Aglio. Fresh, seasonal seafood is gently simmered on the teppan in a fragrant garlic-infused olive oil, capturing the delicate natural sweetness of the catch and lush fresh herbs. Served with crisp, teppan-toasted bread, it offers the ultimate indulgence for savouring every last drop of rich, aromatic oil.

作為 780 港幣午市套餐中的亮點佳餚，主廚選用鮮甜飽滿的北海道帆立貝，裹上輕薄外衣於鐵板上煎炸至金黃酥脆，鎖住內部鮮嫩多汁的完美口感。作品搭配自家製番茄濃汁，以及三原主廚特製的奈良漬塔塔醬——古法酒粕的深厚韻味與新鮮三文魚籽的爆珠鮮味交織...
30/07/2026

作為 780 港幣午市套餐中的亮點佳餚，主廚選用鮮甜飽滿的北海道帆立貝，裹上輕薄外衣於鐵板上煎炸至金黃酥脆，鎖住內部鮮嫩多汁的完美口感。

作品搭配自家製番茄濃汁，以及三原主廚特製的奈良漬塔塔醬——古法酒粕的深厚韻味與新鮮三文魚籽的爆珠鮮味交織，為酥脆與鮮嫩的雙重口感帶來恰到好處的平衡與層次。

A highlight of our Executive Lunch Set (HK$780), this course features a sweet Hokkaido scallop cutlet, lightly seared on the teppan to create a delicate golden crisp that seals in its succulent, juicy center. The dish is beautifully balanced with a vibrant house-made tomato reduction and Master Mihara’s signature Narazuke tartar sauce—where the nuanced depth of sake lees marries perfectly with the luxurious burst of fresh ikura.

photo by ig

主廚三原先生為米芝蓮慶典晚餐揭開序幕，呈獻一道融合時令風味與視覺美學的精緻前菜。選用正值肥美的日本真池魚，於席前進行微煙燻處理，融入淡淡木質香氣，既突顯出魚肉本身的豐盈口感，又保留了純淨清爽的風味。伴隨晶瑩剔透的自家製番茄啫喱與新鮮車厘茄，...
23/07/2026

主廚三原先生為米芝蓮慶典晚餐揭開序幕，呈獻一道融合時令風味與視覺美學的精緻前菜。選用正值肥美的日本真池魚，於席前進行微煙燻處理，融入淡淡木質香氣，既突顯出魚肉本身的豐盈口感，又保留了純淨清爽的風味。

伴隨晶瑩剔透的自家製番茄啫喱與新鮮車厘茄，酸甜適口的清爽果香優雅地喚醒味蕾，為後續的饗宴作了層次分明的鋪墊。

Chef Mihara opens our Michelin Celebration Dinner Menu with a delicate harmony of seasonal flavors and visual artistry. Plump, seasonal Japanese horse mackerel is lightly counter-smoked to infuse a subtle hint of woodsmoke—accentuating the fish’s natural richness while preserving its pristine, clean profile. Accompanied by a house-made, crystal-clear tomato jelly and fresh cherry tomatoes, their vibrant acidity gracefully awakens the palate.

在高級餐飲與奢華酒店領域深耕十餘年，James 的身影曾活躍於香港多間一星、二星及三星米芝蓮餐廳的前廳。比起頭銜，他更為人稱道的是那份細膩的觀察力與恰到好處的溝通。在三原的席前，他總能舉重若輕地協調好每一個微小細節，讓整個服務流暢、優雅且井...
15/07/2026

在高級餐飲與奢華酒店領域深耕十餘年，James 的身影曾活躍於香港多間一星、二星及三星米芝蓮餐廳的前廳。比起頭銜，他更為人稱道的是那份細膩的觀察力與恰到好處的溝通。在三原的席前，他總能舉重若輕地協調好每一個微小細節，讓整個服務流暢、優雅且井然有序。

在 James 看來，一場真正打動人心的用餐體驗，絕非流於程式化的禮貌，而是源自於高度默契、直覺且因人而異的體貼。隨著三原在餐飲美學上的不斷深耕，他每天都在默默雕琢團隊的服務細節，確保每位來到三原的賓客，都能在落座的瞬間，感受到那份不著痕跡的舒適與發自內心的款待。

With over a decade of distinguished experience in luxury hospitality and fine dining, James has successfully led front-of-house teams across a premier portfolio of one-, two-, and three-Michelin-starred establishments in Hong Kong. Renowned for his meticulous attention to detail and exceptional communication skills, he seamlessly orchestrates operations to maintain an impeccable, orderly, and graceful service standard at Goten.

James firmly believes that an extraordinary dining experience is rooted in highly organized, intuitive service tailored to each guest’s unique nuances. As Goten continues to evolve and reach for new heights of culinary excellence, he inspires and refines his team’s standards daily, ensuring that every patron experiences seamless comfort and heartfelt hospitality from the moment they step through the door.

憑藉數十年的深厚烹飪底蘊，集團總料理長三原光史先生將日本傳統「割烹」的細膩精緻，與現代鐵板燒的動態精準火候巧妙地結合。主廚三原先生曾帶領餐廳連續兩年榮獲米芝蓮入選餐廳（2025–2026）的殊榮，他在板前展現的掌控力游刃有餘。通過將純淨的日...
09/07/2026

憑藉數十年的深厚烹飪底蘊，集團總料理長三原光史先生將日本傳統「割烹」的細膩精緻，與現代鐵板燒的動態精準火候巧妙地結合。主廚三原先生曾帶領餐廳連續兩年榮獲米芝蓮入選餐廳（2025–2026）的殊榮，他在板前展現的掌控力游刃有餘。通過將純淨的日本時令食材與法式、意式、美式以及本地風味的細膩元素相調和，主廚更將其標誌性的自製靈魂醬汁與傳統土鍋飯提升至全新境界，為饕客營造出兼具流暢節奏與豐富層次的直觀美食盛宴。

With decades of culinary experience, Group Master Chef Mihara artfully bridges the delicate refinement of Japanese Kappo dining with the dynamic precision of modern teppanyaki. Having guided Teppanyaki Mihara Goten to consecutive Michelin-selected recognitions (2025–2026), his command over the counter is unparalleled. By harmonizing pristine, seasonal Japanese ingredients with subtle French, Italian, American, and local influences, Chef Mihara elevates his signature house-crafted sauces and traditional donabe rice into an intuitive, beautifully layered dining experience.

若想為您的夜晚增添奢華儀式感，不容錯過我們米芝蓮慶典晚餐中的明星菜式——北海道海膽配鐵板烤鰻魚紫菜天婦羅。這道作品將炸至輕盈酥脆的細緻紫菜天婦羅、經鐵板精準翻烤而帶有濃郁煙燻深度的鰻魚，以及質地如牛油般綿密甘甜的頂級北海道海膽完美交織，深刻...
07/07/2026

若想為您的夜晚增添奢華儀式感，不容錯過我們米芝蓮慶典晚餐中的明星菜式——北海道海膽配鐵板烤鰻魚紫菜天婦羅。這道作品將炸至輕盈酥脆的細緻紫菜天婦羅、經鐵板精準翻烤而帶有濃郁煙燻深度的鰻魚，以及質地如牛油般綿密甘甜的頂級北海道海膽完美交織，深刻詮釋了餐廳對割烹料理哲學的極致追求。

這道代表性作品已正式列入我們的米芝蓮慶典晚餐（每位港幣 2,280 元），歡迎提前預訂座席，親臨板前享受這場限時呈現的精緻盛宴。

Elevate your evening with a standout creation from our Michelin Celebration Dinner Menu: the Hokkaido Sea Urchin and Grilled Eel over Seaweed Tempura. Melding the crunch of delicate crisp-fried seaweed tempura with the rich, smoky depth of teppanyaki-seared eel and the buttery sweetness of premium Hokkaido sea urchin, this dish embodies Teppanyaki Mihara Goten’s dedicated philosophy of Kappo cuisine.

Exclusively available in our Michelin Celebration Dinner Menu (HK$2,280), reserve your seats today to indulge in this limited-time experience.

在三原鐵板燒隆重登場的「Palais du Teppanyaki」聯名活動中，兩位烹飪大師將精湛技藝悉心結合，帶來這道專屬定制的頂級作品。這道菜式的核心在於珍稀的A5高森醉和牛菲力。該和牛在飼養過程中餵食了聞名的獺祭清酒酒粕，使其牛肉內部孕...
03/07/2026

在三原鐵板燒隆重登場的「Palais du Teppanyaki」聯名活動中，兩位烹飪大師將精湛技藝悉心結合，帶來這道專屬定制的頂級作品。這道菜式的核心在於珍稀的A5高森醉和牛菲力。該和牛在飼養過程中餵食了聞名的獺祭清酒酒粕，使其牛肉內部孕育出溫和獨特的微醺香氣與如絲綢般細密的雪花紋理。主廚三原光史與客座名廚森大祐共同協作，以嫻熟的技藝將這部位和牛進行酥炸，鎖住其傳奇般的軟嫩質地，隨後將其包裹在經鐵板烘烤至金黃的麵包片中。

與三文治相伴呈現的，是現點現製、炸至金黃酥脆的手切北海道馬鈴薯，旨在烘托其天然的清甜與溫潤的澱粉香氣；同時搭配一款口感明快、清新解膩的特製柚子塔塔醬。

這款專屬菜式僅在 7 月 2 日至 7 月 4 日舉行的限定晚宴中限時供應。席位非常有限，目前僅餘少量時段可供預訂，歡迎把握機會體驗這場精緻的板前盛宴！

Experience a rare alignment of culinary brilliance with a bespoke dish designed exclusively for Palais du Teppanyaki in GOTEN. At the heart of this course is the A5 Takamori “Drunken” Wagyu Tenderloin Sando with Hand-Cut Hokkaido Potato Fries and Yuzu Tartar Sauce, a prized beef nurtured on sweet Dassai sake lees, giving it an unparalleled aroma and silken marbling. The both Chef Terufumi Mihara and Chef Daisuke Mori work together to expertly deep-fry the cut to lock in its legendary tenderness before enveloping it in golden, teppan-toasted bread.

The sando is paired with hand-cut Hokkaido potatoes—cooked to order until crisp and golden brown to highlight their naturally sweet, earthy profile—and a vibrant, uplifting yuzu tartar sauce.
A fleeting luxury available solely from July 2nd to July 4th. Intimate seating applies, and limited timeslots remain to experience this culinary event!

在即將呈獻的“四手聯彈”中，三原鐵板燒主廚三原光史帶來了一道展現鐵板火候的作品：「鐵板扒魚翅配茄子及香川白蘆筍蓉」。作為鐵板大師，三原主廚改變了傳統慢火煨煮魚翅的做法，利用鐵板的高溫直接慢煎。在高溫作用下，魚翅表面呈現出微微的輕脆，內部則依...
25/06/2026

在即將呈獻的“四手聯彈”中，三原鐵板燒主廚三原光史帶來了一道展現鐵板火候的作品：「鐵板扒魚翅配茄子及香川白蘆筍蓉」。

作為鐵板大師，三原主廚改變了傳統慢火煨煮魚翅的做法，利用鐵板的高溫直接慢煎。在高溫作用下，魚翅表面呈現出微微的輕脆，內部則依舊保持著豐腴、軟糯且帶有膠質的質地。煎制好的魚翅鋪墊在質地軟嫩、吸飽了海味鮮香的鐵板燒茄子之上，帶來結構分明的層次感。

而在調味方面，主廚精選當季日本香川縣白蘆筍。此款白蘆筍質地細嫩、滋味清甜，經慢火烹煮後研磨成綿密細滑的蘆筍蓉。蘆筍淡雅的清甜香氣，完美襯托魚翅與茄子的風味，令整道料理在舌尖達成恰到好處的味覺平衡。

這道菜式將鐵板高溫的乾脆與時令食材的溫潤相結合，體現了主廚三原光史對現代鐵板料理風味與層次的精准把控。

四手聯彈僅在7月2日至7月4日限時呈現，席位有限，歡迎點擊個人主頁鏈接或私信我們查詢預訂詳情。

For the highly anticipated “Palais du Teppanyaki” collaboration, Chef Terufumi Mihara has exquisitely reimagined his signature shark’s fin alongside Chef Daisuke Mori. Masterfully cooked over high teppan heat, the shark’s fin achieves a delicate, golden crispness on the exterior while preserving its famously rich, meltingly tender gelatinous core. It is presented atop a gently grilled eggplant, which beautifully absorbs the pristine essence of the sea.

Celebrating the height of summer, Chef Mihara pays homage to his birthplace with seasonal white asparagus from Japan’s Kagawa Prefecture. Slow-cooked to perfection and whipped into a velvety purée, its subtle sweetness harmonizes beautifully with the savory depth of the shark’s fin and eggplant.

This exclusive Grilled Shark’s Fin on Eggplant with Kagawa White Asparagus Purée is available only from July 2nd to July 4th. Seating is strictly limited; we invite you to tap the link in our bio for reservation inquiries.

森大祐主厨創作的法式大麥燉飯配黑鮑魚，佐鮑魚肝京都抹茶醬將於四手聯彈活動中登場。該道菜式選用品質不俗的黑鮑魚，先以昆布高湯加壓慢浸入味，再交由三原主廚於鐵板以高溫搭配牛油香煎。鮑魚鋪設於法式大麥燉飯之上，燉飯以濃醇鮮味高湯細熬，每顆麥粒保有...
23/06/2026

森大祐主厨創作的法式大麥燉飯配黑鮑魚，佐鮑魚肝京都抹茶醬將於四手聯彈活動中登場。該道菜式選用品質不俗的黑鮑魚，先以昆布高湯加壓慢浸入味，再交由三原主廚於鐵板以高溫搭配牛油香煎。鮑魚鋪設於法式大麥燉飯之上，燉飯以濃醇鮮味高湯細熬，每顆麥粒保有適中彈牙質感，散發溫潤的穀物香氣。。
搭配森主廚自製京都抹茶鮑魚肝醬，更能襯托整道料理的風貌。森主廚調和鮑魚肝濃厚油脂與優質宇治抹茶，抹茶帶來溫和澀感與清新草本前調，入口後呈現層次豐富的風味變化。
此款限定菜式僅供應於 7 月 2 日至 7 月 4 日登場的「Palais du Teppanyaki」四手聯彈活動，日常菜單並不供應。席位數量有限，歡迎點擊主頁鏈接預留席位。

Barley Risotto with Black Abalone in Abalone Liver and Kyoto Matcha Sauce by Chef Daisuke Mori. Premium black abalone is first pressure-cooked in a delicate kombu dashi, then seared over high teppanyaki heat with butter by Chef Mihara. It rests upon a bed of French wheat barley risotto simmered in a rich, savoury stock, where each grain retains its al dente contour and gentle, earthy aroma.

The dish truly shines when combined with Mori-san’s homemade Kyoto matcha abalone liver sauce. Chef Mori balances the deep richness of the abalone liver with premium Uji matcha. This infusion lends a mild bitterness and fresh, herbal top notes, unfolding in exquisite layers on the palate.

This exclusive dish is available solely during our upcoming “Palais du Teppanyaki” event from July 2nd to July 4th. Seating is strictly limited; please visit the link in our bio to secure your reservation

Address

3/F, CUBUS, 1 Hoi Ping Road, Causeway Bay
Hong Kong

Opening Hours

Monday 12:00 - 14:30
18:00 - 23:00
Tuesday 12:00 - 14:30
18:00 - 23:00
Wednesday 12:00 - 14:30
18:00 - 23:00
Thursday 12:00 - 14:30
18:00 - 23:00
Friday 12:00 - 14:30
18:00 - 23:00
Saturday 12:00 - 14:30
18:00 - 23:00
Sunday 12:00 - 14:30
18:00 - 23:00

Telephone

+85253943689

Website

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