Seizan Restaurant & Karaoke Bar, Perth 2012-05-29

The Teppan-Yaki BBQ is a 'special' type of meal offered at this restaurant where the chef dices and slices raw ingredients then cooks it on the hotplate and serves each element to you freshly cooked in front of you. The table comfortably accommodates for about six to eight people where bookings must be made about about a week in advance. They start around 5.30pm (for a 6pm start) for the first group and 8pm for the second group. There are three options offered at Seizan including:

• Kiku $45: Salad, Tempura, Prawn, Scallop, Chicken or Beef, Mixed Vegetables, Miso soup, Rice, Dessert (Optional $4.20 extra for Teppan-Yaki fried rice)
• Hana $49: Salad, Tempura, Prawn, Scallop, Salmon, Beef or Chicken, Mixed Vegetables, Miso soup, Rice, Dessert (Optional $4.20 extra for Teppan-Yaki fried rice)
• Seizan $65: Salad, Tempura, Sashimi, Prawn, Scallop, 1/2 Crayfish, Salmon, Oyster, Mixed Vegetables, Miso soup, Rice, Dessert (Optional $4.20 extra for Teppan-Yaki fried rice)

We tried the 'Hana' option where you arrive and are given a drinks menu that is not included in the price of the Teppan-Yaki. We opted for our usual green tea and saké.

We received our first course of salad consisting of lettuce which was plain but the dressing was tasty. The Tempura came with one prawn, sweet potato and normal potato slice. We also received our miso soup during this time which had a good balance of seasonings. The standard dipping sauces were vegetable and soya sauce however, I got an extra dipping sauce for the beef main meal. This was given to us during the preparation period of the chef.

The chef came out of the kitchen and went straight to business with cooking the meal. Firstly, the Teppan-Yaki fried rice was made. We didn't order this but I think we should have as it looked better than I expected and was made on the hotplate. First the egg is poured then folded carefully into a long strip. The chef asks us to clap our hands and he chopped the egg slices faster as we clapped in sync. He then asked us to catch the egg slices with our mouths and I actually thought this was going to be difficult but 5/6 of us were able to do this as the chef was accurate with his aim, I was impressed. I caught it with my eyes shut! He then added the mince beef, plain rice and soya sauce then served up the bowls. As we ordered the plain rice, we didn't receive ours and had to ask as they had forgotten about us!

Secondly, the chef cooked the salmon and used a technique of covering the meat over with a metal cloche lid cover to steam the meat and cooked the scallops on the hotplate where we received two each. It was cooked perfectly and was very fresh and delicious.

The mixed vegetables consisted of the pumpkin, zucchini, mushroom, sweet potato and corn all cooked together. this was nice for a light amount of vegetables where we got one slice each.

Next we got two prawns each and it was amusing to watch how fast the prawn was prepared which showed a lot of precision and skill on the chef's part. The head was chopped off then de-veined all with one knife in about two seconds. I didn't like the prawns as much as they had a bit of a rubbery texture.

Next the fun part began with the large flames during the cooking of the main meal with the option of chicken or beef. Make sure you don't get too close to this! Both of these meals were tasty and the beef was equivalent of one steak which was then cut into smaller pieces. You also get a preference of how you want the beef to be cooked. The chicken was steamed under a metal cloche lid cover to aid in the cooking process.

Mains Option 1: Chicken (Three serves)

Mains Option 2: Beef (Three serves)

Mains Option 2: Beef (One serve)

The chef then left us to finish off our meals. After that we got our dessert of vanilla ice-cream which was creamy and you could taste the vanilla bean flavours. It also came with cream on the side and a slice of kiwi fruit and orange. We were asked to move to the booths whilst we finished off our dessert so that the next group of people could be seated around 8pm.

Dessert: Ice-cream, cream, orange and kiwi fruit

I would definitely recommend trying out the Teppan-Yaki here as it was entertaining and the food was freshly cooked in front of you. The chef demonstrated his unique skills through the preparation of food which is worthwhile having a look for an authentic Japanese experience. Otherwise, if you want to cook at the table yourself then there is an option for that as well but you need to book in advance.

http://www.seizan.com.au/?cmode=8&pmode=0&pageID=1&index=4

http://www.seizan.com.au/?cmode=6&pmode=0&pageID=9&index=2

Balthazar, Perth

This restaurant is hidden away and located on The Esplanade on a corner street. It's one of those places that you always pass on your way to the city but never managed to try. As you walk in there is seating similar to a typical pub then further in the restaurant there is a normal seating arrangement however, this was dark and cramped as one of our seat's was next to a walkway and the other was hitting the seat behind. Therefore, it is advisable to book a table next to the wall. Also, there is no parking nearby and from the closest City of Perth Parking area it is about a 5-minute walk.

Entrée: Tasting plate for one

For entrée's we got the tasting plate for one. The cornet with goat's cheese and celery mousse was the best element on the dish but the rest of the elements seemed a but mediocre for the price paid. How hard can it be to warm up a date? - Second from the left. I felt that more interesting techniques and flavours could have been applied to creating this dish.

Palate cleanser: Lemon sorbet

We received a complimentary palate cleanser of lemon sorbet in a shot glass which was nice and refreshing.

Mains: Pork with scallops and crackling

For the mains I ordered the snapper but instead I received the pork with scallops and crackling. This was of concern as such an obvious mix up showed the lack of competence of the waiters as I had even asked the waiter to suggest a wine which I ordered to compliment snapper. They do not take down the order on paper or electronically as they memorise the order however, avoidance this simple procedure has caused failure in their system. The meal was not introduced and was promptly placed on the table by another waiter. I initially thought that the staff were friendly until I told the original waiter of the incorrect dish and I was rudely told that it was what I had ordered which made me feel awkward. 

I had the dish anyway and it was nice with a delightful array of colours and textures in the dish with attention to detail. I especially liked the scallops which were cooked perfectly and the creamy sauce complimented the pork nicely. The pork rounds were wrapped in pancetta. However, I did not like the crackling as it was literally just shop bought similar to Nobbys Pork Crackle that you get from the vending machine (I used to buy this all the time). This was a large disappointment as crackling is what would have appealed to me if I was to choose this dish willingly.

Mains: Beef fillet, mushroom, smoked potato and creme fraiche

I ordered the beef fillet medium cooked. The piece was thicker than to my usual liking; however, this is quite common in fine dining restaurants as opposed to Country Clubs. The mushroom sauce which is my favourite, was overshadowed by other sauces.

Dessert: Strawberries, truffle honey cream, black garlic and licorice ice cream

This dish intrigued me with the unique combination of sweet and savoury flavours of the liquorice and black garlic ice-cream. The black garlic was subtle and could not be tasted but it had a nice texture and was extra creamy. The liquorice flavour was not too overpowering. The truffle honey cream had a thick gelatine layer on the top which I did not like, it had not much flavour and was rubbery in texture. The rest of it was a bit bland. The raspberry sauce was thick and mixed with gelatine but had nice flavours. The strawberries had been preserved in syrup which seeped out with each bite which I enjoyed. Overall, this dish was not fantastic but the ice-cream was nice but there was an overuse of gelatine in the other elements.

Irish Coffee

The Irish Coffee that I tried was too bitter to my liking. I requested a jar of sugar and used about 3 cubes of sugar just to get it to a drinkable state. 

Bathroom

Shiro Japanese Restaurant, Perth

This place is a Japanese tapas resturant and the serves were extremely small as the servings were the size of tapas. I came with a group to share the Oceans 5, this was nice and worth trying but the slices were a bit thinly cut for my liking, the Royal Flush (almost the same as Oceans 5) and the Yellow Tail Belly sashimi was average in texture and the skin was quite tough, but my friends liked it so maybe it's an acquired taste.

For the mains I shared the Wagyu Beef and Chicken Teriyaki but only the chicken came with rice. It was so tiny and I was still hungry afterwards. It's only good to go there if you're not hungry but want to try a small amount of Japanese food. It had a modern touch to the food and was of high quality but pricey.

Ocean's 5 - Yellow tail, tuna, snapper, salmon and scallop sashimi $39

Yellow tail sashimi (5 pieces) $17

Royal Flush - (Snapper, tuna, yellow tail and salmon nigiri sushi) $23

http://www.shiroizakaya.com/

Seizan Restaurant & Karaoke Bar, Perth

I have been to this place on a few occasions and have been satisfied with the food and service where each table is separated into it's own glass cubicle for privacy which fits about six per table, otherwise you can book a separate room if you have more people. Each entrée only serves about two to three people comfortably. For entrées the sashimi and Gyu Takaki (raw beef) are good value. However, the Yakitori (chicken skewer) only comes with three skewers.

For the mains I have had the Kohitsuji Yunwanyaki (lamb cutlet) which was a bit small and the Gyu Teriyaki (grilled scotch fillet) which I really liked and was more tender than the Wafu Steak (garlic steak) which was a bit tough, chunky and overcooked. We did not enjoy the Wafu Steak with the overpowering flavours of garlic. Overall the food was cooked and prepared well but the Bento Box looked like better value for money as it came with the miso soup and a few added extras on the side. If you want the Teppan-Yaki (cooking in front of you) or the 'cooking on the table' then you must book in advance. I always have Sake when I go there. The Macha ice-cream is creamy and not too sweet!

 Gyu Teriyaki (grilled scotch fillet) $23.80

Wafu Steak (garlic steak) $24.80

 Salmon Sashimi $13.80

 Yakitori Chicken Skewer with Yakitori Sauce $6.50

Gyu Takaki - thinly sliced seared beef, pink inside served vinegar sauce $9.80

http://www.seizan.com.au