Yet another Japanese restaurant! We went here on 2 occasions to celebrate 2 birthdays ^_^
Seizan is located at:
566 Hay Street
Perth WA 6000
When you reach the approximate location, you might not be able to see the restaurant. If you look hard there is an opening and stairway leading down to a ‘basement’..there’s also a sign that says “Seizan” but I didn’t even notice it haha – and this place isn’t dodgey so it’s okay!!
On the first occasion, we went to try the Teppanyaki -
On one side of the room there are western styled dining tables, on the other side are traditional Japanese Chabudai which are low tables with cusions for seats – there is plenty of leg room as the floor area under the Chabudai tables are sunken.
This fish likes to stay in that hole, it didn’t move during our entire stay at the restaurant.
I ordered the Hana Set which comes with Salad, Tempura, Prawn, Scallop, Salmon, Beef or Chicken, Mixed Vegetables, Miso soup, Rice, Dessert – Costs $49.
Sashimi! from left to right – Tuna, Yellowtail and Salmon, plus pickles
The Chef cooks in front of us, he also performs many tricks, such as spinning and throwing around the salt/pepper bottles, flips the spatula and throws knives and sharp objects in the air!! and randomly hitting the hot plate but that looked cool too.
Cleaning the prawns – the square hole on the right is actually a small opening to the bin.
Smells very yummy
One of the tricks – though I think it’s custom to stand the prawns up like that by the Teppanyaki chef.
Roast the prawns before eating them. Oh yea…he will ask you to “please not be alarmed” when he sets the prawns on fire.
Bean sprouts.
My beef :D was tender and yum.
We were not warned this time – my face got fried - he also added more alcohol to keep the flame burning higher and longer. By the way, the beef is still inside those flames.
Beef all cooked and ready to eat ^.^
Omnomnom.
“Thank you” – hehe i like! … the chef must be skilled in writing upside down !!!!
Seizan – the 2nd occasion and 2nd birthday celebration:
Sake
Sashimi – same types of fish as above.
Sukiyaki – The reason why we picked this dish is because we wanted to try it first before going to Japan next year to see what it’s like – then we will know what to choose when we have Kobe Beef in Japan =). Costs $28 per person.
The difference between Sukiyaki and steam boat is the soup stock and ingredients – which makes them quite different already. Sukiyaki uses soy sauce, sugar and mirin as the soup base (it’s not strong at all – the sweet and salt mixure balances out the flavour). And I think Sukiyaki is always eaten with beef and raw egg as the dipping sauce (though steam boat you can put almost any ingredients in it). Beef and raw egg go well together.
yum yum. Having carrots in Sukiyaki is a bit strange though O_O
Overall – well worth the visit! will go again!
