In a nutshell:

Its Quite an experience to sit around the teppanyaki table (in Delhi) & have food that is freshly cooked in front of u – exactly the way have had Japanese food in many Far East Asian Countries. Good food, Great Ambience & good service surely made our experience memorable.

Address & other details: T.K’S Oriental Grill

A virtual tour into the Restaurant:

Meal for 2: Rs. 4000 onwards

Cuisine type : Vegetarian & Nonvegetarian

Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.

I rate all the food items & then give a final overall rating which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster.

Short Description – in case u r in a hurry:

This restaurant is located in the Ground Floor of Hyatt Regency, Delhi – A Hotel with a varied range of Restaurants including my favorite one – The China Kitchen. T.K.’s Grill is different from most other restaurants in Delhi due to the presence of its Live Teppanyaki counter.

For the uninitiated, the Japanese concept of teppanyaki is essentially a flat Metal plate (say 1meter by 2 meters) that is heated at all times. The customers have the option to sit around this hot plate & the Chef stir fries veggies / fish / meats from scratch, in front of the customers & serves the food fresh out of the Teppan.

The Ambience of the place was very nice – apt for a family gathering, catch up with friends & also for a date (provided ur date is a hardcore foodie). There were different options of seating – around the teppanyaki, on a row table, on individual tables with 4 chairs & so on.

A part of the wall had a brick look & the rest were pretty much normal. There were large paintings on the wall. A small wine cellar in the corner struggled to make its presence felt. There was an aquarium with fish that was not edible (only visible). A glass sushi & sashimi counter was there quite near to the entrance.

The staff members were pretty good. They were attentive & efficient.

Food was generally good & in few cases excellent.

Detailed Description – Read it only when not in a hurry:

We started off our meal with Scallop, spinach, bean sprout & butter ponzu. The Scallop was cut into cylindrical pieces of roughly 3.4 of an inch. It was placed on the teppan in that size. Then the Chef actually cut it back into smaller size. I guess that led to the scallop losing its butteriness. I wud rate the scallop 2.5/5

The sauces added were excellent. They were a new flavor unlike the usual oriental flavours that r served in delhi. Liked it a lot. Enjoyed the spinach & the bean sprout totally. I wud rate the taste of gravy 4/5. Overall rating for this dish averages out to 3.25/5.

We moved on to Cochin snapper fillet wrapped in banana leaf, coriander chili kaffir lime. While the original marination was inside the banana leaf & the fish was inside the banana leaf for some time on the teppan as well. It was served without the banana leaf.

The fish was flaky & tasty but was not very soft. It was somewhat juicy but tasted superb. It had an excellent texture. The banana leaf did not add obvious flavour nor did this method give additional smokiness. What it did however was to probably retain the moisture and helped the flavours of the fish and sauce to mingle. We Loved it and rate it 4/5.

Next dish to appear on our plate was Lamb bulgogi, potato, spring onion & ginger cooked in sesame oil. It was essentially small pieces of boneless lamb stir fried in sauces, served with potato fillets.

The Lamb pieces were not juicy but were soft. I wud have preferred it juicier. The flavours were subtle and good. Enjoyed it. I wud say that the dish was good but not memorable / great. I rate it 3.5/5.

The next dish we had was Flambeed imported lamb chop, slice onion, bean sprout in chilli oyster sauce. As Chef took out the lamb chops & placed on the teppan, we cud see that it was a highly textured meat.

Loved the sight of that layered, fat, marbled lamb chops grilled on teppantaki in front of us, then cut into pieces on the teppanyaki and sautéed with sauces. We chose medium done & hence the lamb was soft, very juicy & just superb.

The fat in the meat had got charred ends and wud burst into juices as soon as one wud bite into it. The sauces were strong and robust in taste. Interplay of salt and sour with flavours was flowing all over. Loved this dish & rate it 4.75/5.

The last dish we had for lunch was Flambeed diced tenderloin with spring onion, bean sprout in yakiniku sauce (soya and sake based). Outstanding is the word to describe the taste, texture, flavor & everything else. Super loved it & rate it 4.5/5

We enjoyed all this with Mixed Sticky fried rice. That was just excellent – sticky rice, with assorted minced veggies & mixed meats stir fried in front of us. Just loved it & rate it 4.5/5

We washed down all this with Juicy julep ginger ale lemonade. It was an outstanding refreshing drink. Mild aftertaste / after flavor of ginger. Quite tart but very enjoyable. Perfect in all ways. 4.5/5.

Overall rating of food at TK’s averages out to 4.1/5

I wud always reconsider revisiting. What r u thinking?