Florida Guide > Dining
Teppan Eda Restaurant
My family and are fans of the Japanese culture and we loved the décor here and found it great getting involved with the staff her. After initially being shy and giggling even the girls joined in with the bowing.
As you do in Japanese restaurants we sat with another family at table for eight. I know the first time I went to a Japanese restaurant I found this a very odd custom but after a few minutes relaxed and thoroughly enjoyed it. This time we were seated with a nice family from Canada. We chatted together freely just like we were old friends and the meal went by very quickly.
We had previously dined here when it was the Teppanyaki Dining Room but it has since been refurbished and we thought was much better. Each room now has two grill areas instead of four and there seems far more room on the tables for plates, drinks and sauces etc. The restrooms are also a great improvement.
We arrived 15 minutes before our reservation and were seated promptly at our reserved time.
All the chefs in our room were women which was an interesting change from the old restaurant. We had two servers one who looked after our food requirements and the other who kept us supplied with drinks.
The girls were wide eyed at the entertainment with the cooking; the chefs really did get them involved.
Father and I enjoyed sake cocktails whilst the rest had non alcoholic fruity drinks.
Both the girls chose from the kid’s menu. One had the large shrimp the other the tori chicken breast, they came with vegetables and steamed rice. Although they thoroughly enjoyed them they were not large portions and they were both eager for a dessert. The younger girl had fruit tart whilst the other chose chocolate ginger cake.
Us adults shared our appetizers of vegetable croquette which was potato and vegetable croquette with tonkamu sauce, and two portions of assorted tempura, this included shrimp, chicken breast and vegetables with a Japanese dipping sauce. There was not a vast amount but they were delicious. My father was particularly hungry that day so he also had japanese clear soup which was a fish based soup.
All the entrees were served with vegetables with udon noodles and steamed rice. I had hotate which are cold water sea scallops which were tasty whilst my Mother enjoyed filet mignon steak which she asked to be well done and this is how it was served. Father being still quite hungry had an asakusa combination of sirloin steak and large shrimp.
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