Sears Bangkok Teppanyaki, The No-Tossing Teppanyaki Restaurant in Bangkok

Chomp Magazine
Jun 20
6 min read

The art of teppanyaki is more than the simple act of placing and flipping food on a sizzling iron griddle. It includes meat knowledge, temperature control, timing and spatula technique. Sears Bangkok Teppanyaki is owned by Chef Randy—Chaichat Noprapa. The Fillets Bangkok's chef-owner is not only an expert in fish and sushi but also in meat. His antics with high-quality ingredients span the teppanyaki dining experience.

At Sears Bangkok Teppanyaki, two masterful chefs skillfully orchestrate each order without the flashy theatrics commonly found in places like some commercial restaurants in this category. Guests can expect a focus on the purity of taste and quality, savouring the flavours of each delicacy without the distraction of flamboyant cooking tricks such as tossing food into mouths or conjuring onion volcanoes. Instead, the dining experience here emphasises a deeper appreciation of craftsmanship.

As patrons settle into the elegant setting, attentive waitstaff present the menu, which opens with a thoughtfully curated selection of appetisers, sides, and desserts. Guests are invited to customise their experience by choosing from an array of salad dressings and selecting their preferred vegetables for the three side dishes. The following pages offer an exquisite lineup of proteins featuring a diverse selection of high-quality meats sourced from both local and international producers.

The culinary journey commences with a delicate Tamago Teppanyaki, a light and slightly fluffy sweet and savoury omelette adorned with a generous topping of briny, spicy mentaiko and fresh chives. This delightful appetiser is accompanied by stringy, umami-rich Mozuku, served in a sweet yet tangy rice vinegar, cucumber water and ginger—a captivating opening that awakens the palate.

The experience continues with an exquisite salad, where guests can choose their desired dressing. Those opting for Spicy Ponzu Dressing should prepare for a vibrant kick, as this offering delivers a medium burn, a delightful surprise that defies expectations for traditional Japanese cuisine. In contrast, Ginger Dressing presents a sweeter profile, enhanced with a gentle touch of ginger heat and aroma, harmonising perfectly with the fresh, crispy vegetables.

For seafood aficionados, Wild Tiger Prawn, harvested from the pristine waters of Ranong Province, is a must-try. Each prawn is cooked to a precise 70% doneness, preserving its luscious, jelly-like texture at the centre, making every bite an indulgent delight. Drizzled with a rich yuzu prawn fat butter, the dish bursts with citrusy and umami flavours, elevating the prawn's inherent sweetness and transforming it into a culinary marvel.

Hokkaido Jumbo Scallop, famed for its exquisite sweetness and buttery richness, further captivates seafood lovers. The chefs expertly prepare these colossal, succulent scallops by searing only the top and bottom edges until they achieve a perfect golden-brown crust. This meticulous approach seals in their natural juices, ensuring the centre remains tender and soft—a delightful interplay of textures. Enhanced with a touch of velvety yuzu butter, this dish introduces a zesty depth that perfectly complements the scallops' luxurious flavour.

Following the seafood offerings, guests can savour three vibrant vegetables of their choosing, expertly grilled on a hot griddle. The grilling process enhances the natural sweetness and flavours of each vegetable, caramelising its edges and imparting a delightful smokiness that enriches the meal. Each vegetable is thoughtfully selected for its unique taste and texture, allowing guests to enjoy a colourful and nutritious addition to their dining adventure, culminating in a truly memorable experience at Sears Bangkok Teppanyaki.

Next, it's time to indulge in the exquisite, alluring dark protein. Australian Rack of Lamb is one of the culinary delights that simply cannot be missed. The exceptional quality of the meat, paired with the chef's expert grilling technique, results in a medley of flavours and textures. Each bite reveals a perfect balance of tenderness and juiciness, with a subtle sweetness that dances on the palate, complemented by a hint of delightful gaminess. This dish promises an unforgettable dining experience.

Equally impressive is the impeccable Foie Gras. The rich duck liver is carefully seared to achieve a perfectly golden-brown exterior, enhancing its luxurious flavour. A slice of brioche is toasted to a crisp, buttery perfection, providing the ideal base for this delicacy. Once the duck liver is artfully stacked atop the warm bread, a splash of balsamic vinegar is introduced to the hot griddle. As the vinegar bubbles and simmers, its water content evaporates, transforming it into a thick, glossy reduction that enhances the overall dish. With a deft flick of a flat spatula, the sumptuous balsamic reduction is expertly scooped up in one fluid motion and drizzled over the foie gras, adding a delightful tang that beautifully complements the richness of the liver.

Another culinary gem is the Mixed Breed Black Hair Pork Neck. Sourced from the lush landscapes of Nan Province in Thailand, this pork cut is expertly cooked to just short of well-done perfection. The meat's centre retains a lovely blush of pink, ensuring it remains succulent and moist without being bloody. This careful preparation helps preserve the rich flavours and water content, resulting in a tender and flavorful dish that delights the palate.

Thai Wagyu Tenderloin from Prachin Buri, Thailand, presents an exquisite culinary experience. Renowned for its melt-in-your-mouth tenderness and rich marbling, this premium beef boasts a perfect balance of flavour and succulence. Each bite reveals a delicate buttery texture, enhanced by the unique Thai breeding techniques that elevate this cut to a new level of indulgence. Ideal for discerning palates, this tenderloin promises to tantalise the senses and create unforgettable dining moments.

Australian Wagyu Tenderloin is an exceptional cut of meat, renowned for its rich marbling and buttery tenderness. Its savoury flavour profile, enhanced by the natural sweetness of the meat, makes each bite a delightful experience. This premium cut is not only tender but also incredibly juicy, making it a standout choice.

Kuroge Black Hair Wagyu Striploin A5, sourced from the lush pastures of Miyazaki, Japan, is a true culinary treasure. Its exquisite marbling, characterised by delicate veins of rich fat, promises unparalleled tenderness and a melt-in-your-mouth experience. When cooked, it releases an intoxicating aroma that captivates the senses, while each bite delivers a luxurious burst of flavour that is both buttery and savoury. This premium cut is not just meat; it's an indulgent experience that embodies the artistry of Japanese beef production, making it truly golden in both taste and quality.

One of the standout protein offerings is the Salt-Cured Beef Tongue from Argentina, which provides a truly remarkable culinary experience. This delicacy has been meticulously sous-vide for 48 hours at a precise temperature of 55°C, allowing the rich flavours to develop and the texture to become irresistibly tender. The process ensures that each bite delivers a perfect balance of sumptuousness and depth, making it a truly noteworthy dish for any meat lover.

Sears Bangkok Teppanyaki is renowned for its delectable Garlic Fried Rice, a dish that captivates the senses. The process begins with an ample amount of fresh garlic, skillfully minced and stir-fried on a sizzling hot griddle until it reaches a delightful crispness and a golden hue. Once the garlic achieves a perfect texture, plump grains of rice are poured alongside it. The chef then artfully scoops the fragrant, golden garlic atop the fluffy rice, seasoning it lightly with just the right amount of salt to maintain the rice's natural colour and enhance its flavour. With great care, the chef incorporates all the ingredients, ensuring the savoury garlic and salt blend seamlessly into each grain. The rice is then spread evenly across the griddle, grilled to perfection, flipped, and given another chance to develop a sprinkle of smoky char. Finally, freshly chopped chives are introduced, bringing a vibrant pop of colour and flavour as the chef mixes everything together one last time before serving. This aromatic garlic fried rice is complemented beautifully with Akadashi Miso Soup and Tsukimono, making it an ideal pairing for rich, succulent red meat.

The dining experience at Sears Bangkok Teppanyaki begins with a refreshing Yuzu Sorbet, a delightful balance of sweet and tart that cleanses the palate, leaving diners refreshed before they head home.