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Robert Wong
“Food is not only a necessity, it’s an enjoyment,” says Robert Wong, Head Iron Board Chef at Japanese Village. A master of Teppan Yaki cuisine, Wong has personally trained and men­tored more than 20 Teppan chefs in the use of the freshest meat and seafood — and in the extraordinary sleight-of-hand that becomes the “show” as meals are prepared right at the table for his guests. “Customers equal friends. We can talk and have fun while I’m working.” After almost two decades at Japanese Village, Wong’s hospitality and cuisine have become a popular draw for visitors in the heart of the city.

“Food is not only a necessity, it’s an enjoyment,” says Robert Wong, Head Iron Board Chef at Japanese Village. A master of Teppan Yaki cuisine, Wong has personally trained and men­tored more than 20 Teppan chefs in the use of the freshest meat and seafood — and in the extraordinary sleight-of-hand that becomes the “show” as meals are prepared right at the table for his guests. “Customers equal friends. We can talk and have fun while I’m working.” After almost two decades at Japanese Village, Wong’s hospitality and cuisine have become a popular draw for visitors in the heart of the city.

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