Planca Ken

As a course draws to a close, diners can choose steamed rice, wagyu curry or baked cheese curry. At Planca Ken, there is room to tailor the final part of a meal centred on teppanyaki-grilled Kuroge wagyu. The Yasaka Course, for example, follows seasonal appetisers and soup with teppanyaki-grilled abalone in ponzu cream sauce and A5-rank Kuroge wagyu tenderloin. The course listing includes rice, miso soup and pickles, or a choice of wagyu curry or baked cheese curry, followed by dessert and coffee or tea. Dishes may change with the season and ingredient availability.

One diner’s Yasaka Course began with corn mousse and seared wagyu shabu-shabu, as well as a dish of foie gras with French toast. They recalled the foie gras’s richness balanced by the toast’s sweetness and toasted notes, with balsamic sauce bringing the flavours together. That combination stood out alongside the meat and seafood. The same meal moved from a chilled potato and pumpkin soup to abalone with ponzu cream sauce and Kuroge wagyu tenderloin. The diner enjoyed the tenderloin with Himalayan salt, porcini salt and wasabi soy sauce, changing the seasoning from bite to bite while keeping the flavour of the meat at the centre.

That diner chose baked cheese curry to finish, finding it easy to keep eating even after the rest of the course. It offers a more substantial alternative to plain rice. Another diner also mentioned wagyu curry alongside the soup and steak, making the curry part of the appeal when choosing a course. Counter seating faces the teppanyaki grill, and one guest appreciated being able to watch the cooking up close. In the wood-toned dining room, a wine rack accompanies courses featuring Kuroge wagyu, lobster and abalone, among other ingredients. Whether the focus is a meat-led meal or a combination of meat and seafood, diners can choose how to round it off.