CROWNE Plaza Resort Saipan’s Zenn Tomokane, the hotel’s executive chef, said Mai Teppanyaki Restaurant will begin accepting reservations as soon as Aug. 4.
When Tomokane spoke to Variety on Aug. 3, he shared the vision Crowne Plaza has is to “reintroduce teppanyaki-style dining to the market.”
“Mai Teppanyaki has been elevated to that exquisite, premium feeling. That’s where we’re at today, bringing a level up in service and product,” Tomokane said.
Tomokane added that Mai Teppanyaki Restaurant will begin operations with an introductory surf-and-turf menu. He said diners can expect to enjoy Certified Angus beef; local market fish, which varies between onaga, trevally, rainbow runner and more; ahi or salmon; tiger prawns; scallops; and more.
Tomokane mentioned that Crowne Plaza has readied their chefs to serve their teppanyaki customers. He said from February to March, chefs at Crowne Plaza underwent additional training with visiting Chef Masashige Kakazu of Okinawa. Chef Kakazu came to Saipan and showed Tomokane and staff skills they will need when Mai Teppanyaki begins serving customers.
Tomokane feels confident that the dining experience at Mai Teppanyaki Restaurant is going to be enjoyable for everyone involved.
“With teppanyaki restaurants there is a service where you walk in and you see the food prepared right in front of you. The treat for the chef is he gets to show off beautiful ingredients. The highest skilled chiefs are the ones that are trained for teppanyaki. It’s the same trust as your barber, it’s a tailor made service,” Tomokane said.
The surf-and-turf menu is $125 per set, which also includes a wine pairing. The price is $95 for the surf-and-turf without a wine pairing.
Tomokane said the restaurant is for reservations only, with a minimum party of eight. Crowne Plaza requires reservations at least 72 hours in advance. Mai Teppanyaki Restaurant is open beginning at 6:00 p.m. days and hours are flexible.
Call (670) 234-6412 to make reservations.
Trixie Sablan, sales and marketing supervisor; Zenn Tomokane, Crowne Plaza executive sous chef; and Martin Jambor, food and beverage director.
