Teppanyaki MYDO and Dassai Forge Extraordinary Sustainable Culinary Alliance
An innovative collaboration between the hotel's celebrated teppanyaki restaurant and the legendary sake producer culminates in an exclusive zero waste dining experience. This extraordinary series showcases the artistry of resourceful cookery, where every element of the meal serves a noble purpose.
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The convergence of two distinguished Japanese institutions has given rise to an extraordinary gastronomic endeavour that celebrates the profound principles of sustainability and culinary excellence. Teppanyaki MYDO, the hotel’s acclaimed iron plate kitchen, has joined forces with Dassai, the venerable sake producer, to present a limited dining series that transcends conventional notions of indulgence by embracing resourcefulness as its guiding philosophy.
The collaboration stands as a masterclass in conscious luxury, constructed upon a zero waste foundation that transforms every component of the meal into an expression of respect for ingredient and craft. Sake lees and rice flour born from the sake making process are seamlessly woven into the menu’s architecture, whilst the scraps and trimmings from pristine cuts of beef become the foundation of sumptuous broths that anchor each course in profound umami richness.
The centrepiece of this extraordinary experience reveals itself through dishes of remarkable sophistication. The teppanyaki steamed Ezo abalone emerges as the evening’s crowning moment, its delicate flesh accompanied by a silken Yamada Nishiki risotto enriched with aged mullet roe that imparts a whisper of oceanic intensity. Equally commanding is the Miyazaki Nakamura beef, its marbling and texture celebrated alongside precisely grilled seasonal vegetables and three distinctly crafted koji misos that each offer their own character and depth.
What distinguishes this alliance is its refusal to compromise on flavour or elegance whilst adhering to such noble principles. The kitchen’s engineers have approached sustainability not as a limitation but as an creative catalyst, each course demonstrating that waste reduction and gastronomic brilliance exist not in opposition but in perfect harmony. The sake programme, naturally, amplifies this narrative, with Dassai’s refined expressions guiding the palate through the evening’s progression.
Available through November 2026, this exclusive series invites guests to experience a singular evening where conservation and celebration intertwine, where every bite carries the integrity of thoughtful sourcing and masterful execution. The experience unfolds within the intimate confines of Teppanyaki MYDO on the first floor, a theatre of flame and precision where the marriage of Japanese brewing heritage and contemporary teppanyaki artistry reaches its apotheosis.
Imagery courtesy of W Osaka (@wosakahotel).