KLAZ opened in Xintiandi Galleria in late February, a sprawling multi-concept restaurant and bar backed by the MUSE Group. The catch here is that they have teppanyaki, and it’s pretty good.
About KLAZ | The Space
The space makes an immediate impression. The main lounge is dramatic: a spiral bottle display towers up to the ceiling like a chandelier, large angled windows frame a view of Taipinghu Park below, and marble floors and dark tones give it that plush, luxe feel. KLAZ was originally conceived as a members-referral concept, but is now open to the public.
It houses several concepts under one roof. The lounge and bar serve a Western menu at around ¥350 per person — think fried sharing bites, oysters, steaks, ribs, and pasta, pulled from the MUSE Group’s other restaurants like The Nest and Highline.
Tucked in a corner of the same room is an omakase counter for ¥980/¥1,280 per person. The experience was alright — quality fish, competent execution — though for me, it lacked personability, and sharing the open space with the lounge’s semi-club energy wasn’t my pace. On weekends, DJs set the tone, which adds to the vibe for those looking for a more loungy atmosphere.
Venture further in and you’ll find eight private rooms equipped with KTV, ready to cater to everything from custom menus to hotpot. But the biggest draw is the two teppanyaki rooms, an intimate setting centered around a marble counter with a built-in grill.
Teppanyaki in Xintiandi
Teppanyaki here is a very private experience — the room requires a minimum of four people to book, maximum 13 for the larger room, and you get a dedicated chef. Chef Pang is as professional as he is entertaining, not just cooking but also indulging guests with a bit of fire-play on the grill and even simple magic.
The sets are priced at ¥888, ¥1088, and ¥1288. I went for the ¥888 menu.
The meal begins with assorted sashimi, a selection du jour from the omakase chefs outside, followed by a seafood consommé.
Next, a chawanmushi with foie gras and caviar kicks things into overdrive, luxurious and warming.
Then, a basted baby lobster, grilled then steamed to finish with mentaiko cheese — this course already justifies the price tag.
Following was a French cod fillet with house sauce and a smoked salmon salad.
Then, a wagyu-quality Uruguay sirloin, well-marbled and a treat for beef lovers.
To ensure fullness, a generous bowl of black truffle teppan fried rice — truffly, beefy, and satisfying — the perfect cap to the meal.
There’s also a miso soup, seasonal fruit, and dessert, the latter a red bean dorayaki.
The diversity of the menu is one of its strengths, moving from delicate to rich without ever feeling heavy or disjointed.
In Summary
Good teppanyaki spots that aren’t out in Gubei are hard to come by downtown. If you miss a bit of entertainment dining, know that it’s right here in Xintiandi.
