Guam Diner Bytes: The President Nippon

by Ken Stewart
The Guam Food Guy

It is only right to start the year with a spotlight on what has to be an extraordinary Teppanyaki performance at the President Nippon by the Nippon’s Chef De Cuisine, Yoshifuru Kaneko. I have had the pleasure of being served by Chef Kaneko during several special dinners. Though this is not a complete review, it is a tribute to the skills demonstrated by a man whom I consider to be the “teppan master chef” for Guam.

We had a company Christmas dinner at the President Nippon with a menu that started out with a seafood cocktail, minestrone soup and had an ingeniously prepared sea bream with lobster covered with a clam sauce. However, it was the main course, the Australian Wagyu Beef Sirloin with Vegetables that shone. What appeared to be scallops are actually mashed potatoes. The scoring pattern on the sliced eggplant halves sizzling on the griddle looked like an odd version of tic-tack-toe.

Chef Kaneko most impressed me with his ability to deliver picture and palate perfect medium rare steak slices to us that literally melted in one’s mouth. Chef Kaneko has inspired his teppan team to emulate his skill sets and they all have confidence in their ability to meticulously prepare the teppan dinners to the President Nippon’s customers.

Teppan lunches are available as well, however, I highly recommend that you treat yourself and loved ones to a special occasion teppanyaki dinner at the President Nippon for their delicious Wagyu beef and lobster meals. You will not be disappointed and will enjoy the performance.

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