Hisshou Teppanyaki - Haymarket

Best ever chef ever!!! I will go by the name of Justin bieber!!!! Extremely funny and the food was cooked to the best standard and was extremely tasty and wonderful!!! Seasoning on point and a lot of funny games!Definitely will return when back in Sydney!

Had a Birthday here on a Sunday night. The outside wasn’t too promising and half of George street being shut has really killed the mood in the city. We went in for a teppanyaki dinner and had an amazing time! The food was definitely very fresh (the prawns and chicken were divine) and delicious. We had a pre set banquet which was perfect. Would recommend for a night out for some laughs especially watching friends trying to catch the food with their mouth

Great atmosphere, friendly and welcoming staff, food was to die for, so delicious!! I would highly recommend this place to eat, I had the best time and so many laughs.

I've never experienced Teppanyaki before. Recently, True Local hosted a food safari including a teppanyaki experience at Hisshou Teppanyaki. I was excited. Along with other reviewers of True Local, we are seated around a hot iron plate in Haymarket. There are all smiles round at the table next to me and I watch as their chef throws a raw egg at each of them to catch in a bowl. Laughter erupts and our table watches intently as we have an idea of what we're in for. There are a few options and our table goes for the Hibi Banquet $49 per person).

Looking more like a nightclub than a restaurant, Hisshou Teppanyaki is one of Sydney's few teppanyaki hotspots. With red lights and numerous flat screens on the walls showing music videos, the stage is set for your rockstar teppanyaki chef to entertain you.The surprisingly long cocktail list will help you get into the spirit s of the place. The Honey Ginger Canadian $17 is quite drinkable. This cocktail combines Canadian Club Whisky with ginger, bitters and honey, then lengthens it with soda water.We hit up the cheapest Hibi Banquet $49/head and are quickly introduced to our chef for the evening – Wayne. While we get stuck into individual portions of sesame salad and miso soup, Wayne starts us off on a rapid succession of dishes, beginning with king-prawn topped perch. Disappointingly, here, the prawn legs and heads were thrown away. After we’re soothed with some reasonable teriyaki chicken, eating becomes punctuated with games involving diners catching raw eggs and bowls of fried rice. As much of it...