Xintiandi's Multi-Concept Restaurant KLAZ: The Teppanyaki Room Is What You Should Actually Book
KLAZ sits inside Xintiandi's Galleria, combining a lounge, omakase counter, and KTV rooms all under one roof. But the real reason to make the trip is the teppanyaki room helmed by Chef Pang—starting at 888 RMB for an eight-course spread that runs from sashimi to black truffle fried rice.
A restaurant that tries to be a Western-style lounge, an omakase counter, and a KTV venue all at once sounds like it might end up doing everything but mastering nothing. But KLAZ has a genuine standout hidden inside it—two teppanyaki rooms, bookable only for groups of four or more, seating up to thirteen, each table assigned its own dedicated chef.
KLAZ opened in late February inside Xintiandi's Galleria, a multi-concept restaurant and bar under the MUSE Group. The space makes an immediate impression: a spiral wine display stacks all the way to the ceiling like a chandelier, while floor-to-ceiling angled windows look straight out onto Taiping Lake Park below. Marble floors and moody tones complete the luxe aesthetic. It originally launched as a members-only concept but is now open to the public.
Multiple formats are packed into one space. The main lounge serves a Western menu at around 350 RMB per person—fried bites, oysters, steak, ribs, pasta—much of it pulled from existing menus at MUSE Group's The Nest and Highline. Tucked into a corner of the same room is an omakase counter, priced at 980 or 1280 RMB per person. The fish quality is solid and the technique competent enough, but the experience feels a bit impersonal overall, not helped by sharing space with the lounge's semi-clubby vibe—complete with a DJ on weekends. If you like energy, it'll suit you fine; if you want a quiet fish-focused meal, it might feel off.
Further in are eight KTV-equipped private rooms where you can customize the menu or even order hot pot. But what actually draws people in are the two teppanyaki rooms, each built around a marble counter with a built-in grill. Chef Pang doesn't just cook well—he knows how to work a crowd too, throwing in some flame tricks on the grill and the occasional bit of magic.
The set menus come in three tiers—888, 1088, and 1288 RMB—and this review covers the 888 RMB version. It opens with a sashimi platter sourced from the same ingredients used at the omakase counter, followed by a seafood consommé. Chawanmushi topped with foie gras and caviar immediately raises the mood—rich and comforting. Next comes lobster, first grilled then steamed, finished with mentaiko cheese on top—a dish that alone justifies the price. Then a French-style cod fillet with house-made sauce, plus a smoked salmon salad. The beef course features Uruguayan sirloin with beautiful marbling, close to wagyu in texture—beef lovers won't be disappointed. It all wraps up with a generous bowl of black truffle teppanyaki fried rice, truffle aroma mingling with beefy richness for a satisfying finish. The meal ends with miso soup, seasonal fruit, and a red bean dorayaki for dessert.
The menu moves from light to rich without feeling forced or overwhelming. Proper teppanyaki spots are genuinely hard to find in the city—usually meaning a trek out to Gubei—so KLAZ effectively brings that option right into Xintiandi.
