I visited a teppanyaki restaurant called Yuuri, which opened in April this year in Daikanyama, a location sandwiched between Shibuya, Nakameguro, and Ebisu. Despite the high rent and the reputation for being a difficult area for restaurants to attract customers, I was introduced to this place by an acquaintance. The owner, Chef Renko, comes from a family in Kagoshima's southern Satsuma Peninsula with a history in agriculture. Her mother’s family has been involved in eel farming, making Renko a “thoroughbred” of Kagoshima cuisine. She sensed potential in the sixth industrial sector and decided to become a chef during high school. She opened a restaurant to promote her family’s cattle, called "Hatsushi-gyu", which are raised with a special diet that includes lactic acid bacteria, and where Mozart is always playing to reduce the cows’ stress. I also grew up listening to Mozart, so I felt a connection! The course meal (14,000 yen, excluding tax) included: Wagyu tartare with a温泉たまご (hot spring egg), chicken and beef ham with cold roast beef and kimchi sauce, homemade pasta made with porcini and bacon, sautéed lobster and asparagus with fried potatoes, a cheeseburger with charcoal-infused buns and gorgonzola cheese sauce, sirloin and rump steak that features fine red meat fibers with melting fat, served with a sauce made from Western wasabi, cashew nuts, and pickled vegetables, along with Maldon salt and Kagoshima sweet soy sauce, a Kagoshima "thoroughbred" beef bowl with eel, and a banana teppanyaki dorayaki. The chef mentioned that they will also start offering lunch in the future, so I definitely want to visit again!

I thought it was a wonderful story that the beef is provided by the father of Chef Yuuri, whom I visited through a friend's introduction. The location is just a short walk from Daikanyama Station, but you need to climb stairs to the 3rd floor. The meat had a strong, juicy flavor and was extremely delicious. They also had a great selection of sake from Kagoshima, showing a real love for the local area. I was surprised to see Mori Izo available. Although the restaurant specializes in meat, there are various ways to enjoy the place, so I definitely want to visit again!

⬛︎ Visit Date: November 21, 2024, around 19:30, for two people ⬛︎ Menu: (1) Hasuko Beef Course total: 30,800 yen (15,400 yen per person) ⬛︎ Impressions: <At the start> - Introduced by a friend, I had been looking forward to this visit for over a month and finally got to come. - The restaurant has an open atmosphere with about six counter seats and four to six table seats. <Dining Experience> ① Sweet Shrimp and Wagyu Meat Sushi - Using potato salad instead of rice, this dish is topped with sweet shrimp tartar sauce. - The meat is tender with a strong umami flavor, and the potato maintains a pleasant texture, creating a delightful combination of sweet shrimp and meat flavors in the mouth. - Adding balsamic sauce enhances the dish with its acidity and richness, making it exquisite. ② Root Celery Salad - This salad features root celery topped with Wagyu prosciutto. - The celery flavor is somewhat strong but not overpowering, perfectly matched with the oiliness of the dressing and the saltiness of the prosciutto. ③ Grilled Chami Pork - The Chami pork is coated with homemade miso and grilled, served with zucchini on the side. - The pork has just the right amount of fat, is tender with great flavor, and the miso enhances the meat's umami while providing a well-balanced seasoning. - The pepper adds an accent that ties it all together, making it delicious. ④ Grilled Spanish Mackerel - Paired with a soup of fish stock and tomato sauce, this dish comes with deep-fried shiso and maitake mushrooms on the side. - The mackerel has a crispy exterior and a fluffy interior, offering a refined sweetness. The combination of the fish's sweetness and the sauce's umami with the pleasant acidity of the tomato is remarkable. - The tempura of maitake and shiso is crispy, with thick maitake mushrooms providing strong flavors, making this delectable as well. ⑤ Adult Cheeseburger - Using charcoal-infused buns, the Wagyu patty is 100% beef, complemented with gorgonzola cheese sauce. - The bun has a crispy texture, while the patty is juicy and the rich cheese sauce delivers a heavy flavor, making it exceptional. ⑥ Grilled Wagyu Beef Thigh - The grilled Wagyu features both inner and outer thigh cuts, styled to resemble a sukiyaki presentation. - The Wagyu can be enjoyed with four types of condiments: shungiku sauce, shiba-zuke ravigote sauce, English Maldon salt, and sukiyaki-style sauce made with colorful raw egg yolk. - The inner thigh has moderate fat, balancing the meat’s flavor with the sweetness of the fat, pairing beautifully with the salt and sauces. - The outer thigh has almost no fat, providing a resilient texture to enjoy the strong taste of the lean meat. - Again, every sauce complements the dish beautifully, making the choice difficult. ⑦ Unabeef Donburi - As the name suggests, this bowl features both eel and Wagyu beef. - The eel has a fluffy texture, and the beef is tender, with both flavors being exceptional. - The slightly sweet sauce complements both the eel and the beef, contributing to a wonderfully balanced dish. ⑧ Dessert - The dessert of the day is a grilled dorayaki filled with chestnut ice cream. - The fragrant flavor and sweetness of the flour are well felt, while the chestnut ice cream is not overly sweet but rich in chestnut flavor, making it incredibly delicious. ⬛︎ Conclusion: - Not only was the food excellent, but the staff's hospitality and conversations with the owner also made for an enjoyable experience, making me want to return multiple times. ⬛︎ Additional Note: - The owner’s father is the producer of Hasuko beef, and the name "Hasuko" comes from their surname. - The owner's childhood dream was to open a restaurant using his father's beef, which has now come to fruition. - The concept of the restaurant is to offer creative dishes featuring his father's beef, allowing guests to enjoy a variety of unique Wagyu dishes.

Opened recently in the prime location of Daikanyama, "Daikanyama Teppanyaki Yuuri" is a restaurant realized by owner chef Yuuri (29), who has nurtured her dream since middle school. The restaurant is filled with her desire to share the exquisite Kagoshima black wagyu that her father has painstakingly raised with more people. Dining in the sophisticated and stylish space, the dishes reflect a fresh impression, combining the French cuisine Yuuri honed while serving as the youngest head chef at the Gamang group. The dishes we enjoyed included: - Sweet shrimp tartare with potatoes and wagyu beef sushi style, accompanied by balsamic vinegar: This luxurious plate featured smooth sweet shrimp and rich wagyu, with the balsamic's acidity providing an exquisite accent that enhanced the flavors of the ingredients. - Root celery salad with wagyu prosciutto: The round root celery's fragrance and crunchy texture were addictive! The umami of the wagyu prosciutto matched perfectly, delivering a simple yet profound taste. - Kagoshima Chami Pork Teppanyaki with homemade miso: The Chami pork, raised on tea, was very light and juicy. The aroma of the grilled miso was irresistible! I couldn't stop eating! - Shinshu salmon and maitake mushrooms in a seafood soup sauce: The Shinshu salmon, a cross between rainbow trout and brown trout, had a notably moist texture. It paired splendidly with the seafood soup sauce! - Adult Hamburger with bamboo charcoal bread, wagyu patty, and gorgonzola cheese: The fragrant black bread made with bamboo charcoal combined with the juicy wagyu patty and the rich flavor of gorgonzola was simply the best. It truly lived up to its name as "Adult Hamburger"! - A dish inspired by sukiyaki with colorful tenjyou egg and chrysanthemum sauce, featuring red meat and sirloin: This luxurious plate resembled sukiyaki, with vibrant egg and chrysanthemum sauce. The umami of the red meat and the melt-in-your-mouth sirloin were divine! The pickled shiba-zuke sauce and Maldon salt further enhanced the flavor! The sauces, much like the seafood, were truly delicious! - Unagi and meat donburi: The fluffy eel and juicy wagyu richly combined for a luxurious bowl that made you crave more. - Dorayaki ice cream: The dessert to finish was presented on a cute message plate celebrating my upcoming birthday. The ice cream wrapped in dorayaki offered a comforting taste! Yuuri, passionate and talented despite her youth, is a wonderful chef who makes you want to cheer her on. I felt energized by her enthusiasm! I wish her all the best in bringing delicious food and happiness to many more people. I will definitely visit again! Thank you for the fantastic meal! ♡(*´꒳`*)

A truly wonderful hidden teppanyaki restaurant near Daikanyama Station. When you enter, a breathtaking view of Nakameguro unfolds before you. It's the kind of stylish, open, and elegant space that makes you think, "I want to live in a place like this!" The cuisine is more of a fusion than just teppanyaki. Every dish was absolutely delicious! The owner, a young chef who has been dedicated to cooking since high school, has realized his dream and showcased his skills impressively. With a solid determination and many dreams, he comes from a family that produces black wagyu beef, which he directly incorporates into the restaurant's offerings. He seems to be moving towards a sixth industrialization model, and you can feel his warm personality from Kitami. His passion for cooking is palpable, making you want to support him wholeheartedly! Although he just opened, it’s likely to become hard to book a table soon. The potato salad wrapped with black wagyu beef features a delicious sweet shrimp tartar sauce, creating an incredible flavor combination. The balsamic sauce used is expertly crafted, and there's a celery salad that is surprisingly delicious, even for those who dislike celery. The homemade wagyu prosciutto is refreshing and exquisite, with a delicate seasoning that's just right. The Chardonnay from Italy (BLANCO PUGLIA) is crisp and smooth on the palate. The Kagoshima Charmiton pork, which becomes high-quality through exercise, is incredibly tender with just the right amount of fat, making it exceptionally delicious! It pairs perfectly with the pickled zucchini. The Shinshu salmon is remarkable—a hybrid of rainbow trout and ground trout, it’s a new kind of salmon with a deep flavor that’s not fishy at all! Crispy on the outside from being cooked on the grill, it comes with a seafood sauce and maitake mushrooms for a perfect dish. The Napa Pinot Noir red wine is easy to drink, with subtle acidity and delightful flavors. The adult cheese bar features bamboo charcoal bread with black wagyu and a gorgonzola cheese sauce, enhanced by honey, making it exceptionally delicious! The cheese sauce is creamy and unforgettable. The Italian Primitivo di Manduria is a red wine matured for 60 years and is fantastic. The sukiyaki-style beef with seasonal vegetables, Tenjyu egg, and Mozart lactobacillus, topped with a fragrant chrysanthemum sauce, is simply exquisite. The shiitake mushrooms are served with a pink sauce made from shibazuke, an unusual but delightful pairing. The salt from the Martin Strait elevates the flavors further. The dorayaki with chestnuts was immensely satisfying—thick and fluffy with no shortcomings. Every dish was delectable, and I wanted to eat even more! I will definitely visit again.

Restaurant Name: Daikan-yama Teppan Yuuri Location: Daikanyama Cuisine: Teppanyaki French Just a 2-minute walk from Daikanyama Station, and a walkable distance from Ebisu, this restaurant is located on the third floor of a building known for its renowned establishments. I can already foresee that this building will become home to many great restaurants! The interior features a luxurious and spacious island kitchen counter seating, along with roomy table seating in the back. The large windows allow for beautiful views of seasonal trees, creating a truly wonderful space. The owner-chef, Yuuri, is originally from Augment Tokyo, and his family raises high-quality Japanese black beef in Kagoshima. It's heartwarming to know that the best Wagyu cattle, raised with care by his father, are showcased through Yuuri's excellent culinary skills in this remarkable restaurant. Although it’s just been less than six months since opening, it has already gained popularity, with customers actively seeking out Yuuri. On this day, I visited for the first time with two gourmet friends. We started with a toast of sparkling wine! The dishes were served as a course, beginning with potato salad rolled with black Wagyu and topped with sweet shrimp tartare and balsamic sauce, followed by a mild celery root salad mixed with Wagyu prosciutto—an exquisite salad. Next was Kagoshima's Charmy Ton pork, raised on high-quality tea leaves rich in catechins, topped with a homemade miso sauce on a steak. It was paired beautifully with a Pinot Noir from Napa. We also enjoyed Shinshu salmon, which took a decade to develop in Nagano, served with fried maitake mushrooms and a shellfish sauce—absolutely delicious! The standout was the burger made with 100% black Wagyu on a bamboo charcoal black bun, topped with Gorgonzola sauce—definitely one of the best burgers I’ve had this year. We paired this with an Italian Primitivo red wine. For the main dish, we had a choice of sirloin and leg meat with a sauce made from English Malton sea salt, as well as a sukiyaki sauce made from the yolks of Yuyou eggs, and a spring chrysanthemum sauce. The finale was an exquisite unagi and Wagyu donburi, perfectly matched with a peppery sake! Everything was absolutely fantastic! Chef Yuuri wishes for many people to experience the amazing black Wagyu that his father painstakingly raises. They provide a whole cow from the highest quality beef, which has won two consecutive championships at the largest Japanese Wagyu competition (held every five years). Yuuri's mother’s family also produced eel, which adds a fantastic collaboration of beef and eel to the menu. For dessert, we enjoyed a homemade ice cream dorayaki made with chestnuts, cooked on a teppan. The dorayaki skin was airy and incredibly delicious. We wrapped up with a dessert wine, leaving us all very happy after a delightful dinner! I’ve become a huge fan of Chef Yuuri!

I was extremely satisfied during my last visit, so I returned right away! Last time, despite the restaurant's name suggesting a focus on teppan, not much teppan cooking was done. However, this time, the teppan was used extensively! The chef subtly finished each dish, and the quality of each item was so high that I couldn't help but let out a shout of delight. The commitment to sourcing ingredients and their characteristics, combined with Chef Renso's skills, resulted in an ultimate dish that seemed to have a soul of its own. I was once again very satisfied! It seems that the restaurant has been fully booked for days recently, so I hope to visit again next year. Thank you for the meal! **Renso Beef Course / ¥14,000** - Meat sushi and potato salad / Sweet shrimp tartare / Served with purple shiso and balsamic - Celery root salad (note: celery root is prone to oxidation) - Wagyu prosciutto - Chami Ton (a type of pig fed on tea, enriched with catechins for health, providing high-quality fat. Finished with a brand-miso from Kagoshima) - Zucchini pickles - Shinshu salmon (developed over ten years at a research institute, a hybrid of rainbow trout and brown trout) - Miku’s Soup de Poisson / A rich fish and seafood broth - Adult cheese burger (bun infused with charcoal, designed to resemble black wagyu; consists of 100% wagyu beef and gorgonzola) - Comparison of lean thigh meat and sirloin, with a sukiyaki-style presentation; garnished with a fresh egg and sweet sukiyaki sauce; sauce made from shiba-zuke pickles; seasoned with salt from the holy sea off England - Eel beef bowl, a blend of cow and eel - Dorayaki ice cream (with chestnut ice cream)

On April 21, 2024, a luxurious restaurant specializing in top-quality Kagoshima black wagyu will open just a 2-minute walk from Daikanyama Station. The owner, who grew up on the family farm raising wagyu, aims to share the deliciousness of the beef nurtured by his father with many people. Because it’s sourced directly from his family’s farm, the beef boasts unmatched quality and passion, providing not just a meal but a special experience that leaves lasting memories. The restaurant serves wagyu that is purchased whole from the owner's farm. Notably, the farm's wagyu has won the prestigious Wagyu Olympics (held once every five years) two consecutive times. Among their offerings is the specially raised Hasushigyu, which is fed with lactic acid bacteria for optimal health management. To reduce stress, classical music by Mozart is played in the barn. The interior of the restaurant is spacious and luxurious, featuring a large counter table originally used in a cooking class, making for a comfortable dining experience. The dishware is also of exquisite quality. I had the pleasure of trying the popular No.1 course, the Hasushigyu Course, priced at 14,000 yen (excluding tax), which includes eight dishes: ◼︎ Meat Sushi Simulation: Featuring potato salad, sweet shrimp tartare, purple shiso flowers, and balsamic sauce. ◼︎ Celery Root Salad: Rarely seen in restaurants due to its challenging handling. This dish combines shredded celery root with wagyu prosciutto, providing a refreshing flavor. ◼︎ Charmington Pork: A high-quality pork from Kagoshima, raised on tea to enrich with catechins. The pork is finished with a mild miso glaze. ◼︎ Mikiwi Salmon: A remarkable fish developed over ten years by a research facility, offering a rich taste profile. ◼︎ Gourmet Cheeseburger: The bun is infused with charcoal, embodying the essence of wagyu. The 100% wagyu beef and Gorgonzola create an exquisite flavor. ◼︎ Comparison of Lean Round and Sirloin: Styled like sukiyaki and accompanied by a special sweet sauce, garnished with spring greens sauce, pickled vegetables sauce, and Maldon salt. The spring greens sauce is exceptional, making even those who don’t usually enjoy sirloin find it palatable. ◼︎ Eel Wagyu Bowl: A luxurious dish that combines the owner’s family businesses of beef and eel, creating a truly decadent bowl. ◼︎ Dorayaki Ice: Made fresh on the iron plate right in front of you, featuring chestnut ice cream. It’s a refreshing way to end the meal. Additionally, there’s another course, the Chateaubriand Course, priced at 21,000 yen (excluding tax), perfect for special occasions, dates, or business meetings. For the meal I ordered (including tax), the Hasushigyu Course totaled 15,400 yen. ___________________________ Address: 18-6 Daikanyama-cho, Shibuya-ku, Tokyo, ACN Daikanyama Building 3F Access: 2-minute walk from Daikanyama Station Hours: 17:00 - 23:00 Closed: Irregular days Budget: Nighttime 15,000 - 20,000 yen ___________________________ I share gourmet information on Instagram! Don't miss out on hidden gems in Tokyo cuisine here: @koshinao_gourmet

A new teppanyaki restaurant has opened in Daikanyama, and its location is incredibly convenient, just a short walk from the station! Here, you can enjoy Renko beef, a type of black-haired wagyu from Kagoshima. The owner-chef, Yūri, raises this beef at her family farm and has a strong desire to promote Renko beef to the world. The Renko beef course is priced at 14,000 yen and includes a variety of dishes: meat sushi-style, root celery salad, Chami pork, Shinshu salmon, an adult cheeseburger, a comparison of lean round meat and sirloin, unagi gyudon (grilled eel with rice), and dorayaki ice cream. The meat sushi features potato salad inside, and surprisingly, the combination of meat and potato salad works really well. It tastes even better when you enhance it with balsamic vinegar. The meat sushi was definitely innovative! The Chami pork is literally pork that has been fed tea! This is also a premium brand of pork from Kagoshima! It’s finished with miso, and it's incredibly delicious! The rich flavors of the miso and the juicy Chami pork complement each other perfectly, bringing out the essence of the pork. The adult cheeseburger uses buns mixed with charcoal, making them pitch black! It features 100% wagyu patty and gorgonzola. Although it may seem like a clash of flavors, both the gorgonzola and wagyu work surprisingly well together, despite being mini burgers, they are quite hearty. I would love to try a larger size! The main event is a steak comparison between the round meat and sirloin. The presentation is artistic, truly Instagram-worthy! There are several options for flavor enhancement: shungiku (chrysanthemum leaves) sauce, shiba-zuke sauce, Maldon sea salt from England, and a sukiyaki-style sauce. I particularly loved the shungiku sauce—it was so delicious that I couldn’t stop eating. To finish, there’s the unagi gyudon, a luxurious combination of eel and beef! The rich sauce pairs perfectly with the rice and is so delicious you'll want to eat it all in a bowl. It was a satisfying and extravagant ending to the meal! The atmosphere inside the restaurant is quite pleasant and calm, making for a comfortable dining experience. The chef passionately shares her stories while you eat, making the meal even more enjoyable. She has a wonderful personality, and I could have listened to her talk all day. I definitely plan to visit again!

☆ An exquisite restaurant where you can enjoy teppanyaki dishes that fully utilize Kagoshima-produced Kuroge Wagyu, raised on the owner's family farm! ☆ The elegant counter seating allows you to watch and enjoy the chef's skills from any seat! ☆ Among the acclaimed Kagoshima beef that has won the Wagyu Olympics twice, the specially curated Hasukogushi beef stands out. These cattle are fed with lactic acid bacteria for health management, and Mozart music is played in the barn to reduce stress! You can savor the wonderfully raised Hasukogushi beef. ∥Menu∥ 『Hasukogushi Course』14,000 yen ≪ FOOD REPORT ≫ Now it's time for the food report! I am sharing my raw feelings about the dishes, and I hope this can help you in choosing from the menu! ☆ Hasukogushi Course ● Wagyu Creative Meat Sushi: Potato salad wrapped in Wagyu, topped with sweet shrimp tartar and flowers of shiso! It starts with the smoothness of the shrimp, followed by the rich flavor of the potato salad, and then the aroma of the shrimp blends beautifully with the umami of the beef! ● Root Celery Salad: Made with a large root celery! This special celery variety has round roots, resembling a potato in appearance. It has a beautiful celery aroma while offering a deep, earthy richness that is easy to eat! The balance of the saltiness of the Wagyu prosciutto, a bit of pepper, and the umami and fragrance of the celery is wonderful, each enhancing the other! ● Chami Pork: Kagoshima is the second-largest producer of tea. This pork, rich in catechins, has been well-raised through plenty of exercise. Grilled on the teppanyaki plate and seasoned with miso, served with zucchini. The pork is tender and silky. The sweetness of the pork matches wonderfully with the richness of the miso—definitely a deep flavor! ● Shinshu Salmon: Shinshu Salmon is developed in Nagano Prefecture to be safe for raw consumption. By adjusting the cooking level, the salmon's flavors are brought out beautifully. The rich seafood sauce blends deliciously with the shrimp and seafood flavors of the salmon. ● Gourmet Cheeseburger: This black bun is infused with charcoal, inspired by the Kuroge Wagyu! Made with 100% Wagyu beef and Gorgonzola sauce, the fluffy bun allows you to fully enjoy the coarse texture of the beef! The fragrance of Gorgonzola cheese does not overpower the beef but enhances it, leaving a delightful aftertaste! The red wine is rich in aroma and adds depth without overshadowing the burger. ● Comparison of Lean Thigh Meat and Sirloin: The front is the lean thigh meat, and the back is the sirloin. Enjoy them as they are at first. Then, enhance the flavors with shungiku sauce, preserved pickled vegetables, and Maldon sea salt. The gentle aroma of the lean meat is coupled with the richness of the shungiku sauce. The lingering umami of the meat is irresistible, giving a sensation reminiscent of the delightful flavors of sukiyaki! ● Eel Beef Bowl: Eel is another specialty of Kagoshima. The eel is unbelievably tender and rich! The wonderful flavors of the meat blend beautifully, and the smooth rice allows the flavors to unfold gradually. Enjoying the eel, meat, and rice transitions the umami to its fullest! ● Dorayaki Ice Cream: The wonderful flavors of pancake and the coolness of chestnut ice cream create a delightful temperature contrast—a perfect ending dish! Each meat course has wine pairings, making this a truly wonderful experience! Thank you for a fantastic meal! ■□■□■□■□■□■□■□■□■□■□■□ ● Restaurant Name: Daikanyama Teppan Yuuri ● Access: 2-minute walk north from Daikanyama Station ● Address: 18-6 Daikanyamacho, Shibuya, Tokyo, 3F ACN Daikanyama Building ● Hours: 17:00 - 23:00 ● Closed: Irregular holidays ● Seats: 12 ● Notes: Credit cards accepted, electronic money not accepted ■□■□■□■□■□■□■□■□■□■□■□

I made a reservation and visited on a weeknight. The restaurant was quite spacious and comfortable, originally set up as a cooking class, with a counter seating arrangement that still allowed for ample table space. Despite the distance from the chef due to the depth of the table, I felt engaged thanks to the chef's captivating conversation and thoughtful attention, making the dining experience very enjoyable. The dishes were remarkably diverse, far beyond what you'd expect from a teppanyaki restaurant, and I was impressed by the efforts made to keep things interesting. The chef mentioned that he has a repertoire that allows him to serve regular customers different dishes each time they visit. One standout was the main steak dish, which was designed to evoke the flavors of sukiyaki when paired with its accompanying sauces and garnishes. The original sauce made from spring greens was exceptionally delicious, allowing me to savor the luxury of enjoying steak with a sukiyaki twist. With the chef's personality adding to the charm, it left me wanting to learn and experience much more at this establishment.

Just a few minutes walk from Daikanyama Station, there's a top-notch restaurant specializing in teppanyaki made with premium Kuroge Wagyu beef. The "Hatsushi" beef they serve is so high-class that it has won the black-haired Wagyu competition two years in a row! Remarkably, it’s raised by the chef’s father! A friend of mine had visited this restaurant beforehand and was so impressed with the food that she immediately made a reservation for her next visit on the spot! So, I decided to check it out myself. Chef Hatsushi is passionate about spreading the word about the Wagyu raised by his family in Kagoshima and pursued his culinary dreams since middle school. Upon hearing such an inspiring story, it’s hard not to cheer him on...! Not only does he have a great vision, but he also has impressive skills; he trained at the renowned French restaurant Au Gamin de Tokyo in Ebisu and became the youngest head chef in the group's history. I opted for the "Hatsushi Beef Course" for dinner, priced at ¥15,400. I mentioned ahead of time that I’m not a fan of fatty meats, and they took great care to accommodate my preferences, making my meal incredibly enjoyable. The first course featured the Hatsushi beef, where thin slices of rare beef were wrapped around potato salad and sweet shrimp tartar, creating a sushi-like dish. Although I'm not usually keen on rare meat, I found this to be wonderfully flavorful due to the sweet fat. The next dish, the grilled Saury with fish soup, showcased the chef's French training with its exceptional quality. And the main course of Hatsushi Beef teppanyaki was simply exquisite! You can tell from the pictures that it's delicious meat. They served me lean cuts of the thigh and misuji, tailored to my preferences. While Wagyu is associated with tenderness, Hatsushi beef had a unique bounce (or firmness) and an exceptionally rich flavor. It was so delicious that I completely understood why my friend praised it so highly. The teppanyaki sauce was also creative and tasty, made with a spring tea sauce and an egg yolk, giving it a playful, sukiyaki-like finish. The pickled shiba-zuke tartar was delicious too, allowing me to enjoy the meat in a refreshing way. What impressed me even more was the "Unagi Beef" to conclude the meal. The story behind it is amazing—Chef's mother’s family used to engage in eel fishing! Therefore, this dish represents a collaboration of his family roots. I have never experienced such a beautifully nuanced background to a dish before. I had left the drink selections up to the chef, and he paired the Unagi Beef with a gin from Kagoshima called "Akayane," which complemented it wonderfully. Chef Hatsushi’s personality was warm and charming, and I had a delightful evening while hearing about his thoughts on ingredients, dishes, and his hometown of Kagoshima. Although this place has only recently opened, it’s already becoming a favorite among regulars, and I can sense it will soon be hard to get a reservation. If you’re considering visiting, I recommend going soon. I plan to return as well! ——✎ Food and Drink I Tried—— I particularly enjoyed the following items, marked with ◎. Prices are as of my visit, for reference… 【Course】Hatsushi Beef Course ¥15,400 ・◎ Wagyu Beef Sushi-style with Potato Salad, Sweet Shrimp Tartare, Balsamic Sauce ・Celery Root Salad with Wagyu Prosciutto ・Grilled Chami Pork with Homemade Miso ・◎ Grilled Saury, Fish Soup, Tempura Matsutake, Fried Rice Paper ・Special Order Adult Cheeseburger with 100% Wagyu Patty, Gorgonzola Cheese, Charcoal Bun ・◎ Hatsushi Beef Teppanyaki with Thigh Meat, Misuji, Spring Greens Sauce, Egg Yolk, Shiba-zuke Rabigotto Sauce, Maldon Salt from England ・◎ Unagi Beef ・Dorayaki Ice Cream with Chestnut 【Drink】I had a selection chosen for me. —— ꒰ Food and Drink Journal of a Sake-loving Office Worker in Marunouchi ꒱ —— Travel, food, and drinks are my passions! I’m an office worker who loves exploring restaurants, and I keep a record of visiting around 300 establishments every year. If you found this review helpful, I would be thrilled if you could "save" the restaurant! *I also share my food and drink journal on Instagram: @moku_oso105han

I enjoyed a delicious teppanyaki dinner in Daikanyama on a weekday, at a restaurant recommended by a friend!! The place is located in a quiet area a little walk from Daikanyama Station. The interior has an elegant atmosphere with calm lighting. The counter is spacious, allowing for a great view of the cooking process, which was exciting! There are also comfortable table seats with a lovely view outside. It was a luxurious space with a nice ambiance. I ordered the Renko Course for 14,000 yen, which included sweet shrimp and wagyu sushi, root celery salad, grilled Chami pork, fried Spanish mackerel, a gourmet cheeseburger, grilled Kagoshima black wagyu shoulder roast, eel beef bowl, and a teppanyaki dorayaki. Each dish was beautifully presented and bursting with color! I was already excited before even tasting the food because the combinations were intriguing, and the unique sauces were incredibly delicious!! The Kagoshima black wagyu from the owner’s family farm was a highlight—tender, sweet, and full of flavor!! I found myself saying "delicious!" continuously throughout the meal; it was an exceptionally satisfying course! ◎ Sweet Shrimp and Wagyu Sushi This new take on sushi was a delightful mix of wagyu, sweet shrimp tartare, and potato salad! The meat was tender with a pleasant bounce. The rich umami combined with the creamy potato salad and a wasabi sauce was fantastic! Dipping it in balsamic vinegar really brought the flavor together. It was a fun dish! ◎ Root Celery Salad I had never tasted celery like this before, and the flavor lingered pleasantly! The fragrance was lovely, and the aftertaste was refreshingly elegant. The shredded prosciutto added another delicious layer to the dish! ◎ Grilled Chami Pork The pork had a refined layer of fat that became sweeter with every bite! It was topped with an incredibly tasty miso that balanced depth with a gentle flavor. The natural sweetness of the pork shone through beautifully. The side of sweet potato was soft, sweet, and delicious too. ◎ Fried Spanish Mackerel This dish was fluffy and light, with just the right amount of delicate fat. The sauce called "soup de poisson" had a seafood base combined with tomato, which gave it a rich taste! The slight spiciness was delightful and addictive! The fried maitake mushrooms were also tasty, and I couldn’t stop eating them! ◎ Gourmet Cheeseburger The charcoal bun was unbelievably fluffy! It was a mini-sized burger but had a unique texture I had never encountered before!! The wagyu patty was juicy and packed with flavor! The rich and fragrant gorgonzola cheese sauce was divine. I could only imagine how happy I would be biting into a larger version! ◎ Grilled Kagoshima Black Wagyu Shoulder Roast The presentation of this dish was inspired by sukiyaki! I loved this creative concept! The various sauces—spring chrysanthemum sauce, pickled shiba ravigote sauce, and a sukiyaki sauce with colorful egg—were all delicious on their own! As I enjoyed the meal, it disappeared in no time! ◎ Eel Beef Bowl After tasting such exquisite meat, the combination of eel and beef felt extravagant. The meat was melt-in-your-mouth tender, and the eel was fluffy. It was generously topped with a slightly rich sauce, and I devoured it in no time!! ◎ Teppanyaki Dorayaki Freshly made, this dessert was hot and fluffy! The sweet aroma of the batter was something I wanted to enjoy for a long time! With banana and acai ice cream inside, it was refreshing. The combination of warm and cold was excellent. The entire dining experience was filled with excitement, and I thoroughly enjoyed the delicious dishes. The recommended wine was also fantastic, and I was extremely satisfied! The owner-chef and staff engaged in pleasant conversation, making it a relaxed atmosphere. I found a place I would recommend to others and would love to visit again (⁠*⁠˘⁠︶⁠˘⁠*⁠)⁠.⁠｡⁠*⁠♡

Hatsushigyuu Course (8 dishes) ¥14,000 - This chef, who raises 150 Hatsushigyuu cattle at home, started his career at Restaurant Hiramatsu and later served as head chef at AU GAMIN DE TOKIO in Ebisu. The restaurant is a short walk from Daikanyama Station, and upon entering through the stairs on the side of the building, you are greeted by large windows overlooking greenery (probably beautiful with the autumn leaves now). The chef creates a comfortable space conveying the essence of quality. A stunning display is featured at the spacious counter, showcasing a shield made of Yakusugi wood, representative of Kagoshima Kuro-ushi, gifted by the Kagoshima Economic Federation. The meal begins with a wagyu tartare sushi topped with sweet shrimp; I love tartare and this dish truly highlights the quality of Hatsushigyuu. Kagoshima won the Wagyu Olympics, held every five years, for two consecutive times, which speaks volumes about the dedication behind it. The cattle are raised on lactobacillus feed while listening to Mozart. Next is a root celery and wagyu ham salad, where I experienced root celery for the first time. The wagyu ham is rich in flavor, served alongside grilled Chami pork, which is raised on Kagoshima tea known for its catechin - the pork has a wonderful quality fat seasoned with miso. The dish is beautifully presented with seasonal premium sweet potatoes and features beautiful Miyazaki pottery; I made a note about the stunning tableware as I love it. The chef hails from Ei (pronounced "e-i"), where the character for "ei" is a placeholder for "Ito" like the word for "beautiful," the name has a love for the region and its meaning. He showed us a sake with the same name. The drink selection includes wine and shochu, which I personally love; I often attend shochu events. Next was a sautéed sawara fish with a rich shrimp and tomato sauce, topped with crispy fried bits – delightful. Then came the ultimate cheese burger made with 100% Hatsushigyuu beef patty and overflowing Gorgonzola sauce served in a jet-black charcoal bun, cooked right in front of me on the iron grill. The presentation was reminiscent of sukiyaki with beautiful dishes, highlighting Miyazaki pottery. A beautiful dish of free-range colorful Ajitsuki eggs features a green yolk and is drizzled with a spring greens sauce and pickled sauce with Maldon salt - truly a testament to the chef's French background with exceptional sauces. For the finale, we enjoyed a unagi (grilled eel) gyudon made with eel from Shibushi City, where his mother’s family originally owned an eel shop. We paired this with AKAYANE shochu from Sata Soji Brewery, which is exceptionally delicious. A delightful dessert featured dorayaki filled with banana and acai, also prepared on the iron grill. The chef arranged different beverages to pair with each course, which brought a fun surprise to the meal. Toasting, we enjoyed Brut Santero for starters, with the fish matched with a stunning Italian Chardonnay. The sukiyaki plate was complemented by Adulation Pinot Noir from California 2022, and the unagi gyudon was paired with AKAYANE shochu. This course showcased the incredible charm of Hatsushigyuu (Hatsushigyuu) in a truly exceptional meal.

Another post → @captain.o.gourmet Volume 427! A place I’ve been curious about – Daikanyama Teppanyaki Yuuri – [Hatsushi Beef Course] 14,000 yen (excluding tax) • Meat sushi style potato salad with sweet shrimp tartare • Celery salad, beef prosciutto • Chami pork teppanyaki with paired miso • Saury teppanyaki, soup de poisson, and fritters • Adult cheeseburger with gorgonzola • Kagoshima black wagyu "Kuri" (front leg cut) • Unagi beef bowl • Teppanyaki dorayaki with banana and acai gelato. The dishes all reflect a wealth of experience and high-quality deliciousness. The cooking technique allows you to fully appreciate the natural flavors of the ingredients, and even the side dishes and sauces are incredibly tasty! The first dish, "meat sushi style," substitutes the rice with potato salad; enjoy the first bite as is, and dip the second bite in balsamic vinegar. It makes you crave white wine. The main dish, Kagoshima black wagyu "Kuri," releases more flavor with each bite. The accompaniments include Maldon salt, shibazuke rabbit sauce, shungiku sauce, Kyushu soy sauce, and egg yolk. Eating it simply with salt is amazing, but personally, I find the shungiku sauce to be exceptionally delicious! The combination with the creamy sauce's exquisite bitterness is superb! I highly recommend this restaurant for special occasions like birthdays or anniversaries! The friendly young chef adds to the charm of this place. If you're intrigued, definitely go check it out! Store information: Location: 18-6 Daikanyama-cho, Shibuya-ku, Tokyo, 3F, ACN Daikanyama Building Access: 2-minute walk from Daikanyama Station, 10-minute walk from Ebisu Station Operating Hours: 17:00 to 23:00 (Last Order 22:00) Closed: Irregular holidays Payment: Cash, Card Seats: 13. Have you heard of this restaurant?

This is a charming teppanyaki restaurant in Daikanyama. We had a table seat this time, and the tables are quite spacious, making it suitable for various occasions. The presentation and taste of the food were very refined and delicious. There were many sauces to pair with the meat, and I tried flavorings like shiba-zuke and shepherd's purse for the first time, which were incredibly tasty! Personally, I loved the shepherd's purse sauce. The service was also very pleasant, and I ended up drinking a bit too much wine. It’s a wonderful place that I would want to use for special occasions again.

The atmosphere was wonderful, and Chef Yuuri not only prepared delicious fusion teppanyaki but also skillfully enhanced the mood with his storytelling. We also celebrated a special occasion on this day, making it a truly memorable and enjoyable gathering. I look forward to visiting again. Thank you for the delicious meal! ✨

I finally visited a new teppanyaki restaurant that I had been curious about! It's close to Daikanyama Station and within walking distance from Ebisu Station. As I climbed the stairs, I was greeted by a chic interior that unfolded inside. The sofa seats allow you to enjoy views of greenery through the windows, creating an oasis that feels far removed from the city. It's a wonderful space suitable for both dates and business meetings. On this day, I opted for a course meal. We started with a toast with sparkling wine. ● Corn mousse - It was incredibly sweet. The beef ham on top is made from scratch and meticulously dried, and it was very flavorful and delicious. ● Wagyu Yukke - Enjoyed with a hearty potato salad. ● Wagyu meat sauce - A luxurious meat sauce with a spicy hint from mushrooms. The onsen egg on top is a specially selected one from Shimane, where care is taken in its feed and water, doubling its umami content. The staff are committed to providing this unique egg, which has a rich and delicious yolk. ● Chami Pork - A premium brand of pork from Kagoshima. Kagoshima has a high volume of tea production, and the pigs are raised on a diet that includes tea, resulting in high-quality fat. It’s said that catechins help keep them healthy. The pork was topped with a slightly sweet homemade miso and grilled, which made for a deliciously non-greasy flavor. In between the meats, I enjoyed a comparison of American Pinot and Cabernet wines, both of which were greatly enhanced by the oak flavor. ● Gourmet Cheeseburger - A 100% wagyu patty! It’s seasoned with gorgonzola cheese for a sophisticated flavor. The black bun, made with charcoal, adds to the mature vibe. ● Black Wagyu Shoulder Roast - This is from the zabuton cut of Kagoshima's black beef. The cattle are fed lactic acid bacteria and even have Mozart played to them for improved quality. The marbling is outstanding, and the high-quality fat makes it enjoyable even for those who aren’t fond of fat. The flavor was remarkable! They also serve unique sauces: Western wasabi, shibazuke, British salt, and Kagoshima’s sweet soy sauce. ● Unagi Gyudon - Kagoshima is Japan's top producer of eel, making this a dream collaboration! ● Teppan Dorayaki - Filled with blueberry ice cream, it was easy to pick up and enjoy. I highly recommend this teppanyaki restaurant to meat lovers. The chef was friendly, and we had a great conversation!

**Recommended for:** Those who want a special teppanyaki dinner course in the Daikanyama area. I entered the restaurant at 8 PM and was shown to the counter seats, although there were also tables and sofa seats with a nice view. **Renko Beef Course - 14,000 yen** This is the most popular course at the restaurant. The owner-chef, originally from a French background, has a family history of raising Kagoshima black beef, which inspired him to become a chef and share the deliciousness of this beef. The restaurant purchases the whole cow to create a course featuring creative dishes made with Wagyu. - **Wagyu Yukke and Potato Salad** A generous serving of Kagoshima black beef Yukke served over potato salad. It is heavily seasoned, allowing the richness of the beef fat and meat itself to shine through, achieving a nice balance of flavors. The potato salad is simple with mustard and has onions, working well together with the unique flavors of beef and potato. This appetizing dish provides a great introduction to the quality of Kagoshima black beef. - **Homemade Kinami Ham with Persimmon and Burrata Cheese** An upscale version of a dish pairing cured ham with fruits and cheese. The flavors of the persimmon and cheese are unseasoned, meant to complement the saltiness of the ham. The ham is moist with just the right amount of salt, and despite being fatty, it doesn't feel greasy. The combination with fresh persimmon and cheese enhances the richness of the fat, making it perfect with champagne. The quality of the Wagyu ham is impressive with no off-flavors. - **Luxurious Meat Sauce Made with Wagyu, Topped with Free-Range Yakumo Chicken Onsen Egg** A special meat sauce made with Wagyu is topped with an Onsen egg from Yoshida and cheese. These eggs are noted for having twice the umami of regular eggs due to their specific diet and rearing conditions. The familiar taste of meat sauce is still present but with added depth and richness. The Onsen egg has a strong flavor that stands out. - **Teppanyaki of Mackerel and Sautéed Porro Leek with Seafood Soup Sauce** This dish features mackerel combined with porro leek and fritter, served to satisfy cravings for seafood. The mackerel is rich in flavor, providing a clear and light taste. The seafood soup sauce adds depth without any heaviness or off-flavors; the meal remains light and pleasant. - **Adult Cheeseburger** This burger features a charcoal-infused bun, 100% Wagyu patty, and a Gorgonzola cheese sauce. A bite reveals the delightful flavor of Wagyu filling the mouth. The richness from the fat and meat is prominent, with the strong flavor of Gorgonzola to enhance it while still allowing the meat to shine. - **Red Meat Shintama Steak** A steak from the inner thigh's round red meat. Accompanied by large cuts of grilled vegetables, diners can choose to enjoy it with Western horseradish sauce, shiba-zuke relishing sauce, British salt, or Kagoshima sweet soy sauce. The steak offers a light and fresh taste with pronounced meat sweetness. The sauces are unique and add depth to the experience, and the accompanying vegetables are also delicious, providing high satisfaction with moderate portion size. - **Unagi Gyudon** A concluding small bowl combining eel and Kagoshima black beef. Kagoshima is known for its high eel production, and the chef's family also raises eels. He wanted to pair the eel he enjoyed in his childhood with Kagoshima black beef in this dish. The pairing with pepper-based alcohol, AKAYANE, was excellent. The beef is tender with a gentle mouthfeel and has great flavor, while the eel is soft and cooked just right, with a sweet sauce complementing both flavors. - **Dessert - Teppanyaki Dorayaki** An ice-filled dorayaki where the outer skin is cooked in front of you, filled with acai and banana ice cream. It is light enough to finish the meal without feeling heavy, offering a refreshing sweetness that cleanses the palate. **Other notes:** - The restaurant features large windows with stunning views. - I had a comfortable time, enhanced by the chef's discussions about the food and ingredients. - It is often fully booked, so reservations might be a good idea. - The restroom is also clean. =================================== Thank you for reading until the end! ✅ YouTube: manon4649 [Dining Out Introduction](https://youtube.com/channel/UCNlEO9LTw12vvKzTgJIwAbA) ✅ TikTok: My Daily Meals [manon4649](https://www.tiktok.com/@batchrimeshi) ✅ Instagram: manon4649 [Instagram](http://www.instagram.com/manon4649/)

I found an amazing teppanyaki restaurant! It’s located in Daikanyama, Tokyo. When you climb the straight staircase to the third floor, it's a "ta-da!" moment as you enter the place. It’s a teppanyaki restaurant, but the table is incredibly spacious (laughs). It's so big you could even lie down on it! I couldn’t help but ask, and it turns out it was originally a cooking school. The owner’s family raises black wagyu beef in Kagoshima, and we get to enjoy fresh black wagyu sent directly from their home! ✨ After gaining experience at places like French Hirama and Ebisu's AU GAMIN DE TOKYO, he went independent at the young age of 28. That’s super young! Apparently, they feed the cows with lactic acid bacteria and play Mozart to them to keep them stress-free ( ´ ▽ ` ). I wonder if listening to Mozart would help me find a partner (laughs). Anyway, I was so impressed by the deliciousness that I was blown away! The owner cooks while continuously chatting with the customers, creating a fantastic atmosphere. It’s like an open French kitchen, but with teppanyaki! If you love meat, you will definitely be hooked! Honestly, it’s so delicious! While I was eating, a celebrity sat next to me! I was shocked! I’m definitely hooked on this restaurant! (*^▽^*) Here’s what we ordered, and apologies for any typos: ▼ Renko Beef Course 14,000 yen - Wagyu Yukke: Rich and full of meat flavor, absolutely delicious! ✨ - Potato Salad with Raw Sea Urchin (styled like sushi): Rich and incredibly delicious! ✨ - Persimmon with Homemade Wagyu Prosciutto and Burrata Cheese: They don’t season it, so only the sweetness of the persimmon and the saltiness of the wagyu prosciutto shine through! - Wagyu Red Wine Bolognese with Onsen Tamago, Shimane Irodori, and double glutamine: - Grilled Swordfish and Fried Zucchini: - Adult Cheeseburger with Black Wagyu and Gorgonzola: - Kagoshima Black Wagyu Tomo Sankaku: - Western Wasabi with Shibazuke Rabido Sauce, English Maldon Salt, and Kagoshima Soy Sauce: - Awaji Island Onions: - Pumpkin Taki: - Unagi Rice Bowl: From the Osumi Peninsula, my mother used to raise eels, they spawn in the Mariana Trench, with shoulder roast: - Teppanyaki Dorayaki with Banana and Acai: The homemade banana ice cream and the hot cake made on the iron plate blend perfectly, and the acai adds a great accent, super delicious! ✨ - Spring Valley Rich Kirin 2: - California Napa White Wine: - California Napa Pinot Noir 2022 Red Wine: - Italy Sessanta Anni 2018 Full-bodied Wine: Made only from grapes over 60 years old: - Gin Soda: Spirits based on sweet potato shochu and domestic pepper.

This restaurant has a steady stream of regular customers. It opened just this April, but at the time of the opening, the owner’s fans rushed in, leading to a whopping 400 reservations! It’s easy to see why, as the atmosphere created by the owner is warm and inviting. The beef used here is sourced from the owner’s paternal family farm, and the eel comes from the maternal side, which adds a lovely personal touch. The burger with the aroma of Gorgonzola was incredibly delicious—something I’ve never tasted before! I wish they would open a dedicated hamburger restaurant. It seems that eventually, they will switch to a completely referral-based system, so take the chance to visit now while it’s open to everyone! [Recommended for] - People looking to discover their favorite restaurant - Those who want to dine in a stylish space in Daikanyama [Atmosphere] - Calm, spacious, with the warmth of wood [Utilization scenes] - Dates, girls' gatherings [Service] - So excellent that many fans are flocking in [If you’re unsure] - Try the Renko Beef Course!