The staff members were young but very kind and polite. Their manner of speaking and the volume of their voices were elegant. I was impressed. The speed of serving the dishes was good, and the cooking, flavor, and taste were excellent. Thank you very much.

Located in Shinjuku Sanchome, this teppanyaki restaurant exudes a sense of luxury as soon as you step off the elevator on the 8th floor. With a mix of Shinjuku's eclectic vibe, the restaurant offers both counter seating and private rooms. I opted for the course menu, which included a comparison of Ise lobster and black wagyu beef. The course also came with sparkling wine. The dishes were a luxurious mix of ingredients, such as uni and caviar on meat, creating a decadent experience. The meat was cooked to perfection, tender and flavorful. The lobster was delicious, cooked to a medium-rare texture. The salad had a shabu-shabu-like taste with a dressing of onion sauce. The sukiyaki-style braised pork was also a hit. The highlight was the comparison of fillet and sirloin, both cooked just right. The garlic rice with shirasu and nori was a delightful surprise. Overall, the meal was satisfying, but those looking for a more intricate dining experience might want to explore other options. However, for a casual teppanyaki meal or a slightly luxurious dinner, this restaurant is a great choice.

I had dinner at a teppanyaki restaurant that I had been curious about for a while. I ordered the Hana course and I was so excited. As soon as I sat down, I toasted with a lemon sour and Asahi PREMIUM beer. - Appetizer: Black Wagyu rib roast tartare with fresh caviar. The tartare meat was sweet and the caviar added a nice touch of saltiness. The presentation was beautiful. - Wagyu beef loin sukiyaki-style on a bed of warm vegetables. The thinly sliced beef was dipped in warm broth, topped with truffle slices, and served with beaten egg. The meat was tender and the crunchy bean sprouts added a nice texture. - Red snapper, Kamo eggplant, and green pepper teppanyaki with snow crab sauce. The eggplant was flavorful and tender, while the red snapper skin was crispy and fragrant. The red snapper itself was fatty and tender. - Hamburger steak with beef tongue and makomodake mushrooms. The beef tongue was boiled for a day to make it tender, and the demi-glace sauce had red miso for extra richness. The plate was finished with plenty of Parmigiano-Reggiano cheese. Each bite offered a variety of textures and flavors. - Lean beef steak cooked on the teppan. The juicy beef was served with various dips such as Nagasaki seaweed salt, special sauce, wasabi, and roasted garlic. It was a classic teppanyaki dish that was enjoyable with highball drinks. - Garlic rice with dried young sardines. The strong garlic flavor was balanced by the aroma of seaweed. The rice was packed with umami from the dried sardines. The miso soup was a blend of 3 types of red miso, white miso, and barley miso, offering a rich and delicious taste. For dessert, I had chestnut and red bean ice cream with coffee. The ice cream had chestnuts inside, making it a sophisticated dessert. It was a delightful experience, enjoying the food and chatting with the chef. I will definitely visit again for another luxurious treat. Thank you for the wonderful meal!

I used it for lunch. It was my first time entering, so I was wondering what kind of place it was. However, it was a great restaurant that exceeded my expectations. The freshness of the ingredients, the unique touches and arrangements that I had never experienced on a teppan grill, and the playful atmosphere of the restaurant. I will definitely go again! :)

Enjoy a luxurious dinner at Kitanozaka in Shinjuku. After taking a small elevator in a mixed-use building, you arrive in a chic space that feels like a different world. The sharp, almost austere silence is a welcome contrast to the hustle and bustle outside. On this day, you can indulge in the "Bird" course featuring black wagyu beef and abalone. The meal starts with tartare served on bread, topped with fresh caviar and even a touch of gold leaf, setting a tone of surprise and awe from the very beginning. The sukiyaki-style warm dish is rich and delightful, enhanced by generous summer truffles. The quality of the abalone is impeccable, showing the skillful handling that results in a clean, pure taste. The contrast between the well-textured hamburger with ground meat and the exquisitely tender beef tongue is intriguing. The demiglace and red miso sauce, as well as the Parmigiano-Reggiano cheese, are perfectly balanced without feeling heavy. The main event, the sirloin steak, lives up to its reputation. The meal reaches its peak as you enjoy the accompaniments like real wasabi, soy sauce, sesame sauce, Nagasaki seaweed salt, and soy sauce-marinated garlic. The carefully selected vegetables of coriander, zucchini, and maitake mushrooms play their part beautifully. The meal concludes with a comforting garlic rice, red miso soup, and beef shigure-ni. The dessert of chestnut ice cream with sweet persimmon is a pure taste of autumn. The amazing dining experience, the mesmerizing culinary performance unfolding before your eyes, make Teppanyaki Steak Kitanozaka a top-notch choice. The dishes of the day included: Appetizer: A5 Black Wagyu Beef Tartare with Fresh Caviar Warm Dish: A5 Black Wagyu Beef Sirloin - sukiyaki style - topped with summer truffles Grilled Fish: Grilled live abalone Special Dish: A5 Black Wagyu Beef and Beef Tongue - Demiglace and red miso sauce Grilled Vegetables: Seasonal grilled vegetables (coriander, zucchini, maitake mushrooms) Teppanyaki: A5 Black Wagyu Beef Sirloin Teppanyaki Rice Dish: Aomori garlic and shirako (whitebait) garlic rice, red miso soup, black wagyu beef shigure-ni Dessert: Today's dessert (chestnut ice cream, sweet persimmon) Coffee: Coffee

It's been a while since I had a meal in Shinjuku! Today, I went to this steakhouse with a friend. The restaurant is located right near Shinjuku Piccadilly. Take the elevator to the 8th floor of the building. Inside the restaurant, there is a spacious counter seat with a teppanyaki grill in front of you where you can see the chefs cooking. The course options range from 8000 yen to 22000 yen. Today, I had the asagao course for 8000 yen. The contents are as follows: - Appetizer: A5 Wagyu beef shabu-shabu with gold leaf on top. The meat is tender and goes well with the broth which is delicious. - Warm dish: Kobe beef and sea treasure rice bowl. The meat is delicious, and the ikura and caviar add a nice touch. It tastes even better when eaten with rice. - Grilled dish: Seasonal vegetables and 120g of selected Wagyu beef red meat teppanyaki. The meat is very tender and tasty. It's red meat, so you can fully enjoy the flavor of the meat. The vegetables are also delicious. - Meal: White rice, red miso soup, and Wagyu beef simmered in soy sauce. Eating white rice with the simmered dish is also great. You can also change it to garlic rice for an additional 800 yen. - Sorbet - Drink: Draft beer That's all for the review.

First, you can enjoy a bite of rib roast, and then shabu-shabu comes out, so I felt that there was quite a lot of meat in the course with 80g of grilled meat. It was interesting that the garlic rice was made with clear broth soy sauce, so it remained white. However, I think the IH cooking heater for shabu-shabu was visible from the table, which may not have been suitable for the atmosphere. I wish they had prepared it in the back. Also, the drink prices in the course were a bit high, but I guess it's inevitable given the location.

[Teban-yaki Steak Kitanosaka] Located on the 8th floor of a building in Shinjuku, this restaurant offers a calm atmosphere away from the hustle and bustle. The teppanyaki counter is a great spot, and the private rooms are also convenient for business meetings or family gatherings. If you sit by the window, you can enjoy the dazzling neon lights of Shinjuku. We tried the Hydrangea Course for ¥11,000, which included: - Appetizer: A5 Wagyu beef shabu-shabu with eggplant and gold leaf in a delicious broth. - Sashimi: Sliced golden eye snapper with myoga and vinegar citrus. - Grilled Fish: Tilefish on the teppan with a sauce made from snow crab. Served with eggplant and shishito peppers. - Hot Dish: Kobe beef and seafood mini bowl with roast beef, sea urchin, salmon roe, and caviar. - Teppanyaki: Grilled Wagyu beef (100g) and seasonal vegetables. The meat was tender and flavorful, served with various condiments like seaweed salt, wasabi, sesame sauce, and soy sauce. The garlic soy sauce dip was especially delicious. - Rice: Garlic rice with Aomori garlic and shirako (cod milt). The rice had a rich flavor from the shirako and was a perfect side dish. - Dessert: Yuzu sherbet to cleanse the palate. Overall, the teppanyaki experience at this restaurant was luxurious yet comfortable. The chefs and staff were attentive, making it suitable for various occasions from casual dates to special celebrations or business meetings. This restaurant is a gem in Shinjuku, and I can't wait to visit again!

I ended up going to a teppanyaki restaurant in Shinjuku. I chose to sit at the counter seat among the private rooms and table seats. The lunch course started with sashimi, followed by salad, abalone, steak, garlic rice with shirasu, dessert (ice cream), and coffee. The abalone was okay, but the main meat dish... it was supposed to be high-quality Kobe beef, but it was tough like rubber and difficult to chew. I ended up leaving one piece uneaten. The rest of the meal was average. Overall, I was disappointed as the meat, being the main highlight of the restaurant, did not meet my expectations, especially considering the price.

★Morning Glory Course (8,000 yen)★Champagne by the Glass (2,000 yen)★Taketsuru/Highball (1,600 yen)★Kosaiemon Yuzu Sake (800 yen)★Cola (600 yen) ■Appetizer/A5 Black Wagyu Beef Shabu-Shabu with Seasonal SauceToday's dish features eggplant and gold leaf sauce with crunchy and refreshing vegetables (bean sprouts, green onions) and melting rare roast beef, all in a gentle broth base. The contrasting textures create a synergistic effect, knocking you out from the start. ■Warm Dish/Special Kobe Beef and Sea Treasure BowlKobe beef roast beef/sea urchin/salmon roe/purple shiso flower/caviar in a small bowl packed with luxury that if you forget it's a "teppanyaki" dish, you'll definitely believe it's the "main dish of the day!" The visual aspect truly makes you feel "food is art." Each element is beautifully presented with no clashes, perfectly completed. ■Grilled Dish/Seasonal Vegetable TeppanyakiToday's dish includes zucchini/young corn/korinky, three types of grilled vegetables cooked slowly on the iron griddle. The vegetables are fragrant and juicy, bursting with moisture when you bite into them. The young corn has a crisp texture, while the korinky is juicy like turnips or radishes. ■Teppanyaki/Select Black Wagyu Beef Lean Meat (120g)Here comes the star of the day! Flambéed right in front of you, it's mesmerizing. Being lean, it's easy to eat and the meat's umami flavor melts in your mouth. With various sauce options like seaweed salt, garlic soy sauce, sesame sauce, soy sauce, and fresh wasabi, you can enjoy your preferred combination. Personally, I loved the simplicity of seaweed salt + fresh wasabi/garlic soy sauce! ■Meal/Aomori Garlic and Shirasu Garlic Rice/Red Miso Soup with Black Wagyu Beef FlakeFor an additional 800 yen, you can switch to this dish! This is a must-try and highly recommended. The fragrant garlic aroma and flavor, plump shirasu texture and saltiness, and well-balanced seasoning make this garlic rice the best among all teppanyaki garlic rice dishes. I wish they had a specialty store just for this garlic rice! ■Sherbet/DrinkYuzu sherbet served with whipped cream and a choice of coffee or black tea for a relaxing post-meal time. The drink selection is also attractive, ranging from highballs to wines. Having champagne after a long time was so soothing. Overall, the seasoning is superb at this excellent restaurant! The main ingredients are top-notch, and even the side dishes are impressive, making you go "Wow, this is delicious too?!" The attention to detail in hospitality is evident, and it was a truly happy meal. ShopThe restaurant is located on the 8th floor of a building along Yasukuni Street, with easy access from various train lines. The interior exudes luxury with a black-themed decor, and the teppanyaki counter becomes a dazzling stage. The individual table seats are completely private, allowing you to enjoy your meal in a relaxed atmosphere without worrying about others around you. Teppanyaki can be intimidating, but I was able to enjoy it while feeling elegant and relaxed. The staff's service was just right, and it's a space that makes you want to go back. Lunch courses start from 5,000 yen, offering delicious food at a great cost-performance ratio, especially considering it's only a 5-minute walk from Shinjuku Station. I highly recommend this restaurant for celebrations, business dinners, and more! (They also have birthday plates available). Be sure to check it out! ✨

I received the Hydrangea course. There is a counter and private rooms. The atmosphere is calm, but thanks to the friendly owner, it is a welcoming and comfortable place. I prefer sitting at the counter for teppanyaki, where you can watch the ingredients being cooked, with dynamic steam, flames, and sizzling sounds. It's a privilege to enjoy the food longer and savor it more at the counter. The menu included fish like golden snapper, cutlassfish, sea urchin, salmon roe, and meats like black wagyu and Kobe beef, as well as summer vegetables like zucchini and baby corn. Everything was delicious, but what stood out was the amazing contrast in textures that enhanced the flavors. For example: - The black wagyu beef was so tender it melted in your mouth, while the crunchy bean sprouts and nutty texture added an interesting element. - The cutlassfish was fluffy, but balanced with the firmness of the eggplant, creating a perfect harmony. - The main dish of black wagyu was cooked medium rare, allowing you to enjoy the meaty texture and juiciness. The performance of the flames added to the experience. The vegetables were also firm, providing a satisfying crunch. The baby corn silk was tender and delicious. Despite being in the bustling Shinjuku area, you can relax and savor each dish carefully, making it a great place for a date. The private rooms are also perfect for families or business meetings!

I highly recommend sitting at the counter. The course I had this time was the Hydrangea Course ¥11,000 (tax included). Every dish from the appetizer to the end was delicious. The A5 Wagyu Beef Shabu-Shabu was cooked perfectly in front of me and quickly dipped in a flavorful broth. The melting meat was too good to be true. Today's sashimi was a firm-fleshed golden snapper. Served with homemade soy sauce, sudachi, and myoga. The mint-like leaves were micro shiso. The fish dish of the day was grilled Spanish mackerel with just the skin side cooked. Steaming it made the flesh tender and juicy, melting in the mouth. The highlight was the special Kobe beef and sea treasure bowl. Even just the salmon roe and sea urchin were delicious, but the special Kobe beef enhanced the flavor. The main meat dish cooked on the iron plate was lean A5 Wagyu beef. Watching it cook gradually was enjoyable, and the flambé show in front of me was lovely. The umami overflowed in the mouth, and whether with wasabi, seaweed salt, or soy sauce, it was delicious. The soy sauce-marinated sliced garlic was my favorite. Paired with Ibaraki Prefecture's Koshihikari white rice, I couldn't stop eating. The beef simmered in soy sauce was a perfect accompaniment to the rice. Finally, the comforting red miso soup was served to finish, and the yuzu sherbet dessert had a strong aroma and left a refreshing taste in the mouth! The restroom also showed consideration for women, making it a great recommendation for friends, dates, or business dinners in various situations.

If you are interested in the post, search for "Shinjuku Sanchome Teppanyaki" This time, we introduce a popular teppanyaki steak restaurant in Shinjuku, loved by foreigners as well! Teppanyaki Steak Kitanozaka 03-6457-8927 ⏰ Lunch 11:30-15:00 Dinner 16:00-24:00 ⏰ Irregular holidays Shinjuku-ku, Shinjuku 3-20-6 FS Building 8-A 3 minutes walk from Shinjuku Sanchome Station I visited the restaurant in the 6 o'clock hour. The staff who attended us was attentive and provided good service. The location is convenient as it is close to a main street near the station. The male staff member who served us had excellent grilling skills! All the staff, from the kitchen to the hall, were efficient and the waiting time for food was not stressful. ◉ [Suntory Premium Malt] A cold drink after work! ◉ [Oolong Tea] The ultimate companion to refresh with grilled meat! ◉ [A5 Wagyu Beef Roast Shabu-Shabu] ~ Seasonal broth ~ ◉ [Seasonal Sashimi] Not just meat, but also fresh fish shines. ◉ [Today's fresh fish] Tender and fluffy fish that complements white rice. ◉ [Special Kobe Beef and Sea Treasure Small Bowl] A jewel box like the finest sushi. A gem where you can taste the sweetness of the sea. ~ Teppanyaki ~ ◉ [Seasonal grilled vegetables] The main teppanyaki dish. Grilled vegetables are fluffy and add color to the Wagyu beef. ◉ [A5 Wagyu Beef Lean Meat] Ordered 120g medium rare. The lean meat finished with flambé in front of you is exquisite. The marbling and umami are excellent. ◉ [Garlic Rice] Upgraded from regular white rice, garlic rice is a must-have for the finale! ◉ [Red Miso Soup] [Beef Shigure-ni] A comforting red miso soup and a tenderly cooked Shigure-ni. A memorable taste. ◉ [Coffee] This summer, this course is complete with iced coffee! ◉ [Today's dessert] The dessert to finish. A cool sweet to feel the summer. Every bite until the last is regrettable. Good speed of service, taste, and aroma! A teppanyaki restaurant worth visiting again.【Store Information】 Teppanyaki x French A5 ranked Matsusaka beef and black wagyu beef nurtured with love and dedication supervised by the starred French restaurant Sublime are served on teppanyaki. Please enjoy the tender meat, rich aroma, and exquisite taste that melts in your mouth. Available for various occasions such as anniversaries, business dinners, and entertaining guests. Please enjoy the fusion of innovative French cuisine refined through training in France and teppanyaki to your heart's content.

I don't believe in good stories, but there are definitely delicious stories out there. Whether you believe them or not is up to you. I'm not trying to lure you into a delicious story, so don't worry. Tonight's delicious story is on the 8th floor of a building along Yasukuni Street in Shinjuku. In front of the counter seat you are seated at is a large teppanyaki grill. It feels like a delicious show is about to begin. The main performer is a black-haired Wagyu steak and shoulder loin, with Sawara fish welcoming you. The key to the course meal is how well you can prepare yourself before the main dish. Be careful not to drink too much. But I'm usually a guy who drinks oolong tea. Well, I tried to act mature and ordered Perrier. First, the appetizer. It's called an appetizer, but it's actually A5-grade black-haired Wagyu shabu-shabu. Finished with a dashi sauce with gold flakes. It's amazing right from the start. Of course, there are also vegetables, but it's all about the meat. You're being welcomed by the restaurant, but you're also very welcome. And then onto the sashimi. From meat to golden eye snapper sashimi. A gentle portion. Next, it's time for the teppanyaki. Fresh Sawara fish making a nice sound on the teppanyaki grill. It's nice when the skin is grilled crispy. Even though it's summer and I haven't been to the sea, I'm getting a happy message from the sea. The benefits of the sea continue. This time, a collaboration with the land. Kobe beef with sea urchin, salmon roe, and caviar. Titled "Special Kobe Beef and Sea Treasure Mini Bowl". It's more like a treasure of the earth than the sea's treasure. It's called a mini bowl, but it's just the right amount of rice for about one sushi piece. This is just amazingly delicious. I thought there couldn't be any more excitement, but the main dish is yet to come. Finally, the bright red black-haired Wagyu is polished and takes the silver stage. And then it's a burst of fire!!! I'm excited even before eating. There are various sauces and salts to enjoy the meat alone, but at this point, white rice and red miso are served. What great hospitality. Instead of pickles, the rice comes with a simmered beef dish. Many customers leave the pickles, so they changed it. You can also change the white rice to garlic rice, which is a new idea of mixing it with whitebait. It's nice that they don't use butter. And for the finale, a dessert of sherbet and whipped cream, an unusual combination. I shouldn't get pulled into a good story, but I want to delve deeper into a restaurant that never runs out of delicious stories.【Hydrangea Course】◎ Appetizer A5 black-haired Wagyu loin shabu-shabu with seasonal dashi sauce ◎ Sashimi Seasonal sashimi ◎ Fresh Fish Sawara fish teppanyaki ◎ Warm Dish Special Kobe beef and sea treasure mini bowl ◎ Grilled Dish Seasonal vegetables teppanyaki ◎ Teppanyaki Black-haired Wagyu lean meat teppanyaki ◎ Meal Ibaraki-grown Koshihikari rice, red miso soup, simmered beef dish or Aomori-grown garlic and whitebait garlic rice ◎ Coffee ◎ Dessert Sherbet

I made a reservation about two weeks ago to go to a teppanyaki restaurant while in Shinjuku. The restaurant is located on the 8th floor of a mixed-use building, with Burger King's sign as a landmark. The restaurant is called "Teppanyaki Steak Kitazaka." We arrived in Shinjuku before the rush hour, around 4:00 PM. The L-shaped counter has about 8 seats, and there were already customers enjoying their meal. I prefer the lively atmosphere of the counter rather than a private room. The standard course called "Gold Acacia" costs 9800 yen plus drinks. The course includes champagne, A5 Wagyu beef rib roast with sea urchin and caviar, Wagyu beef sirloin shabu-shabu with summer truffle and gold leaf onion sauce, A5 Wagyu beef stew in sukiyaki style, a colorful salad with lemon sauce, seasonal grilled vegetables, Kobe beef red meat teppanyaki flambéed with Nagasaki seaweed salt and garlic soy sauce, garlic rice with garlic and whitebait, red miso soup, pickles, yuzu sherbet for dessert, and coffee or tea. The course is meat-heavy, which is unusual for me as I don't eat a lot of meat. However, sometimes I crave for it, especially when I see the high prices of beef at supermarkets. The first dish, the rib roast, was surprisingly rich and fatty, topped with sea urchin and caviar. The sirloin shabu-shabu was thinly sliced and quickly grilled, then wrapped in a lightly grilled salad with a refreshing new onion sauce. Next was the surprising sukiyaki with braised beef block and a hidden soft-boiled egg. The main dish was the red meat teppanyaki flambéed in front of us, cooked to medium-rare perfection. It was served with various condiments like Nagasaki seaweed salt, garlic soy sauce, wasabi, sweet steak sauce, and sesame dressing. The chef also made the garlic rice with whitebait and garlic slices using two spatulas, which was a must-try. The restaurant has a French touch but leans towards Japanese flavors with a subtle seasoning that allows the natural umami of Kobe beef to shine. The chef's skillful use of the spatulas was impressive. Each dish was not overwhelming in portion, but the continuous serving of Kobe beef left a satisfying feeling of indulging in meat.

On the weekend, the drinking enthusiast went to Shinjuku. Today, I decided to have lunch with old friends in Shinjuku and decided to treat ourselves to steak, so we headed to "Teppanyaki Steak Kitanozaka"!! We ordered the "Standard Course [Kanpakuan] ~acacia~ 9980 yen" with black wagyu and Kobe beef lean meat. We started with a toast with sparkling wine!! First up was the luxurious appetizer of A5 black wagyu rib roast with sea urchin and caviar. The rib roast melted in the mouth with the sea urchin and caviar adding a nice touch of saltiness. Next was the appetizer of black wagyu sirloin grilled shabu-shabu with new onions and gold leaf sauce. The meat was tender, the onion flavor was good, and the truffle aroma was nice. I also ordered a lemon sour as an additional drink. The special dish was A5 black wagyu braised beef in sukiyaki style with a hot spring egg. The colorful salad was just right in volume with a tasty lemon sauce. The main teppanyaki dish was the special Kobe beef lean meat teppanyaki with 80g of meat. It was cooked right in front of us and was delicious when eaten with salt, soy sauce garlic, wasabi, etc. The grilled vegetables included shadow queen, Moroccan green beans, red core radish, and eggplant. For the meal, I chose the Aomori garlic and whitebait garlic rice for an additional 800 yen. It was delicious with plenty of whitebait. The meal ended with red miso soup, pickles, and today's dessert, yuzu sherbet. I finished with iced tea. Today, I enjoyed delicious teppanyaki from lunchtime onwards!!

I enjoyed various meat dishes. The atmosphere of the restaurant was nice, perfect for a date. The meat was tender and not too heavy, so I could enjoy it until the end. There was also garlic rice, which was not in the photos, but it was delicious with an additional charge.

I celebrated my birthday at Shinjuku Teppanyaki Steak Kitanozaka, about a 3-minute walk from Shinjuku Station East Exit Alta. Thank you for providing a cozy private room for us to enjoy the Standard Course priced at ¥9980 per person. It was a great place for families with children to relax and enjoy a delicious meal. The A5 Wagyu Rib Roast appetizer with uni and caviar was luxurious and melted in my mouth. The Wagyu Shabu-Shabu with truffle and onion broth was a delightful first experience. The A5 Wagyu Braised Beef in Sukiyaki style was tender and paired perfectly with the egg. The colorful salad and handmade dressing were a nice touch. The seasonal grilled vegetables were a tasty side dish. For the Teppanyaki, we chose the Kobe beef sirloin which was cooked to perfection at medium doneness. The option to switch to garlic rice with Aomori garlic and shirako (cod milt) was a great addition. The meal was completed with a refreshing yuzu sherbet and a cup of tea. Thank you for a special and delicious dining experience.

I celebrated my new job anniversary at a teppanyaki restaurant. The restaurant is a branch of a Michelin-starred restaurant located about 5 minutes from Shinjuku Station. We ordered the Asagao course for 12,800 yen, which consisted of 7 dishes from appetizers to dessert. The highlight was the luxurious start with A5 wagyu rib roast topped with uni and caviar, as well as A5 wagyu shabu-shabu with truffle. The quality of the wagyu beef combined with uni and caviar was outstanding. The wagyu sirloin was recommended by the chef and cooked medium-rare, then flambéed in front of us. The meat was of the highest quality and tasted amazing with salt and garlic. It paired perfectly with Ibaraki-grown Koshihikari rice. We finished with yuzu sherbet to cleanse our palate. The restaurant offers a wide selection of wines and sake, allowing you to enjoy a lovely meal at a leisurely pace. Thank you for the wonderful meal!

Located in a mixed-use building along the way from Shinjuku Station to Kabukicho, this elegant teppanyaki restaurant offers a modern and sophisticated atmosphere in black and gray tones, perfect for a date or business dinner. On this day, we opted for the teppanyaki course menu which included: A5 Wagyu rib roast with sea urchin caviar, Wagyu beef shabu-shabu with truffles, A5 Wagyu beef stew, colorful salad, seasonal grilled vegetables, lean beef teppanyaki, garlic rice, red miso soup, pickles, dessert, and coffee. Starting with the luxurious sea urchin caviar, accompanied by a champagne toast, we indulged in the Wagyu beef shabu-shabu and flavorful stew. The main course of beef, along with grilled vegetables and garlic fries for seasoning variation, was a delight. Changing the rice to garlic rice towards the end of the course added a tantalizing aroma of garlic. The dessert, featuring my favorite melon, brought the perfect end to the meal. From start to finish, it was a leisurely and satisfying dining experience. Thank you for the wonderful meal!

I was looking for a stylish restaurant and made a reservation. I thought it would be a counter seat because it was teppanyaki, but it turned out to be a lovely private room. Some places have private rooms that look shabby and you feel like you're just isolated, but here it was clean and had a nice ambiance. There were several private rooms, so it seemed convenient. We had a standard course meal. The drinks were mainly beer and wine. I had a glass of red wine, I can't remember the brand, but it was delicious. The food was mainly focused on meat. There were several dishes before the main teppanyaki. Everything was delicious, but I didn't think uni and meat went well together. This is just my personal opinion, not about this restaurant in particular. Before the main dish, the manager-like person came to our table to explain the meat and vegetables. The vegetables were surprisingly delicious, especially when dipped in the sesame sauce provided. I didn't take a photo, but we finished with garlic rice topped with dried young sardines, which was amazingly good. Overall, the portion size was not too big. I feel like I found a great restaurant and would love to come back again!

I wanted to take my younger brother to a delicious teppanyaki restaurant to celebrate his job hunting, so I made a lunch reservation and visited the restaurant. We were seated at the counter, where we could enjoy watching the performance of the meat being cooked up close, giving it a live feel. The table seats can also be turned into private rooms, making it a perfect place for dates or business meals. The atmosphere of the restaurant was very sophisticated and calm, allowing us to enjoy our meal leisurely. We started with a dish of Hokkaido sea urchin and luxurious caviar on black wagyu rib roast!! This combination is simply unbeatable. The mouth is filled with richness from the very first dish, getting us excited! Next up was the black wagyu with plenty of truffles. The truffle and onion sauce was incredibly delicious. And the black wagyu dishes just kept coming. The braised pork belly came next, prepared in sukiyaki style. The pork belly was so tender that it fell apart with a gentle touch of the chopsticks. Before the main course, we refreshed our palates with a refreshing salad. And now, the main meat dish arrived!! The meat was just too beautiful. The chef recommended it to be cooked rare, and it was perfect. The side vegetables were also delicious one by one, and the presentation was very beautiful. The Kobe beef sirloin was outstanding. Each bite spread meat juice in the mouth, making us feel happy. The fire performance is a must for photos!! Finally, we had garlic rice as the finishing touch. This garlic rice was full of small dried fish and incredibly delicious. I love small dried fish, so I highly recommend trying this garlic rice. We ended the meal with coffee and yuzu sherbet, a perfect ending. The elegant and calm atmosphere, along with the top-notch cuisine, made for a wonderful experience. The chef was friendly and chatted with us, making the meal even more enjoyable. My brother was very happy, so it was a great celebration. I would love to visit this restaurant again in the future!