Teppan-yaki in Aichi Prefecture! 20 recommended places by area, from high-end to casual

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Located in Ichinomiya, Aichi Prefecture, Restaurant Honjin is a Teppan-yaki French restaurant tucked away in a residential neighborhood a short walk from Owari-Ichinomiya Station. It is by reservation only.

One of its charms is that you can watch the cooking right across the open-kitchen counter.

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The chef, who trained in France, builds the course around ingredients from Aichi and the local flavors of the area. Reviews say the contents change with the seasons, so there is something new to discover every time you visit.

The wine pairing comes recommended.

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The photo shows the Chateaubriand of Matsusaka-gyu (Matsusaka beef), a branded wagyu beef. Since you can watch it being carefully cooked right in front of you on the Teppan-yaki, it adds to the excitement.

The meat is said to be moist and tender, with a rich, savory flavor.

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Just steps from Sakae Station, "Yorokobi 〜Joie〜" is tucked away in the back of the Shine Sakae Building. This popular Teppan-yaki restaurant in Aichi is known for its signature Hamburger Steak and other dishes cooked on the iron griddle.

The beer and wine selected by the owner, a former bartender, also get great reviews, and many comments say the friendly service makes the place very comfortable.

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The Hamburger Steak, carefully grilled on a Teppan-yaki iron plate, is seasoned only with spices so you can enjoy the meat’s natural flavor.

It has a plump texture and plenty of juicy meat juices, with a well-balanced taste.

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The photo shows “2-Color Olive Stuffed Meat Teppan-yaki.” The rich flavor and saltiness of the meat packed tightly into the olives seem to make this a dish that goes down dangerously well with a drink.

Because it is grilled on a Teppan-yaki plate, it has a nice savory aroma and is said to pair perfectly with wine or beer.

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L'atelier Izumi is a hideaway-style restaurant on the second floor of a building right near Hisaya-odori Station, offering Teppan-yaki French cuisine and a wine bar. Beyond the bar counter, there is a Teppan-yaki counter with only 6 seats.

The calm space, lined with wine cellars, creates a special escape from the everyday.

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They offer a wide range of menus featuring carefully selected ingredients such as Wagyu, venison from Hokkaido, mussels, and lobster, all enjoyed Teppan-yaki style.

The photo shows an assortment of Kuroge Wagyu (Japanese Black beef) Tenderloin and Ezo Venison, both cooked with great care. The Tenderloin has a gentle sweetness, while the venison offers the rich flavor of clean red meat.

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The photo shows a dish of French Sisteron lamb loin grilled until nicely browned. The tender meat and the sweetness of the fat come together, and the good flavor gently spreads across the palate, they say.

They also have a wide selection of wines, and many people enjoy pairings based on the sommelier’s suggestions.

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Located down a side street near Shinsakaemachi Station in Aichi Prefecture, Latelier K is a restaurant where you can enjoy Teppan-yaki that blends Japanese and French cuisine.

The interior features natural wood grain. Reviews say it has a warm atmosphere where you can relax and enjoy your meal.

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You can enjoy a creative French course built around Tajima kettō (Tajima bloodline) beef and seasonal ingredients finished on a Teppan-yaki grill.

One of the draws is that the chef, who is also a sommelier, suggests drinks to match each dish. The style here is to carefully cook seasonal ingredients on the Teppan-yaki grill and bring out the full flavor of each ingredient.

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The photo shows the "uni (sea urchin) omelet," a dish made with rich eggs from Okayama Prefecture that gently wrap high quality uni.

People say the savory richness of the uni blends with the sweetness of the eggs, making it easy to enjoy. Cooking it on a Teppan-yaki grill adds a toasty aroma, and some say it tastes luxuriously rich.

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Taku is a Teppan-yaki restaurant located inside Ninjou Yatai Kagakukan-dori Ten, about a 3-minute walk from Fushimi Station.

You can enjoy steak with the feel of a high-end restaurant in a casual setting. The interior has counter seats only, so you can enjoy the live atmosphere as the food is grilled right in front of you.

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The Tenderloin steak is said to be a dish where you can really enjoy its moist tenderness and rich meat flavor.

It also gets good reviews when paired with salt, wasabi, and akegarashi (soy sauce koji seasoning), and many people enjoy it with red wine.

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The seasonal grilled seafood served on a rotating basis is said to be a dish of旬のingredients carefully cooked on a Teppan-yaki griddle.

In the photo, the sawara (Spanish mackerel) is said to be so tender it gently falls apart in your mouth, with the skin cooked to a fragrant finish. Some say it has a flavor you just can’t recreate at home.

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Teppan-yaki DINING Shu Sakae Ten is a teppan dining restaurant within walking distance of Sakae Station on the subway, where you can enjoy high-end ingredients such as Special Kuroge Wagyu (Japanese Black beef) and awabi (abalone).

In addition to counter seats where you can enjoy your meal while looking out at a large tank with sharks swimming in it, the restaurant also has both Japanese-style and Western-style Private rooms, so you can spend a Special time here.

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The photo shows a fillet steak of Kuroge Wagyu (Japanese Black beef). They reportedly use Special selected A4-grade meat from female cattle, with an elegant richness and umami.

Another feature is the yakumi (condiments), such as salt from Ishikawa and Noto and hon-wasabi (real wasabi), which bring out the quality of the ingredients. Some say it has a melt-in-your-mouth texture the moment you take a bite.

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The photo shows Teppan-yaki spiny lobster. It is prepared in a way that lets you really enjoy the natural flavor of the ingredient itself.

One of the draws is the lively, immersive feel you only get at counter seats. Many people also seem to enjoy wine paired with the food.

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Located right by Kokusai Center Station in the charming Shikemichi area, Teppan-yaki dining Kaon is known as a bright and comfortable place where you can enjoy creative Teppan-yaki dishes.

They also offer a convenient range of seating options to suit the occasion, including counter seats, tables, and Private room seating.

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The "Tosa Akaushi (Japanese brown wagyu from Kochi) momo (round) steak" is said to have a gentle taste that brings out the rich flavor of the lean meat. It apparently goes very well with the fresh kick of wasabi and the sweet carrot sauce.

Many people also enjoy it with the 20 or more kinds of Japanese sake and wine that are always available.

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The photo shows one dish from the "Kanon no Tanno Course."

They grill live Ise ebi (spiny lobster) from the fish tank in the restaurant on the Teppan-yaki grill, so you can enjoy its firm texture. The course also includes colorful dishes such as foie gras and seasonal fish, making it a popular choice for a Special night in Aichi.

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Senroya, within walking distance of Takaoka Station in Aichi Prefecture, is a Teppan-yaki bistro that blends Japanese and Western styles.

Inside the renovated traditional house, the high ceilings and retro-modern atmosphere create a stylish setting. The first floor has counter seating, while the second floor opens up into a space like a restaurant.

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The photo shows okonomiyaki (savory Japanese pancake) finished in a cercle mold. By leaving it in the mold and slowly cooking it until plump on the Teppan-yaki griddle, it turns out with a surprisingly light and airy texture.

People say the aroma rising from the Teppan-yaki griddle and the beautiful sear make it look almost like a work of art.

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The chef's Omakase course features “Kuroge Wagyu (Japanese Black Wagyu) A5 rank ichibo (aitchbone) steak.” It is tender and juicy, and pairs well with truffle salt.

True to a Teppan-yaki bistro, another draw is that you can casually enjoy a la carte dishes in a bar-like setting.

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Morimoto X Premium, located on the fifth floor of a building near Nagoya Station, is a Teppan-yaki restaurant known for its impressive high-end counter seating. The seats are arranged around the iron griddle, creating a space where you can enjoy the aroma and sounds of the food as it cooks up close.

The restaurant also has fully private rooms, so you can spend your time here in comfort.

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The "Kiwami Course" lets you fully enjoy A5-rank Kuroge Wagyu (Japanese Black beef). It is said to offer moist tenderness and the rich flavor you expect from lean meat.

Many people also enjoy this luxurious Teppan-yaki with wine, and it is often used for special occasions.

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The "Miyabi Course" features Teppan-yaki lobster. The chef finishes it with a flambé right in front of you, so you can really enjoy the live performance.

Reviews say the rich American sauce brings out the lobster's flavor and pairs with it perfectly.

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Natsuki Tabenasse is about a 6-minute walk from Yabacho Station, and this popular spot tucked away on a back alley is loved for its hideaway feel. It serves Teppan-yaki dishes and daily changing obanzai (Japanese home-style small dishes) made with seasonal vegetables.

The interior is clean and refined yet calm, with counter and table seating available.

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The "Natsukifu Omurice" is finished in a Teppan-yaki style, and it is said to feature ketchup rice made with multigrain rice and chunks of chicken.

The special ketchup sauce with a basil aroma brings the whole dish together, and it is said to have a more delicate flavor than it looks.

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The photo shows a plate of assorted seasonal grilled vegetables, and grilling the colorful vegetables on a Teppan-yaki brings out their sweetness and lets you really taste the natural flavor of each ingredient.

They say the rich bagna cauda sauce pairs perfectly with the vegetables.

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Teppan-yaki Ryujin Meieki Ten is a Teppan-yaki izakaya located in the basement of a building within walking distance of Nagoya Station. As you duck through the low entrance and head inside, the space feels like a secret hideout for adults.

It also has counter seats and Semi-private room seating, making it easy to use for different occasions.

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The photo shows the Special Wagyu Chateaubriand steak, which is well known for being tender with a melt-in-your-mouth texture that barely needs chewing.

You can enjoy the refined flavor of the lean meat and its rich taste, and it is said to be best enjoyed simply with wasabi or rock salt.

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The Rossini style dish that pairs beef tenderloin and foie gras features tender filet, foie gras seared until fragrant on the surface, and a house made truffle sauce.

Reviews say it tastes even better when enjoyed with the mashed potatoes underneath.

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Teppan-yaki Shabu-shabu Makino is a Teppan-yaki restaurant tucked into a corner of a residential neighborhood a short walk from Kamimaezu Station, and it is popular for its downtown feel and the relaxed time you can spend at its table seating or zashiki (tatami seating).

The restaurant mainly serves dishes you can enjoy around the griddle, such as janjan-yaki and yaki-shabu.

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The "Janjan-yaki" features a mountain of bean sprouts wrapped in beautifully marbled meat and boldly grilled on a Teppan-yaki plate. The sizzling sound and savory aroma whet your appetite, and when you coat it with the house special sauce, it becomes the kind of flavor that makes you want more rice.

There is also a fun touch where it is ready to eat when the sparkler goes out, making it a dish that large groups can really enjoy together.

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The photo shows the pork Horumon dish “Tonchan-yaki (grilled pork Horumon)” (miso), and the rich sauce pairs well with the Horumon. Grilling it on a Teppan-yaki plate adds an even better toasty aroma.

It seems you can also choose other flavors such as salt or cheese, and it is said to be a perfect snack to go with drinks.

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Tetsunama Meieki Honten, near Nagoya Station, is a restaurant where you can enjoy a wide range of Teppan-yaki dishes, along with signature menu items made with yamaimo (Japanese mountain yam).

The black-toned interior has a grown-up feel, and you can enjoy the aromas and sounds of the food being cooked right in front of you over the counter. There are also table seats and Semi-private room seating, making it a convenient place for many occasions.

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The specialty "Tetsu-namayaki" is made with a fluffy batter of 100% yamaimo (Japanese mountain yam). It is said to be crisp on the outside and Creamy on the inside, with the gentle umami of seafood and pork spreading through each bite.

It also pairs well with the special sauce and mayonnaise, and they say it is satisfyingly hearty for something made without wheat flour.

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The photo shows "maguro (tuna) cheek Teppan-yaki". It stands out for the savory aroma you only get from Teppan-yaki, and is said to have a tender texture that falls apart easily.

With its simple seasoning, the quality of the ingredient really comes through, and reviews say it goes well with beer and Japanese sake.

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Teppan Fukumimi Izumi Icchome Ten, near Hisayaodori Station, is a well-reviewed spot where you can enjoy Teppan-yaki dishes in a Japanese-style space with the warmth of wood. It has a take-off-your-shoes seating style. Guests can relax at the counter and table seats.

Along with okonomiyaki (savory pancake), yakitori (grilled chicken skewers) from Shikoku's Imabari and Iga beef from Mie are also popular.

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The photo shows okonomiyaki (Japanese savory pancake) known for its light and airy texture. It is said to be a dish with a light batter that you enjoy with plenty of the house original sauce.

Adding some spicy doro sauce gives it more depth of flavor, and it also pairs well with beer.

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The photo shows Imabari-yaki (Imabari-style grill) "stuffed green peppers." This dish is finished almost like shallow-frying, using the fat that comes out of the chicken. It is said to pack in the rich flavor of the meat.

Because it is cooked on a Teppan-yaki grill with a kote (metal spatula), it also has a nice toasty aroma, and reviews say you can enjoy a flavor that is different from charcoal-grilled yakitori.

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Teppan-yaki Taka is a restaurant where you can enjoy Teppan-yaki and homemade obanzai (Kyoto-style home dishes), located a 3-minute walk from Shinsakaemachi Station.

The softly lit interior feels warm, and even first-time visitors can relax. The calm atmosphere, centered around counter seating, is one of its main features.

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The photo shows the “Teppan-yaki Cheese Hamburger Steak,” a dish that is cooked up plump and juicy, with a rich meaty flavor.

There are reviews saying that it is also fun to watch it being cooked on the Teppan-yaki grill, and that the quality lives up to expectations.

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The "Mozzarella Dashimaki Tamago" is a popular dish, with plenty of cheese melting out from inside the soft rolled omelet. The gentle flavor of the dashi and the richness of the cheese make a great match.

Some regulars even say they "order it every single time."

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Steak Teppan-yaki Shue, set on a quiet street near Shinsakaemachi Station, is a restaurant where you can enjoy Teppan-yaki and obanzai (Japanese home-style side dishes) in an interior that blends warm wood with modern design.

The refined and calming space is said to be perfect for anyone who wants to enjoy a relaxed evening in Aichi.

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The Kuroge Wagyu (Japanese Black Wagyu) fillet is a popular dish, known for the elegant lean meat that only comes from a heifer that has never given birth, with a light taste that is easy to enjoy without feeling too rich. It is said to be so tender that a knife glides right through it, with rich flavor spreading with every bite.

There is also a flambé performance right in front of you, and some say it made the experience feel especially Special.

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The photo shows a gratin of Ise ebi (spiny lobster) and hotate (scallops), carefully finished on a Teppan-yaki grill. It is cooked while coating it with several sauces one after another, then finished with a browned top to bring out its savory aroma.

The richness of the cheese and the deep flavor of the Americaine sauce come together in perfect balance, and it is said to be outstanding for its rich, layered taste.

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Teppan-yaki Izumi~Sankai~ is a Teppan-yaki restaurant on the third floor of a building within walking distance of Hisaya-odori Station, and one of its draws is its hideaway feel with no sign out front.

Inside, the bright red chairs and brick-style walls stand out. In addition to counter seating, there are relaxing sofa seats.

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The photo shows an A5-grade Hida-gyu (Hida beef) steak. It is said to be cooked with perfect heat, bringing out the meat’s rich sweetness.

Reviews also say the flambé presentation is fun, and that you can enjoy the live, up-close feel that only Teppan-yaki can offer.

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The photo shows a dish of fresh omar ebi (lobster) flown in by air and boldly cooked on a Teppan-yaki grill.

The flesh grilled on the Teppan-yaki grill is said to have springiness and a unique texture. The rich Américaine sauce brings out its flavor even more.

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Teppan-yaki Bar La Tanta Iwatsuka Ten is a Teppan-yaki bar just a 1-minute walk from Iwatsuka Station, with a wide lineup ranging from steaks and à la carte dishes to casual Teppan-yaki menu items. Inside, there are counter seats and table seats.

It has a stylish feel and just the right amount of lively buzz, making it easy to visit for any occasion.

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The "[Miyazaki-gyu (Miyazaki beef)] Teppan-yaki full course" lets you enjoy a Top sirloin steak from Miyazaki-gyu rated A4 or higher among kuroge washu (Japanese Black cattle). It is said to be tender with moderate fat, with a light sweetness and aroma that spread across the palate.

It also pairs well with truffle sauce, and you can enjoy it together with grilled vegetables.

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The tonpeiyaki (griddled pork and egg pancake), made with layers of pork and egg, is known for its soft and creamy texture. It is coated well with a special sweet and savory sauce, and they say it pairs perfectly with drinks.

The menu also features easygoing Teppan-yaki dishes such as yakisoba (fried noodles) and garlic rice, and reviews say it is popular with people of all ages.

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Teppan-yaki to Washoku Utage is located in a basement near Sakae Station, a hideaway for adults where you can take your time and enjoy Teppan-yaki and washoku (Japanese cuisine).

Other than the counter seats, all seating is in Private rooms, so it feels very private. The lighting is subdued, creating a calm atmosphere. You can fully enjoy Teppan-yaki of kuroge Wagyu (Japanese Black beef) and seafood.

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The Ise ebi (spiny lobster) Teppan-yaki is said to be a very satisfying dish, with the aroma of butter layered over the rich depth of its miso. The legendary A5 Kuroge Wagyu (Japanese Black Wagyu) Strip loin gains more umami through aging, and its texture is also part of the appeal.

Reviews say the style of enjoying it with foamed soy sauce is unique and memorable.

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The popular course item, foie gras monaka, pairs fragrant monaka wafers with sauteed foie gras and mousse.

The tartness of the shibazuke (pickled vegetables) served alongside adds a nice accent, making it addictively good.

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A 3-minute walk from Yabacho Station and a little away from the center of Sakae, TEPPAN&WINE MASA is a counter-focused restaurant where you can enjoy Teppan-yaki and wine.

There is a large iron griddle in the center of the restaurant. One of its main draws is that you can enjoy the sounds and aromas of the food cooking up close.

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The photo shows the fillet steak of Shimomura-gyu (Shimomura beef) from Aichi Prefecture served in the "MASA Course," and the meat, carefully grilled on the Teppan-yaki, is said to let you enjoy the rich flavor of moist lean meat.

It has little excess fat and is easy to enjoy thanks to its refined taste.

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The omar ebi (lobster) tail is also available à la carte.

This dish is cooked on a Teppan-yaki griddle, which seals in the rich flavor with a nice savory aroma. The meat is plump, and the more you chew, the more sweetness comes through. Many people also pair it with wine.