20 recommended Teppan-yaki spots around Yurakucho Station! Popular restaurants

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Akita Gyu Teppan-yaki Ginza Gomei is a Teppan-yaki restaurant that serves dishes made with top quality ingredients, including Akita gyu (Akita beef). They also have a sommelier on staff, and you can enjoy more than 200 types of wine.

The interior has a kominka (traditional Japanese house) style with a Japanese feel. You can relax in comfort at the counter seats, which are spaced with room between neighboring guests, or in a fully private room.

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You can enjoy course meals centered on dishes made with Akita-gyu (Akita beef) raised in Akita Prefecture. They carefully select only A4 and A5 rank cuts, known for their rich flavor and fat that melts smoothly in the mouth.

The "Special Akita-gyu Gomeiyaki" is said to be outstanding, with the surface of the meat seared at high heat in butter.

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Dishes made with ingredients like ise-ebi (spiny lobster) and truffles are also a big draw. This is Clay Pot rice topped with truffles. It is a dish you can enjoy at either dinner or lunch.

The elegant aroma of the truffles the moment it is served is said to really whet your appetite.

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Honten Yamashina, about a 10-minute walk from Yurakucho Station, is a Teppan-yaki restaurant where you can enjoy great Wagyu, including kanjuku Omi gyu (fully matured Omi beef) that has been raised for more than 40 months.

From the counter seats, you can also look out over the Ginza Yonchome Kosaten (Ginza 4-chome Crossing). You can also enjoy watching the food being cooked on the Teppan right in front of you.

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Omi-gyu (Omi beef) is Japan’s oldest branded Wagyu, raised in Shiga Prefecture. At this restaurant, you can enjoy kanjuku Omi-gyu (fully matured Omi beef) in both à la carte dishes and courses.

They cook it in the best Teppan-yaki style based on the condition of the meat that day. It seems to stand out for its rich aroma and deep savory flavor.

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The "Yamashina Wagyu Slider" is a popular menu item you can enjoy as part of a course. It sandwiches Teppan-yaki "kanjuku Omi gyu (fully matured Omi beef)" and egg in a bun. Some say the playful way the ingredients are stacked right in front of you adds to the fun.

The carefully selected lineup of about 1000 wines is also worth noting. They also seem to have a wide variety of rare fine labels.

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Saga-gyu Kiraku Ginza is a popular restaurant where you can enjoy Teppan-yaki made with Saga-gyu (Saga beef) and Special ingredients. The vegetables and other produce are delivered directly from roadside stations in Saga Prefecture, so the freshness is said to be excellent.

Inside, even though it is in Yurakucho, the restaurant offers a Japanese-style space where you can feel the traditions of Saga Prefecture throughout. Guests can relax at counter seats right in front of the teppan, at table seating, or in a Private room.

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You can enjoy Saga-gyu (Saga beef), known for its sweetness and rich flavor, in a wide range of courses. The Teppan-yaki is cooked right in front of you by the chef, who also gives careful explanations of the ingredients.

This is a Chateaubriand steak, a rare cut that yields only a small amount from each animal. Many reviews praised its perfect balance of sweet fat and tenderness.

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About as popular as the Teppan-yaki is the “seiro-mushi (steamed in a bamboo basket).” It is a dish that steams the ingredients with steam. Large slices of Saga-gyu (Saga beef) are laid out, letting you really taste the meat itself.

The vegetables and mushrooms add more umami and sweetness, making it very tasty.

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Ginza Seiten is an izakaya (Japanese pub) where you can enjoy a wide range of dishes made with fresh ingredients sourced from Fukuei Suisan at the Nagahama Fish Market in Fukuoka Prefecture. They also stock Japanese sake from all over Japan.

Inside, the space is relaxed and has counter seating only. You can look out at Tokyo Tower, and the place is said to offer an elegant atmosphere.

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They offer a wide range of dishes made with fresh seafood shipped directly from Kyushu (the Kyushu region of Japan) and seasonal vegetables.

The menu changes with the seasons. The photo shows a spring Teppan-yaki dish made with takenoko (bamboo shoots). It was said to be cooked so that the surface was crisp and fragrant, while the inside stayed juicy, making it very tasty.

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The popular choice here is the "All you can eat homemade mentaiko (spicy cod roe)," available only with online reservations. It has a mild kick and no off notes, making it so good that you will want seconds.

It goes well not only with rice, but with a wide range of dishes too. It also pairs perfectly with white wine and Japanese sake.

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Ginza Teppan-yaki Himawari is a restaurant where you can enjoy Special kuroge wagyu (Japanese Black beef) and seasonal fresh seafood prepared Teppan-yaki style. The seafood kept in the live tank is cooked right after it is taken out, so it is extremely fresh.

The interior offers a warm, out-of-the-ordinary space. It has marble counter seats that give it a Special feel. fully private rooms are also available.

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The carefully selected "Kuroge Wagyu (Japanese Black Wagyu) Strip loin steak" lets you enjoy sweetness and rich flavor that fill your mouth. It is known for its fine marbling, and they cook it medium rare.

The colorful side vegetables also add a bright touch. By cooking them on the Teppan-yaki, their natural sweetness stands out.

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The Teppan-yaki with seafood is also popular. They source the ingredients from Toyosu Ichiba (Toyosu Market) every morning, so they are said to be fresh enough to eat raw.

The ise-ebi (spiny lobster) is boldly cooked while still alive. The grapefruit served alongside adds a refreshing taste.

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Located a 7-minute walk from Yurakucho Station, "Wolfgang's Steakhouse Teppan" is a place where you can enjoy top-quality steak prepared Teppan-yaki, bringing together the know-how and style cultivated at the steakhouse.

The interior incorporates Japanese touches. At the counter seats, you can enjoy the Teppan-yaki performance right in front of you.

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You can enjoy top quality steaks made with Prime Grade beef, which the United States Department of Agriculture ranks as its highest grade.

They sear the surface until crisp on a Teppan-yaki grill, and that savory crust is said to be the real highlight. People say the balance of lean meat flavor and fat is excellent, with quality that really stands out.

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The tasting course is popular at lunch. You can enjoy a menu that includes the Prime Beef 100% Hamburger Slider.

You can also add seafood and meat Teppan-yaki, which lets you enjoy a meal customized to your liking.

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Teppan-yaki Kaika, about an 8-minute walk from Yurakucho Station, is a restaurant where you can enjoy Teppan-yaki made with top-quality Wagyu, seasonal seafood, and organic vegetables.

The interior, designed by the renowned Kyoto craftsman Nakamura Sotoji Komuten, has a space like a tea room and a refined Japanese feel.

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Their specialty is A5-ranked branded Kuroge Wagyu (Japanese Black beef), Specially selected from around the country that very day. Depending on what comes in, they also offer rare cuts such as Chateaubriand, which can only be taken in very small amounts from a single animal.

Skilled grill chefs cook it to just the right doneness, bringing out its concentrated flavor.

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They also offer lunch courses that change with the season. Popular options include courses made with rare ingredients such as foie gras.

They stock about 400 bottles across around 200 kinds of wine. The selection focuses on French wines, along with many rare wines from different countries and bottles from various vintages.

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TOKYO KAIKAN Kai is a restaurant where you can enjoy Teppan-yaki that blends Japanese and French cuisine. It is a 5-minute walk from Yurakucho Station, making it easy to get to.

The restaurant offers counter seats around the teppan and spacious Private room seating. Inside, the chic space features a dark interior lit by soft lighting.

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You can enjoy Teppan-yaki courses made with high quality ingredients such as meat and seafood. The photo shows awabi (abalone) cooked Teppan-yaki style. It is said to have an excellent finish that keeps a pleasantly firm texture while still being tender.

Each dish is also praised for cooking that shows the chef's skill with heat.

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All of the sauces used in the dishes are Homemade from scratch. While the restaurant uses Japanese ingredients that suit the four seasons, the paired sauces include French elements.

The dishes are also beautifully plated, and some say you can enjoy them with all five senses.

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Teppan-yaki Shiroya Ginzatei is a Teppan-yaki restaurant that mainly serves Kitasatsuma-gyu (Kitasatsuma beef) from Kagoshima Prefecture. The modern marble counter seats have a gorgeous feel and are said to be full of a Special atmosphere.

You can enjoy the dazzling teppan stage right in front of you. Another nice point is that the Private rooms are also equipped with teppan grills.

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Kitasatsuma-gyu (Kitasatsuma beef) is known for its low melting point and melt-in-your-mouth texture. They control the temperature of the Teppan-yaki with great care, and serve it with excellent cooking so the outside is nicely browned while the inside stays juicy.

The style here is to eat it with simple seasonings such as salt and wasabi. They value the natural flavor of the ingredients.

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Shiroya's special garlic rice with okoge (crispy scorched rice), served at the end of (Each) course, is said to be a hidden popular item.

It comes with a crispy part made by scorching the rice. The toasty flavor and garlic aroma are said to be excellent. It also has accents of jakō (small dried fish) and oba (perilla leaf).

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Ginza Wagyu Teppan-yaki USHIGAMI is a restaurant that serves Special Domestic beef and traditional Japanese food culture in a Teppan-yaki style. The polished teppan counter seats take center stage, and you can also enjoy the dynamic cooking performance.

The spacious interior, filled with a special, out-of-the-ordinary mood, is also said to be lovely.

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They serve top grade kurokegyu (Japanese Black Wagyu) along with seasonal seafood and vegetables. The dishes stand out for blending in the essence of Japanese cuisine.

They are particular about cooking the meat so it stays plump and keeps in its juices. It comes with garlic marinated in soy sauce, and they also value how well it pairs with the Japanese style sauce.

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In addition to Teppan-yaki, the course also includes familiar Japanese dishes such as sushi and wanmono (soup bowl dish).

This is the “Kuroge Wagyu Kakuni~ODEN~.” It is oden made with beef simmered until tender in Japanese dashi broth. This creative Japanese dish is enjoyed together with the sweetness of a white meringue made from egg whites.

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"Teppandokoro Meguro" is a restaurant serving Osaka style Teppan-yaki. You can casually enjoy Osaka gourmet favorites like okonomiyaki (savory pancake) and Wagyu steak.

The blackboard behind the counter also lists many recommended A la carte menu items. The atmosphere inside is said to be lively and unpretentious.

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The lunch time specialty, "Demi-Ome Hamburger Steak," is extremely popular. It is said to be an impressive sight to watch the chef skillfully shape the egg right in front of you on the Teppan-yaki.

When it is served, the chef makes a cut down the middle for you. The soft and runny egg then spills out over the Hamburger Steak and sauce.

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Okonomiyaki (savory Japanese pancake) is one of Osaka’s Teppan-yaki dishes, made by mixing pork and cabbage into the batter and cooking it until light and fluffy.

The blended sauce with dashi (Japanese soup stock) has a nice tangy taste and is said to be refreshing. It is a classic choice to eat at the end of the meal.

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Teppan-yaki Ginza Portofaro Honten is a Teppan-yaki restaurant located in the heart of Ginza, and from inside you can look out over the "clock tower," a symbol of Ginza, as well as the intersection below, giving it a great location.

You can enjoy Japanese-Western fusion dishes prepared by a Japanese chef who trained in Italy.

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The course meal is built around a main steak, with a mix of Italian Appetizers, Hot Appetizers, pasta, and more. It also pairs in seasonal vegetables and foie gras.

They keep the Teppan-yaki at a high temperature to quickly lock in the rich flavor of the ingredients. You can enjoy it with sauces made with red wine or butter.

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Pasta and risotto are also a highlight here, as they are cooked on a Teppan-yaki grill. They also incorporate seasonal ingredients and Japanese elements, giving the dishes plenty of originality.

For the pasta served in the course meal, you can choose from cream, tomato, oil-based, and other sauces.

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"Teppan-yaki Ginmeisui Ginza" is a Teppan-yaki restaurant on the 8th floor of a building along Ginza Chuo-dori, decorated in a gorgeous Japanese modern style.

It is known as an officially registered restaurant for "Kobe beef" and is one of the leading restaurants in the Yurakucho area. The griddle is set close to the seats, so the aromas and sounds come through directly.

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They are said to take great care with Kobe beef, avoiding overcooking so they can bring out the sweetness of the fat and its tender texture. It is recommended to eat it with just salt, and the refined steak has a strong reputation.

The menu centers on course meals, and ingredients such as live Ise ebi (spiny lobster) and live awabi (abalone) can be enjoyed generously.

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There are many courses with double mains of meat and fish. The live Ise ebi (spiny lobster) Teppan-yaki uses one whole lobster. Cooking it on the iron griddle adds a nice toasted aroma to the natural sweetness of the ingredient.

It is also said to be packed with plenty of rich miso (tomalley). It is also used in the sauce.

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Ginza Teppan-yaki Sublime
is a restaurant supervised by Sublime, a famous French restaurant in Azabu-juban (Azabu-Juban). You can enjoy innovative cuisine fused with Teppan-yaki.

The chic space, designed around black tones, is also part of its appeal. It also offers fully private rooms, making it a great fit for meals where privacy matters.

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The courses center on Teppan-yaki of meat and fish. The Appetizers and sauces incorporate French elements, and you can also enjoy wine pairings.

The "Ise ebi (spiny lobster) Teppan-yaki with Américaine sauce" is said to taste even better with the sauce, bringing out even more of the lobster's rich flavor.

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"Shizuoka-ken-san (Shizuoka-produced) mushrooms" are the restaurant's specialty. It is said to be a rich soup that carefully draws out the aroma of fresh brown mushrooms.

The soft texture and the rich aroma that rises through the nose are said to be irresistible.

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Teppan Kaiseki Fuku is a sister restaurant of Aya, a popular Japanese restaurant in Ginza, where you can enjoy courses that combine kaiseki (traditional multi-course Japanese cuisine) and Teppan-yaki.

The counter seating has a homey feel filled with the warmth of wood. The space is said to have a calm atmosphere that naturally gets conversations with the chef flowing.

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The main dish in the course is steak. They use high quality ingredients such as A5 ranked Kuroge Wagyu (Japanese Black beef), live Ise ebi (spiny lobster), and awabi (abalone).

They skillfully use Japanese dashi (soup stock) and seasonings to create refined flavors that bring out the best in the ingredients.

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The course begins with a "kaiseki (traditional Japanese course cuisine) no hassun Appetizers assortment." This is a traditional Appetizers in kaiseki cuisine, an assortment of seasonal ingredients arranged in a square dish.

The delicate presentation that lets you feel the season is also said to be an important part of kaiseki cuisine.

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Ginza no Steak Ginza Chuo Ten is a popular restaurant where you can enjoy A5 rank Kuroge Wagyu (Japanese Black beef) with All you can eat. Its biggest draw is that you can order refills of the main steak for a fixed price.

The interior has a stylish feel with calm lighting. There are 2 Private room available.

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The chef personally selects about four tasty cuts of branded beef for the day, so you can enjoy a range of options. They include marbled cuts, lean meat, and rare cuts, and the staff will grill as many slices as you like within the time limit.

This Teppan-yaki restaurant, where you can enjoy authentic steak as All you can eat, is rare even in Tokyo and has become very popular.

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There is a course that combines ingredients such as abalone and "Kobe beef," and the All you can drink alcohol options are also extensive.

It is made up of dishes with a touch of French essence, such as "pan-fried flounder" and "poached Canadian lobster."

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A 6-minute walk from Yurakucho Station, this is the Ginza branch of Teppan-yaki ORCA, which has multiple locations across Tokyo. It is popular for letting diners enjoy authentic Teppan-yaki in a relaxed mood.

It is also said to be a good pick for people trying Teppan-yaki for the first time. The distance from the chef feels comfortable, making conversation come naturally.

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They offer a course lineup where you can enjoy both Special seafood and mountain ingredients.

The "Orca Course" is a seven dish meal centered on A5 rank Sendai-gyu (Sendai beef). Part of the appeal is the live excitement of flames rising during flambé and fresh live seafood being cooked on the spot.

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The extra large Canadian lobster is said to be amazingly fresh, brought straight from the tank. The impressive performance of grilling it boldly while it is still alive is also said to be a real highlight.

It is said to have a firm, springy texture while also being full of sweetness.

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MADOy Hibiya Ten, about a 5-minute walk from Yurakucho Station, is a Teppan-yaki restaurant fully committed to A5-ranked Kuroge Wagyu (Japanese Black beef). Tucked away in a back alley near the commercial complex Tokyo Midtown Hibiya, it has a hidden gem feel.

The restaurant is spread across separate floors from the 1st to the 3rd, and it has counter seats and Private rooms.

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They use only about 40% of the tasty cuts from Special selected Kuroge Wagyu (Japanese Black Wagyu) sourced from around Japan. By purchasing whole cattle, they also offer high quality rare cuts.

Another feature is their approach of using special sauces such as butter soy sauce and citrus based sauces. These add variety to the flavors and make each bite enjoyable.

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You can enjoy Japanese modern Teppan-yaki that blends Japanese techniques with Western refinement. Their “Large Ise-ebi (spiny lobster) Teppan-yaki” is finished with a Western-style black olive sauce.

They also offer a wide range of A la carte dishes, including “Pan-seared foie gras with grilled apple.”

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"Teppan Ryotei Ginza Matsusaka" is a Teppan-yaki specialist centered on Matsusaka-gyu (Matsusaka beef), one of Japan’s three great Wagyu varieties. The main seating is counter seating around the teppan, where you can enjoy the chef’s skillful cooking.

It also has fully private rooms, making it ideal for occasions when privacy matters. The interior is bright and elegant, with luxurious decor.

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The chef personally selects Special A5 rank cuts of Matsusaka-gyu (Matsusaka beef) and Kobe-gyu (Kobe beef). The "Strip loin tasting course" lets you clearly taste the difference between these two major brands.

Matsusaka-gyu has a stronger sweetness, while Kobe-gyu has an elegant aroma, and each offers its own kind of great taste.

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The fresh seafood, selected with care from specific production regions, is also said to be excellent. The "katsu awabi (live abalone) no Teppan-yaki" is said to be a standout dish, with a fresh, springy texture and the chef's special sauce.

They also offer wines that pair well with both fish and meat, and they recommend leaving the pairing up to the staff as Omakase.

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Kobe Gyu Ginza Wagyu Soei is a Teppan-yaki restaurant known as an officially registered "Kobe Beef" restaurant, where you can enjoy the real thing. The soft interior with touches of Japanese style is another draw, making it easy to relax without feeling stiff.

Since the chef cooks right in front of you, you can enjoy the excitement and live feel of the experience.

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The chef’s Omakase course is popular. The "Kobe beef" that meets strict standards is known most of all for its marbling with a low melting point. It is served in a way that brings out its melt-in-your-mouth texture and elegant sweet aroma to the fullest.

The wine list is also extensive, and you can enjoy it with Special wines carefully selected to pair well with these luxurious ingredients.

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The course includes many innovative dishes with Western touches. They also make active use of ingredients like foie gras and caviar, and express the feel of the season with seasonal vegetables.

The beautiful art-like assortment helps create a Special meal.