-Ordered Items- Two people visited on a Sunday night! ◆ Hydrangea Course 14,300 yen ・Scallop and summer vegetables ・Seasonal fish specialty (oysters) ・Foie gras ・Danish burger and homemade pickles ・Black Wagyu beef steak (filet/sirloin) ・Garlic rice or omelette rice ・Dessert ・Coffee or black tea -Overview of the Restaurant- Located a 1-minute walk from Ikebukuro Station East Exit The restaurant is located in the underground of a back alley just across the signal from the station. The interior is moody and luxurious with a black theme, and the live cooking in front of you adds a nice touch. The attention to detail is evident, with towels from Imabari City and Jo Malone diffusers in the restroom. Recommended for dates and anniversaries! It seems that there are many foreigners visiting recently. -Feedback on the Food- ◆ Scallop and Summer Vegetables Completely different from what I imagined in a good way! The raspberry sauce and various ingredients like pumpkin, eggplant, and winter melon with delicate seasoning make it feel like a French dining experience. Knowing that the head chef is French made it all make sense. ◆ Oyster Broth I love oysters on their own, but adding Bechamel sauce on top gave it an unexpected French touch that was amazing. ◆ Foie Gras Having foie gras teppanyaki was quite rare! Watching the color change rapidly in front of my eyes was exciting. The combination with French toast was excellent, and the textures of each ingredient were superb. ◆ Black Wagyu Beef Steak (Filet/Sirloin) The eagerly awaited steak arrived, and the flambe finish added to the excitement. The meat was tender and flavorful, so I personally preferred it with just salt and wasabi. So happy and satisfied! ◆ Garlic Rice or Omelette Rice I found it unusual to have omelette rice, so I ordered it. The omelette was fluffy and the rice was perfectly seasoned, making it a dish worth coming back for. The garlic rice had a subtle garlic flavor and was elegantly delicious. ◆ Drinks Started with the restaurant's limited beer GARGERY for a toast. It's a drink I tend to order when I find it at a restaurant due to its rarity. Followed by red wine, and they even had Kenzo Estate wines, including the rare "Asatsuyu." The wine selection was impressive and complemented the meal perfectly. -Additional Information- I review restaurants from the perspective of an office worker who dines out 200 times a year, recommending places for "girls' night out" or "dates." ◆ SNS Instagram ID: per0rine Feel free to check it out - likes, saves, and comments are appreciated! ♡

In mid-September, on a day when the heat in the city center was starting to ease a bit, I visited a certain restaurant. I accompanied a gourmet friend who wanted to go to this particular place. The catchphrase was "The Miracle of Ikebukuro." I was a bit skeptical at first, but it pleasantly surprised me. My gourmet friend's goal was the Asahi course. The atmosphere inside the restaurant was calm, with the counter waiting for us. The presence of the head chef was overwhelming, and his delicacy and attention to detail were reflected in the dishes. The first drink was, of course, beer. I can't remember the name, but it was a famous, very rich beer. The expectations were high. And then, the dishes that followed were all amazing. The flavors and presentation were top-notch! To keep it concise, I will select a few highlights. The prawns were cooked right in front of us on a hot plate, and the natural umami of the fresh prawns spread directly in my mouth. I was impressed by the professional cooking technique on the hot plate and enjoyed the simplicity and deliciousness. Another standout was the foie gras. It had a toast-like feel, and there was a magical blur of culinary boundaries in this dish. Next was the abalone! The abalone had a firm texture despite being cooked thoroughly, and it was served with yuzu ponzu, creating an exquisite dish. The rich flavor of the abalone and the scent of yuzu blended beautifully. And then, the restaurant's specialty, the black wagyu steak. Comparing the A5-ranked Chateaubriand and sirloin was a moment of pure joy for meat lovers. The delicately cooked meat was delicious on its own, but also enjoyable with the accompanying seasonings. The finale was the omurice. The demi-glace sauce on the omurice was exceptional and alone was a point that made me vow to revisit. On the day I visited, I tasted many dishes, but what they all had in common was the cooking method that brought out the flavors of the ingredients and the innovative flavor proposals that went beyond that. Truly, this restaurant in Ikebukuro presented a new realm of teppanyaki, a place where miracles happen in Ikebukuro. I apologize for my initial skepticism. On this night, I was able to fully experience the world of Asahi with many surprises. There is no doubt that it is worth the price. Next time, I want to bring my dear friend instead of being brought along.

Blog "Tokyu Line, Food Walk" https://asante.blog/ ---- Even though it's already mid-September, the lingering summer heat made me crave for some meat, so I decided to head to Ikebukuro. When it's hot, I always feel like eating meat. We visited the restaurant on a weekend evening, making an early reservation. Inside the restaurant, there was a black-themed decor with 10 counter seats, and we settled in one corner of the counter. Despite the early hour, several customers were already there, showing that it's a popular place. The head chef is Mr. Ishikawa. He is still young, but his gentle and caring demeanor was evident in his service, and his personality shone through in the meticulous dishes. Thanks to him, we were able to thoroughly enjoy both the food and the conversation. Now, we ordered the "Asahi Course". It's a luxurious course featuring not only Japanese beef but also abalone, foie gras, tiger prawn, and even oysters on that day. ■ Asahi Course 19,800 yen [Appetizers] - Scallop and summer vegetables with peach sauce - Seafood tart - Cauliflower mousse, consomme soup - Watercress salad with onion dressing [Seasonal fish specialty] - Oyster gratin style [Tiger prawn] - Tiger prawn just fried from the tank [Foie gras] - French toast with caramelized banana [Abalone teppanyaki] - Abalone, liver, tiger prawn senbei [Danish burger and homemade pickles] - Chunky hamburger texture [Palate cleanser] - Blueberry and yogurt granita [Black beef steak <Chateaubriand and sirloin comparison>] - Hitachi beef A5 rank black beef [Garlic rice or omelette rice] - Garlic rice - Omelette rice [Dessert] - Melon sherbet and coconut ice cream [Coffee] - Coffee ■ Drinks - GARGERY limited to restaurants 1,100 yen x2 - Highball Yamazaki 1,100 yen - Yamazaki barrel plum soda split 880 yen - Highball Hakushu 990 yen ---- We started with a toast with the restaurant-exclusive beer "GARGERY". Since it's not available in many places, whenever I see it on the menu, I can't help but order it. We enjoyed the rich beer in a beautiful glass. The meal began with the "appetizers". The plate featured scallop, seafood tart, cauliflower mousse, and salad, not only visually appealing but also uplifting. Especially, the "cauliflower mousse" was meticulously pureed, topped with consomme sauce made by letting it sit, and caviar on top, enhancing the unique flavor of cauliflower. I felt that the sauces were particularly delicious in each dish, and it made sense when I found out that the executive chef has a French background. The other dishes also included cheese, French toast, and other elements of French cuisine, making it a place where you can enjoy French elements as well. Next, the "oyster gratin style" featured "Oyster from Ooishima Island in Oita Prefecture", which is not usually available in Kyushu, but luckily they were able to obtain it on that day. This gratin was a luxurious treat, with several cheeses sprinkled on top and baked with a burner, served piping hot. The texture of the finely chopped paprika, along with the oyster, made for a luxurious gratin. The "tiger prawn" was brought out fresh from the tank in the restaurant. Since it had just been in seawater, no additional seasoning was necessary, and the freshness was evident, conveying its deliciousness directly. It was skillfully cooked, especially when peeling the shell, showing the chef's expertise. The "foie gras" was served with French toast being prepared next to it, along with banana sauce, and caramelized bananas. Placing the foie gras on top of the French toast created an interesting contrast in textures, and when eaten with the caramelized bananas, banana sauce, and French toast, the soft sweetness of the bananas, the rich foie gras fat, and the French toast balanced well. This place is definitely French... (laughs) Furthermore, a lively "abalone" was presented. It was accompanied by a "yuzu ponzu" that had been aged for a week. Not only the crunchy part of the "abalone" meat but also the liver and tiger prawn senbei were included, creating a luxurious dish.

This is a restaurant located right near the east exit of Ikebukuro Station. Invited by a friend, it was my first visit! On this day, I had the Abalone and Water Lily Course. - Fish Tart with Grilled Eggplant Puree/Avocado Puree Salmon/Apple/Eshallot/Salmon Roe - Seasonal Fish Specialty Dish Oyster Gratin in White Sauce with Zucchini/Paprika - Grilled Abalone with Yuzu Ponzu - Danish Burger with Homemade Pickles - Blueberry and Yogurt Granita - Wagyu Steak (Chateaubriand/Sirloin) - Garlic Rice/Omurice - Melon Sherbet/Coconut Ice Cream The interior of the restaurant is upscale with a black-themed decor. The teppanyaki grills are divided into sections for two people each. The service from the staff was excellent, making it suitable for celebrations or business entertaining. Lunch prices start from 4,000 yen, making it a great place to debut teppanyaki! Recommended for use with close friends! Menu items I enjoyed that day: - Water Lily Course 16,500 yen - Fish Tart/Seasonal Fish Specialty Dish - Grilled Abalone/Danish Burger with Homemade Pickles - Wagyu Steak (Chateaubriand/Sirloin)/Garlic Rice - Omurice/Dessert/Black Tea [Rating on Tabelog] 3.55 [Business Hours] 11:30-14:00 L.O, 17:00-21:00 L.O [Closed] Irregular holidays [Reservation] Reservation required [Budget] [Address] B1F Suzuki Building, 1-22-5 Minami Ikebukuro, Toshima-ku, Tokyo Thank you for reading until the end. If you enjoyed the post, I would be happy if you could like and follow! I post gourmet content daily on Instagram, so I would be grateful if you could take a look. Instagram @mogu.gourmet

【Nearest station】Ikebukuro Station, 1 minute walk 【Visit time】Tuesday, around 8:00 PM 【Purpose】Dinner 【Closed day】No holidays 【Reservation】Available 【Number of users】2 people 【Budget】15,000 yen to 20,000 yen 【Order content】Asahi course 19,800 yen 【Recommended for people like】Looking for a restaurant that can be used for dates or special occasions around Ikebukuro Station 【Overview】"Teppanyaki Asahi", a teppanyaki restaurant known as the miracle of Ikebukuro. Located near the east exit of Ikebukuro Station, in a stylish space with black as the base color. You can enjoy A5 rank female beef steak in front of a lively teppan counter seat! The service is also very good, and we have certified it as a restaurant that you cannot miss for dates or special anniversaries! 【Report】 ☆ Asahi course 19,800 yen This time, I enjoyed a luxurious plan where you can taste a variety of teppanyaki dishes such as black beef steak, summer vegetables, carabineros, and abalone! Although I would like to comment on everything, I will limit my comments to a few. First of all, the winner was the "black beef steak"! The luxurious menu "Comparison of Chateaubriand and Sirloin" was almost decided to be the winner even before eating! The meat with a good marbling is purchased with a focus on A5 rank female beef. This time, I requested the store to cook it to medium rare and it was served with exquisite cooking. There are 6 types of accompanying seasonings such as salt, wasabi, black pepper, garlic chips, Kyushu soy sauce, and shariapin sauce. You can enjoy the highest quality meat with various flavors, but when you visit, I would like you to try "putting all the seasonings" on it. It was really delicious without flattery! The runner-up was the "Foie Gras and French Toast"! Foie gras is placed on top of French toast, and it is a masterpiece to eat while mixing with banana mousse and cinnamon powder. This was my first time eating foie gras like this and I don't really like sweet things, so honestly, I thought, "I'm looking forward to the abalone, Danish burger, and black beef steak that will be served after this," but it was surprisingly delicious and ranked as the runner-up. It's really difficult to express in words, but I was surprised by how well foie gras and banana go together! In addition, the creamy oyster gratin, the buttery soy sauce of abalone, the stable garlic rice, the nice omelet rice created on the teppan, everything was perfect and the course without any qualifications to guarantee satisfaction! 【Course contents】 ・Appetizer ・Seasonal fish delicacy ・Carabineros ・Foie gras ・Abalone teppanyaki ・Danish burger and homemade pickles ・Black beef steak [Comparison of Chateaubriand and Sirloin] ・Garlic rice or omelet rice ・Dessert ・Coffee or tea Thank you for the feast!

I went to the teppanyaki restaurant "Teppanyaki Asahi" in Ikebukuro. It is located right in front of Ikebukuro Station, very close to Don Quijote. When you go down the stairs leading to the basement, you will find the entrance. The interior of the restaurant has a luxurious atmosphere with comfortable chairs and a large teppan grill in front of you. There is also a large water tank where you can enjoy fresh shrimp and abalone. The counter has 10 seats, and the chic, stylish space is dominated by black. We started with a toast with champagne and the course began with vibrant appetizers that paired well with wine. We started with oysters, cooking fresh oysters on the teppan grill, adding sauce and cheese, and finishing with a gratin. The rich cream sauce with smooth oysters made for a luxurious oyster gratin. We switched to white wine and enjoyed grilled prawns that were swimming in the tank just moments ago. The simple preparation was incredibly delicious. Next was foie gras, followed by tender abalone. The abalone was chewy and full of flavor. We also had crispy prawn heads. We switched to red wine for the next dish, which was a cute Danish burger and homemade pickles. The bite-sized cheeseburger was delightful. We continued with red wine and grilled the beef on the teppan. The Chateaubriand and sirloin were both cooked to perfection, showcasing the deliciousness of the meat. Of course, we had garlic rice as the finale. The garlicky rice was fluffy and flavorful. Lastly, we had omurice, with the omelette cooked right in front of us. The rich sauce and fluffy omelette made for a delightful dish. The conversation with the staff was enjoyable, and I had a great time. It's amazing to have such a restaurant right in front of Ikebukuro Station, and I can see myself coming back here for various occasions. Thank you for the wonderful meal.

A teppanyaki restaurant located right outside Ikebukuro West Exit. I had lunch there and the meat was tender and very delicious. The salad was also tasty. They cook right in front of you with care. The grilled vegetables on the side were also delicious. I would like to visit again for dinner as well.

The restaurant has a chic atmosphere with a black-themed counter seat where you can enjoy dishes such as black-haired wagyu steak and a variety of teppanyaki courses. The staff are all handsome, making you wonder if they are in a different industry when you first enter. The taste is cool and refreshing, just like their appearance! The teppanyaki cooking is like a chef's artistic masterpiece, especially the sparking meat and omelette rice cooked right in front of you, which is enjoyable to watch. The diverse drinks are also attractive, especially the artistic form of the exclusive beer served only at the restaurant. They also provide original mints as a service when you leave, showing their hospitality towards customers. The restaurant is always full, loved by repeat customers, and is an intellectual and sophisticated place. If you want to have teppanyaki dinner in Ikebukuro, I definitely want to repeat at Asahi. (Recommended for dates and anniversaries as the counter seat is nice and the atmosphere inside is perfect for it) ■ Today's menu Asahi course 19800 yen + drink ・ Appetizer Scallop and summer vegetables, etc. ◎ Very much to my liking! ・ Seasonal fish delicacy Oysters from Hokkaido Senhoji Oysters Gratin style ・ Carabineros Shrimp Seasoned only with sea salt ・ Foie gras Foie gras and French toast ・ Abalone teppanyaki Homemade yuzu ponzu sauce Car shrimp rice cracker ◎ Delicious! ・ Danish burger and homemade pickles ・ Black-haired wagyu steak [Comparison of Chateaubriand and Sirloin] Shimane Wagyu Chateaubriand Hokkaido A5 grade female-only sirloin ・ Yogurt and blueberry granita ・ Garlic rice or omelette rice Garlic chips Onion sauce Kyushu soy sauce chariappin sauce ◎ Omelette rice is definitely my favorite! Recommended ・ Dessert ・ Coffee or tea

I had dinner at Teppanyaki Asahi! The restaurant is located near Ikebukuro Station East Exit, making it very accessible. The landmark is Don Quijote. You can find it by going down the stairs at the back. The interior of the restaurant has a chic and stylish atmosphere. It seems to have been renovated, with all glass walls! Despite being a counter seat-only restaurant, it feels surprisingly spacious and creates an even more sophisticated atmosphere. It's nice that you can watch the performance right in front of you no matter where you sit. We started with the beer "GARGERY," which is only available at food and beverage outlets! It was delicious and a great start. The dishes are very fulfilling, using plenty of seasonal ingredients. The appetizer of scallops and summer vegetables was wonderful, followed by exquisite dishes such as gratin-style oysters, foie gras, and French toast, showing their dedication and originality. As a meat lover, I couldn't miss the A5 rank wagyu beef steak tasting! They also have a commitment to using only female cows. The taste served with exquisite cooking is exceptional! I also really enjoyed the omurice served at the end. It's fun to watch the cooking process on the teppan right in front of you, and the attentive service was very much appreciated and wonderful. The food is of high quality and very satisfying. The drink menu, including wine, is also extensive, making it a recommended restaurant for those who enjoy alcohol. Thank you for the meal. ■menu Asahi Course 19,800 yen + drink ・Appetizer Scallops and summer vegetables, etc. ・Seasonal fish delicacies Oysters from Senhoshi, Hokkaido, gratin-style oysters ・Carabinero Shrimp Seasoned only with sea salt ・Foie Gras Foie gras and French toast ・Abalone teppanyaki Homemade yuzu ponzu sauce Car shrimp rice cracker ・Danish burger and homemade pickles ・Black Wagyu beef steak [Chateaubriand and sirloin tasting] Shimane Wagyu Chateaubriand Hokkaido sirloin A5 female only ・Yogurt and blueberry granita ・Garlic rice or omurice Garlic chip onion sauce Kyushu soy sauce chariappin sauce ・Dessert ・Coffee or tea

I had a late A5 sirloin lunch in the best location, just a 2-minute walk from Seibu Ikebukuro Station. The sirloin, cooked by a handsome chef in training, was so tender that I didn't need to chew much, and it was overflowing with sweet meat juices. Thank you for the lunch full of dreams and hopes of the handsome chef.

Ikebukuro Teppanyaki Asahi Thank you for always viewing our page! We welcome new followers! I was looking for a restaurant to visit on Meat Day, and I was delighted to find such a wonderful restaurant in Ikebukuro! Thank you for accommodating our sudden change in course. We had a lovely time. I was especially impressed by the foie gras with grilled banana, the main meat dish, and the sherbet dessert. I would love to visit again.

【Scene】Date/Friends/Girls' Night Out/Accompanied ※Dinner at Teppanyaki Asahi in Ikebukuro♪ I went to Teppanyaki Asahi, located in Ikebukuro, and it was a chic restaurant with a black-themed counter, perfect for a date. We ordered the popular Hydrangea course, which included seasonal summer vegetables, scallops, foie gras, black wagyu steak, and more luxurious dishes. The steak was delicious, but my favorites were the hand-ground Danish burger and the omelette rice for dessert. The chef kindly accommodated my dislikes in ingredients, and the conversation with the chef was enjoyable. Watching the cooking process right in front of us was also fun. We had a wonderful time enjoying the delicious food. When we visited for dinner on a weekday, the restaurant was fully booked, so I recommend making a reservation online. The restaurant is located right next to Don Quijote's east exit of Ikebukuro Station. 《Hydrangea Course》¥14,300 (tax included) *Scallops and summer vegetables *Special dish of seasonal fish - Oyster gratin style *Foie gras with French toast *Danish burger and homemade pickles *Black wagyu steak (filet/sirloin) *Garlic rice or omelette rice *Dessert - Melon sherbet/coconut ice cream *Coffee or tea Teppanyaki Asahi ☏03-6914-2778 Tokyo, Toshima-ku, Minami-Ikebukuro 1-22-5, Suzuki Building B1F ⏰11:30-15:00/17:00-23:00 ¥3,000-¥3,999/¥15,000-¥19,999 Thank you for reading until the end ♡ @tabearukino_f posts mainly about Tokyo restaurants, so please take a look.

I live in Ikebukuro, but I didn't know about this place! A perfect hidden gem restaurant! "Teppanyaki Asahi" Tokyo/Ikebukuro ★Shop Information Ikebukuro Station East Exit 2-minute walk (1-22-5 Minami-Ikebukuro, Toshima-ku, Suzuki Building B1F) Teppanyaki A must-try teppanyaki in a hidden luxury space full of excitement! ★Business Hours 11:30-15:00, 17:00-23:00 ★Closed Irregular holidays ★Average Budget ☀️¥1,999-¥14,999 ★Others - Cards accepted - Counter seating only ★Purpose Date ★☆☆☆☆ Friends and restaurant account → @teppan_asahi @tokyooishii posts single-store or top 5 gourmet restaurants in Tokyo that the person inside has eaten!

The appearance was very good. However, the taste was just average. The main meat dish was flambéed too much, so the taste of the meat was not noticeable at all. It was difficult to finish until the end. Dinner cost 20,000 yen and I was disappointed. The staff were very nice, but I wish the food itself was tastier.

Ikebukuro Station East Exit, just a 1-minute walk away! A teppanyaki restaurant with a pleasant atmosphere to enjoy the sound, aroma, and taste! This time, we tried the Hydrangea Course featuring meat and foie gras. - Scallop and Summer Vegetables: Thick scallops and the sweetness of summer vegetables stand out in this dish. The red color is raspberry, and the green color is parsley, cress, and spinach sauce. The pumpkin, simmered for 2 hours, was sweet and had a tender texture. - Oyster Gratin: Oysters from Oita Prefecture's Ooita Island, which are not often seen in Tokyo, are used in this dish! The ingredients include summer vegetables like zucchini and paprika, and the gratin sauce contains oyster paste and broth. The oysters' original aroma, texture, and deep flavor spread throughout the mouth. - Foie Gras French Toast: The most impressive dish. Foie gras is placed on top of French toast, topped with banana mousse, caramelized bananas with vanilla sugar, and sprinkled with cinnamon powder. The French toast has a custard-like texture, and the rich flavor of foie gras blends perfectly with it. - Danish Burger and Homemade Pickles: A simple burger with only pate and cheese, but the sweetness of the Danish and rich cheese bring out the maximum flavor of the meat. The pate contains hand-cut meat chunks. It is recommended to eat the Danish burger and pickles together in your mouth. - Wagyu Steak (Filet & Sirloin): The main meat dishes are Yonezawa beef filet and Hokkaido sirloin! The flambe performance for flavoring was impressive. They are particular about using A5 female cattle. The female cattle have firm but light fat, making them not too heavy. The exquisite cooking on the teppan made the meat incredibly delicious. It was delightful to be able to compare the filet and sirloin. The dishes that make the most of the quality of the ingredients were truly impressive! The authentic omelette rice at the end was delicious and finished in no time! The lively counter seats are recommended not only for regular meals but also for dates.

Anniversaries, special days, stepping into an unreal place in reality. The genre of wishful thinking is "Teppanyaki" haha. Especially barbecue or teppanyaki, why do I always feel like going in the summer? Am I the only one? I wanted to go, so I was actually searching for teppanyaki. I found this place called "Teppanyaki Asahi" near Ikebukuro and Shinjuku. They only offer courses, with about 3 courses using foie gras and abalone (lunch available). All of them are in the range of around 10,000 yen, which was a deciding factor for me. The restaurant is located underground, so I couldn't imagine what it would be like inside. The atmosphere was tense, but the restaurant had only a counter with about 10 seats. It felt like a shared experience with other customers when going to the restroom or paying the bill, which created a sense of camaraderie. The chef, staff, and customers were all young, which was a relief, but the fact that they weren't too young was the best part. The dishes were full of creativity, not just the simple idea of grilling foie gras or abalone (I had such little knowledge about teppanyaki). The variety of drinks was impressive, including my favorite KENZO wine and wine made with sake yeast. There were also special beers only available at restaurants. The ability to pair drinks with food is one of the highlights of teppanyaki. - Appetizer: The first dish was so beautiful and exciting. The cauliflower jelly, scallops and summer vegetables, and seafood tart were mixed together and scooped up to enjoy the sweetness. The scallops and summer vegetables were so sweet because the scallops were wrapped in winter melon and the pumpkin and eggplant were cooked at low temperature. The peach sauce, raspberry sauce, parsley, and herb sauce had a perfect balance of sweetness and acidity. The seafood tart was surprising because it wasn't sweet, and the seafood added another layer of surprise. - Seasonal fish dish: The zucchini and paprika added a lightness to the cheese and breadcrumbs, creating a perfect balance. Watching the oyster gratin being made in front of us was entertaining. I was debating between white wine and then I saw the Dassai yeast white wine "Gin no Shizuku" as mentioned earlier and I quickly ordered it. The taste was a mix of sake, sherry, and natural wine, with a dry finish. - Prawn: The prawn was grilled flat and looked cute. It was seasoned with seawater, giving it a gentle sweetness. The tail and head were used later for the abalone dish, so nothing went to waste. - Foie gras: The foie gras French toast with banana mousse, caramelized bananas, and cinnamon spice was perfectly balanced. This was my favorite dish of the meal. The combination of foie gras and banana was divine. I want to wake up to this smell every morning.

We went to Teppanyaki Asahi, located just across the street from the east exit of Ikebukuro Station, with three friends. As soon as we descended the stairs to the underground and entered the restaurant, we were greeted by a stylish and peaceful atmosphere, far removed from the hustle and bustle outside. The restaurant has only counter seats for 10 people, ensuring that every seat offers a view of the teppan grill where the chef skillfully prepares the dishes. We opted for the "Suiren" course priced at 16,500 yen, which started with a toast of sparkling wine. The first dish was a seafood tart with salmon, avocado, apple, myoga, ikura, and yuzu pepper on a tart crust, accompanied by eggplant puree and a refreshing sauce. The next dish was a gratin made with Hokkaido oysters and summer vegetables, followed by abalone cooked with butter and soy sauce. The abalone was incredibly flavorful and paired well with the ponzu sauce. We then enjoyed a Danish burger with homemade pickles, followed by a harmonious combination of Chateaubriand and sirloin A5 wagyu beef from Hokkaido. The steak was cooked to perfection and served with various condiments like wasabi, salt, garlic chips, Kyushu soy sauce, and shariapin sauce. The highlight of the meal was the flambéed beef, which was succulent and delicious. To cleanse our palates, we had a refreshing granita before moving on to the garlic rice and omurice as our final dishes. The omurice was made with chicken rice, fluffy omelette, and a rich demi-glace sauce that had been simmered for three days. The dessert consisted of ice cream and coffee-flavored mints, which we received as a parting gift. The restaurant had a young and friendly staff, and we had a great time chatting with them throughout the evening. Overall, it was a delightful dining experience at Teppanyaki Asahi.

I went to a teppanyaki restaurant in Ikebukuro. The restaurant is located near the Seibu side of Ikebukuro East Exit, about a 2-minute walk from the station. It is situated on the same street as the famous gyoza restaurant Kairaku. As you descend the stairs to the basement, you will find a cozy counter with 10 seats. The clever use of mirrors creates a spacious and chic ambiance, making it a hidden gem of a teppanyaki restaurant. On this day, I opted for the Suiren course priced at 16,500 yen. It was a luxurious plan that allowed me to compare abalone, Chateaubriand, and sirloin. The sparkling wine had a subtle fizziness to it. Despite being a teppanyaki restaurant, there were no knives provided, only chopsticks, which were easy to use and hold. I started with a seafood tart that was beautifully presented and tasted delicious. The oyster gratin was made with Hokkaido oysters and topped with freshly shaved Parmesan. The seasonal fish teppanyaki and Hokkaido oyster gratin were flavorful and cooked to perfection. Next, I enjoyed abalone teppanyaki with homemade yuzu ponzu sauce, which was tender and flavorful. The Denish burger and homemade pickles were a delightful bite-sized treat. The main course featured black wagyu steak (Chateaubriand and sirloin), each weighing 150g, totaling 300g. The live cooking experience at the counter was enjoyable, and the conversation flowed easily. To accompany the meal, I chose Kenzo Estate's Rindo red wine, which paired perfectly with the steak. The steaks were cooked medium-rare, retaining a beautiful pink color and were incredibly tender and juicy. The garlic rice and omurice were both delicious choices for the final course, and the coconut ice cream and melon sorbet served as a refreshing dessert. Overall, the teppanyaki restaurant had a young and fresh vibe, with attentive service and a comfortable atmosphere. I look forward to returning to try their popular omurice next time.

I discovered this place on Instagram and decided to make a reservation with a friend. It's located just a short walk from Ikebukuro East Exit, tucked away in a luxurious underground space. We sat at a spacious counter where we could watch a live performance right in front of us. We tried the Hydrangea Course priced at 14,300 yen, which included dishes like scallops wrapped in winter melon with peach sauce, and seasonal fish gratin with plenty of cheese. The foie gras on French toast with banana mousse was a unique and delicious combination. We also enjoyed the A5 Wagyu steak, especially the fillet. The garlic rice and omelette rice were both amazing. For dessert, we had melon sherbet and coconut ice cream. The teppanyaki-style cooking with a French twist was excellent, and the young and handsome chef did a great job. They also offer limited edition beers like Gagerie, which my friend loved. The service was attentive, making it a great place for a date or special occasion.

I had been interested in a restaurant in Ikebukuro, so I decided to visit when I had some free time. I saw reviews of the restaurant online, and even a famous actor had written one. It's interesting to see that such a person also visits this place. My expectations were high even before my visit. After exiting Ikebukuro Station's east exit and crossing Meiji Street, the restaurant is located about a 5-minute walk behind a discount store with a penguin character. The restaurant is located on the basement floor and has only a counter with about 10 seats. Each seat faces the teppan (iron griddle) as it is a live kitchen. I had already informed them of my course selection when making a reservation, so on this hot day, I started with a beer, as always. Beer on a hot day is just amazing! This time, I had ordered the "Suiren" course for 16,500 yen. Here are my main impressions of the dishes: - Seafood Tart Eclair: A combination of salmon, avocado, apple, myoga, and ikura stuffed into a pastry-like eclair shell, served with eggplant puree sauce and yuzu pepper for added flavor. - Seasonal Fish Gratin: Oysters from Iwate sautéed and served in their shells with bechamel sauce, summer vegetables, cheese, and torched to perfection. The richness of the oysters and bechamel is balanced by the refreshing summer vegetables. - Abalone Teppanyaki: Abalone cooked on the teppan with butter and soy sauce, creating a delightful aroma. The abalone is perfectly cooked and pairs well with the butter and soy sauce. - Danish Burger and Homemade Pickles: A small burger patty bursting with meaty flavor, served with pickles on the side for a refreshing touch. - Wagyu Steak: A combination of Miyazaki Wagyu Chateaubriand and Sendai Wagyu Sirloin, both incredibly delicious and full of flavor. Served with various condiments for added taste. - Omurice: A unique way to end the meal with teppanyaki-style omurice, topped with a rich sauce that has been prepared for three days. The combination of the sauce, egg, and savory rice is simply perfect. I left the restaurant feeling full and satisfied. Thank you for the wonderful meal!