I visited Kagurazaka Teppanyaki Nakamura for a friend's birthday celebration, as they had received The Tabelog Award 2022 Bronze and were selected as one of the Top 100 Steak and Teppanyaki restaurants in 2022. The location is a 4-minute walk from the B3 exit of Iidabashi Station on the Tokyo Metro Yurakucho and Namboku lines, in Kagurazaka Three-chome Terrace B1. Chef Nakamura Masa, formerly of the Imperial Hotel, explained that they cook without using much seasoning or oil to avoid indigestion. We ordered the main course, Chateaubriand from "Kawagishi Ranch's Kobe beef," which they directly source along with other high-quality ingredients. The cozy restaurant had a counter with 8 seats and two 4-seater tables. We sat in the middle of the counter and started with a champagne toast followed by a course that included sushi rice with trout and salmon roe, softshell turtle shinjo, Karatsu red sea urchin and black abalone, abalone liver bourguignon, spiny lobster and sea urchin tempura, fig cream, Kobe Tanba beef and Matsutake mushroom steamed in a pot, Kanazawa lotus root cake, and more. The Chateaubriand was cooked gently on a low-temperature teppan, showcasing excellent doneness and delicious fat. Every dish, including non-meat items, was flavorful despite using minimal oil and seasoning. The luxurious ingredients and the birthday plate they presented made it a wonderful birthday celebration. Thank you for reading until the end! If you could give a 'like', 'follow', or 'save the restaurant', it would be a great encouragement for the future. Thank you!

The second time visiting! I thought the excitement might fade compared to the first time, but that was not the case at all. Each dish was satisfying, the wine was fabulous. Watching the teppanyaki was still incredibly enjoyable. I want to continue coming here even as I get older. Thank you for the delicious meal.

This was my fourth visit, or maybe more. This season is the peak of sansho pepper, so I enjoyed a meal with various dishes featuring sansho pepper. The menu for the day included red shells and matsubai with bracken as the appetizer, freshly ground white sesame tofu with clams and wood buds in the soup, three rare grilled abalones with red sea urchin from Karatsu, sansho pepper, and nori sauce, bamboo shoots with karasumi from Nagasaki and wood buds miso, steamed and grilled spiny lobster with red sea urchin and sansho pepper, Kobe beef shabu-shabu with asparagus disguised as udon noodles, duck leg meat rillettes with broad bean buns and kombu filling, brisola with Tenon melon, Kobe beef Chateaubriand steak, garlic rice with sansho dashi tea, and a matcha ice cream sandwich with fresh white sesame ice cream. Everything was incredibly delicious, with a great attention to detail, delicious dashi, and a refreshing taste that didn't make my stomach feel heavy even after eating too much. The chef, his wife, and the staff were all lovely, and I had a wonderful time enjoying the delicious food. We ordered too much wine and ended up with a high bill, but it was truly worth it. I will definitely visit again. Thank you for the feast!

A few minutes walk from Iidabashi Station is a teppanyaki restaurant where I made a reservation for a course meal for two online. We were seated at a table instead of at the counter. Despite being a teppanyaki course, a variety of dishes other than grilled items were served. The main highlight, the steak, was very delicious, but considering the relatively high price of the course, it may not have been as outstanding as expected. Teppanyaki meals tend to be pricey, but this was on the higher end. The bill came to around 90,000 yen for two people.

I felt more like I was at a Japanese-style kaiseki restaurant rather than a teppanyaki place. We chose to share the Chateaubriand and fillet for the main meat dishes so we could each have half. The total bill was just under 90,000 yen for two people, one of whom didn't drink alcohol. The food was delicious, as expected for this price range, but without any wow factor to make me want to return. I felt that it was too expensive for the taste. The service was good.

There are 8 counter seats and 2 table seats in this small but clean restaurant. There is one person cooking at the counter. The sashimi, abalone, and prosciutto with melon were delicious! They cook without using oil, which is their specialty. The grilled spiny lobster with sauce was tasty, but I wished I could have tasted the natural flavor of the lobster without the sauce. I chose the Chateaubriand for my meat dish. Although I requested it to be cooked to medium rare, it was closer to rare. Overall, it felt more like a traditional Japanese restaurant than a teppanyaki restaurant.

I had always been curious about this famous restaurant in Kagurazaka! The head chef, Mr. Nakamura, has a great personality and he interacts with us drunken customers in a friendly and enjoyable manner. Today's menu featured Ainame from Tsushima, Meji Maguro, Sawara, clams from Kashima, bamboo shoot, Lily root dumplings, Kobe beef prosciutto with melon – I forgot to take a photo!! For the main meat dish, we had Chateaubriand, 100g garlic rice, and dessert. The highlight was the main steak – it was unbelievably delicious! Instead of grilling, Mr. Nakamura steams the beef to perfection. He explained that he ended up in teppanyaki because he wanted to cook meat in the best possible way. This restaurant is known for serving the best-tasting lean meat rather than marbled beef. The result is an outstanding meat dish that is created through subtraction. It is truly exquisite!

It's been a while since my last visit, this is my third time here. Despite the long time apart, the master and mistress still remembered me, which was touching. I quickly looked at the menu and ordered: - Sweet snapper soup served in a 70-year-old Wajima lacquer bowl - Blowfish fugu karage - Duck manju with broth made from duck legs - Hiroshima wild boar rib roast with green onions and broth - Brillat-Savarin cheese with melon - Chateaubriand prepared like roast beef - Garlic rice from Suzue Milky Farm - Kobe beef yakiniku with white truffle on the side The food was fantastic starting with the sweet snapper soup, the broth was amazing - full of depth thanks to the master's meticulous use of bonito, kelp, and water. The minimal use of salt allowed the natural flavors of the ingredients to shine through. The meat was cooked to perfection, even without any additional seasoning. The garlic rice was simple yet flavorful, allowing the taste of both the garlic and rice to come through. What's incredible is that despite eating so much, there was no indigestion and I left feeling completely satisfied. I'm always amazed by the quality here. It was truly delicious. Thank you for the meal. I'll try to come back as soon as possible!

I was taken to this restaurant by a regular friend. Located on the second floor of a building while exploring the streets of Kagurazaka, this place exudes an aura that they will serve delicious food. The dishes, presented with explanations, are made with great attention to quality ingredients and taste absolutely delicious. From making a reservation to requesting specific ingredients, the price can be on the higher side, but if you're looking for teppanyaki, this is the place to go.

It cost around 100,000 yen for two people, but everything was incredibly delicious. Just looking at the photos brings back memories. In particular, the shrimp topped with sea urchin and the grilled steak were delicious. I felt like the owner had trained in Kyoto, the miso soup and bamboo shoots were also delicious. (Actually, it seems he worked at the Imperial Hotel for about 25 years) I prefer garlic fried rice to be more fluffy. The blueberry ice cream inside the Monaka dessert didn't taste much like blueberry... The strawberries were delicious though. The restaurant was packed, so maybe that's why the pace of the meal was quite slow. Even though we were the first to arrive, it still felt long between dishes... We got impatient midway and had to finish in 2.5 hours (until 8:30 pm). After we mentioned it, the dishes came out faster and we joked about how quickly they were made. Maybe they can do it faster than we thought? Like, in time for the melon. I wonder if it would have taken 3 hours if we hadn't said anything...

In the teppanyaki restaurant category, currently ranked #1 on Tabelog. As Christmas approaches, the restaurant is packed and filled with couples. Unfortunately, due to the crowds, we were seated at a table instead of the counter. As a fan who believes that teppanyaki and sushi should only be enjoyed at the counter, this was quite disappointing. Despite being a high-end restaurant, the atmosphere was not very elegant. It may have been because I was driving and not drinking alcohol. Of course, the food was delicious! A luxurious array of high-end ingredients such as crab, caviar, black truffles, duck breast, shark fin, abalone Chateaubriand, fillet steak, homemade karasumi, spiny lobster, freshly cooked ikura rice, and more. But the most delicious was the melon from Mr. Kageyama. Santa's strawberries were also adorable.

I had been wanting to go to a teppanyaki restaurant for a long time, and I finally had the chance to try their Christmas course menu from December 23-25. The course cost 49500 yen and featured delicious dishes such as crab and shirako, beef shabu shabu with miso, sea urchin and abalone, abalone grilled with caviar, blue lobster and black truffle, and more. The quality of the ingredients and the cooking technique were top-notch. The highlights were the blue lobster which had a strong grip, the flavorful abalone, and the amazing Chateaubriand steak. Overall, the experience was expensive but worth it for the luxurious ingredients and delicious flavors.

It has been over a year since I last visited Nakamura-san's restaurant. I went with my senior who loves meat. I was excited to see what would come with the course meal that we always order. I chose the meat first, asking for a fillet meat closer to sirloin. The menu included: steamed crab with white miso, meat and white miso soup, lightly grilled red snapper, vegetable side dish, duck meat with white truffle, kabu (turnip) with sauce soup, ham melon, sirloin fillet meat, garlic rice, miso soup, pickles, sweet potato bean paste rice cake, and strawberry jelly. It was my first time in a while, but the taste was as good as ever. I could really feel the richness of the ingredients and it was a fantastic time. Surprisingly, my favorite was the red snapper fish, with a crispy coating and a tender, sweet flesh. It was irresistibly delicious. The main meat dish was also very tender, with no unnecessary fat, and you could really taste the meat itself. I ate everything heartily and felt so happy and satisfied during the wonderful 2-hour experience. Thank you for the delicious meal!

Let's get excited! The first post is about Nakamura-san in Kagurazaka. It's a highly rated steakhouse with a large counter. The owner, Chef Nakamura, used to cook at the Imperial Hotel. You can tell he really loves meat. The fillet steak cooked on the iron plate is amazing! It's cooked slowly without any oil, and it looks and tastes fantastic. Whether you eat it as is or with wasabi soy sauce or ponzu, it's all delicious! The meat flavor really comes through. The shabu-shabu with Kobe beef in a light dashi broth with white truffle is full of flavor and richness. Seafood like shirako ikura, spiny lobster, and shark fin are all satisfying. The use of dashi in a subtle way really enhances the flavors. The garlic fried rice is gentle and delicious, and the pickles highlight the natural flavors of the vegetables. It may be a bit pricey, but it's understandable why this place is so highly rated. This is the kind of place you go to after watching a play at the Nakamura Theater. I hope they continue to provide quality steaks in the future. It was incredibly delicious! Thank you for the meal!

The attention to detail in their ingredients is top-notch. They let you appreciate the natural flavors of the ingredients without unnecessary seasonings. Of course, the teppanyaki grill is also incredibly well-maintained. You can bring anyone here without any issues. It's a great place for special occasions, despite the higher prices.

When I visited before, the menu focused on a variety of vegetables, but now it mainly features high-quality meat dishes. The salmon roe rice bowl served as the appetizer had a different taste that really captured the essence of the sea! The wine selection on the menu allowed me to enjoy various flavors that perfectly complemented the dishes. I debated ordering a bottle of wine, but opting for a glass option allowed me to taste both white and red wines to my heart's content. The course meal, complete with appetizers and dessert, included 10 dishes, with the popular garlic rice as the finale. The first time I visited, I was amazed at how delicious the teppanyaki was for the price, but now that the restaurant has shifted to focusing on high-end ingredients, it feels a bit sad.

Visited "Teppanyaki Nakamura" in Kagurazaka. The nearest stations are Iidabashi and Kagurazaka. I made a reservation for a counter seat a few months in advance knowing that it is quite pricey. I wanted to see the chef in action, so I chose a period with availability and reserved a counter seat. The chef greeted me and I selected the menu: □ Steamed bottle of fresh salmon roe - amazing sweetness and texture. □ Soup with softshell turtle - exquisite taste and texture. □ Black abalone, sea urchin, and nori - incredible combination with a crispy texture and amazing umami from the nori. □ Abalone, caviar, and karasumi with abalone liver sauce - the combination was superb. □ Fig - a flavorful palate cleanser. □ Spiny lobster and sea urchin - both delicious and slightly numbing in their flavors. □ Sirloin steak and matsutake mushrooms in clay pot - a dish that highlights the flavors of the ingredients. □ Steamed Shimogawa chestnut - refreshing taste of autumn. □ Beef prosciutto and melon - the beef prosciutto was delicious with a perfect balance of saltiness, and the melon was exquisite. □ Kobe beef steak with wasabi and grated radish sauce - perfectly cooked with a lot of care and love for the meat. □ Garlic rice - a gentle garlic flavor, very tasty. The beef sukiyaki was also delicious. Pickles were fresh and crunchy. □ Monaka ice cream and Shine Muscat jelly - high-quality ingredients. The Monaka was superb. Overall, the courses were well thought out, and the chef's professionalism and love for the ingredients shone through. It was evident that the chef genuinely loves providing delicious food and wants guests to enjoy the experience. In my experience, this was the best teppanyaki restaurant I have visited. The prices are high, but it's worth visiting at least once, not just because it's expensive, but because of the chef's passion for food. The bottle of wine we ordered (red and white) was also delicious. The chef's passion for food and dedication to providing a great experience were evident throughout the meal. Personally, coming from a background at the Imperial Hotel, I appreciated the refined elegance present at Teppanyaki Nakamura. It was a truly delicious meal. Thank you for the excellent service today.

Teppanyaki Nakamura @ Kagurazaka I opted for the ¥29,280 course at Teppanyaki Nakamura in Kagurazaka, as the difference in price with abalone and shrimp was almost ¥10,000, which I didn't really need. The course included a variety of dishes: - Boiled conger eel with red sea urchin - Crab meatball soup - Blackthroat sea perch - Duck and eggplant miso dengaku - Sirloin shabu-shabu - Prosciutto and melon - Hotaru tomato - Fillet steak - Truffle sirloin sukiyaki - Garlic rice and miso soup - Matcha ice cream in a wafer with peach jelly I didn't feel satisfied until I added the sukiyaki at the end. This was the most delicious dish, and I'm sure I wouldn't have felt satisfied at all without it. It was my first time experiencing a course meal that didn't fill me up at all. I wonder if this is how teppanyaki restaurants are supposed to be? Despite not feeling full at all, the garlic rice finally filled me up. I had two drinks, so the total came to around ¥50,000 for one person. I felt like the cost performance wasn't good. The food was all delicious but was on the mild side. The high-priced items, like the prosciutto and melon and the Hotaru tomato, seemed quite ordinary. While I was enjoying the lively atmosphere with the regular customers who ordered the expensive course, I felt somewhat neglected as a newcomer. The wife was very pleasant, though. Unfortunately, my high expectations were not exceeded. Perhaps if I had ordered an even more expensive course, I would have been more satisfied.

This restaurant is a fun place where you can enjoy listening to the explanations about ingredients from the tough-looking chef. They have a strong emphasis on the quality of ingredients, temperature of the iron plate, cooking utensils, and even the dishware, which is really cool. They serve the best ingredients flown in on the same day, and for some dishes, they don't use any oil and only season with salt to let the natural flavors shine. Even if your budget allows, you might want to come back the next day because the food is so delicious. Some dishes that you might not usually like will surprise you with how tasty they are here. From caviar and truffles to fresh ham, fruits, vegetables, and of course, all the meats are delicious. The wine selection by the sommelier complements the dishes perfectly. The bill may be a bit pricey, but for the quality of the ingredients they serve, it seems worth it. I recommend this place for a special occasion.

I was taken to the most highly rated teppanyaki restaurant in Tokyo by my gourmet senior who always gets along well with me. They served top-notch ingredients such as lobster and Omi beef, cooked by skilled chefs, so there's no doubt that the food was delicious! I had a wonderful time and felt happy. Thank you for the meal.

I had been curious about this restaurant for a while. People who love meat often mention this place as a top-notch teppanyaki restaurant, so I was intrigued. The owner chef is Mr. Nakamura Mari, who graduated from high school and then started working at the Imperial Hotel. After 25 years of experience in various cooking genres and training, he finally became independent in September 2011 in Kagurazaka. The restaurant is located about a 5-6 minute walk from Iidabashi or Kagurazaka Station, with 8 counter seats and 8 table seats. Taking photos on the counter seems to be prohibited. The menu is filled with Mr. Nakamura's meticulous touches. The seasonal dishes like Junzai soup, Kamo eggplant, and nodoguro are made using ingredients commonly found in Japanese restaurants. They were all incredibly delicious and impressive. The main dish, fillet steak, was made from the high-quality bamboo valley bran beef fillet, which was extremely luxurious. The aroma from the bamboo valley bran beef fillet was amazing even while it was being cooked. It had almost no marbling, giving it a traditional Japanese beef feel. I definitely want to go back. Thank you for the wonderful meal.