I visited "Teppanyaki Iwakura" around 6:00 PM on a certain day in November 2020. Located on the 3rd floor of a building about a 1-2 minute walk from the Ushigome Kagurazaka Station, the restaurant offers a course menu called "Chef's Choice" for ¥12,000. They specialize in teppanyaki dishes with a mix of Japanese cuisine. We started with a refreshing "draft beer" for ¥900 while waiting for the dishes. The first course was a light dish of Mibuna greens and sea urchin, which paired well together. Next, we enjoyed a soup with freshly made buckwheat noodles, followed by a delightful combination of scallops, Japanese persimmon, and salmon roe. The roasted Ezo deer with a sweet sauce was surprisingly tender and delicious. The red rice topped with mullet roe and broth was a perfect balance of flavors. We switched to "Tatsunami Ginjo" sake and continued to savor each dish, including the steamed horsehair crab stuffed with crab meat, miso, and eggs. The highlight was the Omi beef sirloin, perfectly cooked and served with a flavorful sauce. The meal ended with fragrant pepper rice and red miso soup, followed by a delicate warabi mochi dessert. The overall dining experience at "Teppanyaki Iwakura" was exceptional, with high-quality seafood and meat dishes, attentive service, and a satisfying Chef's Choice course for ¥12,000. Perfect for those looking to enjoy a delicious Japanese cuisine course.

I visited "Teppanyaki Iwakura" in Kagurazaka with my client at 5:00 PM. We were seated at a valuable counter seat where we could enjoy the live teppanyaki experience, and Chef Kimijima was right in front of us. When asked why we chose the restaurant, I said I felt it looked delicious on instinct, and he laughed. Today's special course in November included various dishes such as warm simmered vegetables with salmon roe, Omi beef with truffle and raclette cheese, and a bisque soup with snow crab and mackerel dashi. The 10-course meal made with seasonal ingredients was superb in taste, presentation, and portion size, and Chef Kimijima explained each dish carefully. The fusion of teppanyaki, kaiseki, and Japanese cuisine made it hard to pinpoint the exact genre of the dishes, but they were all delicious. The dishes were exquisite, with highlights like the appetizer pairing well with sake, the red rice evoking the season, and the crab bisque being heavenly. The deer smoked dish had no gamey taste and was tender, while the wine jelly was soothing. The Omi beef with wasabi, lemon salt koji, cassis sauce was impressive, and the shiitake mushroom and saury rice were delightful. The warabi mochi was incredibly soft and delicious. Meeting Chef Kimijima and experiencing these amazing dishes made me very happy. Thank you for the wonderful time.

◇Anniversary Plan 17,000 yen ・ Manjuya Togarashi Teppanyaki ・ Autumn Salmon in Hoba Yaki with Ikura on top → The autumn salmon is fragrant and goes well with perilla. The popping texture of the ikura is delicious. ・ Matsutake Mushroom and Sea Bream Soup ・ Shime Saba with Tomato Vinegar ・ Moon-viewing Manju with Omi Beef ・ Salmon Shirako Fry → No unpleasant smell, the umami is well preserved and delicious. ・ White wine jelly ・ Omi Beef Sirloin Steak → Grated lemon on the steak is a perfect match ♡ ・ Matsutake Mushroom and Asari Clam Sansho Rice Dish → Not garlic rice but cooked rice, so it's refreshing. ・ Red miso soup ・ Warabi Mochi → Freshly made at the restaurant. The chewiness was outstanding. More of a Japanese course enjoyed in a semi-private room rather than a typical teppanyaki experience. Abundant autumn ingredients and delicious flavors ♡ The variety of drinks, including craft gin, was very satisfying.

I visited for the first time. Despite making a same-day reservation over the phone, they accommodated us and we were able to celebrate my husband's birthday. Thank you very much. They recommended a non-alcoholic wine, which satisfied both my husband, who was driving, and myself, who is pregnant. They mentioned that the course changes monthly, so I would like to visit again. Thank you very much.

The counter had just the right amount of space with about 3 groups. I didn't opt for pairing and made a reservation for the course only. The appetizers were delicious, and my expectations soared by the time the main course arrived. The main meat dish had more fat than I expected, which was a downside for me personally, but I believe most people would find it very tasty! I was already full and satisfied, so I wanted a light dessert at the end! Also, because it's hot.

My wife took me out for a birthday dinner. We had a semi-private table for two at 7:30 PM. We ordered wine pairing and added some sake. We started with champagne, CAZALS, Blanc de Blancs made from 100% Chardonnay grapes. It had fine bubbles, a scent of green apple, strong acidity, and a refreshing taste that would go well with Japanese cuisine. We paired it with sea urchin, Shine Muscat, and mozzarella cheese with egg yolk vinegar dressing. The champagne's refreshing acidity paired well with the summer appetizer. Next was Macon Clo de la Maison 2022, a white wine made from 100% Chardonnay grapes from the Macon region in Burgundy. It had a grapefruit aroma, subtle oak notes, and a slightly thick texture with fruity flavors and a lingering mineral finish. We enjoyed it with steamed rice wrapped in bamboo leaves. The combination of Chardonnay white wine and steamed rice was delightful! Next, we tried an orange wine from Slovenia with aromas of honey, apricot, and spices, moderate acidity, and tannins. It paired perfectly with a soup of tomato and dried shrimp, Omi beef hamburger, and kudzu noodles. The rich hamburger and orange wine complemented each other well. The MVP of the night! We then had a red wine from Saint-Estephe with oak and blackcurrant aromas, firm tannins, and a fruity Bordeaux character. It paired excellently with Miyazaki beef roast beef. The thick roast beef with sautéed onion sauce was a match made in heaven. It felt like the roast beef was made specifically to pair with the Bordeaux wine, and it was delicious. We finished with Ballade pour Mistral IGP Pays d'Oc, a red wine blend of Syrah and Grenache from the Languedoc-Roussillon region. It had a light to medium body, aromas of red berry jam, and a firm tannin structure. It was an easy-drinking wine. After a palate-cleansing Chablis jelly, our main course arrived: Omi beef sirloin steak. The juicy meat called for a red wine, though I regret not taking a photo of the bottle. Nevertheless, the meat was truly delicious. For dessert, we had eel over rice. We chose medium and small portions, both of which were delicious with a hint of spicy sansho pepper. The broth was served upon request. Despite being full, we had room for dessert. I chose melon shaved ice, which was upgraded to a birthday plate, a luxurious finish. The wine served with dessert was Vieux Rivesaltes, a sweet red wine made from Pinot grapes in the Languedoc-Roussillon region. It had a reddish-brown color, a raisin aroma, and a versatile sweetness that surprisingly paired well with meat. The course and wine pairings were meticulously thought out, creating a flawless balance. It was truly delicious. Thank you for the wonderful meal.

Wow, this was the best restaurant I've been to this year so far! It was my first time in Kagurazaka in a while, and I came here to celebrate a friend's birthday. I made a reservation for the highly recommended Iwakura-san with a chef's choice course at the counter in advance. The course menu changes drastically every month, and this month's menu had many dishes inspired by Tanabata. Among them, the most delicious dish I thought was the grilled conger eel with burdock paste. The conger eel was rare, creamy inside, and paired well with the burdock paste, making it very tasty. The Takiawase tofu made with yam was also very delicious. The sweet and crispy mountain crab on top was delightful. The sirloin was also outstanding! It had just the right amount of fat without being overwhelming. The most impressive part was the wasabi. They grate fresh wasabi from Azumino right before serving, but it had absolutely no spiciness! It was rather sweet. I've been told before that this wasabi is not spicy because it's fresh, but I was surprised that it had no spiciness at all! For the dessert, we could choose between freshly made bracken rice cakes or shaved ice prepared in front of us. While the bracken rice cakes were very tempting, we chose shaved ice because it was a hot day. Also, my friend is left-handed, and from the second dish onward, they provided a spoon for left-handed use, showing that they pay attention to details. I definitely want to visit this restaurant again! Thank you for the wonderful meal.

When asked about my dislikes, I mentioned sea urchin and they kindly switched it to foie gras. I was impressed by their flexibility. With only a few seats at the counter, I recommend reserving a spot early if you want to see the performance of dishes being cooked right in front of you! Both the taste and service left me fully satisfied. I will definitely be a repeat customer!

I went to Teppanyaki Iwakura in Kagurazaka for my anniversary with my partner. It is located on the 3rd floor of a mixed-use building. After passing through a long corridor, you will find the teppanyaki space. This time we had a table seat. It started with uni and prosciutto, followed by a dish that was more like takomeshi (octopus rice) than okowa (sticky rice). The meal included a Japanese-style dashi borscht, abalone, sesame tofu, simmered vegetables, Omi beef with a Chablis jelly, and ended with fried rice and dessert. It might be quite different from what you imagine when you think of teppanyaki.

I had the opportunity to visit this restaurant. It is quietly tucked away on the 3rd floor of a building, giving it a somewhat hidden gem feel. They offer an omakase course with a pairing option, where each dish is paired with a drink. The course menu changes monthly, allowing you to enjoy seasonal ingredients. We were seated right in front of the teppan grill, giving off a Japanese restaurant vibe. The dishes were all creatively prepared and delicious! The prices are reasonable for the quality of food.

I visited for a birthday celebration and made a reservation for the limited-time pairing menu with spiny lobster. The dishes were all wonderful. The spiny lobster sashimi was fresh and satisfying. I tried ostrich meat for the first time and it was delicious without any unpleasant smell. We enjoyed sparkling wine, wine, and sake to match the dishes. The service was very pleasant, and the hospitality was great, so we had a great time throughout the meal. I would like to visit again. Thank you for the feast. ✨

I suddenly felt like eating delicious Japanese food, so I visited this restaurant where I was able to make a reservation. There are many places that combine teppanyaki and Japanese cuisine, but it's not easy to find an authentic one, so I think this place is quite valuable. When I received an explanation, I could feel the chef's dedication to the ingredients and their hospitality. Personally, I thought the steak with red wine sauce was excellent. I don't drink much alcohol, so I liked that it could be paired with wine. I would like to visit again if I have the chance!

[Number of visits: 2 times] This is a rare teppanyaki restaurant where you can make a reservation even if you are dining alone. It's not easy to find teppanyaki restaurants that allow solo reservations. You can make reservations through Tabelog, but counter seats are not guaranteed through online reservations, so it's better to call to confirm if you prefer a counter seat. Counter seats are overwhelmingly fun when dining alone! The chefs are quite talkative, so some may have preferences regarding this style of service. It may not be suitable for those who prefer to quietly enjoy their meal. The course menu starting from March 6th is themed around cherry blossoms. You can check the details of the monthly course menu on the Tabelog menu page, but personally, I love the Daifuku cherry blossom mochi with sea urchin and cheese. Despite being cherry blossom mochi, it pairs surprisingly well with wine! Dessert options were shaved ice or warabi mochi, but when I said I wanted to try both, they kindly made a half-and-half for me. There were 7 pairings, with 5 wines and 2 types of sake. The portion size is quite generous. As someone who usually finds 3 glasses of wine sufficient, I couldn't finish them all. When I asked for a mix of alcoholic and non-alcoholic pairings for the next visit, they agreed (although the price may be the same as the alcoholic pairing), so it seems they are open to flexible requests. The content of the course menu generally changes every month. I already have a reservation for next month!

I was very satisfied as a lover of mountain vegetables to see that they used seasonal vegetables such as mountain vegetables, fuki, and seri throughout the meal. Despite the focus on teppanyaki, I had no worries about getting tired of the food thanks to the seasonal vegetables. The meat was delicious as expected. The clever positioning of teppanyaki and kappo cuisine was particularly outstanding, and the other customers seemed satisfied as well. I was happy with the service of providing snacks according to the amount of remaining alcohol, and offering a choice of desserts in half portions. I am grateful. It was a wonderful restaurant that I would like to visit again.

I visited to celebrate my partner's birthday. Every dish was delicious, and the service was excellent. I was impressed! I heard that the menu changes with the seasons, so I would like to visit again at a different time. Thank you for the wonderful meal.

I visited by making a reservation for the "chef's choice course" in advance. In response to the request for wanting to eat meat, I chose a course that includes a total of 10 types such as Omi beef sirloin, paired with alcohol. The restaurant is located near the Kagurazaka-ue intersection. It is on the 3rd floor of a tenant building with a dining establishment. The space is deep in the back like a bed for eels, and we were guided to the center of the counter seats where six people can sit. Just by sitting in front of the iron plate, the mood becomes lively. ◎ (for now) Draft beer ◎ Pairing 1: Champagne "Briott" ○ Appetizer: "Sanriku young sprout sake-steamed with Tosazu jelly, Nagaimo cherry blossom pickles" ◎ Pairing 2: Rosé wine "Bird in Hand Pinot Rosé" ○ Palate cleanser: "Sea urchin cheese and scallop Dojouji cherry blossom mochi" ◎ Pairing 3: White wine "Macon" ○ Soup: "Japanese-style cherry shrimp bisque with soy milk white sauce" ◎ Pairing 4: Sake "Hirodogawa Junmai Nama" ○ Fish dish: "Tokushima cherry sea bream with spring cabbage and salted kelp" ◎ Pairing 5: "Strobridge Barossa Series 2017" ○ Meat dish: "Sakura-smoked spring lamb chop" ◎ Pairing 6: Sake "Aizu Musume Junmai Daiginjo" ○ Stewed dish substitute: "Fugu Shirako Yaki with Tai Dashi An" ○ Palate cleanser: "Burgundy Chardonnay wine jelly" ◎ Pairing 7: Red wine "Woodward Canyon" ○ Main dish: "Omi beef sirloin steak" ◎ Additional: Red wine "Woodward Canyon" ○ Meal: "Aomori cherry trout and Kyoto bamboo shoot sansho rice" "Stop soup with rape blossoms" ○ Dessert: "Shaved ice with cherry blossom mochi flavor" (Companion had freshly made bracken rice cakes) Featuring ingredients such as Nagaimo cherry blossom pickles, Dojouji cherry blossom mochi, cherry shrimp, cherry sea bream, cherry smoked, cherry trout, it's a course filled with cherry blossoms. The cherry blossoms in Tokyo have already turned to green leaves, but it felt like a last cherry blossom viewing of the year, cherishing the coming spring. The highlight of this course is the alcohol pairing. Normally, I drink my favorite sake at my own pace, but it's lovely when the restaurant recommends drinks that go well with the dishes. By the way, if you make a request in advance, they seem to be able to accommodate preferences such as focusing on wine or sake. The live feeling of teppanyaki is irresistible. Each dish is explained meticulously, from the ingredients and cooking methods to the trivia, making you appreciate the added value as you progress through the meal. Using ingredients like Nagaimo, fugu Shirako, bamboo shoots, bracken rice cakes, the course incorporates plenty of elements of "wa" (Japanese culture). The main sirloin is more than satisfactory. Additionally, the unexpected lineup of lamb chops was delicious, of course. The atmosphere of the restaurant is quite casual. It's comfortable to spend time without being stiff. With semi-private rooms and table seats available, it's a teppanyaki restaurant that is versatile and can be used according to the occasion.

I visited this restaurant for an early dinner on a holiday. It was located on the 3rd floor of a building where I usually go, but I had never noticed it before. Since it was early, I enjoyed a luxurious meal feeling like I had rented out the counter and Chef Kimijima. The chef's special course was themed around cherry blossom viewing, starting with a dish of sake-steamed new sprouts from Sanriku, vinegar jelly, and pickled cherry blossoms with long yam. The meal also included sea urchin cheese, scallops with sakura mochi, a soup of Japanese cherry shrimp in bisque with white soy milk sauce, sashimi of cherry snapper from Tokushima with salted cabbage, smoked spring lamb chops, grilled fugu shirako with sea bream broth, Burgundy Chardonnay wine jelly, Omi beef sirloin steak, Aomori cherry trout and Kyoto bamboo shoots with sansho pepper rice, and freshly made bracken rice cakes for dessert. I enjoyed a Kyoto Dry Gin and soda as well as Aizu's Miyazaki Junmai sake at room temperature. It was a very fresh and unique experience to have traditional Japanese teppanyaki cuisine, which I don't often get to try.

The dishes made with seasonal ingredients were not only visually appealing but also refined in taste. Each dish was accompanied by explanations of the ingredients and cooking methods, making the dining experience enjoyable and showing attention to detail. From the appetizer to the dessert, every course was meticulously prepared. This is a restaurant that I highly recommend visiting at least once. Perfect for a date or meeting friends, it is a versatile and user-friendly establishment. I will definitely visit again!

It was a 15,000 yen course with a cherry blossom theme due to the season. Since it was a counter meal, I enjoyed watching the dishes being cooked right in front of me. Teppanyaki is definitely more enjoyable at the counter. The meal was filled with cherry blossoms, with dishes resembling cherry blossoms and fish dishes named after cherry blossoms. It was not just a typical teppanyaki course. As expected from a teppanyaki restaurant, the sirloin was delicious. The freshly grated wasabi went really well with it. For dessert, we could choose between warabi mochi and shaved ice. Even though it was a bit chilly, I ended up choosing the shaved ice, which was the right decision. It had a cherry blossom flavor, with a refreshing scent of cherry blossoms, not too sweet ice, and a satisfying crunchy texture. The conversation was enjoyable to a moderate extent (depending on the person), and it was a lovely restaurant with a pleasant atmosphere. Thank you for the meal.

Today we had teppanyaki in Kagurazaka. We were able to sit at the counter and enjoyed chatting with the chef while dining. The luxurious course featured seasonal ingredients, culminating in a serving of Omi beef. Each dish was accompanied by a wine pairing, with a total of 7 dishes and 7 wines served. Bamboo shoots, shirako and ankimo, Spanish mackerel, clams, Shimanto pork, eel, Omi beef, snow crab, and konjac root were among the beautifully prepared seasonal ingredients. It was a delightful dining experience to watch the chef cook each dish in front of us. The shirako and ankimo chirashi sushi in particular was incredibly delicious. The atmosphere was pleasant, the service was excellent, and the teppanyaki offered great value for money. I would definitely like to visit again.

Ordered the chef's special course today. Each dish was meticulously prepared and delicious, and the atmosphere was nice. However, I wished there was a bit more meat, even just a little, towards the end. The intervals between courses were long, which allowed for a leisurely dining experience, but if you prefer to simply enjoy the food, it might feel a bit different.

I revisited after a year and a half. It's been a long time. So, how was it? I started with a beer and sea cucumber intestines with grated radish, including flying squid ink. Then came the blowfish Matsumae-yaki and blowfish broth. It's a pity to compare it to fugu. This was also very delicious. The sashimi was cold-grilled yellowtail from Himi. Foie gras marinated in sake lees. A small dish of scallop miso salad. Ankimo with ponzu sauce, lightly served with rice. White rice in yellowtail soup. Eel kabayaki turned into a risotto-like dish. This is incredibly delicious. Instead of roast beef, it was "roast horse" - horse roast. It's chewy but meaty and tasty. The pickled root vegetables on the side are also delicious. Celery, daikon, and mackerel hot pot. This is amazing too. It's piping hot, with the daikon soaked in flavor and very tasty. And there's more! It's a Japanese-style white sauce with cloud eggs, cheese, and flying squid. How many calories are in this? (bitter smile) How much more will come out? It's not over yet. Yoshikiri shark fin soup. Hamburg steak with blue-stem mustard. Topped with Nagoya Cochin egg. It's the best. The shark fin is too delicious. It's still not over. Matsue crab. And spring rolls with soft-shelled turtle. I'm so full already. Help (laughs). Chardonnay 100% white wine jelly for palate cleansing. Finally settled down. But then the main dish appeared. Omi beef teppanyaki roast. The finale is Fukagawa rice with mountain pepper. I'm really full. The dessert was black honey and condensed milk shaved ice, but I passed on it. Overwhelming amount of food. And all delicious. The price has gone up significantly, but it's definitely worth a visit. Maybe this course was just for me (^-^; It was wonderful. Thank you, Kunishima! It was a feast.