Iberico Pork Ondoru-yaki Urashibuya
Tuck in to succulent Iberico de Bellota pork here at this Shibuya restaurant, personally chosen by the owner from a select circle of producers in Spain.
Restaurant Details
※ As the byFood course menu is a special option that is not part of the regular menu, guests looking to make a reservation at Iberico Pork Ondoru-yaki Urashibuya are requested to book at least 3 days in advance, as the restaurant needs advance notice to prepare.
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East meets (or should that be “meats”?) West here in this backstreet just off of the Shibuya district, where some of the best pork in the world is served. True to its name, Iberico Pork Ondoru-yaki Urashibuya specializes in grilled Iberico pork, colloquially known as the wagyu beef of pork.
Ondoru-yaki Urashibuya’s owner travels every year to Spain to personally select the best possible pork from his circle of Iberico pork producers. But even of the few Black Iberian pigs available to him, he chooses only those that are qualified to be certified Iberico de Bellota — free-ranging pigs fed exclusively on a diet of acorns, and widely called Spain’s best-kept culinary secret.
Through a traditional Korean process called “ondol” (transliterated into Japanese as “ondoru-yaki”), the pork is grilled to perfection on stones from Jeju Island in South Korea. These stones are carefully placed in such a way that excess fat from the grilling pork drains away, giving it all of the flavor while cutting the grease. The far infra-red ray-emitting properties of the stones give the cooked meat a uniquely fluffy texture.
The meat is then served with all-natural handmade Kusamba sea salt from Bali, and sauce made with additive-free black garlic from Mitoyo City, Kagawa Prefecture. To really spoil guests for choice, five different cuts of Iberico pork are served each day, letting diners compare which cut they like the best — and then order seconds (or thirds).
Using all-natural stones from Jeju Island, South Korea, the Iberico pork is grilled in a traditional Korean process transliterated into Japanese as “ondoru-yaki”. It is then served with natural sea salt from Bali, and fruit-based sauce using black garlic from Kagawa Prefecture.
Using all-natural stones from Jeju Island, South Korea, the Iberico pork is grilled in a traditional Korean process transliterated into Japanese as “ondoru-yaki”. It is then served with natural sea salt from Bali, and fruit-based sauce using black garlic from Kagawa Prefecture.
The Teppanyaki Course eschews the hot stone grilling of the Ishiyaki Course for a spectacular grilling experience on a hot teppan griddle, cooked right before diners’ eyes at the counter seats. The Iberico pork is accompanied by a selection of fresh seafood and vegetables, and is then served with natural sea salt from Bali, and fruit-based sauce using black garlic from Kagawa Prefecture.
The Teppanyaki Course eschews the hot stone grilling of the Ishiyaki Course for a spectacular grilling experience on a hot teppan griddle, cooked right before diners’ eyes at the counter seats. The Iberico pork is accompanied by a selection of fresh seafood and vegetables, and is then served with natural sea salt from Bali, and fruit-based sauce using black garlic from Kagawa Prefecture.
Iberico pork served hotpot-style. Choose between sukiyaki (simmered in sweet sauce) or shabu-shabu (boiled and dipped in a series of sauces). The Iberico pork is accompanied by a selection of fresh seafood and vegetables, and is then served with natural sea salt from Bali, and fruit-based sauce using black garlic from Kagawa Prefecture.
Iberico pork served hotpot-style. Choose between sukiyaki (simmered in sweet sauce) or shabu-shabu (boiled and dipped in a series of sauces). The Iberico pork is accompanied by a selection of fresh seafood and vegetables, and is then served with natural sea salt from Bali, and fruit-based sauce using black garlic from Kagawa Prefecture.
Iberico Pork Ondoru-yaki Urashibuya Remarks
As the byFood course menu is a special option not part of the regular menu, guests looking to make a reservation at Iberico Pork Ondoru-yaki Urashibuya are requested to book at least 3 days in advance, as the restaurant needs advance notice to prepare.
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Iberico Pork Ondoru-yaki Urashibuya Business Days
Iberico Pork Ondoru-yaki Urashibuya Address
Nikko Palace Building 1F, 14-3 Maruyamacho, Shibuya City, Tokyo, 150-0044
Iberico Pork Ondoru-yaki Urashibuya Access Info
Iberico Pork Ondoru-yaki Urashibuya is located an 8-minute walk from Shibuya Station on the Tokyo Metro Hanzomon and Den-en-toshi Lines, and a 10-minute walk from the same on the Tokyo Metro Ginza and JR Yamanote Lines. It can also be accessed via a 2-minute walk from Shinsen Station on the Keio Inokashira Line.
Iberico Pork Ondoru-yaki Urashibuya Phone Number
Iberico Pork Ondoru-yaki Urashibuya Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
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