Nishiazabu Teppanyaki Kichi

Restaurant Details

Chef Yoshihara of Nishiazabu Teppanyaki Kichi might be a mind reader.

How else could he adjust each guest's meal, the cooking method, seasonings and ingredients by simply observing their preferences and facial expressions? And wouldn’t it explain how he has this ability to turn celebirty newcomers into repeat customers?

Located along the quaint slope of Ushizaka Street in Nishi Azabu, the ambitious chef has come to precinct with the goal of creating the city’s best teppanyaki. He fulfills that aspiration every night at his luxurious restaurant, which has become a celebrity hotspot, both domestic and international.

For his teppanyaki degustation, Chef Yoshihara only brings in fresh seafood stored in the restaurant’s tank, prepared only when the order is placed. Customers often fall in love with the incredibly marbled Kobe wagyu beef, sourced from female cows, with only the left side selected for its sweeter fat and exceptional tenderness. He’s perfected the art of eliminating the greasy and pungent characteristics of foie gras, so that it sears beautifully on the outside while remaining buttery on the inside. It is so delicious that even those averse to this French delicacy fall in love with it.

Diners can practically feel the soul of the meal, as Yoshihara cooks with his heart — whether he's slicing vegetables to resemble birds or grilling half-cut spiny lobster. The excellence continues until the very end, where even his guests would marvel at the freshly brewed coffee served as a closing drink.

Dining at Nishiazabu Teppanyaki Kichi is one that makes newcomers turn into regulars, a venue that people keep coming back to.