Ryuduki Teppan

Near Kinshicho Station, the evening-only Ryuduki Teppan feels like the rite of passage for power dinners and dates for two. The restaurant's name carries a lyrical charm, inspired by the tale of a dragon and the moon falling in love. The cushions are velvet. The table is a marble. The color theme emphasizes bold black accents. Most of all, a stunning lighting fixture with coiling dragon scale patterns hovers above the curved counter. Having successfully created a cozy space with a fancy dining prompt, Ryuduki Teppan sets the standard for teppanyaki-meets-French dining. The eye on the prize is wagyu, sourced from different regions in Japan. The Yukifuri (literally “snow-falling”) Wagyu sirloins and fillets, for example, are roasted on the curved iron plate before your eyes. Raised in the harsh winters of Obanazawa, these cattle naturally develop high-quality fat, resulting in exquisitely marbled Wagyu with a melt-in-your-mouth texture, reminiscent of soft, powdery snow. Other times, it could be Yonezawa, Saga or Matsusaka beef. The rest of the menu stays true to the teppanyaki tradition, augmented by the exceptional quality of its ingredients. Fresh seafood, such as abalone, Alaskan king crab and Japanese spiny lobster, is sourced straight from Toyosu Market, while Iberico pork from Spain sizzles on the grill. Even the seasonal vegetables are carefully prepared by the white-jacketed chefs, creating a multisensory experience that engages taste, sight and the sound of the grill. Take in the sophisticated ambiance and perfect teppanyaki fare with wine or a drink to elevate a meal from special to once-in-a-lifetime.