Teppanyaki Shin

Slowly simmered domestic wagyu. Full of collagen.

We soaked butter into the bread and baked it crispy on a griddle. It is recommended as a side dish with beef tongue and garlic stew.

The spicy chicken skin goes well with beer.

Shark cartilage cut into thin strips mixed with plum paste. A refreshing dish.

Lotus root, nagaimo, and asparagus are deliciously grilled on a hot plate. Enjoy with salt and mayonnaise.

The combination of fluffy eggs and pork is outstanding!

The large tentacles of the cuttlefish are grilled to a fragrant finish with butter.

Irresistible for mushroom lovers.

Stir-fried tofu and vegetables.

Our restaurant's pride, wrapped in creamy eggs.

This is a classic butatama okonomiyaki. Simple yet delicious without getting boring.

This is a slightly luxurious dish. The flavors of the ingredients are vibrant.

Cheese oozes out from the okonomiyaki.

The refreshing aroma of shiso enhances the deliciousness.

A collaboration of our proud beef tendon stew and okonomiyaki. It's an addictive flavor.

This is the classic yakisoba finished with a secret blend sauce.

A flavor that becomes addictive, finished with a special salt sauce.

Softly wrapped yakisoba with sauce in an egg.