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Ochiairo Steakhouse Tokyo
おちあいろうステーキハウス東京 / Ochi Airo Steak House Tokyo
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High-quality teppanyaki that blends culture and tradition
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Menu
A special lunch course available on weekdays only. ■Seasonal dishes ■Chawanmushi ■Grilled vegetables ■Wagyu beef thigh or Ota beef sirloin (+2,500 yen)/filet (+3,000 yen) ■Rice or Meida Ooba garlic rice (+400 yen).or Ochi Airo curry (+500 yen) ■Miso soup ■Ispahan
A teppanyaki restaurant where chefs grill fresh ingredients right before your eyes at the counter. This course features creative Western-style cuisine supervised by Hokuto Hasegawa, the chef behind “Gourmandises.” ■Corn■Bonito■Chawanmushi ■Hand-rolled Sushi■Seasonal Vegetables■Foie Gras with Miso and Spicy Garlic Chives■Beef Tongue Stew■Ota Beef Sirloin or Ota Beef Filet (+2,500)■Truffle Garlic Rice■Crown Melon Panna Cotta*The menu is subject to change depending on ingredient availability.
Service charge is not included. Shunsai Steamed egg custard Grilled vegetables Ichibo or sirloin (+1,500 yen)/filet (+3,000 yen) or hamburger steak (limited quantity) Rice with rice or Garlic rice with shiso leaves (+300 yen) Ochi Airo Curry (+500 yen) ■Miso soup ■Homemade pudding ■Herb tea *Menu may change depending on availability.
Service charge is not included. Appetizer Small bowls of appetizers Appetizer small plate Temakizushi Seasonal vegetables Foie gras and pear Beef tongue stew ■Granite Akagi Wagyu sirloin or Japanese black beef fillet (+2,500 yen) Mushroom garlic rice Homemade pudding Herb tea The menu is subject to change depending on availability. *Preschool children are not allowed to enter the restaurant.
Service charge is not included. Appetizer Small bowls of appetizers Appetizer small plate Temakizushi Seasonal vegetables Foie gras and pear Beef tongue stew ■Granite Akagi Wagyu sirloin or Japanese black beef fillet (+2,500 yen) Mushroom garlic rice Homemade pudding Herb tea The menu is subject to change depending on availability. *Preschool children are not allowed to enter the restaurant.
A special lunch course available on weekdays only. ■Seasonal dishes ■Chawanmushi ■Grilled vegetables ■Wagyu beef thigh or Ota beef sirloin (+2,500 yen)/filet (+3,000 yen) ■Rice or Meida Ooba garlic rice (+400 yen).or Ochi Airo curry (+500 yen) ■Miso soup ■Ispahan
A teppanyaki restaurant where chefs grill fresh ingredients right before your eyes at the counter. This course features creative Western-style cuisine supervised by Hokuto Hasegawa, the chef behind “Gourmandises.” ■Corn■Bonito■Chawanmushi ■Hand-rolled Sushi■Seasonal Vegetables■Foie Gras with Miso and Spicy Garlic Chives■Beef Tongue Stew■Ota Beef Sirloin or Ota Beef Filet (+2,500)■Truffle Garlic Rice■Crown Melon Panna Cotta*The menu is subject to change depending on ingredient availability.
Only on weekdays after 2:00 p.m., you can enjoy a lunch course with a toast. Enjoy a wonderful view and a slightly special lunch time.
Enjoy high-quality steaks cooked right before your eyes from our lively counter seating. ■Bonito■Chawanmushi■Grilled Vegetables■Ota Beef Round or Ota Beef Sirloin (+2,500 yen)/Ota Beef Filet (+3,500 yen)■ Rice or Garlic Corn Rice (+400 yen) or Ochiairo Curry (+500 yen) ■ Red Miso Soup ■ Crown Melon Panna Cotta *Please note that we may refuse entry to customers with allergies to beef, dairy products, or wheat, or those who cannot consume these items for religious reasons.
Casual Course: A 7-course meal featuring premium cuts of meat grilled right before your eyes by the chef ■Bonito■Chawanmushi■Seasonal Vegetables■Beef Roll■Ota Beef <Choose Your Cut> Ota Beef Round, Ota Beef Sirloin (+2,500), Ota Beef Fillet (+3,500) ■Garlic Corn Rice■Red Miso Soup■Crown Melon Panna Cotta *Please note that we may refuse entry to guests with allergies to beef, dairy products, or wheat, or to those who cannot consume these items for religious reasons.
Coteaux du Genoua is located just north of Sancerre and produces wines with wonderful aromas and a touch of minerality that serve as a benchmark for Sauvignon Blanc. The estate's vineyards are on a hill overlooking the Loire River, with clay soils mixed with quartz. It features fresh herbs with floral aromas of white fruits, soft fruit with fine acidity, and a smoky finish.
A complex aroma filled with tropical fruits, pear, citrus, and flowers. Rich oak barrel-derived scents and mineral nuances are felt, and when tasted, the flavors of toasty bread, butter, and grains spread. The taste has an overwhelming sense of volume while being elegantly balanced by sharp acidity and vibrant fruitiness, resulting in a very elegant profile.
The wine selected by the sommelier changes daily. For details, please ask the staff on the day.
Black cherry, dried flowers, the scent of toasted oak, and dark chocolate aromas emerge. The taste is rich with a blend of red and black berries, complemented by nuances of vanilla and crème brûlée. The acidity and gentle tannins are well balanced, creating a sense of concentration and a long finish.
Fourth growth of Medoc, the 2015 vintage is called a century vintage, featuring concentrated fruit and ripe tannins with added freshness in a medium body. An elegant wine typical of Margaux, it pairs excellently with high-quality Ota beef.
This is a carefully crafted additive-free apple juice made at Hotel Haus St. Anton located in Nozawa Onsen Village, Nagano Prefecture. We selected the Akibae apple, which pairs best with dining scenes, from several varieties. Akibae is one of the varieties that was recently developed in Nagano Prefecture, featuring a deep red skin and firm, crunchy flesh. It has a strong acidity but also a robust sweetness, allowing you to enjoy the characteristic sweet and sour flavor of apples.
This is a refreshing non-alcoholic sparkling drink made with ginger from Kochi Prefecture and the rare 'Tosa Bergamot'. You can enjoy the fine bubbles like champagne and the elegant aroma of bergamot.
A sparkling drink made by mixing homemade hojicha syrup using wasanbon with carbonated water. It is the most popular drink with the aroma of hojicha and a gentle sweetness that becomes addictive.
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