Teppan-yaki shizuku
鉄板焼 shizuku
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A hidden teppanyaki spot
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The best thing about Teppan-yaki shizuku is the atmosphere and space. It is not only a hideaway, but also creates a sense of excitement like an attraction even before you arrive at the restaurant. It is an ordinary house that appears when you pass through a path between sidewalks and private homes. It is a building without a sign, but once you step inside, you will find yourself in a different world. You can spend quality time with a view of the waterfall, which was created by the best gardener in Japan. In addition, the course here consists of a variety of creative dishes that our chef has researched and prepared by selecting only the really good ingredients. The foie gras steamed egg custard and the clam soup are worth a try. We are also a teppanyaki restaurant that is more concerned with filet mignon than any other restaurant.
This is the most popular course that allows you to taste our most popular dishes. Fresh caviar is different from caviar from other restaurants. Normally, caviar is pasturized to prolong its shelf life, but our fresh caviar allows you to enjoy the sweetness and flavor of the caviar as it is. The golden soup of Kashima wild clams is a dish that even the owner of a Michelin 2-star Japanese restaurant said, "This is amazing. Since it cannot be served a la carte, please enjoy it in this course. Please enjoy the limited space of 4 seats in a restaurant without a sign.
Please spend your anniversary or celebration dinner at Teppanyaki shizuku in Ebisu. We will make your birthday, wedding anniversary, or any other special occasion a reality with our cuisine and hospitality. Dress code is smart casual. Please refrain from using excessive perfume. Please refrain from any other behavior that may cause discomfort to our guests. One drink is required.
This plan is recommended for those who have a small appetite, want to enjoy only a small amount of good food, or want to add a la carte if it is not enough. We would like you to imagine that it is about half the volume of the standard course. We have made some modifications to the ingredients, sauces, and seasonings used in the dishes, so that you can fully enjoy our creative teppanyaki cuisine. In particular, our specialty, "Dashi Yuukke (Japanese beef fillet in broth)" is only available in this short course or a la carte (limited quantities). Please enjoy our creative Japanese Yukke, which is different from yukke at yakiniku restaurants. We look forward to your reservations. Yukke is lightly seared before serving.
This is a short course for lunch only, recommended for those who have a small appetite or want to enjoy a small amount of good food as well. We have added some extra touches to the ingredients, sauces and seasonings used in our dishes so that you can fully enjoy our creative teppanyaki cuisine. We are especially proud of our golden soup with Kashima wild clams, which is made from Rausu kelp soup stock. We also offer a la carte additions whenever possible, so please feel free to ask. If you have any allergies to nuts or shrimp, please contact us in advance. We will do our best to accommodate you.
We have prepared a plan for those who love seafood. Our signature angel prawns, fresh scallops that can be eaten as sashimi, and large Hiroshima oysters will be prepared separately for each ingredient. The angel prawns are served with a light vermouth sauce, the scallops are sauteed in our house-made escargot butter, and the oysters are served with butter soy sauce made from French Essillet. Please let the chef know if you would like to change the seasoning. We will do our best to accommodate you. You can also order a la carte dishes served at dinner. The most popular a la carte seafood dish is abalone steak with liver and Madeira wine sauce. If you are interested, please give it a try. We look forward to your reservation.
Our commitment to steak meat is to provide the most delicious filet. Therefore, while other teppanyaki restaurants offer various types of meat, such as inexpensive red meat, expensive sirloin, filet, and chateaubriand, we only offer filet steaks. We try to procure steaks that are in better condition than those you will find anywhere else.
We use 100% coarsely ground beef of the finest quality that only a teppanyaki restaurant that handles delicious Wagyu beef can offer. We pursued how far we could take the standard hamburger steak to a level that cannot be made at home. The most important thing is the quality of the meat. We also use meat that is normally used for steaks. We use a unique ratio of thigh, fillet, and shank meat, and knead it without using any glue as much as possible.
Sautéed mushrooms and homemade pancetta paired with grilled potato salad on a hot plate. ・For 1 to 2 people…1,980 yen ・For 3 to 4 people…3,960 yen
We use Wagyu sourced from the same butcher as our steaks. The filling is well-seasoned, so please enjoy it as is first. ・4 pieces…2,420 yen ・8 pieces/3-4 people…4,840 yen
The oysters are stir-fried with homemade XO sauce and preserved in oil with several types of herbs. A perfect dish to start with. 4 pieces / serves 3-4 people... 4,840 yen
Quickly grilled angel shrimp marinated in homemade garlic sauce. This is a dish we recommend trying if you're unsure which one to choose. ・4 pieces/serves 1-2 people…3,300 yen ・8 pieces/serves 3-4 people…6,600 yen
Generally available caviar is pasteurized (low-temperature sterilization), which causes it to turn black. However, this is real fresh caviar that has not had anything added except for 1% salt, allowing you to enjoy the original umami, richness, and intense coastal flavor. It is less salty than other caviars, so please enjoy it as is. 30g/1 can
A spicy snack dipped in original miso sauce. Recommended with beer or highball. ・For 1-2 people... 1,980 yen ・For 3-4 people... 3,960 yen
This is a healthy okonomiyaki made with Yamato yam, featuring a fluffy and light texture.
A large cut of A5 Black Wagyu beef roast is quickly grilled on a hot plate and dipped in a ginger sauce made with homemade tare and dashi.
This is a gratin made with homemade Americain sauce that uses every bit of shrimp miso. Serves 3 to 4 people... 6,600 yen
This is a dressing made with vegetable paste, anchovies, the saltiness of homemade pancetta, and nuts.
Three seasonal vegetables. Can be grilled individually as well.
Fresh scallops that can also be eaten as sashimi, sautéed and served with homemade escargot butter. Serves 3-4 people... 6,600 yen
The plump large oysters are prepared as meunière to retain their delicious flavor. Even with two half-sized pieces, it is satisfying. 4 pieces / serves 3-4 people... 7,040 yen
Compared to farmed abalone, this live abalone is slightly smaller, weighing about 130 to 150 grams. The butter soy sauce made with liver, Madeira wine, and French Echire butter pairs excellently with champagne or red wine. It's perfect for when you want to indulge a little or as an addition to your a la carte order.
We carefully used roasted breadcrumbs, considering the texture, aroma, juiciness of the meat, and the harmony with the sauce through trial and error.
Using carefully roasted breadcrumbs, we experimented with the texture, aroma, juiciness of the meat, and the harmony with the sauce. Serves 3 to 4 people.
This is a limited quantity item, as only about 500g can be obtained from one cow, making it the most tender and rare part of the tongue. It is cut to a perfect thickness that allows you to savor it in one bite. Please enjoy it with our homemade green onion soy sauce or oil-pickled fresh pepper. Please note that there is a limited quantity available each month, so we appreciate your understanding if it is sold out.
The price is for reference. It may vary depending on the meat sourced.
Although it is shank meat, it is very tender and has a moderate amount of marbling, allowing you to enjoy the rich flavor of the meat. The sauce is a luxurious dish braised in red wine with the addition of Madeira wine. Please enjoy this chef's pride dish.
This is about half the amount of a regular serving. The filet meat, which can be eaten raw, is quickly mixed with our homemade yukke sauce. Enjoy it as a light finish. *The yukke is seared on the surface but remains rare.
Sautéed pieces of fillet meat are combined with rice. We add fragrant roasted garlic and serve it as fried rice.
This is a sukiyaki rice dish made with A5 Wagyu beef ribeye cooked on a teppan. It is available with 100g of meat in a bowl, and a larger serving of rice can also be prepared.
A heartfelt European style beef curry made based on our specialty, black Wagyu braised in red wine.
This is a homemade sorbet made from 100% seasonal fruits. Enjoy it as a palate cleanser.
This is a homemade French toast that resembles pudding made with Danish bread. Topping it with vanilla ice cream is also recommended.
A maison that has been family-owned since 1930. This champagne is like a woman draped in silk, reminiscent of peaches and brioche. Half bottle
A champagne representing Monaco in the Mediterranean of southern France. It is crafted with a perfect balance of fully matured Pinot Noir and Chardonnay sourced from grand cru vineyards, along with Pinot Meunier for harmony. It is a slightly dry yet elegant tasting champagne.
A haute couture champagne recognized as the pinnacle of the world. Celebrated as the 'Emperor of Champagne' for its unwavering commitment to quality through traditional, artisanal winemaking, consistently producing high-quality champagne over the years. Since being the first champagne house to be awarded a royal warrant by the British royal family in 1903, it has established an unshakeable position as the world's top maison, served to the most important VIPs at the French presidential residence.
It evokes herbs and citrus.
It evokes white flowers, grapefruit and other citrus, and green apples.
It has notes of peach, lime, and citrus, reminiscent of butter and nuts.
A Chardonnay that offers the sweetness of lemon meringue, young pear, and the nectar of white flowers, overall refreshing and juicy with a natural acidity that feels mineral. Recommended for those who enjoy a full-bodied white wine.
A white wine crafted by the reigning king of Bordeaux wines, Mouton Rothschild. Enjoy the elegant fruitiness and aromas reminiscent of a flower garden.
It evokes ripe red cherries and violets.
Rich flavors reminiscent of prunes and dark fruits, with hints of cinnamon and mint.
It evokes blueberries and cherries.
Red cherry and raspberry red fruits, with a silky smooth texture and delicate tannins, the finish has an elegant aftertaste.
A modern and smart Barolo with nuances of black fruits such as cassis and blueberries, black olives, violets, and red roses.
Made from grapes grown in the best geographical conditions, soil, and climate throughout the Burgundy region. It is a wine with a fresh aroma and a smooth palate.
This is a joint venture born from the passion of Baron Philippe de Rothschild, the owner of the first growth Château Mouton Rothschild in Médoc, and Robert Mondavi, a pioneer of California wine. It features aromas of plum, blueberry, and black currant, along with floral notes reminiscent of rose and violet. The fine tannins provide a smooth mouthfeel with a creamy, satin-like texture. A subtle bitterness akin to dark chocolate adds to the pleasure of this masterpiece of California wine.
It has a fruity sweetness like apple, with a mild bitterness and the unique flavor of sake being subtle.
A pioneer of premium sake, featuring a refined and fragrant flavor made with local Shizuoka sake rice 'Homare Fuji'.
Takanome is a true work of art that transcends the boundaries of sake, pursuing the 'ultimate deliciousness.' Due to its remarkable level of perfection and commitment to quality, it is sold in very limited quantities online every Wednesday at 9 PM. It boasts legendary popularity, selling out in just 5 minutes from the start. Because of its rarity and overwhelming deliciousness, Takanome has come to be known as the 'phantom sake.' However, what Takanome wants to deliver is not just the 'deliciousness' that can be tasted on the tongue. The experience of savoring it with all five senses—space, aroma, cuisine, and connections with people—up to the moment it reaches your mouth is the true 'deliciousness' of Takanome.
This is a recipe directly passed down from the main store BAR INSIGNIA.
Two glasses worth
Three glasses worth
3 glasses worth
A not too sweet juice based on tea, created from the desire for a non-alcoholic drink that pairs well with food. We offer five varieties: ginger, apple, peach, lychee, and cacao darjeeling. Serves 3 glasses.
Rare soft water (hardness 21) from a natural park in Italy
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