테판야키 텐바레
鉄板焼 天晴れ / Teppanyaki Appare
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
다이내믹한 철판구이를 즐길 수 있는 텐파레
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The main course features our recommended seafood and selected beef sirloin steak. This course is designed for those who can enjoy Teppanyaki with ease.
Abalone and sirloin steak are the main course. Feel free to enjoy teppanyaki in Asagaya.
The main course features our recommended seafood and sirloin steak. This course is designed for those who can enjoy Teppanyaki with ease.
Abalone and sirloin steak are the main course. Feel free to enjoy teppanyaki in Asagaya.
A lunch course that is cafe-free and perfect for moms' and girls' parties.
A lunch course that is cafe-free and perfect for moms' and girls' parties.
This course is recommended for anniversaries and dinners, featuring lobster, abalone, and sirloin steak.
This course is recommended for anniversaries and dinners, featuring lobster, abalone, and sirloin steak.
Usually served with Akahorobune, but we also have premium shochu available.
We always have 2 to 3 varieties of sake from each region.
A crisp and dry sparkling wine that pairs perfectly with meals.
We also have a wine list for bottles.
We also have a wine list available by the bottle.
We grill the selected sirloin steak to medium rare.
The abalone that becomes the signature menu item. Please give it a try.
Fresh domestic Ise lobster grilled on a teppan.
Crispy seaweed, scorched rice, soy sauce marinated egg yolk, and fresh sea urchin in one bite. You can also substitute the sea urchin for the course's Toro egg. We recommend trying both!
Crispy seaweed, soy sauce marinated egg yolk, seared tuna with new onions, and luxurious Hokkaido salmon roe in one bite.
Grilled with a crispy outside and juicy inside, cooked with butter and soy sauce.
We carefully grill large scallops.
A croquette unique to teppanyaki, made with fried dough. Popular among both children and adults as a snack.
A final dish topped with yakisoba and egg on a thin crust.
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