Skill
Years at the teppan: knives and spatulas moving in rhythm, courses timed to the table, every plate finished at its peak.
Chef spotlight —
OUR CHEFS
Precision, fire and a sense of timing — the people who cook your dinner in front of you, and make an evening out of it.
The team —
MASTERS OF THE IRON GRIDDLE
Teppanyaki asks two things of a chef: precision and presence. Our team trains for both — the exact moment to flip a scallop in garlic butter, and the joke that lands just as the flame goes up.
From A5 Japanese Wagyu flamed in whiskey to hand-pressed aburi oshi sushi finished with a torch, everything is cooked in front of you, for you. Every seating is a little different — that's the point.
Fire
The flame is our signature — whiskey flames on Wagyu, torched aburi sushi, the moment the whole table leans in.
Heart
Omotenashi — hospitality without being asked. Our chefs read the room, welcome first-timers and make regulars feel at home.