Teppanyaki Eiden

The Snow Crab and Salmon Roe Monaka, served soon after guests take their seats, gives an immediate sense of Teppanyaki Eiden’s style. The light, sea-bream-shaped wafer, inspired by Ebisu, holds shredded crab and salmon roe that pops on the palate, with the richness of Saikyo miso and cream cheese. From the first bite, Japanese and French influences come together naturally. A hand-rolled tuna and caviar sushi, set on a warmed plate to bring out the crisp, fragrant nori, is another inventive reworking of traditional Edo food culture that opens the meal.

The theatre of the teppan, seafood and selected wagyu

The courses leading up to the main dish bring together luxurious ingredients and skilful cooking over the teppan. Fresh fish, ikejime-prepared and delivered directly by Sakana-bito Hasegawa, has a clean, distinctly fish-like flavour. Abalone is briefly smoked with straw before diners, its rising aroma and rich sauce adding to the sense of occasion at the counter. Carefully grilled sirloin from selected beef is juicy and sweet, served with colourful seasonal vegetables for a lingering taste of teppanyaki at its best.

A choice of finishes, plus a Rossini-style lunch

To finish, diners can choose refreshing somen noodles or switch to Yamari whitebait and karasumi garlic rice, with its fragrant toasted crust and savoury depth. On weekdays at lunch, a course featuring a Rossini-style hamburger steak made with Japanese Black wagyu 100% and topped with truffle and foie gras offers another indulgent option.

The restaurant is in a quiet area near Yebisu Garden Place. Alongside counter seats, where the heat of the teppan is part of the experience, there are tables and private rooms. Wine and sake pairings can be arranged to suit the food, and the drinks list also includes cold-brewed teas such as Kyoto tencha, giving guests a choice of drink to accompany the meal.