Teppanyaki Zensen

At Teppanyaki Zensen, you can build a meal around steak while watching it cook on the teppan before you. A family who visited remarked on how tender the meat was, while another diner chose a course with kuruma prawn, scallop and meat, and enjoyed watching the chef at work. The menu includes Kuroge wagyu loin 100g and fillet 100g, as well as a chef’s choice cut of the day; all come with seasonal grilled vegetables. The à la carte menu lists the chef’s choice cut, 100g, at 2,800 yen and premium Kuroge wagyu loin, 100g, at 3,800 yen, with fillet and Chateaubriand also available.

Courses range from meat-focused options to teppanyaki meals that include seafood. The latter features live kuruma prawn and fresh fish, salad, seasonal grilled vegetables, a meat main, rice, miso soup, pickles, dessert and coffee or tea. For more seafood, order dishes such as teppanyaki-grilled live kuruma prawn or fresh fish, or large Hokkaido scallops à la carte. Starters include Kuroge wagyu roast beef, slowly cooked for a tender finish, and roast beef yukhoe made with Ran-oh egg. Both make a good start to a meal with wine.

Lunch options listed include a soft, creamy omelette rice made with Ran-oh egg, a signature hamburg steak with demi-glace sauce made using red wine, and steak courses. One diner who visited for lunch more than once recalled having steak with a starter, salad, rice, miso soup, yuzu sorbet and iced coffee, and choosing omelette rice and crème brûlée on another day. You can opt for a casual lunch dish or a dinner course combining meat and seafood, depending on what you feel like eating and how you want to spend your time.