Teppanyaki Kayama
Tokyo
Japanese: Teppanyaki
Teppanyaki Kayama Description
Located in Azabu-Juban, Teppanyaki KAYAMA offers a unique dining experience that combines the art of teppanyaki with a touch of elegance. This restaurant stands out for its exquisite teppanyaki dishes, including perfectly grilled steaks, fresh seafood, and a variety of seasonal ingredients cooked to perfection on the iron griddle right before your eyes. The skilled chefs not only showcase their culinary expertise but also engage diners with their entertaining cooking techniques.
The restaurant's sophisticated decor creates a cozy and intimate ambiance, perfect for a special dining occasion or a memorable night out. Teppanyaki KAYAMA's menu features a selection of carefully crafted courses and a la carte options, allowing guests to savor a range of flavors and textures. From mouthwatering Wagyu beef to succulent lobster tail, each dish is prepared with precision and flair, promising a delightful feast for the senses. Whether you're a teppanyaki enthusiast or looking to experience this traditional Japanese cooking style for the first time, Teppanyaki KAYAMA is sure to impress with its exceptional cuisine and inviting atmosphere.
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Nearby Stations
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Azabu-juban Station
Operating Hours
Sun: Closed
Mon: 5:00PM-11:00PM
Tue: 5:00PM-11:00PM
Wed: 5:00PM-11:00PM
Thur: 5:00PM-11:00PM
Fri: 5:00PM-11:00PM
Sat: 5:00PM-11:00PM
Payment Methods
Restaurant Features
Reservations Accepted
Wine List
Upscale
Private Dining Room
Sake Selection
Stylish Interior
Teppanyaki Kayama Reviews
Teppanyaki Kayama Google Average Rating
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Learn More About Teppanyaki
What is the difference between Teppanyaki and Hibachi?
Teppanyaki and Hibachi are two Japanese cooking styles that involve grilling on a hot iron plate. While often used interchangeably, they have distinct differences. Teppanyaki refers to cooking on a flat griddle, where chefs skillfully prepare dishes like steak, seafood, and vegetables in front of diners. Hibachi, on the other hand, uses a round, open-grate grill heated by charcoal or gas, imparting a smoky flavor to the food. Discover the nuances and theatrical flair of these two captivating Japanese culinary arts.
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