“Kagurazaka Teppanyaki Nakamura” is located on a backstreet in Kagurazaka, a city that once flourished as a red-light district. When you step out of the elevator, you enter an extraordinary space, characterized by refined elegance. The countertop, a single piece of wood from a 230-year-old Japanese hop hornbeam tree, welcomes you to the restaurant.
After graduating high school, Masatoshi Nakamura, the owner/chef, worked with a variety of cuisines at Imperial Hotel, honing his skill and cultivating his spirit over the span of nearly 25 years. In order to break free from the constraints over ingredients and cooking methods imposed upon him during his time at the hotel, and to realize his dream of cooking “delicious meats” in the best possible way, in 2011, he opened his own restaurant in Kagurazaka, a city he loved.
At “Kagurazaka Teppanyaki Nakamura,” oil is not used when cooking meat. Multiple pieces of clean, white cloth are layered together to wipe off the cooking surface as the meat cooks. The cloth is frequently changed during cooking to always maintain a clean cooking surface for the meat. Mr. Nakamura’s specialty is this cooking method that goes against the traditional concept of Teppanyaki. His method does not rely on extra oil to pull out the natural flavors of the meat, such that the meat is prepared to embody his idea of “delicious meat,” which offers the inherent aroma and flavors of the meat without the extra unpleasant or annoying flavors.
The meat for the main dish of the Seasonal Omakase Course (changes monthly) is carefully selected by Nakamura, directly sourced from the trusted producers, such as Matsuzaka beef and rare Kobe beef from Kawagishi Farm. Furthermore, a la carte dishes featuring seasonal vegetables and seafood are essentially steam-cooked by utilizing the natural moisture in the ingredients, without the use of excessive oil, similarly to how the meat is cooked here. Therefore, even if you end your meal with a serving of garlic rice, you may be surprised by how pleasant and comfortable you feel after the meal. Mr. Nakamura designs his courses to have the guests enjoy the main meat dish at an impeccable timing and condition. Fresh Ise lobster, prawns, and Ezo abalone can be added or substituted for a menu item with a prior notice when making your reservation.
A sommelier is available to help you select wines and Sakes to pair with the food, based on your preferences. There are 8 counter seats for a close-up experience and 8 table seats for enjoying a relaxed conversation. The restaurant offers a perfect space for enjoying a meal with your significant other, friends, and hosting informal meetings. Mr. Nakamura’s witty conversations and the sommelier’s cheerful service sum up to a uniquely amazing experience in Kagurazaka, a city full of great restaurants.
* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.
A 3-minute walk from Iidabashi station (Exit B3), Yurakucho Line