Picture this: the rhythmic sound of knives chopping, a mouthwatering aroma wafting through the air, meat and other ingredients sizzling on a grill then bursting into flames. A fusion of style and substance, teppanyaki dining has amazed and delighted diners around the world for bringing together skillful, performance-like cooking and enticingly delicious fare. Truly, who doesn’t love a meal and a show? If you’re looking for a sumptuous meal that also doubles as an exciting experience, here are five excellent restaurants in Tokyo for a teppanyaki meal to remember.

But First, What is Teppanyaki?

Derived from the words “teppan” (“iron plate”) and “yaki” (“grilled,” “cooked,” or “fried”), teppanyaki, put simply, means “iron-plate cooking.” It refers to a cuisine and cooking-and-dining style in which meat, seafood, vegetables, and/or other ingredients are cooked—usually through grilling and/or stir-frying—on a large, heated iron plate or griddle in front of diners.

Although dishes such as the savory pancake-like okonomiyaki and yakisoba noodles can technically also be considered teppanyaki, as they are also cooked on iron plates, what comes to mind when people mention teppanyaki is usually a chef grilling ingredients before guests’ eyes, often with a bit (or a lot) of theatrics involved, such as chefs showing off how quickly they can chop ingredients or turning up the heat so that the food goes up in flames.

Modern-day teppanyaki dining is said to have started with the Kobe-based steakhouse Misono in postwar Japan, which started out as an okonomiyaki restaurant—complete with an iron plate—in 1945. However, as officers from the U.S. army became frequent visitors thanks to Japanese dancers taking them there, owner Shigeji Fujioka began using his iron plate to serve meat and vegetables to his newfound customer base, impressing them with his culinary flair. Soon, word began to spread about the dining experience at Misono, reaching celebrities and foreigners on business trips, until eventually, teppanyaki made its way to the United States with the opening of Benihana in 1964.

Today, several decades and new branches later, the original Misono restaurant still stands in Kobe, dedicated as ever to whipping up Kobe beef steaks with incredible skill and precision. Now with branches around the world, Benihana, too, is still going strong, and is often credited for starting the stateside teppanyaki craze. In fact, it can be said that teppanyaki is more popular among international diners than Japanese ones, especially with teppanyaki chefs abroad turning up the theatrics!

Are Teppanyaki and Hibachi the Same Thing?

Yes and no. If you’re asking whether what is often called “hibachi” in America is teppanyaki, then yes. When used to refer to the cuisine or dining style itself, the term “hibachi” as used in the United States is teppanyaki. (Some grills that are called “hibachi” over there are actually called “shichirin” in Japanese and are used for yakiniku, though.)

Originally, however, in Japan, “hibachi” refers to a completely different thing: a traditional heating device that uses charcoal. If you look for a hibachi restaurant in Japan, you may get confused looks, as the term to use is “teppanyaki.” In this sense, no, hibachi is not teppanyaki.

Now that we’ve cleared that up, here are our five recommended teppanyaki restaurants in Tokyo.

1. Matsusakaushi Yoshida

Indulge in A5-grade Matsusaka beef—one of the most prized wagyu breeds—so tender that it practically melts in your mouth while gazing out onto the Tokyo skyline at Matsusakaushi Yoshida. Just a minute away from Hatsudai Station, this restaurant is conveniently situated close to bustling Shinjuku’s commercial center and the tranquil Shinjuku Gyoen. It offers first-class dining in a refined environment, with kumiko latticework and bamboo-forest motifs for the decor and high windows that allow for dining with a view.

Among its five teppanyaki courses, four feature A5 Matsusaka beef, while the other one uses A5 kuroge (Japanese Black) wagyu. Courses include appetizers, sashimi, rice, dessert, and coffee or tea, with the addition of more luxurious dishes such as lobster or abalone for the higher-tiered Momiji and Botan courses. Watching Matsusakaushi Yoshida’s expert chefs grill tender wagyu beef right in front of you will be the perfect warm-up for your meal.

Address: 53F Tokyo Opera City Tower, 3-20-2 Nishi-Shinjuku, Shinjuku, Tokyo 163-1453

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2. Yamanami

The in-house teppanyaki restaurant of the prestigious Keio Plaza Hotel in Shinjuku, Yamanami serves the finest grilled meat and seafood in a classy space that overlooks a garden on one side and the skyscrapers of Shinjuku on the other. In addition to Kobe beef, it also uses Hida beef from Gifu Prefecture, which is prized for its succulence, tenderness, and intricate marbling. Seafood and other dishes here are no less exquisite, with Ise spiny lobster, locally sourced abalone, and foie gras also on the menu. 

Yamanami’s courses feature premium seasonal ingredients to complement the main dish. Several courses, including Kaede and Yamazakura, give diners the opportunity to relish the flavor and texture of both types of wagyu, all prepared with the incredible showmanship that teppanyaki cuisine is known for. Meanwhile, those who prefer a seafood-based teppanyaki course will enjoy the Yunagi course, in which fish of the day, scallop, and lobster or abalone take center stage. Pair your meal with wine from the restaurant’s carefully maintained cellar—feel free to ask the sommelier for recommendations.

Address: 7F Keio Plaza Hotel, 2-2-1 Nishi-Shinjuku, Shinjuku Ward, Tokyo 160-8330

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3. New Matsusaka Shinjuku

Prime cuts of wagyu beef and fresh seafood, all cooked to perfection in front of guests, are in store at New Matsusaka Shinjuku. In business since 1956, the long-standing New Matsusaka brand (also spelled “New Matsuzaka”) of steak and teppanyaki restaurants has remained committed to the highest culinary standards, taking pride in its hand-picked selection of premium wagyu and seasonal produce from leading farms across Japan.

At New Matsusaka’s Shinjuku branch, which offers courses and a la carte dishes alike, counter-style seating gives diners an up-close view of their food being prepared. Enjoy Kobe, Matsusaka, and other breeds of wagyu beef in various ways: grilled as steak, broiled then served as a sushi topping, sliced tataki-style for salads, and so on. Satisfy your craving for the most tender wagyu by going for the Chateaubriand cut, which is only available in limited quantities. Seafood is also available—watch as Ise spiny lobster, huge prawns, and abalone are grilled and sauteed live.

Address: 14F Takashimaya Times Square, 5-24-2 Sendagaya, Shibuya Ward, Tokyo 151-8580

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4. Omotesando Ukai-tei

High-end teppanyaki dining in an opulently designed space to match sets Omotesando Ukai-tei, once one of Tokyo’s two only Michelin-starred teppanyaki restaurants (the other being another Ukai-tei branch), a cut above the rest. “East meets West” is the concept here, with the restaurant’s design taking inspiration from art nouveau while painting its pillars and walls with Japanese bengara (vermillion) lacquer, and the cuisine being teppanyaki presented through French-style courses.

Don’t expect flamboyant teppanyaki showmanship here, as the chefs at Omotesando Ukai-tei take a sophisticated and subtle approach to preparing your food. Of course, you can rest assured that the restaurant does not compromise on the quality of its ingredients, as it serves high-grade wagyu accompanied by other gourmet delights such as caviar, foie gras, and/or abalone. A fine selection of wines, mostly French, is also available to complement your meal, and the dessert served at the elegant dessert room at the end of the course is just as decadent as the main dish.

Address: 5F Omotesando Gyre, 5-10-1 Jingu-mae, Shibuya Ward, Tokyo 150-0001

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5. Roppongi Mon cher ton ton

An understated air of refinement and glamor permeates the air at mon cher ton ton. Located in the glitzy Roppongi district, this teppanyaki restaurant exclusively uses the highest grade of Kobe beef, serving the finest cuts: sirloin and Chateaubriand. Lobster, abalone, escargot, and caviar are also offered here, guaranteeing that a meal here, whether a course or a combination of a la carte orders, will be a luxurious experience.

Sit around the counter for front-row access to the grill, where you can witness the chefs’ culinary expertise up close. Alternatively, go for table seating, or even a private room, if you’d prefer a more intimate meal.

Address: B1, 3-12-2 Roppongi, Minato Ward, Tokyo 106-0032

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If DIY grilling and a more communal experience are what you’re looking for, yakiniku may be the cuisine for you instead! Learn all about yakiniku, and pick up our recommendations for yakiniku restaurants in Tokyo here.