Azabudai Nakamura

Restaurant introduction

Since its opening in 2011, Kagurazaka Teppanyaki Nakamura has recognised teppanyaki and wagyu beef as a wonderful part of Japanese culture and has endeavoured to bring out the natural flavours of the ingredients using techniques cultivated by Chef Nakamura.
With an emphasis on a refreshing aftertaste, he takes the time and effort to prepare the meat and ingredients, using as little oil and seasoning as possible when grilling them, and simply grilling them in the best possible way.
The main meat is a rare Kobe beef sirloin, carefully selected by Nakamura after visiting the producer himself and discussing it with him.
Depending on availability on the day, this can be changed to fillet or chateaubriand for an additional charge.
The restaurant also focuses on a la carte dishes using seasonal natural ingredients ordered from all over Japan, and offers course meals using Japanese culinary techniques.
The alcohol selection is mainly wine and sake to suit your tastes. Please enjoy wines carefully selected by our qualified sommelier and rare sake by our sake tasting master.

Reservation rules

▶Please be sure to call us directly to inform us of any important notices or requests you may have, such as seat assignments, important anniversary/birthday plates, flower requests, requests for business entertainment, allergies, etc.

▶Photography is only allowed for food.
Video and in-store filming is only allowed in private rooms, as other customers may be filmed or their voices may be heard.

▶Reservations with children are only possible in private rooms and only for children of primary school age or older who can eat the same course as an adult. Please note that this is only possible in private rooms.