Every plate is
a performance.
Batter on 250°C steel. Bonito curling in rising heat. Built right in front of you.
The sizzle that starts it all.
Batter hits 250°C steel and the room changes. That crack of cold batter on a scorching plate — there's no sound in dining quite like it. You hear the meal before you see it.
Tap to hear
Bonito flakes dancing in heat.
Paper-thin katsuobushi laid over a freshly flipped okonomiyaki — the thermal current from the plate makes them curl and wave as if breathing. Every table gets this moment.
Dashi, sweet sauce, caramelized pork.
Nagaimo aerated into the batter. Thinly sliced kakuni pork belly, fat rendering slowly into the cabbage beneath. House-made Worcestershire brushed on in the final thirty seconds. You already know what it tastes like.
The snap of a perfect outer crust.
Hiroshima-style builds in layers — crepe, soba, cabbage, pork — the outer surface achieves a structural crispness that yields with a single press of chopsticks. The contrast of textures is the whole point.
Two styles.
Infinite memory.
Hiroshima builds in architectural layers. Osaka folds everything together. Both are made in front of you, one flip at a time.
Classic Hiroshima
広島焼きLayered. Structured. Architectural.
Ingredients
Thin crepe base · Shredded cabbage · Bean sprouts · Soba noodles · Kakuni pork belly · Fried egg on top
Classic Osaka
大阪焼きMixed. Dense. Abundantly satisfying.
Ingredients
Nagaimo batter · Cabbage · Green onion · Tenkasu tempura bits · Pork belly · Kewpie mayo crosshatch
Cheese & Kimchi
チーズキムチHouse favorite. Molten. Fermented heat.
Ingredients
Hiroshima base · House kimchi · Gouda & mozzarella blend · Sesame oil finish · Shichimi togarashi
Seafood Osaka
海鮮大阪焼きOcean brine. Sweet prawn. Oceanic finish.
Ingredients
Nagaimo batter · Tiger prawns · Squid rings · Scallop · Ponzu drizzle · Micro shiso
Can't make it in? Take the taste home.
Order OmiyageThe plate is the kitchen.
You're the audience.
Teppan is a counter restaurant. Eight seats face a single steel plate. Your meal is cooked within arm's reach — every flip, every layer, every brush of sauce visible from where you sit.
We offer two seatings: an omakase format where the kitchen decides the progression, and à la carte for groups who want to order the whole menu and share everything. Both happen at the same counter. Both feel like theatre.
Nagaimo
長芋Mountain yam grated into the batter — the source of that impossibly light, airy interior.
Kakuni
角煮Braised pork belly, sliced thin. Fat renders into the base as the plate does its work.
Katsuobushi
鰹節Shaved bonito flakes. Paper-thin. They dance when the heat rises. Every plate gets this moment.
House Sauce
特製ソースWorcestershire base with mirin, oyster, and a 48-hour reduction. The recipe isn't shared.
The meal ends.
The memory doesn't.
We watched every layer go down. By the time the bonito started moving I was already emotional. I don't know how to explain it — it's food as ritual.
Meredith Callahan
I grew up in Hiroshima. I've been looking for this specific flavor — that soba layer, that sauce — for eleven years. This is the first time I've found it in America.
Kenji Watanabe
Six of us came for a birthday. We ordered everything. The counter seats meant we were all facing the same direction, all watching the same performance. Best group dinner we've ever had.
Priya Nambiar
