Teppanyaki Aoyama

Teppanyaki Aoyama occupies a particularly blessed quadrant of Roppongi where everything seems to fall into place. And here, it gets everything just right. Lodged in one of the area’s quieter back alleys, the teppanyaki house brings a heartfelt, warm approach to dining. Spread across two stories and anchored by a small courtyard, the lower floor features a wood-slab counter overlooking the steel flat-top grill. The upper floor is reserved for private rooms. The space avoids quirky artwork or bold colors; in place of gaudy decor is the constant soothing of flowing water. In colder seasons, the sunken kotatsu in the tatami room warms the body as much as the food warms the soul. Here, there are no gimmicks or theatrics typically associated with teppanyaki. Instead, the focus is on elegance, with seasonal ingredients prepared simply in front of diners to evoke the five senses. The star of the show, brought to the chef’s table, is the Miyazaki beef, a top-tier Japanese Black wagyu, offered in cuts like chateaubriand, sirloin and tenderloin. That’s not to say the restaurant doesn't experiment with its menu. Seafood dishes also complement the land proteins, with a course menu that shifts from inventive appetizers like seared yellowtail with tomato and capers sauce to grilled vegetables. Dinner may feature dishes like carrot mousse paired with sea urchin or sauteed foie gras with simmered Japanese radish. There’s a pleasurably unpretentious spirit to Teppanyaki Aoyama, effortlessly putting diners at ease. Perhaps, too, it serves as a reminder of the oft-forgotten art of subtle hospitality. Located close to Roppongi Station, Teppanyaki Aoyama is the perfect canvas for dates and special moments bonded over stellar food. They do not offer halal-certified ingredients, but they can provide a course that excludes pork and alcohol.