Kagayaki

Traditional teppanyaki is elevated at Kagayaki, an offshoot of Tokyo’s famed Michelin-starred restaurant Ishigaki Yoshida. Opened on June 5, Kagayaki is helmed by head chef Nobuyasu Kamiko, an Asakusa native bringing over 30 years of experience to this refined teppanyaki restaurant.

Only the most premium ingredients are on offer at Kagayaki, such as the Masuda Kagayaki beef. Bearing the restaurant’s name as a mark of its exclusive rights to the breed in Southeast Asia, this premium breed is fed with boiled-pressed barley steamed twice for six months. It shows up in exquisite dishes such as the Ultimate Crispy Yaki Steak, which is cooked on a low temperature on the teppan, then grilled over ubame oak Tosa binchōtan. Elsewhere, you can find delights in its eight-course menu or omakase menu like the scrambled eggs with uni for a soft, silky, yet umami offering that’s dangerously addictive.