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  • 君島宏紀

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  • Read the article: Grilled firefly squid with white asparagus, fiddlehead fern, and egg-yolk shuto vinegar

    Kagurazaka Teppanyaki Iwakura

    Grilled firefly squid with white asparagus, fiddlehead fern, and egg-yolk shuto vinegar

    This is a warm vinegared dish prepared on the iron griddle. We bring out the umami of spring's seasonal ingredients by steaming them with a seared…

    • Kaiseki cuisine
    • Spring
    • rich and full-bodied
  • Read the article: Omi beef, sea urchin, and bamboo shoot roll, grilled, topped with the aroma of sansho flower

    Kagurazaka Teppanyaki Iwakura

    Omi beef, sea urchin, and bamboo shoot roll, grilled, topped with the aroma of sansho flower

    The harmony of aromas conducted on the iron griddle is outstanding. Ōmi beef with just the right marbling, bamboo shoot wrapped in the flavor of…

    • Kaiseki cuisine
    • Spring
    • hearty and satisfying