Iwakura

Aromas rise from the griddle just past the counter as seasonal dishes arrive on ceramic tableware. Situated on the 3th floor of a building close to Ushigome-Kagurazaka Station, Iwakura layers the direct sizzle of teppanyaki with the restraint of Japanese culinary tradition. Rather than simply searing prime ingredients, the kitchen introduces kaiseki elements like steaming and braising, giving the meal a deliberate rhythm of differing textures and balanced depths.

Centring the courses are Omi beef sirloin cooked with precise heat to highlight its natural sweetness and roasted aroma, alongside Japanese spiny lobster prepared rare to keep its delicate, tender mouthfeel. Carefully grilled beef tongue, seasonal seafood, and refreshing palate cleansers flow smoothly through the menu, leading into a final rice course prepared on the teppan to bring the savory progression to a satisfying close.

The drink selection is just as deliberate. Alongside curated alcoholic pairings keyed to individual dishes, the cellar provides wine and notable Japanese whiskies. Guests drinking whisky can opt for a glass-top smoker, selecting their preferred wood chips for an infusion prepared tableside. Non-alcoholic options are equally considered, including cold-brewed green tea and proprietary herbal wellness blends.

To finish, diners can choose between freshly prepared warabimochi, celebrated for its supple chew, and finely crafted shaved ice developed with dedicated care. Counter seating provides an intimate view of the griddle work, while private dining rooms offer a calm setting for conversation, suiting anniversaries and special gatherings.