Artisan

The hiss of A5-grade Kuroge Wagyu searing on the iron griddle and the rich aroma of garlic soy sauce set the tone at Artisan. Perched on the 3th floor of a Minami-Ikebukuro building, this teppanyaki counter gives guests a front-row view of prized cuts and seafood grilled over high heat. Alongside its dinner services, weekend lunch courses make it a familiar stop for anniversaries and quiet celebrations.

Selectable Wagyu cuts and grilled seafood

A distinctive aspect of the multi-course meals is the leeway to configure the beef course around your preferences. Options run from lean cuts packed with deep beef savor and marbled sirloin that melts on the tongue to tender tenderloin and scarce chateaubriand taken from the center of the tenderloin. Guests can also choose a hand-formed patty made with 100% Kuroge Wagyu, grilled to draw out its natural juiciness. Alongside the beef, the hot plate accommodates Japanese spiny lobster, red king crab, and New Caledonian paradise prawn, seared at temperatures exceeding 200°C to highlight their sweetness under house sauces.

Garlic rice in two acts and drinks

The meal builds toward Artisan's garlic rice, cooked with specialty garlic soy sauce until the grains separate cleanly on the teppan. Guests typically enjoy its toasted aroma directly first, before pouring over an accompanying dashi broth to finish the dish as dashi chazuke. The bar selection keeps pace, featuring bottled wines primarily from France and the United States, Master's Dream draft beer, and Japanese whiskies including Hakushu and Yamazaki.

Counter seats and private dining

Dining options include counter seating, where patrons can watch the chef's knife skills and hear the sizzle of the griddle up close, alongside private dining rooms suited for conversation. Courses paired with celebratory dessert plates inscribed with personal messages cater to special occasions, served under subdued lighting with attentive hospitality.