Hinokizaka Teppanyaki

Back at the establishment- still one of the best teppanyakis in the world. The others come for the night but views (which is decidedly arresting), but we always make a beeline for the metal heaven aka the teppanyaki grill area of Hinokizaka.

The chef recognises us, well at least, he does me. This is another beast of a master, or beast-master in short. His whip? The teppanyaki griddle.

Beef fried rice, specifically beef fats fried rice is heart stoppingly good. The fried rice is next level.

The control over fire (heat from the grilled pan) is ludicrously immaculate. The meats literally melt in your mouth - I know we used that metaphor a lot eg with siew yoke, but trust me, this is next level. No western cuisine, cooking styles handling meats can come close to it, if juiciness, tenderness and succulence is a metric.

Yes, the choice of meats help (a lot), eg black pigs in Okinawa eat pineapples! There’s just something about the Japanese and how they cultivate fresh produce. It could be a fruit - it could be meat - it could even be pizza! Look how they ‘modified’ aka refined it. Japanese Italian. Japanese French etc. But teppanyaki - that’s all home grown, and core to the land of the rising sun! And Hinokizaka is near the top, in the teppanyaki olympics, if there was one. No regrets. Do try at least once.

Dang that kyoho grape, that mango (Okinawan), and the coconut custard - sublime. Even for someone that doesn’t like desserts like me = superb. I know it’s not teppanyaki cadre to serve good dessert - or even good vegetables - but it’s these details that make/break it for me. The attention to detail is otherworldly. Ethereal really.