Teppanyaki ─ Kumamoto
Beyond the teppan liesnot a dish, but a story.
Takachiho Wagyu, grilled before your eyes. A plate born of flame.
Reservation only ・ Counter seating ・ 4 min from Tōricho-suji
- Menus in English & Traditional Chinese
- Credit cards & UnionPay accepted
- Reservation only · 10 counter seats
Film
FUJIWARAon Film
Experience the fire before you visit.
00
The ExperienceFive Acts of the Evening
- I
A Toast & Amuse-Bouche
The counter glows, a glass is raised. Quietly, the story begins.
- II
Three Seasonal Appetizers
Seared akaushi beef, roasted duck — the season’s finest, in three small plates.
- III
Flames Before Your Eyes
The flambé rises for an instant. Heat and aroma awaken every sense.
- IV
Takachiho Wagyu Steak
The main act. Select fillet and round, grilled to your liking before your eyes.
- V
Garlic Rice & Dessert
A fragrant finale from the teppan’s last heat, and a sweet afterglow to close the night.
01
Takachiho WagyuPride of Kumamoto
One steak, the story of Kyushu
Takachiho Wagyu — a rare Japanese Black raised in the rich nature of Takachiho in Miyazaki. Carefully grilling selected fillet and round cuts on the teppan draws out the meat's natural umami and aroma to the fullest. The juices that overflow the moment the knife goes in, and the refined flavor that melts in the mouth. Savor the bounty of the Kyushu earth with all five senses.
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CoursesTwo Worlds
A seasonal story, told from the very first plate
Seared akaushi beef, roasted duck, tomato with snow crab. We select the ingredients at their seasonal peak and layer them with the richness of fine meat — three seasonal appetizers. Listening closely to each ingredient and drawing out its character through careful cooking, every plate reveals a different expression. The opening dish of the course is an invitation to the teppanyaki story that follows.
¥8,000
A refined course with appetizers, wagyu sukiyaki and Takachiho Wagyu steak.
Reserve
A premium ¥18,000 course is also in preparation. Reservation only; beef can be added in 100g units.
03
Executive ChefAbout Yamaguchi
While working in restaurant service and as a bartender, I was captivated by the depth and power of cooking, and chose the path of a chef. Since then, I have honed my craft for 32 years across Japanese, Italian and izakaya kitchens. In 2023 I joined the launch of FUJIWARA STEAK HOUSE as its head chef from day one, drawing on this experience to bring out the very best of each ingredient and create moments our guests will remember.
YUTAKA YAMAGUCHI
Executive Chef
04
Space &Whisky
A black-toned counter for grown-ups. Over ten Japanese whiskies, served on ceramics by Kumamoto artist Morimitsu Hosokawa. Ideal for business dinners and celebrations.
A special place for life's important moments
Birthdays, anniversaries, a meal with someone who matters. On some evenings it colors the everyday life of those who live in Kumamoto; on others it becomes the stage for a special night that marks the memory of a journey. FUJIWARA STEAK HOUSE is where many such stories intersect.
Q & A
FrequentlyAsked Questions
05
AccessLocation & Hours
Address
Anseimachi 6-2, DiverCity 3F, Chuo-ku, Kumamoto
Access
4 min walk from Tōricho-suji tram stop
About 40 min by car from Kumamoto Airport
Walking distance from Sakuramachi Bus Terminal
Hours
17:00–22:00 / Closed Tue