Teppanyaki is a Japanese style of cooking food on a hot iron plate.

In our restaurants we cook numerous different seafood, meats and vegetables and noodles to meet the tastes buds of even the biggest ‘foodies’.

All of the products we use on our teppan are freshly sourced in Hokkaido so you can be sure that you are getting the best quality. Because our food is cooked fresh we can also cater for vegetarians.

We must not mistake the traditional Japanese style of cooking on a teppan from the Hollywood show-style. In our restaurants, you will experience the relaxed, ambient atmosphere of watching your food being cooked in front of you.



Cut sliced pork into bite size pieces. Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2″squares; wash and strain bean sprouts. Mix all the ingredients for Yakisoba Sauce.

In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes. Then add cabbage and bean sprouts, and cook until vegetables are wilted. Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.

When noodles get loose and soft, keep stirring to mix with vegetables, then add sauce and coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)

Place Yakisoba on the plate; sprinkle with Aonori and put Benishoga on top.


Slice the chicken breasts at a slight angle to a thickness of about 1/4 inch.

Deseed the peppers. Thinly slice the peppers, onions and corn cobs. Arrange on a plate in combination with the bean sprouts and sliced chicken.

Heat a large griddle or heavy frying pan and then brush lightly with the sesame oil. Add the chicken slices and vegetables in small batches, allowing space between them so they cook thoroughly.

Combine the soy sauce, mirin and ginger and serve as a dip with the chicken and vegetables.