At approximately 200 meters above the streets of Shinjuku, Teppan Ten-yu offers an unforgettable culinary event this summer. Running from May 19 to July 31, 2025, the Ishigaki Island Gourmet Fair brings Okinawa’s rarest ingredients—anchored by premium wagyu—into the spotlight.

Premium Beef from Kita-Uchi Farm is the highlight of the dinner course. This kuroge wagyu comes from female cows raised for over 40 months in Ishigaki’s subtropical climate. Only four are selected monthly, making this one of the rarest wagyu options available in Japan.

With its low melting point and increased amino acid profile, the loin cut is grilled over the teppan to coax out a balance of rich fat and meaty depth. The result is a slice of beef with a clean finish and delicate fragrance, best appreciated with a simple seasoning of Okinawan salt.

Chef Nobuko Kimura, known for her deep relationships with producers, avoids choosing beef by brand or ranking. Instead, she focuses on lineage and long-term ethical farming, ensuring flavor and safety.

Kimura’s background includes launching teppanyaki programs at top Tokyo hotels and mentoring upcoming chefs. At Teppan Ten-yu, her goal is to bridge the gap between farmers and diners, serving food that reflects the land and care behind it.

The course menu features a full spectrum of Okinawan flavors:

Each ingredient is chosen for its origin, texture and ability to complement the premium beef.

Guests can choose between white rice—Akita-grown saki-hokore—or Yaeyama soba for the final savory course, accompanied by miso soup and seasonal pickles.

Dessert includes tropical fruit grown in Ishigaki, such as pineapple and mango, offered with minimal processing to preserve natural sweetness.

An optional five-glass pairing starts with champagne and moves through wines chosen to enhance each dish. The final drink is served in Ryukyu glass and can be either awamori or a locally sourced Okinawan juice.

With just 10 seats at the counter, Teppan Ten-yu offers a refined yet intimate dining experience. Guests enjoy direct interaction with the chef and unobstructed views of Tokyo’s skyline, all while maintaining privacy and calm.

The name Ten-yu means “unexpected good fortune,” a reflection of the thoughtful curation that defines each seasonal menu.

Teppan Ten-yu, 45F, Bellustar Tokyo, A Pan Pacific Hotel
1-29-1 Kabukicho, Shinjuku-ku
Phone: 03-6233-7654

Teppan Ten-yu Event Official Website

---