Shinjuku City, Tokyo, Japan｜Nakamura

Great service. I thought Kobe beef could be better and I’ve had better. But still superb overall!

Quality and price: Food of the highest quality, deserving of the high price. I especially loved the Kobe beef (raw and steak), the karasumi, and the hanazansho. A caveat: I was denied my request for cup water (and given the option to buy mineral water) with the reason that the food was too special for tap water. I initially thought this was bad practice, but during the meal, I came to understand their sentiment. Service: The chefs were genuine and cared about answering my inquiries on the food making process and the legitimacy of their certificates to serve Kobe beef. Atmosphere: During my meal, the other guests were all CEOs (no tourists!), a total of 9 in 4 groups, dressed in business formal and speaking of serious topics. This singlehandedly created an atmosphere of utmost sophistication. The choice of the upper echelon of Japanese society to dine here speaks volumes about the quality. It's as if it's a breeding ground for wealth and fortune. I certainly felt like a CEO during my regretfully temporary time here, and I will be sure to list my experience first in the special thanks section of my speech upon becoming a CEO myself.

I went to Teppanyaki Nakamura because of the particular method used by Chef Nakamura- he is not using any grease for frying- which is not a common way of preparing teppanyaki. The other two teppanyaki I visited were marked with one Michellin star and I have to admit that restaurant absolutely deserves one. Keeping the plate non greased mr Nakamura makes both, seafood and meat, more subtle and intense at the same time. Meat is certified 5th class beef- it’s tenderness is amazing. Also Chef matches meat and abalones with very high quality products like ie mango from Miyazaki- I will keep it in my heart for long. If you add top service and warm hospitality of the Chef and his wife- you get one of the greatest places to eat in Tokyo and one of my favourite in Japan.