The teppan flame, the chef's stage
A night at EL Doko is a performance: blue flame over the steel, the knives moving, the sizzle — and behind it all the house logo glowing in the dark. Teppanyaki and omakase, two rhythms under one roof.
The steel plate, the blue flame
Every seat faces the teppan — wagyu cubes searing inches away, shiitake and vegetables finishing in the heat, the chef reading the plate like a conductor reads a score.
Four sets, no listed prices
The house runs four sets — seasonal omakase, lunch omakase, seasonal teppanyaki, and the Kizuna set for two. The merchant publishes no prices: ask the house directly when you reserve.
- Wagyu Beef
- Sashimi
- Teppanyaki
- Sushi Set Lunch
- Scallop
- Snow White Fish
- Lobster and Abalone
- Chawanmushi
- Shrimp
The chef and the flame
Teppanyaki is dinner you watch. The flame rises, the cuts land, the seasoning is finished in front of you — fast, loud, and deliberate. This is the opposite of omakase calm, and the house does both.
Reserve ahead, watch the fire
One long day — 11:00 to 23:00, every day of the week. Counter seats put you closest to the flame; call ahead and the house confirms every request.