Flame. Beef. Theatre.
At Kobe Teppanyaki the teppan is a stage and the flame is the opening act. The chef works inches from your seat — knives, fire, and the Kobe beef the house is named for — inside a quiet French villa on Tú Xương.
Three rites of the teppan
Every course at the counter follows the same ritual: the cut, the sear, the flame. You watch it all from your seat — this is dinner as performance.
Kobe beef and seafood portioned on the cold edge of the steel, measured by eye and habit.
High heat, fast hands — the crust forms in seconds while the centre stays rare and quiet.
Oil on the steel and the fire climbs — the signature moment every table waits for.
The cow the house is named for
The menu reads like a love letter to beef and the sea: A5 ribeye on the steel, foie gras, sea urchin, snow crab — the merchant publishes no prices, so here are the names, honestly.
- Kobe Beef with Foie Gras
- Grilled A5 Kobe Ribeye
- Kobe Wine Beef Sukiyaki
- Wagyu beef and sea urchin sushi
A French villa on Tú Xương
White walls and old trees, lanterns at the gate, the KOBE sign glowing at night. Ten private VIP rooms hide inside — each with its own chef at the teppan.
Reserve ahead, dine by the fire
Open 10:00 to 22:00, every day. The counter puts you closest to the flame — and the villa's ten private rooms make the house a favourite for hosting.