Kudaka Teppanyaki Asakusa

A luxurious Teppanyaki course featuring Spiny Lobster and Japanese A5 Wagyu Beef Rump. Includes a full progression of dishes from starter to dessert, highlighting grilled vegetables and seafood. The main beef dish is lean and flavorful rump steak.

A premium course pairing Red King Crab with Japanese A5 Wagyu beef. Enjoy the rich sweetness of the crab prepared on the teppan grill alongside a tender rump steak. Served with traditional rice, soup, and pickles.

Italian red wine made from Nebbiolo grapes. Known for its elegant structure and floral aromatics. Pairs well with beef dishes.

French red wine from Bordeaux. A blend of Merlot and Cabernet Franc, offering a balanced and savory flavor profile.

Premium Pinot Noir from Burgundy, France. Features complex red fruit aromas and a silky texture.

Renowned Bordeaux red wine. A full-bodied blend of Cabernet Sauvignon and Merlot with deep fruit notes and tannins.

Prestigious red wine from Pauillac, Bordeaux. Offers rich complexity, structure, and elegance typical of high-end Cabernet blends.

Okinawan distilled rice spirit (Awamori). 'Hanashimauta' has a smooth and clean taste, with 25% alcohol content.

Premium Awamori aged for richness. 30% alcohol content, offering a deeper and mellower flavor profile.

Barrel-aged Awamori with whiskey-like characteristics. Features a vanilla aroma and amber color. 30% ABV.

A highly regarded Awamori known for its gentle sweetness and clean finish. 25% alcohol content.

Aged Awamori (Kusu) matured for 10 years. Rich, complex, and potent at 35% ABV. Sip slowly to enjoy the aroma.

Traditional Okinawan liqueur made by infusing Awamori with Habu viper extract and herbs. Believed to have health benefits and a unique spicy flavor.