Name: Teppan-yaki SAKURA
Address: 桜丘町26-1 セルリアンタワー東急ホテル2F, Shibuya Ward, Tokyo, 150-8512, JP
Telephone: +81-3-3476-3521

A gourmet space for adults awaits at the end of an approach inspired by the Japanese garden "Kanza-niwa."
The high ceilings and open feel of the restaurant are complemented by gorgeous cherry blossom-themed interior decor, heightening the sense of anticipation for a special moment.
Enjoy the exquisite flavors of ingredients carefully selected by Executive Chef Fukuda Nobuhiko.

View in 360°

seat

16 席

※: 10 counter seats, 1 private room 6 seats

※: Reservations for 4 or more people must be made by phone.

Private room

available

※: For 4 to 6 people: No private room fee / For up to 3 people: 17,000 yen per room / For up to 2 people: 28,000 yen per room

floor

Towerside Terrace 2F

※: The store entrance is on the outer terrace just outside the hotel entrance

Business hours

11:30～15:00 （L.O.14:00）

17:00～22:00 （L.O.20:30）

※: Closed on Wednesdays (open on public holidays)

Fee: lunch
From 7,000 yen
dinner
From 19,000 yen

status as smoker or non-smoker: All seats are non-smoking

Dress code: Smart Casual
Men may be asked to refrain from wearing T-shirts, shorts or sandals.

telephone number: 03-3476-3521

[Lunch] Make a reservation

[Dinner] Make a reservation

Teppan-yaki Sakura The origin of the restaurant name

Named after the town where the hotel is located, Shibuya-ku, Sakuragaoka.
The name of the restaurant reflects the beauty and strength of the cherry blossom, which is the symbolic flower of Japan and attracts people not only from Japan but also from all over the world.

concept

Teppanyaki, a craftsmanship that respects the ingredients and brings out the true flavor.Teppan-yaki that can be enjoyed with all five senses.

This teppanyaki restaurant is produced by Executive Chef Nobuhiko Fukuda, who is dedicated to bringing out the best in seasonal ingredients. The charm of teppanyaki, which is globally recognized as a part of Japanese food culture, is offered through seasonal ingredients and the warm communication between the chef and the service staff. This is a restaurant where customers can enjoy a special dish.

Menu idea

Under the supervision of Yoshihiko Fukuda, who was selected as the "Contemporary Master Craftsman" in 2019 for his outstanding cooking techniques, we offer teppanyaki dishes that maximize the natural flavors of the ingredients, which is considered to be the most important aspect of teppanyaki. We only use ingredients from carefully selected producers. We offer teppanyaki that is unique to the hotel, with a selection of the finest ingredients, even the condiments.

Executive Chef Nobuhiko Fukuda

He was appointed executive chef when the hotel opened in 2001. Since then, he has acted as the hotel's general producer for its cuisine. He boldly takes on new challenges through cooking, and the dishes he creates from his rich sensibility are described as aggressive and passionate. His warm personality also earns him great support from customers. With the theme of "cultural exchange," he is friendly not only with the culinary world but also with notable people from various fields, including cultural figures, opera singers, and wine makers, and has hosted many dining events in collaboration with them. His dishes, decorated with innovative expressiveness, have impressed many guests. He is also actively involved in food education activities, aiming to help children become "food independent" and "develop the five senses" through food.
In 2017, he became the 7th president of the Escoffier Association of Japan.
In 2018, he was awarded the Agricultural Merit Officer by the French government in recognition of his contributions to the spread of French food culture.
In 2019, he became executive chef of TOKYU HOTELS, Ltd.
In the same year, he was awarded the "Contemporary Master Craftsman" award by the Minister of Health, Labour and Welfare in the 2019 Award for Outstanding Skilled Workers.
In 2021, he became the 6th president of the French Agricultural Order of Merit (MOMAJ).
In the same year, he was awarded the Outstanding Technical Advisor (No. 0048) by the All Japan Chefs Association.
In 2022, he became Executive Managing Executive Officer of TOKYU HOTELS, Ltd.
Professional Director of the Japan Association of La Chaine des Rotisseurs
Advisor, Japan Food Culture Council
Director of the Japan Rice Flour Association
And that brings us to the present.

Enjoy a special time with the charm of teppanyaki

Teppanyaki Sakura offers a variety of menus and plans to choose from depending on your dining occasion.
For example, we offer our "Anniversary Lunch" and "Anniversary Dinner" for special occasions with loved ones, such as birthdays and anniversaries, and if you want to spend an elegant time reuniting with a long-awaited friend or treating yourself, we offer a hearty course menu that makes generous use of seasonal ingredients.

Anniversary Plan

lunch

dinner

Recommended plan

See the list of plans here

Recommended restaurant plans

OUBI ~Fresh abalone and Japanese black beef~

※: We regret to inform you that children must be 10 years of age or older to stay in any room other than a private room.

※: The displayed price includes a 15% service charge and 10% consumption tax.

※: The above is an example of a menu.

※: The menu may change depending on the availability of ingredients.

※: If you have a food allergy, please inform the hotel staff when making your reservation or when you visit the restaurant. (All ingredients served at the restaurant are prepared in the same kitchen, so there is a possibility that allergens may be mixed in. Please note that the ingredients used may also be changed.)