A Fancy Meal at a Reasonable Price!

Published: December 11, 2023

※Prices are subject to change from those in effect at the time of the interview. Please contact the store directly for the latest information.

One of the charms of Teppan dokoro Mugi is the closeness to the chef, allowing diners to enjoy their meals while observing the cooking scenes unfold on the hotplate. The aromas of ingredients sizzling on the hotplate and the sizzling sound stimulate the

appetite. Moreover, the impressive sight of flames and smoke rising as brandy is poured adds a dramatic touch to the experience!

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△Domestically Produced Sirloin

You can enjoy teppanyaki domestically produced sirloin with your preferred seasoning,

such as ginger sauce・spicy miso・garlic chips from Takkomachi, Aomori Prefecture・

grated wasabi・Himalayan rock salt.

This dish was very impressive. Domestic beef is really the best in terms of taste and texture. It’s soft, juicy and goes amazingly well with the garlic chips. For a more Japanese style taste, you can try the wasabi with soy sauce or just the ginger sauce. You can get so much variety with every bite.

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△The appetizer consists of persimmons, prosciutto, cream cheese, a balsamic-glazed

mixture of dried figs and lotus root, with a homemade quiche served with basil pesto.

It was a very nice variety of flavors and textures presented in a very elegant way. The combinations such as persimmons and prosciutto, or balsamic-glazed figs and lotus root are unexpected but work so well together!

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△Fluffy Tamagoyaki with Shiso

Tamagoyaki (Japanese rolled omelet) is delicately infused with shiso leaves, cooked on the hotplate to have a wonderfully soft and fluffy texture.

The chef really understands how to bring out natural flavors using simple ingredients.

This tamagoyaki, which is a Japanese staple food was not too salty or sweet, and the taste was just perfect.

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△Shrimp and Scallops Teppanyaki

Teppanyaki-grilled shrimp and scallops, served with shrimp crackers and homemade sauce.

The chef grilled scallops and shrimp right in front of me; the shrimp shell was flattened and heated on the hotplate. I loved this concept of no-waste, especially when the discarded waste is full of nutrients like this shrimp shell which is full of calcium. The homemade sauce is made from the best quality cream available which I use too, and seaweed for a Japanese-style taste.

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△Garlic Rice

The perfect balance of garlic flavor with the subtle combination of whitebait and shiso leaves.

I watched the chef heat up a lot of chopped garlic, add in the rice, sprinkled some pink salt, and added a bit of soy sauce. I thought he was done but then he added some dried seaweed with whitebait and some pickled mustard greens on the side. It is a simple dish, but it has a lot of depth in terms of flavor and a perfect mix of western and Japanese taste.

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For the teppanyaki course menu, they offer a Premium Course (¥7,800), Irodori Course (¥4,900), Mugi Course (¥6,300), and an Omakase Course. After the course, you can also enjoy hand-drip coffee.

Since one of the two chefs has had experience working at other coffee shops, he’s very familiar with coffee making and prefers hand-dripped coffee over everything else. You can also get it to go.

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What I found nice was the care for quality, attention to detail, and a warm and friendly attitude. They specifically wanted to be in an area that has a longer history and is not ‘fancy’ and ‘new’. They also consider about kids and try to accommodate families by having a kid’s menu and putting on kids shows on their TV screen.

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