Teppanyaki ─ Kumamoto
Beyond the teppan liesnot a dish, but a story.
Takachiho Wagyu, grilled before your eyes. A plate born of flame.
Reservation only ・ Counter seating ・ 4 min from Tōricho-suji
- Menus in English & Traditional Chinese
- Credit cards & UnionPay accepted
- Reservation only · 10 counter seats
Hours 17:00–22:00 / Irregular holidays
SAVOR JAPAN — booking in English. Reservation requests are confirmed by the restaurant.
English & Chinese operators, weekdays 9:00–21:00 JST
Please note: We do not accept reservations via Instagram DM.
Film
FUJIWARAon Film
Experience the fire before you visit.
00
The ExperienceFive Acts of the Evening
- I
A Toast & Amuse-Bouche
The counter glows, a glass is raised. Quietly, the story begins.
- II
Three Seasonal Appetizers
Seared akaushi (Japanese Brown) beef, roasted duck — the season’s finest, in three small plates.
- III
Flames Before Your Eyes
Flames leap for an instant. Heat and aroma awaken every sense.
- IV
Takachiho Wagyu Steak
The main act. Select fillet and round, grilled to your liking before your eyes.
- V
Garlic Rice & Dessert
A fragrant finale from the teppan’s last heat — our garlic rice changes daily — followed by a sweet afterglow to close the night.
01
Takachiho WagyuPride of Kyushu
One steak, the story of Kyushu
Takachiho Wagyu — a rare Japanese Black wagyu raised in the lush countryside of Takachiho in Miyazaki. Selected fillet and round cuts are grilled with care on the teppan, drawing out the meat's natural umami and aroma to the fullest. The juices that overflow the moment the knife goes in, and the refined flavor that melts in the mouth. Savor the bounty of Kyushu's land with all your senses.
02
CoursesThree Stories
A seasonal story, told from the very first plate
Seared akaushi beef, roasted duck, tomato with snow crab. We select the ingredients at their seasonal peak and layer them with the richness of fine meat — three seasonal appetizers. We listen closely to each ingredient and draw out its character through careful cooking, so every plate reveals a different expression. The opening dish of the course is an invitation to the teppanyaki story that follows.
Omakase Course
¥8,000
A refined omakase course with appetizers, wagyu sukiyaki and Takachiho Wagyu steak.
Request a Reservation
Omakase Course
¥12,000
Adding abalone or tiger prawn — an omakase course for a special occasion.
Request a Reservation
Omakase Course
¥18,000
Our finest omakase — lobster, Ise ebi (Japanese spiny lobster) and the very best ingredients of the day, lavishly composed.
Request a ReservationCourse Flow — One Example
- Seasonal Soup
- Three Seasonal Appetizers
- Tiger Prawn (lobster or Ise ebi, depending on the day)
- Teppan-Steamed Abalone
- Takachiho Wagyu Steak
- Wagyu Sukiyaki Pot
- Garlic Rice (changes daily)
An omakase experience — the menu is composed daily by our chef from the finest ingredients available.
Tiger Prawn
We source the day's finest prawns, mainly from Amakusa — beautifully translucent, plump in texture and full of sweetness. Depending on the day, lobster or Ise ebi may take its place.
Abalone
Live abalone, steam-grilled on a teppan that holds an even heat. Tender, plump flesh served with a sauce made from its own liver.
Takachiho Wagyu
The treasure of Miyazaki. A certified brand wagyu of melting umami, having passed the strictest grading.
All prices include tax. Reservation only; steak can be added in 100g units.
We take care to source the finest Japanese Black wagyu available each day. Origin, individual animal, marbling and cut may vary with each day's selection.
Our garlic rice finale changes daily.
Reservation requests are confirmed by the restaurant.
03
Executive ChefAbout Yamaguchi
While working in restaurant service and as a bartender, I was captivated by the depth and power of cooking, and chose the path of a chef. Since then, I have honed my craft for over 30 years across Japanese, Italian and izakaya kitchens. In 2023 I helped prepare for the opening of FUJIWARA STEAK HOUSE and have served as its head chef ever since. Drawing on this experience, I aim to bring out the very best of each ingredient and create moments our guests will remember.
YUTAKA YAMAGUCHI
Executive Chef
04
Space &Whisky
A black-toned counter for unhurried, grown-up evenings. Over ten Japanese whiskies, served on ceramics by Kumamoto artist Morimitsu Hosokawa. Ideal for business dinners and celebrations.
A special place for life's important moments
Birthdays, anniversaries, a meal with someone who matters. On some evenings it colors the everyday life of those who live in Kumamoto; on others it becomes the stage for a special night that marks the memory of a journey. FUJIWARA STEAK HOUSE is where many such stories intersect.
Q & A
FrequentlyAsked Questions
05
AccessLocation & Hours
Address
Anseimachi 6-2, DiverCity 3F, Chuo-ku, Kumamoto
Access
4 min walk from Tōricho-suji tram stop
About 40 min by car from Kumamoto Airport
Walking distance from Sakuramachi Bus Terminal
Hours
17:00–22:00 / Irregular holidays