We took the 1964 Tokyo Olympics as an opportunity to introduce teppanyaki, a new kind of Japanese food, to our international guests. Originally, teppanyaki was only available for a limited amount of time, but our Japanese-style soy-sauce-flavored tare sauce and the set meal proved very popular, so we opened Sazanka in 1990 as a teppanyaki restaurant. Conceived in the spirit of hospitality, our restaurant started the tradition of hotel teppanyaki, which has since become a staple. The service staff, called “roasters” (“yakite” in Japanese), prepare the top-quality wagyu-beef as well as fresh seafood and vegetables while the guests look on and enjoy the ingredients’ distinctive flavors.
|Hours of operation||Lunch||11:30～14:30||Dinner||17:30～21:30|
|The number of Seats||38|
|Private Dining||1 room|
Cooking teppanyaki-style before guests naturally offers many opportunities for conversation. This rib roast was inspired by one of these exchanges. Combining crisp green shiso leaf, lightly browned garlic, and finely cut ribs, it has a sophisticated taste that sets it apart from merely filling steak selections. This “dish chosen with absolute confidence” reflects our constant desire to satisfy the high expectations of our guests.
|Duration||May 1 ～ June 30 , 2017|
|Hours of operation||11:30～14:30 / 17:30～21:30|
|Menu||Sautéed Abalone with Liver Sauce|
|Price||¥ 15,000 (1 piece)|