Teppanyaki restaurant Kaeru
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An intimate teppanyaki counter in Hiroshima's Shintenchi entertainment quarter, with a calm wood-toned interior arranged around a single large iron griddle so every dish is finished in front of the guest. The chef works in a Japanese-meets-butter style, with seasonal seafood and prime wagyu as the backbone — signature plates include the uni-and-spinach (uni hourensou) eaten on toasted bread with yolk, live Ise lobster broken down at the pass, sashimi-grade sea urchin, white-fish milt in ponzu, plus Miyazaki beef hire and harami. The pace, plating and live cooking lean special-occasion; the room is hushed and low-key rather than showy.
Address
1-13 Shintenchi, Naka Ward, Hiroshima, 730-0034, Japan
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Hours
Today
Opens soon17:00 – 01:00
Monday
17:00 – 01:00
Tuesday
17:00 – 01:00
Wednesday
17:00 – 01:00
Thursday
17:00 – 01:00
Friday
17:00 – 01:00
Saturday
17:00 – 01:00
Sunday
Closed
Features
Counter teppanyakiReservations acceptedUni-and-spinach teppanyakiCredit cards acceptedQuiet, refined adult roomLive griddle theatreWhole-venue buyout availableAround 15,000-19,999 yenLive Ise lobster4 min from Ebisu-cho
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Signature Dishes
Starters
From the Griddle
Tasting Courses
Signature Dishes
Sea Urchin and Spinach Teppan
The house signature. Spinach is wilted on the iron plate and crowned with rich sea urchin, finished with a runny egg yolk and eaten piled on toasted bread.
¥Market price
Raw Sea Urchin Sashimi
Sashimi-grade uni served clean, often wrapped at the table in nori and cucumber for textural contrast.
¥Market price
Grilled Live Spiny Lobster
Live Ise-ebi broken down and grilled to order on the teppan. Sweet, springy flesh, kept simple to spotlight the ingredient.
¥Market price
Starters
Cod Milt with Ponzu
Briefly blanched shirako that melts on the tongue, dressed with citrusy ponzu.
¥Seasonal
Firefly Squid with Vinegar Miso and Butter
Firefly squid lightly warmed on the griddle, dressed with sweet vinegar-miso and finished with butter.
¥Seasonal
Roe-stuffed Konnyaku
Konjac jelly stuffed with fish roe, giving small popping bursts against a soft, lightly seasoned base.
¥Seasonal
Kobako Crab
Female snow crab presented with leg meat, inner roe and outer roe layered together. A winter delicacy.
¥Seasonal
Raw Hiroshima Oysters
Local Hiroshima oysters served raw on the half shell. Plump and briny, a regional must-try.
¥Market price
Conger Eel Sashimi
Thinly sliced anago served raw, an unusual preparation that shows off freshness and a subtle sweetness.
¥Seasonal
From the Griddle
Butter-grilled Lotus Root
Thick lotus root slices seared in butter to keep their crunch while picking up a nutty, caramelised edge.
¥A la carte
Butter-grilled Yamaimo
Mountain yam grilled in butter so the outside crisps and the centre stays creamy and starchy.
¥A la carte
Eggplant with Cheese
Soft griddled eggplant melted under cheese for an unexpectedly Western-leaning, rich bite.
¥A la carte
Miyazaki Wagyu Steak
Premium Miyazaki beef grilled on the teppan, sliced and served simply to highlight the marbling.
¥Market price
Wagyu Harami (Skirt)
Beef skirt with a deep, savoury flavour. Well-seared outside, juicy and slightly chewy inside.
¥Market price
Wagyu Hire (Tenderloin)
Lean tenderloin cooked to a precise medium-rare so the cut stays exceptionally tender and clean-tasting.
¥Market price
Grilled Lobster
Lobster split and finished on the teppan with butter, served with the shell-side seared for extra aroma.
¥Market price
Tasting Courses
Omakase Course
A multi-course chef's selection moving from starters through griddle-cooked seafood, vegetables and wagyu.
¥From around ¥10,000
Course with Free-Flow Drinks
The omakase course plus a free-flow drinks package. A popular pick for groups and special-occasion dinners.
¥From around ¥10,000