Aichi Sakae/Yabacho | Teppanyaki Choraku Tei | Seat Reservation Only

The owner, a native of Hiroshima, has been honing his cooking skills since he was a child and is proud of his Hiroshima-yaki. He is open every day with the desire to let people in Nagoya enjoy Hiroshima-yaki as well. The most important thing is the noodles. Usually, yakisoba noodles are used, but our noodles are custom-made Chinese noodles ordered from a noodle company. They have a high egg content, a smooth texture, a light taste, and are not oily as they are not coated with oil.

We are particular about using domestic meat and vegetables. We purchase carefully selected vegetables from a greengrocer with whom we have had a long-standing contract, and cabbage, mainly from Aichi Prefecture, is delicious even raw. Since moisture is essential for the steaming process, we carefully adjust the humidity of the cabbage and pay attention to the temperature and humidity of the bean sprouts and other ingredients. We use eggs that were laid that day, so we are confident in their freshness. The dough, seasoned with sake and salt, does not crumble easily and has a great texture. The sauce is made with Otafuku.

We also recommend beef shoulder meat "Koune." It is stir-fried on a hot plate with vegetables. Outside of Hiroshima Prefecture, it is called brisket, front belly, or shoulder belly, and is a rare cut of beef with only about 2kg being obtained from one cow. It is marbled and has a strong flavor, and the more you chew it, the richer the flavor becomes. It has a firm texture, and the crunchy texture of the fat will become addictive once you try it. Other popular dishes include plump, fatty, carefully selected innards, tentacles, and chicken neck.

We offer Asahi Super Dry beer. Please enjoy it in an ice-cold mug♪ We also have a wide selection of shochu, with a particular focus on sweet potato. Carp Biki uses only Hiroshima-produced ingredients, including the sweet potato, water, and bamboo charcoal used in the finishing process. Nichinan-hatsu is a shochu from Nichinan City, and comes in a metallic red bottle inspired by the red helmets used by Hiroshima's most popular baseball team. The shochu is made from sweet potatoes grown in fertile soil and aged in an earthenware jar for over three years.