From the chef
He his love of cooking and yakiniku (grilled meat) pushes him to pursue Korean cuisine that does high quality meat justice
Born August 22nd, 1986, in Kyoto. As a child his love of cooking and yakiniku (grilled meat) led him down the path to becoming a chef. At the age of 18 he started working at a Korean restaurant. After honing his skills for four years at Tendan Gion, he transferred to Tendan Akasaka. He doesn't just make Korean food - he uses his considerable skills to make luxurious yet subtle dishes that pair perfectly with yakiniku. With high quality meat you can't find anywhere else, many Korean food lovers flock to our restaurant daily.
和田 将大
WADA MASAHIRO
Yakiniku no Meimon Tendan Akasaka
焼肉の名門 天壇 赤坂店
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
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03-5575-5129All reservations will be accepted via web form to ensure a smooth reservation process.
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English-speaking staff / Free Wi-Fi / Lunch / Late-night service / Western cutlery / Reservations / Reserved rooms / Tatami room / Kotatsu (heated table) / Sommelier/wine steward / All you can eat / course meals / Large cocktail selection / Large shochu selection / Large wine selection
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