The flames go up brilliantly! The specialty is "tomato flambé"-a popular chef-produced teppanyaki in Nagoya (Image 2／17) [entabe.com]

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Tomato flambé YAGOTO-TEI Produced by Takumi Hachiko Sir Winston Hotel Hotel Intercontinental Tokyo Bay Japanese beef

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Teppanyaki Kaiseki / Kaiseki cuisine Tempura

The flames go up brilliantly! The specialty is "tomato flambé"-a popular chef-produced teppanyaki in Nagoya (Image 2／17)

Serve the appetizer like a palette (Aya)

Serve the appetizer like a palette (Aya)

Counter (Aya) that cooks in front of you

Serve the appetizer like a palette (Aya)

Selectable meals, the photo is a bite-sized roll sushi (Aya)

Rainbow Baumkuchen (Lounge)

Cake using real pottery (lounge)

The circular counter is also interesting (YAGOTO-TEI)

Lemon-flavored salt to accompany tomatoes and meat (YAGOTO-TEI)

The texture of the baguette is also exquisite (YAGOTO-TEI)

Beautiful fillet with steak (YAGOTO-TEI)

Vegetables like green beans in the foreground are iron-rich gold needle vegetables (YAGOTO-TEI)

3 kinds of jelly and salt. Attach it to meat and vegetables (YAGOTO-TEI)

Bake with vivid hands (YAGOTO-TEI)

The sound and scent will lift your mood (YAGOTO-TEI)

After all garlic rice cannot be removed (YAGOTO-TEI)

Miso soup is Nagoya-like red miso (YAGOTO-TEI)

The dessert was a round candy-crafted sphere (YAGOTO-TEI)

Among them are macaroons and gelato (YAGOTO-TEI)