Boasting seven branches in Beijing, Tairyo Teppanyaki is an original Japanese style restaurant. Simple and tasty, the food is cooked in front of the customers and is proving to be a big hit.

A chef who cooks in front of you. This is what Japanese restaurant Tairyo Teppanyaki, located not far from the Anzhen Bridge in Northwest Beijing, is offering. A few slices of raw fish, cut too thick, dipped in soya sauce and wasabi, and a fresh slice of mango together with mayonnaise serve as an amuse bouche.

Meanwhile, the waiters place a large oval shaped plate in front of each of the diners. Finally, the cook makes his entrance. Golden scarf around the neck, chef's hat sitting neatly on his head, and a white overall. He looks far too young. But don't let it fool you for the cook has a disconcerting dexterity with his cooking implements.    There is a range of options available at Tairyo: you can order à la carte from a huge range of sashimi, sushi, meat, vegetables, seafood, noodles, fried rice and desserts (15 to 40 RMB), or from the themed menu (150 to 165 RMB). We choose the « Tairyo foie gras » which includes salad, sashimi, steak, foie gras, prawns, sautéed vegetables, rice, soup and dessert.

The best value is the all-you-can-eat menu, which includes saké, soft drinks or fresh fruit juice for 150 RMB. The drink list is good. Soft drinks, fruit juice, white or red wine and of course saké, count on paying 10 to 25 RMB.     

It's true, no one really comes here for the fresh, but decidedly bland sushi and sashimi.  The place's decoration is not really worth it either (bright red wall panels complete with pictures of fish heads, and electric blue walls and its glittery round chandeliers).

On the other hand, the semi-circle large tables covered with steel heating plate, surrounded by dark wooden chairs, bring a touch of conviviality to the restaurant.   

Juicy and Tender

The meat and seafood are, however, well worth a visit to Tairyo. Displayed raw and whole on big plates, they are then cut, seasoned and browned on the heating plate by a chef juggling bottles of sauce and oil, spices and condiments.

At once, steak cubes are cooked along with onion slices, flambéed and served. Make no mistake: each mouthful is juicy and tender.