About us

Gathering bonds, layering craft, into a dish to remember.

Seasonal bounty nurtured by Odawara’s sea and land. Wagyu carefully chosen from across Japan. The dedication of those who produce, and the craft of the chef. Like yosegi marquetry, which combines pieces of distinct character into a beautiful pattern, Teppanyaki eito layers ingredients and people, skill and sensibility, to offer moments found only here. The aroma rising from the teppan, the sound of searing, a dish finished right before your eyes. May this time that fills all five senses become a memory shared with someone dear to you.

  1. A yosegi wood picture of Odawara Castle

    The heart behind “eito”

    From yosegi to cuisine: an aesthetic passed down.

    Here once stood “Eito,” a yosegi workshop. Teppanyaki eito has inherited its name, and its spirit of turning different characters into a single beauty. We read each ingredient, draw out its true flavor, and create harmony on the plate. Though the form has changed from craft to cuisine, our devotion to handwork remains the same. Like the character 八 (eight), which widens toward its base, we hope the happiness and bonds born here will keep spreading ever wider. That wish goes into every single dish.

  2. Wagyu before cooking

    Wagyu

    Not the name of the region, but the quality before us.

    Without limiting ourselves to one region, we carefully select the finest wagyu we come across from all over Japan. Fine-grained texture, sweet fat, the deep savor of lean meat: we judge each one with care. With expert heat control, the surface is fragrant and the inside stays moist and tender. Enjoy the rich flavor of wagyu that unfolds with every bite, together with the true pleasure of teppanyaki.

  3. A dish of fish cooked on the teppan

    Seafood

    The season that swam in Odawara’s sea this morning, on today’s plate.

    We buy seafood landed that very morning at Odawara fishing port directly from the fishers, and serve the bounty of the sea while it is fresh. Odawara’s sea changes its face from day to day and season to season. We read the character of the seafood we meet each day and draw out its flavor and texture with delicate heat. The joy of tasting this town, on a single plate.

  4. Vegetables grilling on the teppan

    Vegetables

    Even the heart of the field, on the plate.

    Through our ties with local farmers, we bring the dedication of those who grow and the season of this land into our cooking. Sweetness that carries the strength of the soil, juiciness, a bold aroma. Even familiar vegetables hold flavors you have yet to discover. With the heat of the teppan and a little extra care, their character comes vividly to life. Meeting producer after producer, we share the richness of Odawara’s land through a variety of dishes.

  5. A wagyu dish with wine

    Wine & drinks

    From the delight of a dish to the lingering finish of a glass.

    From powerful, profound wines to glasses whose delicate aromas layer like yosegi marquetry. Centered on French wine, our sommelier carefully selects from wine regions around the world, Japan included. Red wines that complement the richness of wagyu. White wines and Champagne with a pure, clean taste that bring out the best in seafood and seasonal vegetables. Together with local drinks, we suggest flavors that resonate with each dish. Please tell us your preferences, or how you feel today. From a single glass, we accompany each guest’s time at the table.

Chef

  • The Chef at the teppan

    The story is told by the chef standing at the teppan. Where each ingredient comes from, its season, the thinking behind each dish, and the people who produce it, shared with you in person. With every plate, the makers and our guests become connected. That is the story Teppanyaki eito wishes to share through its cuisine.

Born in Odawara, connecting onward.

Fishers, farmers, chefs, sommeliers, and the guests who visit this place. Through food, people connect, and the charm of Odawara is shared. Teppanyaki eito will always be a place that nurtures new bonds in this town.

Reservations

Reservations are accepted by phone.

Call 04-6525-2140

For private bookings and other inquiries, please also contact us by phone.

Restaurant information

Name
Teppanyaki eito
Address
神奈川県小田原市城山1-9-9 アドナール城山1F
Phone
04-6525-2140
Hours
Lunch 11:00–14:00 Dinner 17:00–22:00
Closed
Wednesdays
Seats
15 (10 at the counter, 5 in a private room)
Budget
Lunch from ¥8,000 (tax included) Dinner from ¥12,000 (tax included)
Payment
Cash and major credit cards
Smoking
Non-smoking
Children
Guests with preschool-age children can be seated in the private room
Pets
Not allowed
Access
About 3–4 min walk from the West Exit (Shinkansen side) of Odawara Station (JR, Odakyu Line, Hakone Tozan Railway) (Leave the West Exit, go straight along the rotary, and cross at the first traffic light) About 9 min walk from Midoricho Station About 20 min walk from Isaida Station

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