Teppan opens with the hiss of a hot steel griddle and the scent of browned butter against mountain air in Hokkaido. Teppan places guests at the counter or a low table so every moment—the flip of okonomiyaki batter, the caramel edge on scallops, the precise sear on Wagyu—is in view. The first courses arrive with steam and color: a warm, savory Okonomiyaki topped with crisp shredded cabbage; scallops that show white flesh and a sweet interior; and thinly sliced beef gilded by a hot iron. The kitchen sets a direct tone: food prepared clearly, served promptly, and paired with exacting wines.

The culinary team at Teppan works under the guidance of Chef Marcello Mereu and a dedicated front-of-house led by sommelier Guido Biotti. The restaurant is part of the PCPD South Village Hotel Co. Ltd group, which informs its service standards and hospitality rhythms. Teppan’s philosophy centers on technique and terroir, using Hokkaido seafood, seasonal produce, and domestic beef to create straightforward, powerful flavors. The wine program is a signature achievement: 845 curated selections with an inventory system spanning 11,000 records, focusing on Burgundy, Bordeaux, Italy, and Japan. That wine list, paired by Biotti, has become a draw for collectors and diners seeking nuanced pairings. Practical details reinforce the dining experience: corkage is $34, dinner is the primary service, and the menu supports vegetarian, vegan, and gluten-free requests.

The culinary journey at Teppan moves from simple to striking. Start with a classic Okonomiyaki—savory batter mixed with cabbage, green onion, and bonito flakes, finished with okonomiyaki sauce and a light mayo ring. Move to Hokkaido Scallop Teppanyaki, where scallops sear to a golden crust, rested in brown butter and a squeeze of yuzu for brightness. Wagyu Teppanyaki offers thin, marbled slices seared on the flat top, seasoned with sea salt and served with a soy-mirin reduction for depth. Seasonal specialties rotate: late-summer corn grilled with miso butter, autumn mushrooms charred with garlic oil, and winter crab served warm from the shell. Many dishes are finished tableside so temperature and texture remain exact. The kitchen favors clean, immediate flavors that showcase ingredient quality and iron-plate technique, and the team will recommend wines from regions like Burgundy or Japan to complement fattier cuts or briny seafood.

The interior at Teppan emphasizes close engagement with cooking. Seating centers on a long teppan counter where four to twelve diners can watch each element come together; small tables accommodate two to six guests. Lighting is warm and focused on the grill surface, allowing chefs to work with visual precision while creating a warm, inviting atmosphere. Service is direct and expert: staff explain each course, suggest pairings, and adapt to dietary needs such as vegan or gluten-free preparations. Design cues favor clean lines and practical materials—polished wood, steel, and comfortable seating—that keep attention on the food and wine.

For practical planning, dinner is the main service and evening seating often moves quickly after 6:30 p.m.; reservations are recommended, especially on weekends and holiday dates. Dress code leans smart casual—no formal black tie required, but avoid beachwear. Corkage is $34 and the sommelier can arrange by-the-glass pairings from a deep list that emphasizes Burgundy, Bordeaux, Italy, and Japan. If you have dietary restrictions, notify the restaurant in advance so the kitchen can plan vegetables or gluten-free batters.

Reserve your seat and let Teppan deliver precise teppanyaki and bold okonomiyaki flavors in Hokkaido. Whether you arrive for a curated tasting or a wine-forward dinner with Guido Biotti’s pairings, Teppan invites focused, flavorful meals that prioritize ingredient quality and skilled technique. Book Teppan for an evening of attentive cooking, exact sears, and a wine list that rewards exploration.