Tōkō
The Teppan as Stage
There are no menus at Tōkō. Chef Sato presents what arrived that morning — a decision made at five a.m. at the Toyosu market before the doors open to the public. Twelve guests sit at a counter of black granite and watch the precision of a performance that has no room for adjustment. The teppan reaches 300 degrees. The Wagyu rests for precisely three minutes. The seasonal vegetable arrives cold before it meets the heat. In this room, cooking is not preparation. It is the event itself.
