01 / ABOUT THE PLACE
About this place
In Tsukishima, a district synonymous with monjayaki, Bleu offers an entirely different dining rhythm centered on refined teppanyaki and charcoal cooking. The dining room, fitted with both counter and table seating, maintains a calm, unhurried atmosphere where guests can watch dishes come together before them on set courses or à la carte.
What sets Bleu apart is its serious dedication to seafood alongside beef. Highlights include wild red sea bream from Tsushima in Nagasaki, crisped on the skin and paired with a rich champagne cream sauce sweetened with Nagasaki barley miso, and Hokkaido Pacific cod milt pan-fried meunière-style on the griddle with garlic butter. Starting with a tartare of raw Hokkaido scallop and avocado crowned with sea urchin, salmon roe, and caviar, or an assortment of daily appetizers, sets up a natural pairing with wine.
Steaks take center stage as the meal progresses. Yamagata beef A5 fillet is seared across the teppan and finished over fragrant Kishu binchotan charcoal, alongside hearty cuts of Angus beef sirloin, each served with grilled seasonal vegetables from Kamakura. To finish, garlic rice with whitebait and shiso leaf, accompanied by red miso soup and pickles, provides a bright, savory note that rounds out the evening.
Wines by the glass are grouped into clear price tiers in both red and white, joined by Japanese whiskies like Yamazaki and draft beer. With reservations recommended for the evening, it is a thoughtful setting for special occasions or quiet conversations over dinner.
