Ishihara

The story

Ishihara Nuremberg: Live Japanese Teppanyaki Since 1988

The kitchen and the craft

At Ishihara in Nuremberg, authentic Japanese teppanyaki takes center stage behind a hot iron plate where founding chef Kenji Ishihara established the restaurant in 1988. Head Chef Masatoshi Shikada now guides the kitchen alongside owner Akiko Shikada, maintaining a philosophy that values skill and patience over theatrical excess. The Schlemmer Atlas awarded the team one ladle, recognizing how they grill meat, fish, and seafood directly before the diner.

Seasonal menus and signature plates

The dinner service presents carefully composed menus like the "ISE," which begins with sashimi featuring king prawns, fresh scallops, and butterfish. Diners progress to duck breast roasted with vegetables, followed by beef fillet served with rice and a flambéed vanilla ice cream finished with raspberry sauce. Alternative itineraries such as the "Fuji" and "Shima" offer sliced Japanese beef with spicy sauce or salmon fillets paired with fried noodles and mushrooms.

An intimate dining room

The restaurant occupies a fully air-conditioned space designed for a focused dining experience where limited seating ensures the kitchen controls the pacing of every course. The layout positions tables near the hot iron plates so guests can watch the chefs execute precise cuts and flips without interruption. This proximity turns the preparation into a quiet dialogue rather than a loud performance, letting the sounds of sizzling protein define the ambiance.

Sake and seasonal pairings

The beverage list highlights traditional Japanese spirits alongside specialized cocktails that complement the savory teppanyaki courses. Guests can order warm sake or chilled Masusake to balance the rich flavors of the grilled meats. Original umeshu plum wine and shochu rice liquor offer distinct profiles, while matcha ice cream grounds the dessert course in classic Japanese sweetness.