A Teppanyaki Course to Savor the Season's Ingredients: The "Ikoi" Course
The "Ikoi" course for August and September opens with a tuna appetizer finished lightly with balsamic vinegar, followed by a smoky cold potage of grilled eggplant that whets the appetite. For the fish course, in-season kamasu (Japanese barracuda) is prepared as a light rice-flour beignet. The main course brings together carefully selected domestic wagyu sirloin steak and Chibo's signature okonomiyaki. To finish, a refreshing gelato made with Shine Muscat grapes rounds out a course designed to capture the shift from the lingering heat of summer into early autumn. Enjoy the experience of watching the chef cook right in front of you on the teppan grill.
Course Details — ¥9,000 per person (tax included, service charge not included)
Seasonal Appetizer: Lightly Seared Tuna Marinated in Balsamic Vinegar, with Cauliflower and Avocado
The marinated tuna is arranged to resemble sushi, using balsamic vinegar and soy sauce for the marinade. The "rice" is reimagined as a purée made from cauliflower and tofu, avocado purée stands in for wasabi, and a sweet vinegared ginger purée replaces pickled ginger. It's a dish meant to be enjoyed with the eyes as well as the palate.
Seasonal Soup: Smoky Cold Potage of Grilled Eggplant with White Kikurage Mushroom
Grilled eggplant is folded into a base of consommé and Japanese dashi, then carefully blended into a smooth potage. Smoke oil adds another layer of aroma to the smoky grilled eggplant, and white kikurage mushroom adds a pleasant texture. Made generously with vegetables said to help with summer fatigue and skin health, this nutrient-rich cold soup is finished with a refreshing touch.
Seasonal Fish Course: Kamasu in a Light Rice-Flour Beignet, with Lime-Marinated Endive and Tapenade Sauce
This dish reimagines tempura in a Western style, as a beignet. Delicately flavored, odorless kamasu (Japanese barracuda) is wrapped in a light batter and cooked until golden. It's served with garlic, an anchovy-accented tapenade, curry oil, and white truffle salt, alongside endive dressed with lime, for a variety of flavors in one dish.
Grilled vegetables: young corn with skin on, kamo eggplant, manganji pepper (*grilled vegetables vary by location)
Meat course: domestic wagyu sirloin steak
Okonomiyaki: Chibo's signature pork and egg okonomiyaki (*half size)
Seasonal Dessert: Cream Cheese Gelato with Shine Muscat and Elderflower Jelly
The centerpiece is a gently sweet cream cheese gelato, paired with a fragrant elderflower jelly and fresh Shine Muscat grapes for a refreshing dessert. Simple, yet light and refreshing, it's a fitting way to end a meal on a hot day.
A Feast for the Senses: The Limited-Time "Seasonal Recommended Menu"
A selection of teppan dishes is also available a la carte for a limited time.
Seafood Cheese Ajillo — ¥1,200 (tax included, service charge not included)
Large shrimp and octopus are cooked with vivid broccoli in sizzling garlic oil. Enjoy it with melted cheese, alongside the sound and aroma of the ingredients still sizzling on the teppan.
Shirasu and Lemon Salt Yakisoba — ¥1,680 (tax included, service charge not included)
A generous topping of shirasu (baby sardines) and scallions, finished with slices of lemon, makes for a specialty yakisoba. Its refreshing tartness makes it a fitting dish for the final days of summer.
Overview
Sales period: August 1 (Saturday) to September 30 (Wednesday), 2026
Available at: President Chibo locations (please check the official website for participating stores)
Official website: https://www.chibo.com/
