Teppanyaki Shichi Jyu Ni Kou
鉄板焼 しち十二候

Located within the Tokyo Station Hotel with direct access from the station, Shichi-Jūni Kō draws inspiration from Japan’s traditional calendar of 72 micro-seasons, which reflect the subtle changes in nature every five days — from the budding of plants to shifts in wind and wildlife.

Chef Akio Saito, a decorated master of Japanese cuisine, leads the restaurant with a deep respect for the seasons and their impact on ingredients. The restaurant’s name reflects his belief that nature’s changes shape the flavor of vegetables, meat, and seafood. With decades of experience and national recognition, Chef Saito is known for his refined technique, knowledge of Japan’s culinary culture, and close ties with producers across the country.

A highlight of the menu is Oki Beef, a rare Kuroge Wagyu raised on the remote Oki Islands, a UNESCO Global Geopark. Nourished by mineral-rich feed and raised in pristine nature, this beef is known for its fine marbling and rich lean meat. Its flavor subtly varies by season — a result of Japan’s natural diversity — offering a unique experience with each visit.

The setting is equally remarkable. Housed in the historic Tokyo Station Hotel, built in 1915 by famed architect Kingo Tatsuno, the restaurant combines culinary excellence with the charm of one of Tokyo’s most iconic buildings.