Get a taste of old-time eateries at this fantastic bistro

Teikoku Shokudo

Move To Restaurant Info

Nostalgia seems to ooze from the glass front of this bistro
in the classy Nishi-Azabu district.

Experience this subtle, rustic eatery run by a chef who
definitely knows a thing or two about cooking.

Just one street from the Nishi-Azabu intersection, up the road a little way, is a striking little restaurant with a big glass window. It seems almost hidden away, but it exudes a presence that is unique. This is Teikoku Shokudo. Visitors here get a sense of the owner's excellent taste the moment they see the antique door, which apparently came from a passenger boat.

It's difficult to guess from the name, but there is a genuine bistro feel here that lasts well into the night.
The word shokudo means "dining room" in Japanese, and the chef chose it to symbolize his goal of providing guests with an accessible French restaurant.

The simple, nostalgic interior offers guests a warm welcome and the well-cared-for antique lighting and book shelves play a big role in creating the retro atmosphere.

Chef Hirotake Yokota studied traditional French cuisine at cooking school, but after graduating he trained in both French and Italian cuisine. He has a great range of experience, having worked everywhere from Michelin-star restaurants to catering services and food trucks.

The menu is full of traditional bistro items, but these classics are made completely original in Yokota's skilled hands. He harnessed his rich experience to give life to flavours unique to Teikoku Shokudo.

Main dishes are primarily meat-based. The bistro's specialty, the hamburger steak, is made with one egg, a splash of milk and baguette crumbs for every kilogram of ground meat.

Each 200g patty is slathered in sauce, with its simple presentation adding depth to the dish, and the texture is out of this world.

The chef uses fond de veau to make the sauce, adding red wine and finely chopped pieces of butter. The pot is gently heated and turned periodically until the thick sauce is complete.

The richly aromatic, flavourful sauce blankets the hamburger steak, inducing memories of happy days. In this dish, the sauce is truly the star. Chef Yokota's food is both classic and revolutionary, and makes you want to keep coming back for more.


Chef Profile

Chef/Hirotake YokotaHirotake Yokota

Born in Tokyo, 1979.
Studied at Tsuji Culinary Institute and a culinary school in France after graduating from university. After returning to Japan, he wanted to try everything, so he polished his skills in French cuisine, moved on to catering and working as an in-house chef, then sold French lunch boxes from a food truck. Opened Teikoku Shokudo in March 2013.



What difficulties did you face while training?
There was the time I had to re-launch a restaurant by myself in Sendai after it was renovated. It took two weeks to come up with a new menu and hire staff.

It used to be a hotel dining room, but it quickly closed down. It was winter, so coupled with the dark, cold Tohoku weather, it was tough to stay there alone.
Why did you move away from what you majored in at university?
I didn't know what I wanted to do, and I started thinking about my future when I began job hunting. I figured that I would never find the answer just by worrying about it, so I decided to just try to do something I enjoyed. I indulged in my hobby, going on eating tours, and visited many restaurants.

I went to various places, and received some great hospitality. Just when I started thinking that I wanted to be on that side of the counter, I came across a book called "Bimi Raisan (In Praise of Delicious Flavour)" by Shizuo Tsuji. It told the story of his life, and it was inspiring. I decided then to go to the Tsuji Culinary Institute.
What tastes do you remember ?
Mango pudding is what put me on the road to becoming a chef.

When I was still at university and wondering what I should do, I made some mango pudding and took it to my grandmother's house. She cried out about how delicious it was. I was so happy that something I made could be enjoyed by someone else. That is one of my most cherished memories.

Restaurant Info

Restaurant NameTeikoku Shokudo
AreaNishiazabu / Roppongi / Azabujuban
Opening day21st March, 2013
Hours of Operation Dinner: From 18:00~(Last order 25:30)
Closed Sundays
1st Monday
Service charge-
Cover Charge\500
Children Permitted
Facebook page
Capacity 16 seats
Seat area

Counter seating avalible

Smoking Smoking prohibited
Parking Available

*Coin parking available nearby.

Can vehicles be arranged?Yes
Vegetarian Possible

*Available if ordered ahead of time

Foreign Language Menu Available


Foreign Language Speaking Staff Available

*French, English

Souvenir Handling Available

*Bottled olive confit available

AddressAmasaki bldg. 1st Floor, 2-15-13, Nishi Azabu, Minato-ku, Tokyo, 106-0031
Phone Number


(Available in English)

Fax Number


(Available in English)

Access■10 minutes walk from Nogizaka St. on the Tokyo Metro Chiyoada line.
■12 minutes walk from Roppongi St. on the Tokyo Metro Hibiya and Toei Oedo lines.
■14 minutes walk from Omote-sando St. on the Tokyo Metro Ginza,Chiyoda and Hanzomon lines.
Available wines

Approx. 60 types

Available Cocktails Available

Available whiskies Available

Available beers

Approx. 15 types

Drink Carry-out Permitted
Champagne Charles de Cazanove Brut ¥7,500
Henriot Brut Souverain ¥8,500
White Wine Domaine des Tourelles blanc ¥5,800
Red Wine Cuvee de Lange ¥6,000
Ai (half bottle) ¥15,000
Rose Wine Yui (half bottle) ¥7,500

Restaurant Interior

Check for Open Tables