|Address:||1/3, Ulsoor Road, Ulsoor, Bangalore - 560 008|
|Telephone:||+91 80 32569029|
Lunch: 12:15 PM-2:45 PM
Dinner: 7:15 PM-10:45 PM
Greetings from Oriental Cuisines! The world of Japanese cuisine just got a little more interesting with the launch of Teppan! Set your taste buds on fire as Oriental Cuisines Private Limited (OCPL) brings to you, the best of Japanese cuisine. With the first outlet opened in Chennai followed by Bangalore, Teppan has to its credit the distinction of being the first stand-alone Teppanyaki grill in the country. At Teppan, a high level of importance is placed on the quality of the food we serve. The right balance of flavours, the perfect texture, authentic ingredients and only the best chefs who prepare every dish with expert ease.
To give you a little history about the concept of teppanyaki, it is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan, which means iron plate, and yaki, which means grilled, broiled or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki. We also have a selection of sushis and sashimis so fine, it is sure to please your palate.
With plush purple and black interiors, exotic original collector's edition artefacts and a staff that is eager to please, we promise that at Teppan the food is only a part of the complete experience that we offer you. Our master chefs have been flown down from all across the globe to provide you with the authentic taste of Japanese cuisine.
So come savour the flavours of Japan's best. We promise to make your experience worth its while!
Chef Aji Joseph holds a degree in Hotel Management from Mangalore University, and certifications in Food Production Principles and Food and Beverage Management from American Hotel and Motel Association, USA.
Aji Joseph’s inspiration to become a chef came from two distinct memories he holds close to his heart. He loved the pineapple pudding his mother made and went all out to try and get it just as perfect. Push carts selling omelettes near his school were another inspiration to him. He admired the way the vendors would flip their omlettes with such ease and skill. He would go back home and try to make them every day. Many trials and broken eggs later, he mastered the art even before he started culinary college.
He started his career at the Taj Gateway Hotel in Bangalore where he worked for four years. He then moved on to work with two of the best Cruise Liners in the USA. Working at Celebrity Cruises, Miami, Florida and Princess Cruises, Los Angeles made a huge impact on his career. He travelled the world far and wide, interacting with some of the best international chefs, picking up nuances of culture and cuisine.He joined Oriental Cuisines in 2003 as the Opening Chef of Zara Tapas Bar and Restaurant and has been with the company since. He is now the Corporate Chef of Fine Dine, overseeing restaurants like Zara, Ente Keralam, Benjarong and Teppan. His culinary strengths lie in Spanish, Mexican, Italian and Kerala cuisines.