A note on the words: izakaya is a Japanese pub. Tamagoyaki is the rolled, lightly sweet omelette, ikura salmon roe, tataki meat or fish seared only on the outside, and sashimi raw fish sliced to be eaten as it is. Anago is the saltwater conger eel, ham katsu a slice of ham breaded and deep-fried, and nori the sheet seaweed used for rolls. Wagyu is Japanese beef, and Unzen is a place in Nagasaki prefecture. Otoko dojo, the second half of the shop’s name, means roughly “men’s training hall”. Prices are as of this writing (August 2026).
Teppen Shibuya Otoko Dojo on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
I want something good to eat today too. This is Hangover Meshi. I had high hopes at first, honestly. There used to be a shop in Jiyugaoka called Teppen. A friend worked there part-time and I went once to see them. It was a lively, boisterous place, the shouted calls done properly — not merely loud, but the sort of place that genuinely cheered you up and felt good. And the food was properly delicious too. And here in Shibuya is a shop with almost the same name as the one left in my memory. That caught my interest, so I decided to go. (I have a feeling it closed once. Is there one in Jiyugaoka now, I wonder?)
So, is there any connection with that Teppen?
[6,000 yen! Course with all-you-can-drink]
[7,000 yen! Course with all-you-can-drink]
This time, without thinking about it much, I went with the 7,000 yen course.
There is one thing to watch for, and it is written on the reservation page. Book through Tabelog and it is 200 yen extra, so be careful.
>>IMPORTANT<<
A charge of 200 yen will be added when you make a reservation.
Booking through the official site or by telephone incurs no charge, so we recommend that.
The receipt said Tabelog +200 yen and I wondered what it was. That was what it was.
Which means Tabelog takes about 200 yen a booking in commission, presumably?
Or they add a margin on top of it. Either way, the feeling is entirely understandable.
When we walked in it felt ordinary, and I wondered whether it might be an entirely different shop that merely has a similar name — and then at the toast came the call, “A toast for our guests!” I see. This may well be of that Teppen lineage. But at the original the staff stayed at the table and invited you to join in the call, so the whole room did it together, whereas here it came after the serving, half-said on the way out, so unless you were paying attention you might not realize it was for you.
First out was tamagoyaki topped with ikura. It looks good.
In a word, it is extremely tough. It is an otoko dojo, after all — a training hall for men. Presumably the instruction is to strengthen the jaw. Slightly suspicious.
Conger eel tempura. Crisp, fresh from the fryer, with a sweet sauce. This is good.
This is good as well. Perhaps fish is where this shop is strong. Everything was fresh and good.
And last, something like a nori roll to finish, and that was it, I think.
Having no dessert in the course is a very good thing.
Taken as a whole, it seems to be a shop where the fish is good.
The difference from the 6,000 yen course is that the beef skirt steak becomes the choose-your-own dish, and raw oysters are added, for 1,000 yen more. In that case the 6,000 yen would do. Or rather, I have the feeling the right answer is to order the seafood a la carte. The portions are very large, so you will be satisfied.
I do miss the Teppen in Jiyugaoka. I wonder whether it might come back somewhere as it was.
Teppen Shibuya Otoko Dojo (Izakaya / Shinsen Station, Shibuya Station, Yoyogi-koen Station)
Tabelog dinner rating ★★☆☆☆ 2.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
