01 / ABOUT THE PLACE
About this place
Some diners have enjoyed putting together an evening one dish at a time: Wagyu steak with red wine, followed by tiramisu. Bottoms Up in Tengachaya notes on its menu that the origin, cut and price of its Wagyu steak vary according to the day’s supply. Another guest singled out the sauce served with the Wagyu, making the steak a tempting choice for a meal centred on meat.
The menu also features the restaurant’s signature thick-cut beef tongue stew (1,950 yen) and bone-in duck confit (1,500 yen). You can make a substantial meat dish the focus, or build a meal around wine with a few starters and small plates; the choice depends on your appetite and company.
Pasta options include snow crab in tomato cream sauce (1,600 yen), the house meat bolognese (1,100 yen) and sardines with garlic in tomato sauce (1,200 yen). Diners have also mentioned enjoying pasta, bolognese and hamburger steak here, so there are choices for a seafood-led meal as well as one built around savoury meat flavours. For dessert, the menu lists the “grown-up tiramisu” enjoyed by one guest.
Counter seating makes the restaurant an option for solo dining, while tables can accommodate groups. Takeaway is also available alongside dining in. On Fridays and Saturdays, the restaurant stays open until 2:00, which is worth noting if you are looking for a late meal.
