Where Italian Mastery Meets Teppanyaki Artistry—Unforgettable Plates

At Lee° (pronounced “Lee-doh”), classical Italian cuisine meets the theatrical artistry of teppanyaki under the direction of Chef Lee, whose training spans Tokyo’s Michelin-starred CUCINA HIRATA and Kyoto’s renowned Ristorante dei CACCIATORI.

Chef Lee personally sources ingredients from trusted markets, farms, and suppliers, pursuing dishes that he himself genuinely wants to eat—a philosophy that results in truly unique culinary experiences.

The signature A5-grade Kuroge Wagyu steak features a dramatic flambé that serves not merely as spectacle, but as an essential technique for concentrating the meat’s rich umami.

The seasonal course menus reveal the chef’s artistic vision: think luxurious spring compositions of extra-thick white asparagus crowned with poached egg, house-made tonnato sauce, and summer truffle, or pristine wild sea bream from Kyoto’s coastal Tango region—sometimes caught by Chef Lee himself—paired with Mediterranean-inspired sauces. Lunch courses start at ¥3,980, dinner courses from ¥13,860.