Our Story · 私たちについて

About Us

From an iron plate in Osaka to a dining room in Scarborough — the story of Kōen Teppanyaki.

 
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Our History

Founded in the Spirit of Osaka

Chef Haruki Sato spent twelve years training under teppanyaki masters in Osaka’s Namba district before emigrating to Canada in 2008. He brought with him not just technique, but a philosophy: that cooking is a performance, and the diner is always the audience.

Kōen Teppanyaki opened its doors in Scarborough in 2011, earning a loyal following for its precision, its premium wagyu sourcing, and its quiet theatricality.

1996

Haruki begins apprenticeship under Master Kenji Ōta in Osaka

2003

Becomes head teppan chef at Restaurant Takumi, Namba

2008

Relocates to Toronto; begins sourcing Canadian wagyu partners

2011

Kōen Teppanyaki opens on Lawrence Ave E, Scarborough

Years Open
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Wagyu Grade
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Master Chefs
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Google Rating
0 ★
japan steak teppanyaki
Our Philosophy

Experience an Unforgettable Evening at Kōen

Every meal at Kōen is built on three pillars — the quality of the ingredient, the skill of the chef, and the warmth of the welcome.

Craftsmanship

Twelve years of teppanyaki training behind every cut and flame.

Premium Sourcing

A5-certified wagyu imported directly from Miyazaki and Kobe.

Omotenashi

The Japanese art of wholehearted hospitality — every guest, every time.

Our People

Meet the Team

The chefs and staff who bring the iron plate to life every evening.

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Haruki Sato

Head Chef & Founder

Trained in Osaka for 12 years. Specialises in A5 wagyu and kaiseki-influenced teppanyaki.
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Yuki Tanaka

Senior Teppan Chef

A graduate of the Tsuji Culinary Institute, Yuki leads the evening omakase service.
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Claire Nguyen

Restaurant Manager

12 years in fine dining management. Claire oversees the floor and private dining program.

Join Us

Experience the Iron Plate

Reserve your seat at the teppan table — or enquire about our private dining rooms for special occasions.

 
Reserve A Table