Authentic restaurant in central Tokyo

Japan is often considered one of the world’s great foodie paradises, and the elegant and cosmopolitan Akasaka neighborhood lives up to its reputation. Here you can find luxurious dining experiences, with Michelin-starred restaurants sitting side by side with unpretentious izakayas. Whether you want sushi, wagyu, or carefully prepared kaiseki It’s time to eat, here’s something for you.

Umeoka sushi green

Umeoka sushi green Bringing you the world-famous Toyosu Fish Market, Incredibly fresh sushi dishes are served daily with ingredients sourced directly from the iconic market. Midori’s philosophy is based on the trinity of fresh ingredients, exquisite craftsmanship, and a passion for sushi and customer service. Therefore, they offer incredibly high quality sushi at reasonable prices. From the fish to the rice to the seaweed used in the rolls, everything is carefully considered.

Midori’s signature conger eel sushi has been on the menu since the restaurant opened in 1977 and remains popular today. Rice balls are typical nigiri sushi size, but it was layered with a whole piece of eel, its long tail stretching across the plate. That “surprise” JinziLikewise, the rice has impressive traces of salmon roe. Midori also offers grilled and stewed dishes, such as grilled salmon belly and braised Chilean seabass.

Akasaka Fukiuki

With a history of more than 100 years, Akasaka Fukiuki is a traditional eel The restaurant specializes in exquisite grilled eels. they are famous for them unaju: Grilled eel with dipping sauce, served in a beautiful traditional lacquer box. (Fukinuki’s eel set meal comes with eel liver soup and kimchi.) This store also specializes in Eat three or three timesa Nagoya-style variation in which the eel is thinly sliced ​​and served over rice; the dish is divided into four parts, each of which can be eaten differently.

Fukinuki also offers a variety of other unique eel products: Nicogory, braised eel in chilled soup; Senbeior bone crackers, fried eel bones and sprinkled with Japanese pepper; and a mark The roll – a Japanese sweet omelette – has a delicate grilled eel in the centre. With its name written in kanji, symbolizing quality and nobility, Akasaka Fukinuki always strives to provide delicious eel with impeccable presentation.

Varayaki House Akasaka

Warabiyaki is an ancient Japanese grilling technique that uses straw to create a fire. The technique comes from Kochi Prefecture, where bonito is grilled over an open fire to create grilled sashimi called “grilled sashimi.” Taki Katsuo. Varayaki House Akasaka Aiming to spread Kochi’s hara-yaki cuisine through authentic Shikoku dishes. The signature dish here is of course bonito yaki. Because the straw is burned at a high temperature of 800 to 900 degrees, it produces a rich smoky flavor and a fragrant aftertaste; while the outside of the bonito forms a charred skin, the inside of the fillet is still raw. After frying the fish, simply season it with salt to retain the flame-grilled flavor.

Warakiya Asakusa also uses the warayaki technique to grill other dishes such as garlic soy sauce chicken, beef tongue, Shimanto pork, and wagyu beef. More unique products include eels and Mediterranean moray eels. In addition, inspired by the Kochi open-air market that has been operating under Kochi Castle for more than 300 years, Warakiya also serves sweet potato tempura and fried chicken, both of which come from the market. this imotan The sweet potato tempura is fluffy and the chicken is juicy, topped with bonito flakes and mayonnaise.

Akasaka Kikunoi

Michelin two stars Akasaka Kikunoi Bringing the tranquil atmosphere of Kyoto to the bustling streets of Akasaka. With a small stone road lined with bamboo and elegant Sukiya buildings, it’s like a dreamy urban oasis. Just like the Kikunoi main store – one of Kyoto’s most respected restaurants – Akasaka Kikunoi specializes in kaiseki Meals are made from fresh, carefully selected ingredients and vary with the seasons.

Kaiseki cuisine consists of about 10 different dishes that combine flavours, textures and colors to convey the spirit of Kyoto’s hospitality through fine tableware and a sophisticated, convivial atmosphere in addition to delicious food. Guests can sit at the counter and watch the chefs at work, or enjoy more privacy at the dining table, on a raised tatami mat or in a private room.