SHARI Akasaka / Teppanyaki Mitaki Akasaka

Premium free-flowing drink for 2 hours】This is a special kaiseki course consisting of recommended dishes and carefully selected seasonal ingredients. The course features a variety of carefully selected ingredients, including fresh natural fish and high-quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is elegant and refined. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu (1) Anglerfish ponzu (vinegared anglerfish and prawns), steamed egg custard with truffle (2) Steamed egg custard with foie gras and truffle (3) Today's fresh wild fish with condiments recommended by the chef (4) Japanese beef sirloin cooked at low temperature with white rice, wasabi and silver bean paste (5) Scallops and white fish cutlet with shell, fried butterbur fish tartar (6) Grilled sweet sea bream and radish with garland chrysanthemum sauce (7) Japanese beef fillet with black Onion nouveau with wild vegetables and black vinegar sauce (viii) Rice cooked in a kettle with "Ryu no Hitomi" rice, which is limited to the Hida region of Gifu Prefecture Aka-dashi soup (ix) Seasonal dessert *The menu changes monthly *The menu is subject to change depending on availability. -----------------------------~ Fried drink list - Asahi premium draft beer, French white wine, French red wine, Japanese sake (Akabu, Hakurakusei, Kutouryu, Toyo Bijin, etc.), shochu (DAIYAME, Kiroku, Nakamura, Amakusa, Tokumei Taimei, etc.), plum wine (Yamagata Masamune), highballs, lemon sours, green tea, oolong tea, and soft drinks. Oolong tea, and various soft drinks *Some items may change slightly.

This kaiseki course is full of seasonal ingredients. We use a variety of carefully selected ingredients, including fresh natural fish and high quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is elegant and refined. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu: (i) prawn and longtail sea bream, ankimo and onion, rape blossoms (ii) cooked yam and Wagyu beef with Arima, needlefish, kinome, shichimi (seven spices) (iii) zorizato of today's fresh wild fish with the chef's recommended condiments (iv) steamed foie gras in a bowl with truffle aroma (v) deep fried radish with ginger, wild vegetables, plum and bonito with oni (vi) hot steamed grilled Spanish mackerel with firefly squid, sesame seed sauce and silver bean paste (vii) selected filet of beef with Kaga lotus root sauce, wasabi, wasabi, wild vegetables, rice cooked in a kettle with "Ryu no Hitomi" rice, which is only available in the Hida region of Gifu Prefecture, and aromatic red miso soup (Aka-dashi) *The menu changes monthly.

This is a special kaiseki course consisting of Shari Akasaka's recommended dishes and carefully selected seasonal ingredients. The course features a variety of carefully selected ingredients, including fresh natural fish and high-quality Japanese beef. We also pay special attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented in an elegant manner. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu (1) Anglerfish ponzu (vinegared anglerfish and prawns), steamed egg custard with truffle (2) Steamed egg custard with foie gras and truffle (3) Today's fresh wild fish with condiments recommended by the chef (4) Japanese beef sirloin cooked at low temperature with white rice, wasabi and silver bean paste (5) Scallops and white fish cutlet with shell, fried butterbur fish tartar (6) Grilled sweet sea bream and radish with garland chrysanthemum sauce (7) Japanese beef fillet with black Onion nouveau with wild vegetables and black vinegar sauce (8) Rice cooked in a kettle with "Ryu no Hitomi" rice (rice grown only in the Hida region of Gifu Prefecture) Ajinomoto red miso soup (9) Seasonal dessert *The menu changes monthly.

Special Kaiseki course featuring Kobe beef steak. The ingredients are carefully selected, including fresh natural fish and high quality Kobe beef. We also pay special attention to the tableware, and our craftsmen's meticulous work ensures that each dish is elegant and refined. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu: (i) prawn and sea bream, ankimo and onion, rape blossoms (ii) cooked yam and Wagyu beef with Arima, needlefish, kinome, seven spices (iii) zorizato of today's fresh wild fish with the chef's recommended condiments (iv) steamed foie gras in a bowl with truffle aroma (v) deep fried radish with ginger, wild vegetables, plum and bonito with onion wholes, (vi) hot steamed grilled Spanish mackerel with firefly squid, sesame and rape blossom sauce, silver bean paste (vii) Kobe beef steak (viii) Kobe beef steak with three kinds of condiments as you like (ix) Rice cooked in a kettle with "Ryu no Hitomi" rice, which is only available in the Hida region of Gifu Prefecture (viii) Aka-dashi soup (ix) Seasonal dessert *The menu changes monthly.

This is a special kaiseki course recommended for important dinners. The course features a variety of carefully selected ingredients, including fresh natural fish and high-quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented with elegance and refinement. The rice for the meal is carefully cooked in a custom-built Shigaraki-ware kettle using "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture. We hope you will enjoy a time of gastronomic delight in a Japanese style that inherits the beautiful traditions that weave through the ages. ～The five elements of Yin-Yang - five tastes, five colors, five methods, five aptitudes, and five senses. We cook in accordance with nature, not against the ingredients. We will serve you with a course meal that is nutritionally balanced. This month's menu: (1) Shrimp with hot water frosted with prawns, shrimp potato and thick shrimp sauce (2) Nodoguro fish and radish soup (3) Zorizato of the day with fresh fish of the day and the chef's recommended condiments (4) Steamed egg custard with foie gras and truffles (5) Sautéed abalone with local seaweed butter (6) Seared live lobster sushi (7) Kobe beef sirloin steak with 3 different condiments to taste (8) Hida, Gifu Prefecture Local specialty rice "Ryu no Hitomi" cooked in a kettle with rice, pickles, red miso soup, and seasonal desserts *The menu changes monthly *The menu is subject to change depending on the availability of ingredients. ----------------------------------------------------------- --------------------------～free drink list～Asahi Aged Premium Draft Beer, French White Wine, French Red Wine, Japanese Sake (Akabu, Hakurakusei, Kutouryu, Toyo Bijin, etc.), Shochu (DAIYAME, Kiroku, Nakamura, Amakusa, Tokumei Taimei, etc.) Umeshu (Yamagata Masamune), Highball, Lemon Sour, Green Tea, Oolong Tea, Soft Drinks

Special Kaiseki course featuring Kobe beef steak. The ingredients are carefully selected, including fresh natural fish and high quality Kobe beef. We also pay special attention to the tableware, and our craftsmen's meticulous work ensures that each dish is elegant and refined. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu: (i) prawn and longtail sea bream, ankimo and onion, rape blossoms (ii) cooked yam and Wagyu beef with Arima, needlefish, kinome, shichimi (seven spices), zorizato of the day, fresh wild fish with the chef's recommended condiments (iv) steamed egg custard with foie gras, truffle aroma (v) fried radish with ginger, wild vegetables and bonito with plum paste (vi) hot steamed grilled Spanish mackerel with firefly squid and rape blossoms sauce with silver starch paste (vii) Kobe beef steak (viii) Kobe beef steak with three kinds of condiments as you like (ix) Rice cooked in a kettle with "Ryu no Hitomi" rice, which is limited to the Hida region of Gifu Prefecture, Aka Dashi (red miso soup) (ix) Seasonal dessert *The menu is changed monthly *Subject to change depending on availability. -------------------------------- - Free Drinks List~ Asahi premium draft beer, French white wine, French red wine, Japanese sake (Akabu, Hakurakusei, Kutouryu, Toyo Bijin, etc.), shochu (DAIYAME, Kiroku, Nakamura, Amakusa, Tokumei Taimei, etc.), plum wine (Yamagata Masamune), highballs, lemon sours, green tea, oolong tea, etc. Various soft drinks

This is a special kaiseki course recommended for important dinners. The course features a variety of carefully selected ingredients, including fresh natural fish and high-quality Japanese beef. We also pay special attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented with elegance and refinement. The rice for the meal is carefully cooked in a custom-built Shigaraki-ware kettle using "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture. We hope you will enjoy a time of gastronomic delight in a Japanese style that inherits the beautiful traditions that weave through the ages. ～The five elements of Yin-Yang - five tastes, five colors, five methods, five aptitudes, and five senses. We cook in accordance with nature, not against the ingredients. We will serve you with a course meal that is nutritionally balanced. This month's menu: (1) Shrimp with hot water frosted with prawns, shrimp potato and thick shrimp sauce (2) Nodoguro fish and radish soup (3) Zorizato of the day with fresh fish of the day and the chef's recommended condiments (4) Steamed foie gras in a bowl with truffle aroma (5) Sautéed abalone with local seaweed butter (6) Seared live lobster sushi (7) Kobe beef sirloin steak with your choice of 3 different condiments (8) Hida, Gifu Prefecture Local specialty rice "Ryu no Hitomi" cooked in a kettle with rice, pickles, red miso soup, and seasonal desserts *The menu changes monthly.

Teppan-yaki Mitaki Akasaka's new course is a fusion of Western and Japanese cuisine. Enjoy live abalone and Japanese black beef prepared in two different ways. (1) Teppan seared fresh fish with teriyaki sauce (2) Homemade grilled sesame tofu (3) Fillet soup with Chinese cabbage and bacon (4) Teppan steamed live abalone with Bourguignon butter (5) Grilled Japanese black beef on one side with truffle sauce (6) Japanese black beef sirloin steak with three kinds of condiments and seasonal vegetables (7) Garlic rice, pickles and aka-dashi (8) Seasonal soup Dessert *The menu is changed monthly *The menu is subject to change depending on availability *Please make a reservation by phone if you wish to reserve a private room. Please call us at 03-6441-3444

This Teppanyaki course is specially prepared for customers who have made reservations. This Teppanyaki course is a sumptuous combination of fresh natural fish, Japanese black beef, and rare ingredients imported from Europe. Enjoy a live performance while conversing with the chef at the exclusive counter. Please enjoy a time of gastronomic delight in a Japanese style that inherits the beautiful traditions that weave through the ages. ～The five elements of Yin-Yang - five tastes, five colors, five methods, five aptitudes, and five senses. We cook in accordance with nature, not against the ingredients. We will serve you with a course meal that is nutritionally balanced. This month's menu: (1) Teppanyaki scallop and turnip with yuzu aroma (2) Homemade grilled sesame tofu (3) Grilled fresh fish with wasabi soy sauce (4) Grilled live abalone on iron plate with Bourguignon butter (5) Grilled live lobster on iron plate (6) Grilled seasonal vegetables (7) Kobe beef sirloin steak with your choice of three spices (8) Kobe beef garlic rice 9) Seasonal dessert *The menu is changed monthly *Selection is subject to change depending on availability *Please call to reserve a private room. Please call us at 03-6441-3444

2-hour Premium Free Drink Plan】This Kaiseki course is full of seasonal ingredients. We offer a variety of carefully selected ingredients, including fresh natural fish and high quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented in a graceful manner. The rice for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle. This month's menu: (i) prawn and longtail sea bream with anglerfish and onion, (ii) cooked yam and Japanese black beef Arima, (iii) needlefish, (iv) today's fresh wild fish with condiments recommended by the chef, (v) steamed foie gras in a bowl with truffle aroma, (v) hot steamed Spanish mackerel with firefly squid, (vi) selected beef fillet with Kaga lotus root sauce, (vii) horseradish and wild vegetables, (viii) Hida, Gifu Prefecture 7) Local rice "Ryu no Hitomi" Kettle cooked rice, pickles, red miso soup, seasonal dessert *The menu is changed monthly *The menu is subject to change according to availability. ---------------------------------------- - Free drink list - Asahi Ni-Sen Premium draft beer, French white wine, French red wine, Japanese sake (Akabu, Hakurakusei, Kutouryu, Toyo Bijin, etc.), shochu (DAIYAME, Kiroku, Nakamura, Amakusa, Tokumei Taimei, etc.), plum wine (Yamagata Masamune), highball, lemon sour, green tea, oolong tea, various soft drinks *Some items may be changed The list is subject to change.

Gorgeous dessert plate with a message♪ Anniversary Course This Kaiseki course is full of seasonal ingredients. A toast is included. Please use this course for birthdays and anniversaries. We use a variety of carefully selected ingredients, including natural fresh fish and high quality Japanese beef. We also pay particular attention to the dishes, and our craftsmen's meticulous work ensures that each dish is elegant. The rice used for our meals is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle.

2 hours premium free drink This Kaiseki course is full of seasonal ingredients. We use a variety of carefully selected ingredients, including fresh natural fish and high quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented with elegance and refinement. The rice used for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle.

Counter Seating Only Course This Kaiseki course is full of seasonal ingredients. We use a variety of carefully selected ingredients, including fresh natural fish and high quality Japanese beef. We also pay particular attention to the tableware, and our craftsmen's meticulous work ensures that each dish is presented with elegance and refinement. The rice used for the meal is "Ryu no Hitomi," a specialty of Hida in Gifu Prefecture, and is carefully cooked in a custom-built Shigaraki-ware kettle.