SHARI赤阪 / 鐵板燒みたき赤阪

This is a specially curated kaiseki course featuring Shari Akasaka’s recommended dishes and exquisite creations made with carefully selected seasonal ingredients. From fresh wild-caught fish to premium Wagyu beef, the menu showcases a variety of meticulously chosen ingredients. We also take great pride in our tableware, and through the meticulous craftsmanship of our artisans, we present each dish with elegance. For the rice served with your meal, we carefully cook “Ryū no Hitomi,” a renowned variety from Hida in Gifu Prefecture, in a custom-made Shigaraki-ware pot. This Month’s Menu 1. Assorted Seasonal Vegetables: Shine Muscat grapes dressed in white miso sauce, Marujyu ginkgo nuts, seared kamasushi, white fish tempura; garland chrysanthemum, grilled shimeji mushrooms dressed with chrysanthemum petals, Gorojima Kintoki sweet potato “daigaku-imo,” edible Chinese lantern fruit. 2. Simmered Noodles with Matsutake Mushrooms　Pike conger, mitsuba, flower spikes, yuzu, and three sudachi Today’s Fresh Wild-Caught Fish: Bluefin tuna with mountain wasabi soy sauce; fatty Pacific saury dressed with grated soy sauce 4. Extra-large shiitake mushrooms and shrimp stuffed with crab meat paste, garnished with mitsuba and ginger 5. Foie Gras Chawanmushi with Truffle Aroma 6. Live Prawns and Scallops with Mandarin Orange Vinegar Jelly, Komon Cucumber, Daikon Radish, Motté Chrysanthemum, and Grated Yuzu 7. Kuroge Wagyu Beef Fillet, Rare Cutlet Served “Mizore-style” 8. Rice Exclusive to the Hida Region of Gifu Prefecture “Ryū no Hitomi” (Dragon’s Eye) Pot-Cooked Rice, Pickles, Red Miso Soup 9. Seasonal Dessert *The menu changes monthly.* *The contents are subject to change depending on ingredient availability.*

This is a special kaiseki course where you can savor Kobe beef steak. It features a variety of carefully selected ingredients, including fresh wild-caught fish and premium Kobe beef. We also take great pride in our tableware, and through the meticulous craftsmanship of our artisans, we present each elegant dish to you. For the rice, we use “Ryū no Hitomi,” a renowned variety from Hida in Gifu Prefecture, which is carefully cooked in a custom-made Shigaraki-ware pot. This Month’s Menu: 1. Assorted Seasonal Vegetables: Shine Muscat grapes dressed in white miso sauce; Marujyu ginkgo nuts; seared kamasushi; deep-fried white fish crackers; garland chrysanthemum; grilled shimeji mushrooms dressed with chrysanthemum petals; Gorojima Kintoki sweet potato daigaku-imo; edible Chinese lantern fruit. 2. Matsutake mushrooms and senmai hamo, plain somen noodles, chopped mitsuba, and three flower spikes; Today’s Fresh Wild-Caught Fish: Bluefin Tuna with Mountain Wasabi Soy Sauce; Toro Pacific Saury Tossed in Grated Soy Sauce; 4. Foie Gras Chawanmushi with Truffle Aroma; 5. Red Seabream and Fried Sesame Tofu in a Light Kuzu Sauce　Kujo Scallions, Shredded Scallions, Fresh Ginger 6. Steamed Yuba, Simmered Conger Eel, Fried Japanese Mountain Yam, Tortoise-Shell-Colored Sweet Bean Paste, Fresh Wasabi 7. Kobe Beef Steak 8. “Ryū no Hitomi” Rice (Exclusive to the Hida Region of Gifu Prefecture) Pot-cooked rice, pickles, red miso soup 9. Seasonal Dessert *The menu changes monthly* The contents are subject to change depending on ingredient availability.

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

We recommend this custom-designed special kaiseki course for your special dining occasions. It features a variety of carefully selected ingredients, including fresh wild-caught fish and premium Wagyu beef. We take great pride in our tableware as well, and through the meticulous craftsmanship of our artisans, we present each elegant dish with care. For the rice, we use “Ryū no Hitomi,” a renowned variety from Hida in Gifu Prefecture, carefully cooked in a custom-made Shigaraki-ware pot. Please relax and enjoy your culinary experience in a Japanese style that carries on beautiful traditions spanning the ages. ~The Philosophy of Yin-Yang and the Five Elements~ The five flavors, five colors, five methods, five appropriates, and five senses. We cook in harmony with nature, respecting every ingredient. We welcome you with a course menu designed for the ultimate balance, including nutritional considerations. This Month’s Menu 1. Assorted Seasonal Vegetables: Shine Muscat grapes dressed in white miso sauce, round ginkgo nuts, seared kamasushi, deep-fried white fish crackers, garland chrysanthemum, grilled shimeji mushrooms dressed with chrysanthemum petals, Gorōjima Kintoki sweet potato “daigaku-imo,” edible Chinese lantern fruit 2. Soft-shelled turtle soup, grilled rice cakes　Maple-leaf carrots, shredded green onions, mini bok choy, three pieces of fresh ginger. Today’s Fresh Wild-Caught Fish: Bluefin tuna with mountain wasabi soy sauce; seared vinegar-marinated horse mackerel with okra vinegar and myoga. 4. Foie gras chawanmushi with truffle sauce. 5. Matsutake mushroom simmered noodles; Sea eel, Mitsuba, flower spikes, yuzu, sudachi; 6. Live prawns and scallops, tangerine vinegar jelly, Komon cucumber, daikon radish, Motté chrysanthemum, grated yuzu; 7. Kobe beef steak, rock salt, fresh wasabi, grilled Manganji chili peppers Eight: Slow-cooked nodoguro with aromatic sweet-and-sour sauce, baby corn, zucchini, red eggplant, radish, and flower spikes. Nine: Rice cooked in a traditional pot using “Ryū no Hitomi,” a rice variety exclusive to the Hida region of Gifu Prefecture, served with pickles and red miso soup. Ten: Seasonal dessert* The menu changes monthly.*The contents are subject to change depending on ingredient availability.

[Deluxe Dessert Platter with a Message ♪ Anniversary Course] This teppanyaki course features fresh seafood and Japanese beef. Enjoy a lively, interactive experience at our dedicated counter seats while chatting with the chef. Includes a toast drink. Perfect for birthdays and anniversaries. This Month’s Menu 1. House-made Roasted Sesame Tofu 2. Duck and Summer Vegetable Soup 3. Sashimi of Today’s Fresh Wild-Caught Fish, served with the Chef’s recommended condiments 4. Teppanyaki of Today’s Fresh Fish 5. Seasonal Grilled Vegetables 6. Kuroge Wagyu Sirloin Steak, served with three types of condiments to your liking 7. Garlic Rice　Pickles and Red Miso Soup 8. Dessert Platter with a Message *The menu changes monthly* *The menu is subject to change depending on ingredient availability*

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

This kaiseki course is brimming with the essence of the season, featuring an abundance of seasonal ingredients. From fresh wild-caught fish to premium domestic beef, we offer a variety of carefully selected ingredients. We also take great pride in our tableware, and through the meticulous craftsmanship of our artisans, we present each dish with elegance. For your meal, we carefully cook “Ryū no Hitomi,” a renowned variety from Hida in Gifu Prefecture, in a custom-made Shigaraki-ware pot. This Month’s Menu: 1. Assorted Seasonal Vegetables: Shine Muscat grapes tossed in white miso dressing, Marujyu ginkgo nuts, seared kamasushi, white fish tempura, garland chrysanthemum, grilled shimeji mushrooms, chrysanthemum petals in dressing, Gorojima Kintoki sweet potato “daigaku-imo,” edible Chinese lantern fruit. 2. Matsutake Mushrooms and Senmai hamo with raw somen noodles and chopped mitsuba; three flower spikes; today’s fresh wild-caught fish; bluefin tuna with mountain wasabi soy sauce; fatty Pacific saury dressed with grated soy sauce. 4. Foie gras chawanmushi with the aroma of truffles. 5. Red sea bream with deep-fried sesame tofu, served on a thin kudzu-starch , Kujo scallions, shredded scallions, and fresh ginger 6. Steamed yuba, simmered conger eel, deep-fried Japanese yam, tortoise-shell-patterned sweet bean paste, and fresh wasabi 7. Kuroge Wagyu beef prepared sukiyaki-style, fresh burdock root tempura, shredded scallions, flower spikes, a sprinkle of yuzu, and a warm egg 8. “Ryū no Hitomi” rice (exclusive to the Hida region of Gifu Prefecture), cooked in a traditional pot, served with pickles and red miso soup 9. Seasonal dessert *The menu changes monthly* The contents are subject to change depending on ingredient availability