Menu to Taste

Akasaka Kikunoi

Japanese · Tokyo · Michelin Two Stars · Chef Kunio Tokuoka

Two Michelin star kaiseki restaurant. Tokyo branch of Kikunoi, the renowned Kyoto kaiseki dynasty led by Master Chef Kunio Tokuoka.

Akasaka, Minato-ku, Tokyo, Tokyo

  • Two Stars

Menu

Dishes

  • Kuchidori Assorted Platter — Elaborate seasonal platter with Kyoto specialties including mountain yam, firefly squid, wasabi greens, fava beans.
  • Futamono Lidded Soup — Lidded dish with seasonal dumplings and sansai mountain vegetables, bamboo shoots, sansho leaves.
  • Hassun Seasonal Platter — Multi-item seasonal platter, a signature course in kaiseki tradition.
  • Gohan Rice Course — Steamed rice course with seasonal preparation.
  • Nimono Simmered Dish — Simmered course with seasonal Kyoto vegetables delivered from Kyoto.
  • Sakizuke — Opening appetizer course with seasonal ingredients in the kaiseki tradition.
  • Otsukuri Sashimi — Sashimi course featuring Akashi sea bream and kuruma ebi shrimp sourced from Kyoto.
  • Yakimono Grilled Course — Grilled course in traditional kaiseki yakimono style.
  • Owan Clear Soup — Clear soup course, traditional kaiseki owan.
  • Sunomono Vinegared Dish — Vinegared seafood and vegetable course including teppai (minced seafood in vinegared miso).

Wines

  • Sake Pairing — Sake pairing to complement seasonal kaiseki courses.

Tasting Menu

  • Akasaka Kikunoi Kaiseki Dinner (22000) — Kyoto kaiseki dinner. Chef Yoshihiro Murata. Akasaka, Minato-ku. Counter or tatami seating. Fifteen percent service charge.
  • Kaiseki Lunch (15000) — Lunch kaiseki course at Akasaka Kikunoi. Served 12:00-12:30 LO.
  • Grand Kaiseki Dinner (55000) — Top-tier kaiseki dinner with premium seasonal ingredients at Akasaka Kikunoi. Chef Yoshihiro Murata.
  • Premium Kaiseki Dinner (33000) — Mid-tier kaiseki dinner course at Akasaka Kikunoi. Seasonal Kyoto cuisine by Chef Yoshihiro Murata.

Cocktails

  • Matcha and Wagashi — Closing tea service with traditional Japanese confections.

The Experience

Built around the chef's counter. The meal is structured around a tasting menu and classic service.

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