Menu to Taste

Akasaka Shimabukuro

Japanese · Tokyo · Michelin One Star · Chef Toshihiko Shimabukuro

Awarded one Michelin star, Akasaka Shimabukuro in Tokyo presents traditional Japanese cuisine by chef Youhei Shimabukuro. The multi-course menu features dashi made from freshly shaved bonito flakes alongside hand-crafted juwari buckwheat soba.

Akasaka, Minato-ku, Tokyo, Tokyo

  • One Star

Menu

Dishes

  • Cold Soba — 100% coarsely ground buckwheat soba served cold with complex umami broth of Rishiri and Rausu kombu, honkarebushi, mackerel, tuna and bonito flakes.
  • Beni-imo Dessert — Okinawan purple sweet potato prepared as refined dessert with black sugar.
  • Gurukun Tempura — Okinawa's signature fish, banana fish, prepared as light tempura.
  • Owan Soup Course — Clear soup showcasing dashi craftsmanship with seasonal ingredients.
  • Sakizuke Opening Course — Seasonal appetizer introducing the meal's theme and featuring premium ingredients.
  • Irabu Jiru — Traditional Okinawan sea snake soup, prized for its restorative properties.
  • Rafute — Traditional Okinawan braised pork belly, slow-cooked until tender with awamori and brown sugar.
  • Pickles and Miso Soup — House-made pickles and seasonal miso soup accompanying the rice course.
  • Shime Rice Course — Seasonal rice prepared donabe style, the traditional conclusion to kaiseki.
  • Sashimi Course — Seasonal sashimi course in the kaiseki progression at Akasaka Shimabukuro.

Cocktails

  • Awamori Selection (5000) — Aged Okinawan awamori, traditional distilled spirit, three varieties.
  • Seasonal Fruit and Matcha — Fresh seasonal fruits with matcha to conclude the meal.

Tasting Menu

  • Omakase Kaiseki Course (33000) — Multi-course kaiseki experience featuring seasonal ingredients with Okinawan influences. Approximately 10-12 courses.

The Experience

Built around the chef's counter. The meal is structured around an omakase experience.

Phone: +81 3-6277-7290

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