SHARI AKASAKA/ Teppanyaki Mitaki Akasaka

Select a Venue

Book at SHARI AKASAKA/ Teppanyaki Mitaki Akasaka

Message from Venue

［Opening hours］
Dinner 17:00~23:00 (Taking last orders 21:00)

［Cancellation policy］
・Cancellation on the day:100%.
・Cancellation on the day before the day of the event: 50%.

■Other Notes
・Please note that we may call you to confirm your reservation.
・If we are unable to contact you 15 minutes after your scheduled appointment time, we may have no choice but to cancel your appointment. Please be sure to contact us if you will be late.

TEL:03-6441-3444

I confirm I've read the Message from Venue above

Category

AnyCounterPrivate Room

March/April　Kaiseki Course 「FUJI」

1.Live tiger prawns, seared scallops and wild vegetables
2.Clam and spring radish with grilled eel with black shichimi
3.Sashimi of natural fresh fish with Chef's recommended condiments
4.Steamed egg custard of foie-gras and truffle
5.Deep-fried bamboo shoots and prawns
6.Kuroge Wagyu beef filet and turnip texture, butterbur flower, Aguni salt
7.Japanese ceramic kettle-cooked rice with 4 side dishes and Red miso soup
8.Seasonal dessert
ーーーーーーーーー
May/June　Kaiseki Course 「FUJI」

1.Steamed sea bream with satsuma mandarin orange, Sea bream soup stock jelly
2.Simmered conger eel and clam in a soup
3.Sashimi of natural fresh fish with Chef's recommended condiments
4.Steamed egg custard of foie-gras and truffle
5.Fried Spanish mackerel with saikyo sauce
6.Wagyu sirloin wrapped with white asparagus
7.Japanese ceramic kettle-cooked rice with 4 side dishes and Red miso soup
8.Seasonal dessert

＊Depending on the availability of ingredients, the contents are subject to change.

March/April　Kaiseki Course 「Aoi」

1.Folded cherry sea bream and milt rolls with AraliaSprout
2.Steamed egg custard of foie-gras and truffle
3.Sashimi of natural fresh fish with Chef's recommended condiments
4.Live abalone with salted laver and sprouts and Tempura of bamboo shoots
5.Steamed sea bream at low temperature with Chinese cabbage,tofu skin and ginger
6.Fillet of Hitachi beef smoked with cherry blossoms
7.Japanese ceramic kettle-cooked rice with 4 side dishes and Red miso soup
8.Seasonal dessert
ーーーーーーーーー
May/June　Kaiseki Course 「Aoi」

1.Roasted conger eel and tiger prawns with shiso ponzu jelly
2.Steamed egg custard of foie-gras and truffle
3.Sashimi of natural fresh fish with Chef's recommended condiments
4.Sea bass and round eggplant wrapped in sky lettuce from Nagano
5.Abalone and yam, grated radish with plum and bonito
6.Fillet of Hitachiniku beef, grilled Manganji chili pepper
7.Japanese ceramic kettle-cooked rice with 4 side dishes and Red miso soup
8.Seasonal dessert

＊Depending on the availability of ingredients, the contents are subject to change.

March/April　Teppanyaki 「Rindo」

1.Homemade baked sesame tofu
2.Today's film soup
3.Sashimi of natural fresh fish with wasabi and soy sauce
4.Teppan Grilled Today's fish with Butterbur Miso
5.Grilled seasonal vegetables
6.Sirloin steak of Japanese black beef with 3 kinds of spices
7.Garlic rice with Japanese-style pickles and red miso soup
8.Seasonal dessert
ーーーーーーーーー
May/June　Teppanyaki 「Rindo」

1.Homemade baked sesame tofu
2.Today's film soup
3.Sashimi of natural fresh fish with wasabi and soy sauce
4.Teppan Grilled White Fish with Cucumber Sauce
5.Today's grilled vegetables
6.Kuroge Wagyu Sirloin Steak with 3 kinds of spices
7.Garlic rice with Japanese-style pickles and red miso soup
8.Seasonal dessert

＊Depending on the availability of ingredients, the contents are subject to change.

March/April　Teppanyaki 「Ran」

1.Homemade baked sesame tofu
2.Clam film soup
3.Sashimi of natural fresh fish with wasabi and soy
4.Grilled Tilefish with scales and cabbage sauce
5.Teppan Grilled Natural Live Abalone with Laver
6.Today's grilled vegetables
7.Fillet steak of Japanese black beef with 3 kinds of spices
8.Garlic rice with Japanese-style pickles and red miso soup
9.Seasonal dessert
ーーーーーーーーー
May/June　Teppanyaki 「Ran」

1.Homemade baked sesame tofu
2.Soup of Manila clam, bacon and cabbage
3.Sashimi of natural fresh fish with wasabi and soy sauce
4.Teppan grilled white fish wrapped in Yuba with yuzu flavor sauce
5.Steamed and grilled natural live abalone with green laver sauce
6.Grilled Tempura with seasonal vegetables
7.Fillet steak of Hitachi beef with 3 kinds of spices
8.Garlic rice with Japanese-style pickles and red miso soup
9.Seasonal dessert

＊Depending on the availability of ingredients, the contents are subject to change.

March/April　Kaiseki course in Kobe beef steak

1.Live tiger prawns, seared scallops and wild vegetables
2.Clam and spring radish with grilled eel with black shichimi
3.Sashimi of natural fresh fish with Chef's recommended condiments
4.Steamed egg custard of foie-gras and truffle
5.Deep-fried bamboo shoots and prawns
6. Kobe beef sirloin steak
7.Japanese ceramic kettle-cooked rice with 4 side dishes and Red miso soup
8.Seasonal dessert
ーーーーーーーーー
May/June　Kaiseki course in Kobe beef steak

1.Steamed sea bream with satsuma mandarin orange, Sea bream soup stock jelly
2.Simmered conger eel and clam in a soup
3.Sashimi of natural fresh fish with Chef's recommended condiments
4.Steamed egg custard of foie-gras and truffle
5.Fried Spanish mackerel with saikyo sauce
6. Kobe beef sirloin steak
7.Japanese ceramic kettle-cooked rice with 4 side dishes and Red miso soup
8.Seasonal dessert

＊Depending on the availability of ingredients, the contents are subject to change.

Kobe Beef sirloin steak Teppanyaki Course

1.Savory steamed egg custard of foie gras with truffle flavor

2.Grilled sesame tofu put on sea urchin

3.Film-wrapped seafood soup

4.Assorted 3 kinds of sashimi of natural fresh fish with wasabi and soy sauce

5.Teppanyaki with seasonal vegetables

6.Ise lobster with sauce pine nut

7.Kobe Beef sirloin steak with wasabi, miso and natural salt

8.Rice with salmon and salmon roe.
Japanese-style pickles and red miso soup

9.Seasonal dessert

* The contents may change depending on the season and purchase situation.

Noguro, Japanese spiny lobster, Kobe beef, etc.
This is a special kaiseki course recommended for dinner on important days.
*Reservation required at least 3 days in advance

Natural fresh fish, high-quality Kobe beef, and many other carefully examined ingredients.
We are particular about the tableware, and with the careful work of the craftsmen, we will deliver each elegant dish one by one.

With a Japan style that inherits the beautiful traditions that weave the times, we promise a gastronomic time.

Traditional Japanese Cuisine Course "SAKURA"

1.Chef's recommendation: Today's dish (appetizer)
2. Assorted wild fresh fish with wasabi and soy sauce
3. Tempura of shrimp, wild fresh fish and vegetables
4. Steamed egg custard of foie-gras and truffle
5. Japanese black sirloin steak with 3 kinds of condiments
6. Rice cooked in a kettle with limited "Dragon's Eyes" rice
4 kinds of side dishes of rice with red miso soup
7. Seasonal Desserts

* The menu is subject to change depending on availability.

Requests

Purpose

Visit History

Question 1 Req

If you have allergic ingredients, please fill in.

Question 2 Req

Service charges will be charged as follows.
■ Counter seating: 10% of the food and beverage cost
■ Private room : 15% of the food and beverage cost

Question 3 Req

For customers booking private rooms, if you have a preference for the number of upper seats, please enter it.

Question 4 Req

Please enter your desired pick-up date and time and the number of orders. (e.g. 5/10 14:30 2 pcs)

Question 5 Req

If you wish to use the restaurant on the day of pickup, please make a separate reservation at the restaurant.

Question 6 Req

Please enter your desired pick-up date and time and the number of orders. (e.g. 5/10 14:30 2 pcs)

Question 7 Req

If you wish to use the restaurant on the day of pickup, please make a separate reservation at the restaurant.

Requests

Guest Details

NameReq

Mobile PhoneReq

Notify me via text message

EmailReq

Create a TableCheck account

With a TableCheck account, you can access your reservation history and make repeat bookings.

Password is too short (minimum is 8 characters)

Password is too weak

Password must include at least one uppercase letter, one lowercase letter, one number, and one symbol.

Password must not contain part of Email.

Password doesn't match Confirm Password

I confirm I've read the Message from Venue above

Receive offers from SHARI AKASAKA/ Teppanyaki Mitaki Akasaka and related venues

By submitting this form, you agree to the .

Book at SHARI AKASAKA/ Teppanyaki Mitaki Akasaka

Availability

Requests

Guest Details

Terms & Policies