Miyake Akira

Name: Miyake Akira
Address: 3-8-12 Roppongi Roppongi JT Bldg. 1F, Minato, Tokyo, 106-0032, JP
Telephone: 03-6812-9969
Price range: ¥8500 - ¥20000

日本料理三宅輝

Hapones, Unagi (Freshwater Eel), Pagkaing-dagat

106-0032 3-8-12 Roppongi, Roppongi JT Bldg. 1F, Minato, Tokyo(270m mula sa Roppongi Station)Tingnan ang mapa

¥8,500 Tanghalian

¥20,000 Hapunan

Direksyon

03-6812-9969

大人の隠れ家で味わう極上の和食体験

六本木の裏路地に佇む大人の隠れ家「三宅輝」は、岐阜の地元食材を使った繊細な和食を提供します。ライブ感溢れるカウンター席や個室で、贅沢なひとときをお過ごしいただけます。名物の地焼き鰻は、130年以上受け継がれてきた秘伝のタレで焼き上げており、絶品の味わいです。接待や会食にも最適な環境で、非日常の食体験をお楽しみください。

Mga Course sa Pagkain

[Lunch only! Unagi-ju lunch! Miyake Teru's specialty, eel course]

[A luxurious course that uses one whole eel in the broiled eel and unaju.] ・Seasonal side dish・Eel roll・Eel liver・broiled eel (one third of the eel) ・Liver soup・Pickles・Unagi rice bowl (two thirds of the eel) ・Seasonal fruit *Additional eel can only be ordered at the time of reservation. Please write this in the request column in advance. ・Broiled eel (one third of the eel) 2,500 yen tax included ・Kabayaki (one third of the eel) 2,500 yen tax included

¥9,240Kasama ang buwis

[Lunch only! Unagi-ju lunch! Miyake Teru's specialty, eel course]

② [Lunch only! Unagi-ju lunch! Miyake Akira's specialty, eel and original caviar course]

[A luxurious course that uses one whole eel in the broiled eel and unaju.] ・Seasonal side dish, eel roll, seasonal simmered dish, grilled liver, broiled eel (one third of the eel portion) ・Miyake Teru's original caviar, liver soup, pickles, unaju (two thirds of the eel portion) ・Seasonal fruit *Additional eel can only be ordered at the time of reservation. Please write this in the request column in advance. ・Broiled eel (one third of the eel) 2,500 yen incl. tax ・Kabayaki (one third of the eel) 2,500 yen incl. tax

¥13,640Kasama ang buwis

② [Lunch only! Unagi-ju lunch! Miyake Akira's specialty, eel and original caviar course]

③ [Lunch only! Unagi-ju lunch! Miyake Teru's speciality, unagi, original caviar, Matsukaro udon (truffle sea urchin udon) course]

The unagi broiled and kabayaki eels are grilled live in front of you over charcoal. The secret recipe for the eel sauce is the "Sennin no tare" sauce that has been passed down and added to for 130 years, making the unagi rice bowl exquisite. The salt concentration has been adjusted to 2.8%, making it creamy and mild, making it easy to eat. It is aged for 30 days to bring out the flavor of the caviar and bring out the best in the ingredients. It is delicious as is, but we also recommend pairing it with the unagi broiled eel. And Shokourou udon, which originated in our restaurant. Koro is a udon that originated in Tajimi City, Gifu Prefecture. The "matsu" comes from the "sho" of the truffle, the Japanese name for Western pine dew, and the dish was named Shokouroudon. This is a dish that we highly recommend you try.

¥16,940Kasama ang buwis