Michelin ☆☆ Acquired Japanese Restaurant 2023/9 Japanese Cuisine "Akasaka Kikunoi" ✨✨ Akiton (・・) Classic meal. The restaurant opened in 2004. It is located a 5-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line. The high-class gate, trees brought from Kyoto, and cobblestone path are wonderful. As you pass through the green approach, you can see the entrance of Kikunoi. Now, are you looking forward to this month's experience? ■ September Lunch Kaiseki Course 13,000 yen (tax and service charge not included) ⚫【One Cup】"Chrysanthemum Sake" The sake changes every month. Today it's chrysanthemum sake, the first sip is delightful. ⚫【Appetizer】"Edamame Tofu with Dadacha Bean Paste and Shiso Flowers" A dish that couldn't be enjoyed last year due to timing. The green color is vivid and beautiful. The taste is...oh, delicious (///∇///) Made with kudzu flour, bracken flour (a lot), dadacha bean paste, and bean paste made with kudzu flour. The aroma of the beans is very good. A unique finish. It takes courage to discontinue traditional items and develop new flavors, but...the result is perfect. Chef Murata is amazing ✨✨ ⚫【Appetizer Plate】"Kamasu Sushi, Vinegared Ito-Urui, Chestnut, Flower Shrimp Miso Yaki, Conger Eel Wrapped in Hachiman, Roasted New Ginkgo Nuts, Matsuba Somen" The dish is served in a bell cricket-shaped container. In this season, real bell crickets are kept, so the sound is pleasant. ① Kamasu Sushi: Delicious. The scent of sudachi and the acidity enhance the flavor of the kamasu sushi. A wonderful job. ② Vinegared Ito-Urui: Refreshing. ③ Chestnut: Good chestnut flavor. The aroma of the chestnut is enjoyed without unnecessary flavors, highlighting its natural scent. ④ Flower Shrimp Miso Yaki: The savory flavor of the shrimp. The umami taste is felt more as you chew. ⑤ Roasted New Ginkgo Nuts: New ginkgo nuts from Aichi Prefecture. I love the taste of new ginkgo nuts in autumn (although the ones I had at Kagurazaka Marufu the other day were better). ⑥ Ginkgo Yam, Matsuba Somen: Ginkgo leaf ✨✨ very autumnal. ⑦ Conger Eel Wrapped in Hachiman: Delicious. The chestnut complements the ingredients while adding just the right amount of sweetness. The emerald ginkgo nuts also evoke a sense of autumn. ⚫【Soup】"Akashi Natural Sea Bream, Sagoshi Grilled Frosting, Assorted Garnishes" The Akashi natural sea bream is excellent today. The flesh is firm. The Sagoshi grilled frosting (small mackerel) is served with ponzu jelly. It is fragrant and the flesh is rich in fat. It goes well with the ponzu jelly. ⚫【Lidded Dish】"Anago Tofu Bowl, Matsutake Mushroom, Crescent Tofu, Kohlrabi, Yuzu" Anago with Saga Prefecture new rice, fried with tofu made from eggs and soy milk, served with seasonal matsutake mushrooms. Oh, a good broth. The dashi made from bonito is clear and delicious. It's a traditional way of making dashi, but as expected of Kikunoi, it's top-notch. ⚫【Grilled Dish】"Karasu Karei Tanmo Flour Grilled" Delicious! Karasu Karei is marinated in miso, coated with egg white, and then coated with powdered tanmo before grilling. The Karasu Karei is sweet and delicious. The aroma of the tanmo flour is wonderful. Today is perfect! ⚫【Strong Dish】"Anago Tofu with Chrysanthemum Greens, Wasabi" Anago white-grilled, mixed with homemade tofu made from soy milk, coated with unsalted rice cracker and fried. Oh, this is good. The white-grilled anago brings out the umami flavor, and the fragrant taste of the unsalted rice cracker is very good. The chrysanthemum greens are seasoned with soy sauce and mirin, but they go well with this dish. ⚫【Rice Dish】"Tai Meshi with Wood Sorrel" The rice dish is cooked in an earthenware pot for each group of customers. It is cooked using the head and bones of the sea bream. Tai Meshi is a classic dish, but the umami flavor of the sea bream is well pronounced, taking it up a notch. The rice is soaked with the umami flavor and is irresistible. ⚫【Clear Soup】"Burdock Surinagashi, Lotus Root Mochi, Black Pepper" Burdock...

I went with an empty stomach, but the dishes were served quickly and each dish was carefully prepared and very delicious. The portion size was also very satisfying, and I couldn't finish all the food so they wrapped up the leftover sweetfish rice for me at the end! Perfect for important dinners or entertaining in a private room.

After a long time, I finally visited Kikunoi. It was my first visit since being discharged from the hospital. I made a reservation at Kikunoi as my best friend and I planned to have lunch somewhere. It was relatively easy to make a reservation even at the last minute, which was convenient. We were seated at the counter this time, which was a first for me. The counter was a sunken kotatsu style where we had to take off our shoes before sitting. The kitchen was located on the basement floor, private rooms were on the second floor, and there was a space for closed-off utensils on the third floor. The restaurant had about 30 staff members, and the seating capacity was quite large. I wondered if it was possible to make a last-minute reservation due to the spacious layout of the restaurant. There is also a main branch in Kyoto, and you can feel the atmosphere and cuisine of Kyoto in the restaurant. The colorful and vibrant Kyoto-style appetizer was a great start to our meal. The grilled ayu fish was a highlight, and the freshness of the fish was evident. We enjoyed a variety of dishes made with hamo (pike conger) prepared in different ways. Overall, we were very satisfied with the meal. Lunch with my best friend is always enjoyable. The clay pot rice was delicious, and we even took home the leftover rice. The lunch course we had this time cost 14,300 yen (excluding tax) and included a variety of dishes such as appetizers, grilled fish, simmered duck, grilled ayu fish, vinegared dishes, fried scallops, rice with eggplant and chicken, clear soup, and strawberry ice cream with strawberry soup.

A Japanese restaurant that has been awarded two Michelin stars. The main store is located in Higashiyama, Kyoto, and is one of the representative traditional Japanese restaurants in Kyoto. You can enjoy Kyoto cuisine that allows you to experience the seasonal ingredients and seasonal event dishes with all five senses. Each dish is served in original dishes that are specifically designed to complement the food, making it visually appealing as well. It has been about 3 years since my last visit. Last time, I sat at a table, but this time I used a counter seat with a view of the inner garden. The lunch kaiseki course costs 14,300 yen (excluding tax). First, I started with the refreshing "Tomato Surinagashi". The following appetizer included dishes like hozuki fruit, lotus leaf as a plate, and a container shaped like Kamo eggplant, allowing us to enjoy the seasonal feel even in the presentation. The seasonal ingredient of summer, conger eel, was served in four different dishes such as soup and rice, allowing us to enjoy the menu unique to August. Lunch Kaiseki: - Purple Perilla Sake: A refreshing purple perilla-flavored sake to start. - Appetizer: Tomato Surinagashi with tofu and quail egg, garnished with shiso leaves. - Assorted Appetizers: 7 beautifully arranged small dishes, including quail egg simmered, vinegared loofah with white sesame, conger eel roe, green soybeans with black sesame, etc. - Hassun: Assorted sashimi on lotus leaf with garnishes. - Lid-covered Dish: Fried Kamo eggplant with shrimp meatballs and grilled bell pepper. - Grilled Dish: Karasugarei (sole fish) grilled with squid ink and egg white. - Main Dish: Beef tongue stuffed in winter melon dumpling. - Rice Dish: Conger eel rice with pickles. - Soup: Red bell pepper soup with mochi lotus root cake. - Dessert: Salt lemon ice cream and yogurt mousse with grape sauce. Drink: - Bottled Beer

A Japanese restaurant located about a 5-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line. The restaurant is owned by the renowned Japanese cuisine master, Yoshihiro Murata, with the main branch near Yasaka Shrine in Kyoto. It has been awarded two stars in the Michelin Guide 2023. I tried the August lunch kaiseki course (14,300 yen, excluding tax and service charge). The meal started with a serving of shiso-flavored sake, which had a distinct aroma of shiso. The flavors were sharp and stood out compared to other months. As I drank this, I felt like I had truly arrived at Kikunoi, and my taste buds awakened. The meal included various dishes such as tomato grated soup, simmered conger eel roe, jade ginkgo nuts, quail egg jelly, and more. Each dish was meticulously prepared and presented, showcasing a delicate balance of flavors and textures. The highlight was the dish of grilled Karei flounder with karasumi powder. The flounder was tender and flavorful, complemented by the rich taste of karasumi. Despite the absence of ayu fish due to a typhoon, the dish was still a luxurious treat. The meal ended with a refreshing dessert of salted lemon ice cream and yogurt mousse. The ice cream, made with lemon liqueur, had a unique depth of flavor that left a lasting impression. Overall, my visit to Kikunoi after 9 months was a delightful experience, with each dish offering a sophisticated and intellectual stimulation. The attention to detail and quality of the food reaffirmed why Kikunoi is truly exceptional.

This month was also great! Lunch kaiseki for 15,730 yen. - Saké cup: "Tomato Surinagashi with Yuba" A paste of tomato, soy milk, and nuts, with water shield as a nice accent, perfect for a hot day. - Appetizer: "Quail Egg Jelly, White Melon with Tosazu Vinegar, Hirasu Roe, Sasage Bean with Black Sesame, Mountain Peach Kudzu Manju, Hirasu Cucumber, Jade Ginkgo" Black sesame bean, ginkgo, and quail egg, all delicious. This is my favorite dish. - Hassun: "Akashi Natural Sea Bream, Hirasu Otoshi" Last of the hirasu for the year, sad to see it go. - Lid dish: "Fried Kamo Eggplant" A great combination of dashi, eggplant, and shrimp. - Grilled dish: "Salt-grilled Ayu" My favorite ayu, last one for the year. - Strong dish: "Winter Melon Manju" A dish with beef tongue simmered and finished with tail soup. Perfect for when your body has adjusted to the air conditioning. - Rice: "Hirasu Rice" Rice with grilled hirasu and wood sorrel. Delicious but a bit light on the hirasu. - Soup: "Red Shishito Surinagashi" Not a fan of this type of surinagashi. - Dessert: "Salt Lemon Ice Cream, Yogurt Mousse" As always, dessert was outstanding. Thank you for the feast.

In addition to the course, I added lemon miso soup that was a topic at the G7 Summit. Is this dish considered miso soup? Or is it more like a chilled soup? It was a refreshing soup. I was able to enjoy the ayu fish, which I usually don't like, thanks to Kikunoi! Thank you for the delicious meal! ♡

I was impressed by the calm atmosphere of the second-floor tatami room, even though it was lunchtime! Truly representing Japan. It was a delightful experience, even for non-Japanese guests. The meal included offerings like sake cups from Yasaka Shrine, sea urchin tofu with wasabi sauce, and a summer kaiseki course featuring a variety of dishes. It was a truly wonderful summer kaiseki experience.

This is a shop in Akasaka. The main store is a famous shop in Kyoto. This was my visit here, and once again I enjoyed the sea bream and ayu from Akashi, as well as the excellent boiled conger eel. The flesh is tender and the bones are not a concern at all. They always do a great job. Thank you for the meal. I will come again.

I really enjoyed it. I want to visit again next month. But, the atmosphere was a bit different from usual. I may sound a bit extravagant. The lunch kaiseki course for 15,730 yen was not flashy, but had a subtle and deep flavor with dishes like sesame vinegar dressing, octopus roe, winter melon steamed bun, grilled ayu fish, and other favorites. The strong dish of sea bream head was good, but felt like it upset the overall balance. Some other customers were talking loudly about grotesqueness, which was a bit off-putting. The cold mozuku seaweed porridge at the end was simple but delicious with a rich broth, and the bracken rice cake was a nice summer dessert. I really liked the grilled ayu fish and the sea bream head. Eating these made it feel like the peak of summer. Thank you for the meal.

Last year and this year, I have visited this restaurant quite a few times, so I will skip the detailed stories. The menu for this visit is captured in the photos. I will write about the dishes that particularly caught my attention. - Among the appetizers, there was a dish called "Grilled Flower Shrimp in the Hassun," which had a deliciously fragrant and standout shrimp flavor. I made the mistake of eating it after the yolk, so I regret not savoring it more at the beginning. - The "Mukozuke 2: Soft Boneless Pike Conger" was tender and had no bones. - The "Simmered Dish: Anago Tofu with Wood Sorrel Sauce" was a delightful balance of the soft and smooth eel wrapped in tofu, creating a gentle and unique flavor. - It was a pleasure to have "Grilled Dish: Ayu" after a long time. The ayu was plump and delicious, unlike the tough and bony ayu I had in Karuizawa last month. - The "Strong Dish: Abalone in a Bite" had a seaside village taste when eaten in a single bite. The combination of abalone and mountain pepper created an elegant flavor. - Overall impression: The flavors were mild, gentle, and refined. It felt like there was skill in the tranquility, with a subtle yet impactful punch. It's difficult to incorporate playfulness into cooking while creating something delicious, as I have recently started attending cooking classes to enrich my daily life. The refined taste experience was made possible by the chef's exceptional skills. The value for money at this restaurant, with the top-notch Japanese cuisine techniques in Tokyo, is unbelievable. I look forward to visiting again.

Located a little southwest from Akasaka Station, just one street off Route 413, this long-established Japanese restaurant offers lunch for ¥15,000, which I found to be quite cost-effective considering the quality of hospitality and food. The grilled young ayu (sweetfish) was delicious, with the head and bones skillfully prepared for eating. The soup and simmered dishes were also creatively arranged while maintaining a traditional taste. Every dish reflected the season, so I recommend visiting according to the season. Thank you for the wonderful meal.

Sweetfish, ayu, Kamo eggplant, Manpukuji, and summer enjoyment! The lunch kaiseki meal for 15,730 yen included hot broiled conger eel, my favorite ayu, a refreshing mixed dish, and many other favorites. The rice was upgraded, making it as enjoyable as my favorite month of October. The meal was delicious and satisfying. Thank you for the feast!

I had a seasonal set lunch at the excellent Japanese restaurant "Akasaka Kikunoi" in Akasaka. Sitting at the counter with a view of the garden, I started with a cup of iris sake. The menu included: Starter: Yam soup with grated nagaimo, wasabi paste, and shiso flower; Appetizer: Sea bream sushi in bamboo leaf, marinated trout, edamame, and pickled sea bream roe with vinegar and myoga; Assorted sashimi: Natural sea bream from Akashi, striped jack, and horse mackerel; Main dish: Steamed sweet sea bream with new tea leaves, buckwheat noodles, gyokuro tea, and yuzu vinegar; Vinegared dish: Fresh bonito sashimi with spring onion, daikon radish, and ponzu jelly; Hot dish: Beef and sansho pepper hot pot with bamboo shoots, fiddleheads, spring onion, rapeseed, and egg yolk sauce; Rice dish: Sea bream rice with fresh leaves; Soup: Shredded cabbage soup with new potatoes and black pepper; Dessert: Milk ice cream with strawberries and strawberry sauce. The menu was creatively crafted and beautifully presented, making it a 100% satisfying lunch experience.

[Lunch Kaiseki] ¥15700 per person - Iris sake cup - Long yam soup with wasabi candy - Horsetail and perilla eight-piece dish - Sea bream rice dumpling sushi - Trout nanbanzuke - Sea bream roe rakugan - Edamame - Vinegared myoga ginger - Sea bream liver simmered with sweet soy sauce - Grilled conger eel - Small yam silk-wrapped appetizer - Akashi natural sea bream, striped jack sashimi assortment - Sweet sea bream steamed with new tea leaves, tofu skin, green tea soba, gyokuro, flower yuzu vinegar dish - Fresh bonito tataki, spring onion, daikon radish, ponzu jelly - Beef and wild pepper hot pot, bamboo shoots, fuki, spring onion, rapeseed, egg yolk sauce - Rice with sea bream, wild vegetables - New cabbage pureed soup, new potatoes, black pepper water dish - Milk ice cream, strawberries, strawberry sauce

I visited this restaurant for the first time after receiving an invitation and wanting to try it out. I didn't know the area well and couldn't find the entrance, so I ended up wandering around in circles, haha. When a taxi stopped, I hurried over and unexpectedly found a greenery-surrounded cobblestone path in the middle of the city. The entrance was very charming and felt like a different world, making me excited. Inside the restaurant, they quickly took my umbrella and coat and guided me to my seat at the lovely counter. I had the lunch kaiseki course for 14,300 yen, which included various beautifully presented dishes like sea bream sushi, trout nanbanzuke, and sweet sea bream steamed with new tea leaves. Each dish was delicious, starting with the long yam pudding with wasabi sauce, and the presentation of the dishes was exquisite. The ankimo (monkfish liver) was also a highlight for me. The meal ended with a generous dessert of milk ice cream with strawberries and strawberry sauce. Thank you for the precious invitation to such a wonderful dining experience.

On May 13, 2023, I was invited by someone I follow and was able to visit a restaurant on a Saturday afternoon, which is usually hard to make a reservation for. I started at the counter at 12 o'clock. - One serving of sake - Small dish: Long yam soup with wasabi paste and perilla leaves - Appetizer plate: Tai sushi, pickled fish, sweetened fish liver, edamame, vinegar-soaked myoga, and simmered conger eel - Hassun (assorted appetizers): Natural sea bream and horse mackerel sashimi - Lid-covered dish: Steamed sea bream with green tea, buckwheat noodles, gyokuro tea, and yuzu citrus - Vinegared dish: Fresh bonito tataki with new spring onions and daikon radish - Main dish: Beef with mountain pepper hot pot, bamboo shoots, butterbur, new spring onions, rapeseeds, and egg yolk sauce - Rice dish: Sea bream rice with wood sorrel - Soup: Puréed new cabbage with new potatoes and black pepper - Dessert: Milk ice cream with strawberries and strawberry sauce The lunch course cost ¥13,000 per person, with additional charges for sake and a 10% service fee, totaling ¥17,061 (tax included). The quality of the ingredients, presentation, and seasonal elements made me appreciate the beauty of Japanese cuisine. The attentive service, including a farewell gesture, added to the overall wonderful dining experience.

This month was also great♩ Lunch kaiseki for 15,730 yen. Highlights include: Choko nagaimo kudzu soup with wasabi, Yassun tai chimaki sushi, Trout nanbanzuke, Sea bream roe wagashi, Edamame, Vinegar pickled myoga, Sea bream liver simmered in soy sauce, Needlefish, and Small potato silk wrapping. Chilled akou with striped horse mackerel, Sweet sea bream steamed with new tea, Vinegared dish with fresh bonito sashimi, Beef and flower sansho pepper hot pot, Sea bream rice, New cabbage clear soup, and Milk ice cream with strawberry sauce. The sea bream liver wagashi, bonito sashimi, and sea bream rice made from the head of the sea bream were particularly good here（╹◡╹）（╹◡╹）Unfortunately, I couldn't try the sweetfish, but I was very satisfied! Thank you for the feast.

Little Kyoto in Akasaka, Akasaka Kikunoi. Located about a 5-minute walk from Akasaka, this prestigious entrance, bamboo grove, and stone pavement make it feel like you've stepped into Kyoto. As you venture into this serene space that feels far from the city, a tranquil entrance appears. This is the only branch in Tokyo of a renowned Japanese cuisine restaurant based in Kyoto. With a two-star rating in the Michelin Guide Tokyo 2023, the food, presentation, and ambiance are all wonderful. Experiencing them with all five senses, you can forget the hustle and bustle of the city and enjoy a satisfying meal with a ¥20,000 course. Highly recommended. Traditional is always in fashion.

It was a special dinner with an important client, so I made a reservation for a private room (with a sunken kotatsu table) about a month in advance. The phone response was a bit cold, which made me feel a bit anxious as it seemed like the restaurant prioritized regulars over first-time visitors. However, when I arrived at the restaurant, the female staff and the chef were very friendly and kind. The dishes were so meticulously prepared that I was truly impressed. When they brought out the bamboo shoots in a dish shaped like a bamboo shoot, the aroma filled the room and it was a truly unforgettable moment. Although it's not a place I can visit frequently, I definitely want to go back again. The main branch is in Kyoto, and this one in Akasaka is the only one in Tokyo, so I highly recommend checking it out. I'm looking forward to trying their casual lunch next time.

This month was also great! I want to visit again next month. The lunch kaiseki course for 15,730 yen was particularly good. The assorted appetizers and smoked cherry salmon were especially delicious. The meal included: sea bream sushi with wood sorrel, simmered octopus, simmered soft beans, lily root petals, soy sauce-marinated salmon roe, rolled omelette, angelica flower petals, bracken and squid, firefly squid marinated in sake, avocado miso-marinated shrimp, simmered sea bream liver with pine nuts, assorted sashimi with natural sea bream and tuna, steamed prawns in a bamboo shoot-shaped container, grilled smoked cherry salmon, vinegar dish with mozuku seaweed and long yam noodles, sweet steamed sea bream with cherry blossoms, bamboo shoot rice, clear soup with bamboo shoots, almond tofu dessert, and lemon sorbet. April seems to be a bit quieter. Thank you for the meal!