I started a gourmet site called Mitomi Emon. Visited the Japanese restaurant "Eigetsu" in Akasaka. Located in the bustling district of Akasaka, the restaurant is housed in a building surrounded by snack bars and bars. The chaotic atmosphere seems to further highlight its quietly serene presence. The characters that sing about the moon embody the intention of entrusting everything to the natural changes of the seasons. With respect for ingredients, the dishes are made simply. A symbol of this is the taro potato, cooked for over 8 hours. It has a sticky texture that slowly spreads the sweetness of the ingredients. This masterpiece, learned during the Kyoto era, truly reflects that nuance. The owner, Hidefumi Iwasaki, gained independence in 2010 after working in Japanese restaurants in Tokyo, Kyoto, and culinary inns. He met the landlady at an inn. Their gentle and pleasant hospitality is convincing. The main dish of this season is crab. The course prices are very reasonable, usually around 20,000 yen, and up to 30,000 yen for a course with plenty of crab. Grilled yellow-tag Echizen crab with miso, and even a snow crab. All dishes have a simple approach, showcasing the potential of the ingredients. By the way, this is a heart. It has a jellyfish-like atmosphere. Interesting. The owner's career continues. He is a current university student, attending the prestigious Tokyo University of the Arts. He enrolled with the ambition to establish a culinary department at the university, showing both high aspirations and action. A voice that may be quiet but resonates deeply in the heart. Other dishes on the menu include: "Appetizer" - Cloudy. With a balance of sweetness and saltiness in the broth. Rich flavors of the ingredients paired with sake. "Soup" - Steamed North Pacific giant chiton. The broth has a gentle touch that enhances the flavor of the giant chiton. The aesthetics of subtraction. "Side dish" - Sea bream (Akashi), barracuda (Mie), peony shrimp (Hokkaido), saltwater sea urchin. "Grilled dish" - A comparison of male and female shishamo fish. The female with plenty of eggs takes the lead. It's satisfying to see the diner's experience level rise. "Sushi" - Combination of Ankimo from Yoichi and soy sauce-marinated fresh salmon roe. "Steamed dish" - Steamed blackthroat seaperch and Chinese cabbage. Delicately finished with a good reduction of fat. The sweetness of the Chinese cabbage stands out. "Main dish" - Kagoshima beef with 6 types of mushrooms cooked rice. A direction focused on reducing fat, resulting in a delicious dish. "Dessert" - Persimmon and Shine Muscat grapes. "Sweet" - Dorayaki.

This restaurant has a bronze rating on Tabelog. The Japanese course meal offered here may not be flashy, but it exudes the kindness of the owner. There are two course options, one priced at 20,000 yen and the other at 30,000 yen. I opted for the 30,000 yen course this time. We started with a champagne toast to beat the heat, and the first dish was a starter featuring fresh ginkgo nuts from Sobue, Aichi Prefecture. Next came a soup dish with knots of fish, tamagoyaki, and zucchini in the bowl, with a delicate broth. The sashimi included red snapper from Mie Prefecture, fresh squid from Izumi, and spot prawns from Hokkaido, served with additive-free sea urchin from Yoichi, Hokkaido. The squid was tender and delicious, and the sea urchin had a gentle flavor. The grilled dish featured sea bass from Yamagata with rice vinegar and knotweed leaves, cooked to perfection. We enjoyed a 2003 Château La Louvière white wine with this course. A delightful sushi dish with true karei from Awaji Island topped with fresh soy sauce-marinated salmon roe was served in a lovely basket. Steamed abalone from Kanagawa and Akita, with abalone liver and teeth, provided a unique and tasty experience. The fried prawn heads were served crispy, not deep-fried but carefully grilled. The chopstick rest was a dish called "Arima-ni," featuring conger eel from Yura Port in Awaji Island stewed with Japanese pepper. The eel dishes were surprisingly delicious, especially when paired with fuki miso. A showstopper of a dish was the female snow crab served in the crab shell with horse dung sea urchin from Rishiri, accompanied by crab miso and a quail egg, all enhanced by a vinegar sauce with ginger. The meal ended with a flavorful dish of Hokkaido wagyu beef and new ginger cooked with edamame in rice. The meal was complemented by pickled vegetables. For dessert, we had Miyazaki melon and Yamanashi Shine Muscat grapes, followed by a serving of kuzumochi, a sweet treat that paired well with matcha tea. This was my first time having kaiseki cuisine in Tokyo in a long while. Despite being located on the 4th floor of a mixed-use building more associated with clubs than traditional dining, the restaurant is run by the friendly and calm Mr. Iwasaki. Despite its high reputation, it's relatively easy to make a reservation here, making it a convenient choice for modern diners.

I love Akasaka Etsuki so much, this is about my 6th visit. Amidst the rising prices of Japanese cuisine everywhere, they have been consistently offering a delicately affordable price range, and I want to support them and hope they continue like this in the future. Although they still don't accept cards, they now offer online reservations through Pocket Concierge, where you can settle the payment through contactless payment using a pre-registered card, making the checkout process unnecessary. Wonderful. The Kyoto cuisine enjoyed in the calm restaurant was excellent again today. Thank you for the meal.

Located in a building packed with bars and snack joints in Akasaka's drinking district, there is a well-known Japanese restaurant called "Akasaka Etsuki." The interior is small with only 4 counter seats and 2 tables, run by a couple. It has a retro Showa-era feel, perfect for those who appreciate a simple dining experience. The dishes, such as the grilled conger eel and soy sauce-marinated eggs, are meticulously prepared and delicious. The sashimi selection includes flounder, white shrimp, white clam, and saltwater sea urchin, all of exceptional quality. The grilled ayu fish with vinegar and the simmered abalone are also highlights. The attentive service by the husband-wife duo adds to the overall charm of the place. The meal ends with a dessert of Okinawan mango, cherries, and manju. This unassuming restaurant offers authentic and delicious Japanese cuisine, ideal for those seeking a genuine dining experience.

I visited my favorite Kyoto cuisine restaurant "Akasaka Eiketsu" in Tokyo. They source fresh seasonal ingredients from all over Japan, and their cost performance is top-notch in Tokyo. The conversation with the chef and hostess was lively, and the 3 hours flew by. The appetizer, a dish featuring eel from Awaji with wasabi soy sauce and plum soy sauce, was delicious. The eel liver was a rare treat, small but fresh and without any unpleasant smell. The egg dish today was marinated in soy sauce and very tasty. The soup course featured steamed abalone from Nagasaki and Toro Nasu from Gunma, with a deeply flavorful broth that warmed the body. The standout dish was the Kyoto Fuuka's Foamy Fuuka Palace, made with the famous Fuuka (foamy wheat gluten) from the top Fuuka shop in Kyoto, accented with ginger. The Ibaraki lotus root and Miyazaki Wagyu steak were also exceptional, with the tender Wagyu beef pairing perfectly with the crunchy lotus root. The rice dish today was a simmered rice with octopus from Sajima and Hagiwara edamame from Miura Peninsula, a perfect match of flavors. The palate cleanser included sweet mango from Kumamoto and brand cherries called Koshuho from Nagano. The sweetness was like a dorayaki with a mild sweetness. The uneaten rice was packed as a souvenir as usual and enjoyed at home later. Thank you for the feast. Today's menu is as follows: - Eel from Awaji (with wasabi soy sauce and plum soy sauce), liver, egg - Steamed abalone from Nagasaki, Toro Nasu from Gunma in a soup - Mako flounder from Miyagi, octopus from Sajima, sea urchin from Otaru in sashimi - Grilled salted ayu from Lake Biwa - Hand-rolled sushi (shrimp from Miyagi) - Foamy Fuuka Palace from Kyoto Fuuka - Eel, yuba, and new burdock hot pot from Yanagawa - Lotus root from Ibaraki and Miyazaki Wagyu beef - Snow crab from Funka Bay - Simmered rice with octopus from Sajima and Hagiwara edamame from Miura Peninsula, red miso soup, and incense - Mango from Kumamoto and Koshuho cherries from Nagano - Dorayaki-like sweet rice cake - Matcha tea

[Visit Reservation] [Menu] [Course] [Impressions] - Every dish was delicious, with some fresh items that were enjoyable - Especially liked the hand-rolled sushi menu - The owner and hostess were kind and easy to talk to, creating a pleasant atmosphere - (Apologies for not taking photos, using a takeaway image instead)

About a 5-minute walk from Akasaka Station! I made a reservation for a table seat for my friend's birthday party. The restaurant is located inside a building that also houses clubs and bars. The interior is not flashy, but it's a very calming place. The food is delicious, and they even prepared a birthday fruit plate, which made my friend very happy. I would like to visit again in a different season. Thank you for the meal.

■Visit Date: February 2, 2023 (Thursday) Dinner■Course: Chef's choice ¥25,000 Cash only, total bill including drinks and consumption tax ¥52,000■Reservation: By phone①Appetizer○Iwai sea urchin liver with gingerThis dish features a grand presentation of a big piece of sea urchin liver, skillfully cut to reveal its pure sweetness and rich umami. Topped with a sweet and elegant sauce made from Seigoin daikon, the dish offers a truly refined and beautiful flavor.②Soup○Ebiimo (taro) dumpling○Botan shrimp○Rape blossoms○Hegi yuzu kelpThe soup is simmered gently to bring out the delicate umami of the kelp, creating a light and elegant broth. The Ebiimo dumpling, made with cod surimi and egg white, has a tender and smooth texture, complemented by its sweet flavor. The grated Seigoin daikon adds a touch of sweetness to the soup, creating a soothing and harmonious combination.③Sashimi○Aomori flounder with kelp○Kan-ebi (sweet shrimp) with eggs○Edomae kanakiri○Matsumae soy sauce○Salt○Wasabi from Shizuoka○Vinegar with yuzuThe sashimi is served in pairs, allowing you to enjoy different flavors with wasabi soy sauce and salt. The Aomori flounder has a firm texture and a subtle sweetness, enhanced by the salt. The combination of sweet shrimp and its eggs offers a delightful contrast in textures and flavors. The Edomae kanakiri has a light and refreshing taste, complemented by Matsumae soy sauce and wasabi.④Grilled dish○Ohara natural blowfish marinated and grilled○Black shichimi with bonesThe grilled blowfish is tender and flavorful, with a robust meaty texture. The marbling of the meat and the bold flavors stimulate the appetite, making it a satisfying dish.

I'm excited and easy to lose interest, it's been a while! (No one was waiting) I heard the last visit was in summer! Time flies too fast. Getting older, huh. I love Eizuki-san! Table seating is nice, but counter seating is the best (*´꒳`*) It's fun to interact with the head chef and the lady boss. My heart is warmed just by starting with ankimo!! And it's fluffy! What is this fluffiness! I want to be buried in this ankimo!! And the fugu? was it boiled? or stewed? (Am I being too vague?) It was delicious too!! I usually prefer fried dishes but this was a nice surprise! Nice to meet you! Oh no, nice to see you! The alcohol is great too. Juyondai Paradise, you know. The sake vessels are lovely too. Oh, I love Eizuki-san. It's a perfect match. Looking forward to the next visit (＠⌒ー⌒＠)♡

I am a regular visitor to "Akasaka Etsuki". It was a delightful 3 hours of conversation with the head chef and the hostess. The familiar gentle flavors were present in dishes such as cod milt rolled in tofu skin, Biwako's Hon Moroko, and Kyoto's taro prawns, offering a variety of options on the menu. Today's highlight was the Shirakawa Guji, which was incredibly delicious in dishes such as Shirakawa Guji with Chinese cabbage and Shirakawa Guji mixed rice. I also enjoyed the Shirakawa Guji mixed rice that I took home as a souvenir, and ate it as a late-night snack. My next reservation is for next year. Thank you for the wonderful meal. The menu included: - Cod milt rolled in tofu skin - Hokki shellfish and Kyoto Daikoku shimeji clear soup - Sashimi (flatfish from Aomori, fatty amberjack from Mie, octopus from Hokkaido, sea urchin from Funkawan) - Biwako's Hon Moroko - Sweet shrimp and salmon roe hand-rolled sushi - Shirakawa Guji and Chinese cabbage - Kyoto's taro prawns - Hokkaido Wagyu beef - Matsuba crab from Tsuiyama Port - Shirakawa Guji mixed rice - Shirakawa Guji's eyeball - Fire persimmons from Wakayama and Skyberry from Tochigi (strawberries) - Dorayaki (red bean paste pancake) - Matcha tea

✨Eituki✨ As you step inside this traditional high-end Japanese restaurant in Akasaka, you'll find a cozy and welcoming atmosphere with a homely touch. The chef and hostess manage the place, both providing excellent and friendly service. At night, they offer only set courses, each dish beautifully presented and delicious. Sake lovers will find it hard to resist. The photo shows just a part of the course, which includes a variety of dishes. A perfect spot to celebrate special occasions or treat yourself. Don't forget to check out their other posts for more recommendations!✨@m_tokyo_gourmet

I visited Akasaka Etsuki for the regular visit after 3 months. The menu for this time was as follows: Yuba tofu with sea urchin and salmon roe jelly, Ginkgo nuts from Aichi, Matsutake mushroom steamed in a pot from Iwate, Sea bream from Awaji, fresh squid from Izumi, Botan shrimp from Hokkaido, and sea urchin from Funamigawa Bay, Salt-grilled beltfish from Edo with liver, Anago rice steamed from Tsushima, Fried shrimp heads, Matsutake mushrooms from Tatsuno-cho, Shinshu and Iwate, Wagyu beef shabu-shabu from Hokkaido with autumn eggplant and okra, Hanasaki crab from Hokkaido, Salmon and eight kinds of mushrooms cooked rice, fragrant, miso soup, Pear, Shine Muscat, and Pione grapes from Kyoto, Yatsuhashi with Dainagon from Kyoto, and Matcha to take away. I enjoyed dishes that fully brought out the flavors of the ingredients as always. The two kinds of matsutake mushrooms were delicious. The matsutake from Tatsuno-cho, Shinshu was soft with a good aroma, and the matsutake from Iwate had a good texture and was delicious. Thank you for the delicious meal.

A delicious Japanese restaurant in Akasaka. It is located inside a building near Akasaka Mitsuke. Despite being in a slightly old building, the interior has a gentle and reassuring atmosphere. The food is very delicious, with ample portions that left me extremely satisfied. While the prices are not cheap, compared to sushi or French cuisine, they are quite reasonable, making me want to visit regularly.

I used it for my companion's anniversary. It is a quiet shop standing on the 4th floor of a building where many Akasaka clubs gather, but once you enter the store, it is a completely different space with a calm, pleasantly casual atmosphere. It is a Japanese restaurant that serves dishes made from high-class and high-quality seasonal ingredients cooked carefully without waste. We visited with 2 people and the total cost was 50,699 yen including a meal for 24,200 yen for 2 people and alcohol (300cc) for 2,299 yen. The menu included 9 dishes, a clay pot rice dish (sea bream rice) with pickles and soup, fruits, and finally matcha tea and Japanese sweets (homemade). The details of the dishes are as follows. Each dish seems to value meticulous preparation and the natural taste of the ingredients, with a subtle seasoning that enhances the flavors. The service and atmosphere were run by a team of 3 people: the proprietress, the owner, and a young male cooking assistant. The teamwork between the owner and the proprietress created a friendly atmosphere, making us feel comfortable despite being first-time visitors. The restaurant is compact, with 2 counter seats and 2 table seats, allowing for attentive service within reach. It has been in business for 12 years, and although the owner seems capable of operating a larger establishment, they have chosen to continue running the current shop with the proprietress, focusing on serving delicious food without unnecessary embellishments. It is a high-end restaurant that may not be easy to visit frequently, but it is definitely a place I would like to revisit. Thank you for the meal.

Eigetsu in Akasaka is located in the bustling district of Akasaka as its name suggests. The small restaurant has a 4-seater counter and 2 tables, run by two chefs (master and apprentice) and one server (hostess). The interior is simple, focusing more on the taste than the decor. The appetizers include chilled dishes like clams and corn, perfect for summer. The steamed eel soup is exquisite with high-quality eel and a delicate broth. The sashimi selection of sea bream, shellfish, squid, and sea urchin is solid in flavor. The Aizu sake "Sharaku" has a refreshing and clean taste. The steamed young ayu from Lake Biwa is cooked perfectly. The ankimo and ikura sushi roll has a smooth texture and is quite impressive. The steamed abalone balances tenderness and chewiness, with a broth made naturally from the ingredients. The Aizu sake "Miyasen" felt a bit strong to me. The anglerfish hot pot with egg and burdock has a gentle flavor. Despite being a Japanese restaurant, they also serve beef here, cooked just right with miso sauce and lotus root as a nice touch. Just when I thought the meal was ending with the beef, another dish was served - steamed and chilled crab that was rich and well-balanced in flavor and temperature, truly outstanding. Though my stomach was reaching its limit, I managed to eat the rice topped with shirasu and female crab, a rare but surprisingly delicious dish with a gentle sweetness typical of Japanese cuisine. Sitting right next to the master chef, we naturally started conversing with him and the hostess. The master chef seemed very serious. The restaurant may have a simple appearance, but the taste is authentic and refined.

In the heart of the bustling Akasaka, nestled in a building that screams Akasaka vibes, is a quietly elegant Japanese restaurant run by a slim and serene head chef and a beautiful hostess with lovely ornaments. The selection of Kuro Ryu here is amazing!! I thoroughly enjoyed the Kuro Ryu pairing. Japanese cuisine and sake are both so delicious, it's like experiencing beauty. Even though I don't really understand it, I feel like I can grasp the concept of subtraction. The food here complements the sake so well that it just smoothly goes down like water, making you eagerly anticipate your next visit!

Eating out every day to conquer the top 100 restaurants. Today, I visited a Japanese restaurant in Akasaka called Eizuki. It has been selected as one of the top 100 Japanese restaurants in 2021 and has also received the Bronze award. This restaurant has consistently received Silver and Bronze awards over the years. I arrived at the restaurant in the rain. It's located in a building with many bars in Akasaka. Almost all the restaurants in the building are entertainment-oriented bars. I took the elevator to the fourth floor. I was a bit worried if this was the right place, but I found the restaurant. Inside, it was a small and elegant place. I was seated at the table farthest from the counter. The course began, and each dish was creative. Every ingredient was fresh and delicious, sourced from various regions. Each dish was elegantly presented in small portions. It truly felt like a high-end Japanese restaurant. The finale was clay pot rice. It was a combination of shirako (milt) and seaweed in the rice. This combination was also a first for me. I was thoroughly satisfied. Really satisfied. Today was a special meal with an important person, so I couldn't take photos to avoid being rude. I only managed to take a photo of the clay pot rice that I brought home.

■Dinner on April 30, 2022 (Saturday)■Reservation by phone■Course menu: Chef's choice, market price, cash only■Total bill including drinks and consumption tax: ¥36,380①Ambered Hair Crab Delight○Hair crab from Ogawamachi, Hokkaido○Crab misoSteamed hair crab served in a jelly that beautifully showcases the sweetness of the crab meat. The round shape is cute, and inside, the fluffy hair crab meat is abundant, allowing us to savor the sweetness of the crab. When you take a bite, the sweetness of the meat and the unique flavor of the crab miso blend together, creating a delightful harmony in your mouth. The jelly adds a refreshing touch with its transparency and a hint of acidity, leaving a cool sensation on the palate.◉Kokuryu Zodiac Bottle②Soup○Tilefish and rolled yuba soup○Butterbur scape○Wood sorrel mouthful○Bonito kelp sipTilefish gently nestled in the soup exudes a deep umami flavor, while its white flesh melts gracefully on the tongue. The richness of the tilefish is accentuated as you chew on the thick, chewy strands, providing a satisfying texture. The subtle umami of the butterbur, infused with the essence of the earth, complements the soup, and the rolled yuba hidden at the bottom adds a delicate sweetness that harmonizes perfectly with the tilefish. It was a delightful soup offering a taste of spring with its fragrant and refreshing elements.◉Kokuryu Kuzuryu Chilled Sake③Sashimi○Awaji child flounder○Yamaguchi red clam○Aichi white mirugai○Nemuro saltwater sea urchin○Kure seaweed salt○Matsumae soy sauce○Gotemba wasabi○Sudachi vinegarUnfortunately, the true mirugai was not available, but the child flounder was plump and succulent, and the liver of the mirugai was delicious. The sea urchin, though less abundant than before, still provided a luxurious culinary experience.◉Kokuryu Daiginjo Sake④Unagi Genpei-yaki○White grilled sea eel from Okayama○Grilled sea eel with sauce from Okayama○Butterbur miso○WasabiThe Genpei-yaki, a luxurious dish featuring two types of grilled sea eel paired with butterbur miso, is a delightful treat. The combination of red and country miso in the butterbur miso perfectly complements the sake. The sea eel used in this dish is from Okayama, offering a premium dining experience. The sea eel's texture is dynamic and full of vitality, and its natural flavors are brought out without any overpowering elements. The contrast between the white-grilled and sauce-grilled eel showcases the expertise in grilling, allowing the sweetness of the eel sauce to penetrate the entire eel. The eel melts in your mouth without any unpleasant flavors, offering a truly delightful dining experience.◉Kokuryu Hiiraji Sake⑤Dessert=