Top Chef Selection ~Pioneers~
Akasaka: 'Akasaka Ninomae'
COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
The Chef of Akasaka Ninomae, Akasaka
The Chef of Akasaka Ninomae, Akasaka
Comments
"Treasure every dish as a once-in-a-lifetime encounter" is something the master I first trained under used to say, and it remains a guiding principle I hold dear to this day. Going forward, I want to train people who master everything as a whole, from choosing tableware to hospitality to how the space is arranged. I also want to actively visit the places where our ingredients are produced. There is still so much I want to do.
Signature Dish
Signature Dish
Snow crab and sesame tofu, aromatically steamed, yellow yuzu, Kujo scallion, fragrant mushroom
We break down the snow crab right in front of the guest, and it's popular enough that guests from ov…
DETAIL
Milt gratin in a yellow yuzu shell, finished with Saikyo miso
Cleaning pufferfish milt is done carefully, to remove any fishy smell. How it's handled changes the …
DETAIL
Restaurant information
Restaurant information
The restaurant seats about 60 in total. Private rooms include horigotatsu-style sunken seating as well as traditional tatami-room seating, and there is also a hinoki (Japanese cypress) counter with a clean, fresh feel.
〒107-0052
4-11-24 Akasaka, Minato-ku, Tokyo
TEL: 03-6426-5185
Hours: 11:30–15:00, 17:00–23:00
Closed: January 1–6
Want to check the seasoning blend before you cook?
COMMENT
Exit Akasaka-mitsuke Station on the subway and head toward the area bustling with restaurants big and small. Go along Hitotsugi-dōri toward Akasaka, turn off just before a coffee shop, and continuing along the street, an entrance with real character comes into view — this is 'Akasaka Ninomae.' Executive head chef Nakajima first became interested in becoming a chef through a part-time restaurant job in high school. After graduating, he trained at Japanese restaurants across the country, and in 2017 he became executive head chef of 'Akasaka Ninomae.' Today, working with the spirit of 'humbly aiming to be the best,' he has built a restaurant beloved even by members of the Diet.