This was my second visit in four years.Akasaka Eigetsu is located in the bustling streets of Akasaka, just as its name suggests.The small restaurant is run by the head chef and the owner, featuring a tiny counter and two tables. The decor is simple, focusing more on the quality of the food than the interior design.On this day, we sat at the counter while foreign tourists occupied the tables, making it a full house.We started with refreshing appetizers of tofu, figs, and salmon roe, perfect for summer.The corn and fish soup had a delicate texture, and although the broth was light, it was very refined.The sashimi, including sea urchin, squid, flounder, and shrimp, was consistently flavorful.The young sweetfish from Lake Biwa was cooked just right, with miso adding a nice accent to the flavor.The steamed anago (conger eel) was tender and melted in the mouth.The hot pot with pike eel and okra had a gentle taste, and the broth was so good that I could drink it endlessly.Despite being a Japanese restaurant, they served beef here. The cooking was perfect, and the sauce created a different flavor profile compared to Western beef.The flower crab had six legs and is actually a type of shrimp (I found out later, somewhat rudely, by checking with ChatGPT at home, that it is not a shrimp but a type of hermit crab). Served cold, the meat melted in the mouth.The octopus rice was infused with the flavor of the octopus, which was excellent. I was at my limit, so I only had one bowl and asked to take the rest home.The sweetness was gentle, typical of a Japanese restaurant.Since we were seated right next to the head chef, we naturally started chatting with him and the owner. The head chef seemed to have a very serious personality.The restaurant's appearance is simple, but the taste is authentic and refined.
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