Akanezaka Onuma (茜坂大沼) Tokyo

I made a reservation for 6:30 PM on a weekday, marking my third visit. The counter was exclusively reserved, providing a rare opportunity to chat with the chef. After enjoying a barley shochu soda and black sugar on the rocks, I savored the summer course. Dishes were served at a great pace, each showcasing exceptional flavors. The main dish, a rich and deeply flavorful soup featuring Hokkaido's hairy crab, was particularly memorable. The vibrant mackerel paired with Yamagata mini tomatoes was delightful, and the Aori squid from Aichi was delicious as well. However, my personal favorite of the day was the cold handmade soba with duck eggplant and herring—both the soba and the broth were outstanding. After slowly enjoying the hassun with Japanese sake, I moved on to the grilled sweetfish and yellow chives, followed by Yamagata beef sirloin cap. The sirloin cap was truly delicious. I took most of the three types of clay pot rice home as leftovers for my family to enjoy. While enjoying dessert, I exchanged various pieces of information with the chef and settled the bill with my card.**Memo:**- Fig tempura- Hokkaido hairy crab soup- Akashi mackerel with Yamagata mini tomatoes + black rockfish, Aichi Aori squid- Duck eggplant and herring handmade soba- Grilled sweetfish from Nagara River, hassun- Shabu-shabu with eel and yellow chives, Yamagata beef sirloin cap- Three types of mixed rice, dessert. Less

I visited Akanezaka Onuma for the first time.While searching for lunch in Akasaka, I came across this restaurant and was eager to try it.I took the Chiyoda Line subway and arrived at Akasaka Station, which was a 7-minute walk to the restaurant.On the day of my visit, I had reserved a lunch course, which included:- Tempura of figs- Hairy crab shinjo- Horse mackerel with shiso jelly- Isaki and cuttlefish- Grilled sweetfish- Rice with corn, baby sardines, and Manganji peppers- Monaka with gyuhi and ice creamThe fig tempura was served with a white miso sauce, and the subtle sweetness of the cooked figs was particularly delightful.The standout dish of the day was the hairy crab shinjo, which showcased the sweetness and umami of the crab, making it delicious even when paired with the dashi.The horse mackerel was served as sashimi, seasoned with tomato and shiso jelly.Next, I had more sashimi with both isaki and cuttlefish, both of which were flavorful and highlighted the quality of the ingredients.The grilled sweetfish had a strong aroma and was cooked perfectly.To finish off, the rice included corn, baby sardines, and Manganji peppers, with the saltiness of the sardines and the sweetness of the corn standing out.For dessert, the monaka had a refreshing sweetness from the gyuhi inside, which paired well with the cold ice cream.Overall, the dishes were delicious, but considering the number and portion sizes, I felt the cost-performance ratio was not particularly impressive.The chef kindly saw me off as I left the restaurant.It was a great meal. Less

I went to Akanezaka Onuma in Akasaka to enjoy some delicious Japanese cuisine.After being seated and toasting with a draft beer, the "Botan Course" that I had ordered in advance began!This day's "Botan Course" consisted of the following:—————————————————————1) Appetizer Tempura of fig with white miso 2) Soup Hairy crab dumpling with winter melon 3) Sashimi Part 1 Horse mackerel from Sen-zaki Port in Yamaguchi Prefecture, pesticide-free mini tomatoes from Yamagata, myoga, flower buds, and shiso jelly 4) Sashimi Part 2 Isaki and boiled squid 5) Grilled Dish Wild sweetfish from the Nagara River in Gifu Prefecture, myoga, and wasabi vinegar 6) Assorted Delicacies - Gold Rush's surinashi with micro tomatoes - Tender octopus stew - Black abalone, purple sea urchin, okra, and abalone broth jelly - Steamed young corn with husk - Edible hōzuki - Poached hamo roe jelly - Yamagata cherries 7) Noodle Dish Tempura of hamo from Amakusa, braised Kamo eggplant, green onion, and 2:8 buckwheat noodles 8) Simmered Dish Shabu-shabu of hamo with yellow garlic chives 9) Main Dish Charcoal-grilled Yamagata beef ichibo 10) Rice Dish Tempura rice bowl with anago from Tsushima 11) Dessert Monaka with passion fruit mochi —————————————————————Drinks: Draft beer, Tanaka Rokugo, Nabeshima (Summer Moon), and Juyondai (Gin-sen)The dishes incorporated plenty of summer ingredients, showcasing the excellence of the dashi broth in an impressive manner!The Japanese sake paired with the meal included Tanaka Rokugo, Nabeshima, and Juyondai.The combination of sweetfish, assorted delicacies, and hamo went perfectly with the sake!It’s a wonderful restaurant. Less

Tabelog points accumulate surprisingly quickly, don’t they? I had over 10,000 points, and with the expiration date approaching, I decided to use them here. Since I don’t often get to enjoy Japanese cuisine, I thought I’d treat myself a bit.I made a reservation for Saturday lunch. There are many great saunas in Akasaka... I visited a ginger pork specialty sauna in the morning, and after feeling rejuvenated, I headed here.Located on the third floor of a mixed-use building, as soon as I opened the door, I was greeted by a spacious counter and the refined atmosphere of a traditional Japanese restaurant.The service, including the apprentices, was attentive and timely. They avoided the common pitfalls of service that can be bothersome, which was appreciated.Today’s course is the Hagi Course for JPY 18,700 (tax included).◯ Tempura of Fig An unexpected start with seasonal fig tempura. The crispy batter gives way to juicy figs. The refreshing flavor of the fruit is complemented by the gentle sweetness and saltiness of white miso. The aroma of yuzu adds a nice finishing touch. This surprising dish really draws you in—very impressive.◎ Soup The delicate dashi in the soup should be enjoyed while it’s hot. The flavor spreads warmly in my stomach, awakening my Japanese DNA and making me crave more. When I bit into the Hokkaido hairy crab dumpling, it melted in my mouth, spreading the sweetness of the crab and bringing pure happiness. This was the highlight of the meal.◯ Horse Mackerel with Shiso Jelly A visually refreshing dish that prompted a photo session. The horse mackerel was thick and healthy-looking. The tomato and shiso jelly added a seasonal touch. The condiments included myoga, green onions, shiso leaves, and roasted sesame seeds, all finely chopped for a smooth texture—truly a work of Japanese cuisine.◎ Sashimi The Aori squid from Aichi and the Hokkaido star flatfish came with the fin included. I was kindly instructed to enjoy them with either sea salt or homemade nori soy sauce. I first tried the nori soy sauce, which had a mild saltiness that didn’t overpower the umami of the nori. I found myself wanting to sip some Japanese sake with it. The sashimi was fresh and summery, and the preparation was excellent, allowing the concentrated flavor of the fish to shine.◯ Hand-Made 2:8 Soba with Herring and Kamo Eggplant The soba, hand-made by the chef, had a firm and elastic texture. This is delicious soba. The dipping sauce was cold and not soy-based, focusing on dashi to enhance the flavor of the soba. The herring, known for its many bones, was expertly prepared, and I didn’t encounter any. However, I’m not particularly fond of sweet and savory herring... Natural Sweetfish from the Nagara River Grilled slowly over charcoal, it was enjoyable from head to tail. It was exactly as I expected sweetfish to be.◯ Shabu-Shabu of Pike Eel and Yellow Garlic from Okayama A shabu-shabu that highlights the dashi of the pike eel and the aroma of yellow garlic. The crunch of the garlic was pleasant. The dashi was deeply flavorful, and the eel was boneless—how impressive!◯ Takikomi Gohan (Mixed Rice) Made with corn, Manganji peppers, baby sardines, and sansho. It was tasty, but my first son brings home fresh corn from the farm where he works, and that takikomi gohan is just unbeatable for comparison... You can refill the takikomi gohan until it’s gone, and they kindly wrapped up the leftovers for me to take home as a souvenir for my family.◯ Passion Fruit Ice Cream Monaka I expected a strong acidity from the passion fruit, but it was subtle, with the aroma of the fruit taking center stage. The sweet monaka skin complemented it well. The monaka itself was fragrant, making for a delightful dessert. They served warm hojicha, which paired perfectly.I started with beer and later had Kame no O (Japanese sake). The course price of JPY 18,700 plus drinks brought the total to JPY 24,000. It’s hard to believe that around JPY 5,000 was just for drinks, so perhaps it was a service charge?The speed of service was quite fast, and I felt a bit rushed during the meal. They finished serving the course in just over an hour.I’m grateful for the opportunity to experience the intricate techniques of Japanese cuisine. If you enjoy delicate flavors and appreciate the ingredients, I highly recommend this place. However, I did feel the prices were a bit high for what was offered, and the speed of service was a downside.After enjoying Japanese cuisine, I often find myself craving curry or ramen. Less

………………………………………………………《Visit》(Weekend) 11:30Reservation visit………………………………………………………《Order_φ(･_･》・【Plum Course】 JPY 14,300………………………………………………………《Taku’s Point》・Appetizer -Fried Fig Crispy on the outside, soft and gooey on the inside! The gentle, natural sweetness is delightful! The white miso sauce ties the flavors together! ・Soup -Soft Shell Crab Shinjo Fluffy texture! The strong kombu broth adds a wonderful aroma! The gentle flavor and umami of the crab spread pleasantly in the mouth! ・Sashimi - Horse Mackerel Served with a refreshing jelly! The sweet and sour taste is delightful! The fish is rich and the jelly wraps it perfectly! ・Sashimi - Aori Ika (Bigfin Reef Squid) Tender with a gentle sweetness! Slightly sticky, and the more you chew, the more umami spreads! - Hoshigarei (Starry Flounder) Crisp texture! Strong elasticity and rich flavor! ・Grilled Dish -Grilled Sweetfish The flesh is fluffy and the aroma spreads! The bitterness of the liver adds a nice accent! ・Clay Pot Rice Corn, Dried Baby Sardines, and Manjanji Pepper Clay Pot Rice! The sweetness of the corn, the saltiness of the sardines, and the bitterness of the Manjanji pepper are delightful! The umami and aroma of the broth spread beautifully! The rice is flavorful, with a perfect firmness that suits my taste! ・Gelato Passion Fruit! Sandwiched in a wafer! The sweet and sour taste is just right! ………………………………………………………《Overall Evaluation》 You can enjoy the deliciousness of seasonal ingredients! I felt the restaurant's unique character within the delicate flavors! You can savor satisfying Japanese cuisine with the deliciousness of the ingredients and careful preparation! ………………………………………………………Thank you for reading until the end! I hope this is helpful for everyone! If you liked it, please give it a like, save it, and follow me! (*^ω^*) Less

At Akanezaka Onuma, you can enjoy authentic Japanese cuisine in a serene setting in Akasaka. Starting with a beautifully presented hassun, you can feel the meticulous craftsmanship and dedication in each dish. The soup has a gentle depth of flavor that warms the body, while the perfectly cooked wagyu and the grilled items with crispy skin and tender meat are simply exquisite. The clay pot rice, filled with seasonal firefly squid and spring vegetables, was irresistibly delicious the moment I lifted the lid. Every aspect, even the final sweet treat, showed no compromise, and I had a truly satisfying experience, enhanced by the warm hospitality and thoughtfulness of the owner. This is a restaurant I highly recommend for dining with loved ones or for special occasions. Thank you for the wonderful meal! Less

After finally wrapping up a big project, I decided to treat myself by making a reservation at this restaurant that had caught my interest for a long time."Akanezaka Onuma"Founded in 2020, Chef Onuma honed his skills at "Nihonryori Matsushita" before going independent. The restaurant specializes in kaiseki and kappo cuisine, focusing on fresh, natural ingredients sourced directly from Yamagata, where the chef is from. It operates on a reservation-only basis.■ AccessAbout a 3-minute walk from Akasaka Station (Tokyo Metro Chiyoda Line)About a 3-minute walk from Akasaka Mitsuke Station (Tokyo Metro Marunouchi Line and Ginza Line)About a 5-minute walk from Tameike Sanno Station (Tokyo Metro Namboku Line and Ginza Line)■ Ordered Menu (Early June 2026)- Lunch Course "Hagi" JPY 18,700- Beverages: Sapporo Lager (medium bottle), Hiropiki Tokubetsu Junmai, Sharakusui Junmai Ginjo Nama, Imo Shochu Sato Kuro, etc.* An additional 10% service charge will be added to the total bill.The lunch course of the day consisted of 9 dishes, from appetizers to a sweet finish:- Appetizer: Yamagata-grown Fuki no Tō with fried tofu- Soup: Aomori crab meat dumpling with Yamagata fuki- Sashimi 1: Aichi grilled flat shell clam, asparagus, ponzu jelly, egg yolk vinegar- Sashimi 2: Okume Akashi meita-garei and sashimi of Sayama squid- Grilled Dish: Ehime white sweet sea bream- Hot Pot: Awaji Island conger eel with Yamagata root bamboo shoots (Gassan bamboo shoots)- Rice: Tsushima conger tempura with green onions, sudachi, and sansho in clay pot rice, served with red miso soup- Soba: Handmade soba by the chef, Suruga Bay sakura shrimp tempura- Sweet Finish: Passion fruit monaka■ ImpressionsI thoroughly enjoyed the dishes that showcased seasonal ingredients. The subtle bitterness, umami, and sweetness of the ingredients harmonized beautifully, creating a delicate yet powerful flavor that left me in awe.■ Atmosphere & Other DetailsIt’s easy to see why this restaurant is featured in the Michelin Guide. The friendly hospitality of the chef and the tranquil, adult-oriented hideaway ambiance are also appealing.I highly recommend this wonderful restaurant for a luxurious experience during anniversaries or special occasions, whether at the serene counter seats or in private rooms. Thank you very much for the delicious meal! Less

Akanezaka Onuma, a Japanese restaurant located in Akasaka, has been selected by Michelin for 2026 and has received Tabelog BRONZE in 2026 as well as being listed among Tabelog's top 100 restaurants in 2025. The owner, Mr. Onuma, honed his skills at prestigious establishments such as "Tokyo Kichijo" and "Japanese Cuisine Matsushita" before opening his own restaurant in 2020. The name "Akanezaka" is derived from an old place name in Akasaka. During my visit for lunch, I chose the course priced at JPY 14,300. The restaurant offers a serene and elegant atmosphere that allows you to forget the hustle and bustle of the city. They waste no ingredients; for instance, the kombu soy sauce served with the sashimi is made from kombu that has been reused after making dashi, reflecting a deep respect for the ingredients. The dishes and sake cups are antique pieces personally collected by the owner, enhancing both the taste and beauty of the cuisine.A key aspect of this restaurant is its use of ingredients from Yamagata, which is the owner's roots. Mr. Onuma grew up eating vegetables harvested from his family's home in Yamagata. He dreams of one day serving dishes made with the vegetables his parents cultivated, and this dream has come to fruition at this restaurant. Seasonal wild vegetables and natural produce sent directly from Yamagata are beautifully incorporated throughout the course. A standout dish of the season is the fried tofu infused with local Yamagata butterbur. The slightly bitter aroma of the butterbur wafts up from the freshly fried tofu, delivering the essence of the season from his hometown in every bite. This dish encapsulates the spirit of spring in a single serving.The meal concludes with the restaurant's signature clay pot rice. On this day, it featured firefly squid and wild vegetables, with the fragrant dashi aroma and the umami of seasonal ingredients concentrated in each grain. The rich flavor of the firefly squid's innards melds with the slight bitterness and fragrance of the wild vegetables, creating a bowl that embodies the essence of spring.While grounded in the authentic techniques honed at renowned establishments, Mr. Onuma's unwavering desire to serve the vegetables his parents grew shines through. The Yamagata butterbur and other dishes are directly connected to this origin. Cherishing the ingredients, reflecting the seasons, and presenting his hometown on a plate—this is a restaurant that combines traditional authenticity with the story of its creator, making it a distinguished establishment in Akasaka. Less

My 27th visit to my favorite Japanese restaurant in Akasaka.I went solo on a Friday night.◾️ ReviewWow, today was absolutely amazing! I was so captivated by the delicious food that my excitement kept building as I ate (laughs). I devoured my way to the 9th dish in just an hour (laughs). When the food is this good, I can’t help but eat faster. However, Akanezaka Onuma kept up with my pace in serving (laughs). The highlight of the day was the grilled white sweet sea bream with crispy skin and the sakura shrimp tempura soba!The first full week after Golden Week was long and tough, but the relaxed atmosphere at Onuma felt like being at a friend’s house, soothing both my heart and stomach! With each passing year, I realize how important places like this are to me.◾️ Today's Botan Course included the following:1. AppetizerFried tofu with natural butterbur from Yamagata Prefecture, served with white miso.This is a masterpiece from Onuma, only available this season, and it’s my second time having it this season. I was lucky to have it since it’s the last of the butterbur!No matter how many times I eat this, it never fails to impress.2. SoupAiname from Aomori Prefecture, natural butterbur from Yamagata Prefecture, kinome (Japanese pepper leaves), and ume paste.The rich fat content and the robust dashi broth were simply the best!3. Sashimi- Tairagai (pen shell), sayori (halfbeak), asparagus- Natural sea bream from Akashi- Aori ika (bigfin reef squid)The texture of the sea bream from Akashi, which was caught this morning and flown in, was shockingly fresh!4. Grilled DishGrilled white sweet sea bream from Ehime Prefecture, cooked over charcoal.It was perfectly medium-rare, with a translucent umami flavor that was incredibly delicious!5. Assorted Dishes- Corn puree from Gunma Prefecture with okra- Warabi (bracken fern) with cashew white miso- Young corn, beard, and konowata (sea cucumber roe) cream sauce- Tempura of wild udo (Japanese wild mountain vegetable)- Homemade karasumi (salted mullet roe) mochi- Rice croquette with Obanazawa beef (glutinous rice)As always, Onuma’s assorted dishes were impressive! Everything was delicious, but I was particularly amazed by how well the young corn paired with the konowata cream sauce!6. Noodle DishSoba with sakura shrimp tempura and green onions from Suruga Bay.The sakura shrimp tempura had that signature crispy coating that Onuma is known for, and it was simply delicious! There were even more shrimp than soba (laughs).7. Simmered DishWild boar, flower pepper, and bamboo shoots.The gentle fat of the boar paired perfectly with the flower pepper.8. Main DishCharcoal-grilled tenderloin of Obanazawa beef.As expected, it was delicious like Obanazawa beef should be.9. Rice DishBamboo shoots, firefly squid, and warabi mixed rice.The flavor of the firefly squid was explosive.10. DessertPassion fruit.Everything was perfect until the end.Served with sencha (green tea).Rating: 3.93 Less