Ara Ki (あら輝) Tokyo

Regular visits to Ara Ki in Akasaka.Tabelog Rating: 4.23 Tabelog Award 2026 Bronze Selected as one of the Top 100 Sushi Restaurants in Tokyo 2025.Now, let’s enjoy the divine sushi!- Steamed abalone from the Outer Bōsō Peninsula✨ Truly seasonal abalone, with an incredibly rich umami flavor that is absolutely delicious.- Edo-style goby and Kesen-numa bonito. The yellow part is goby roe cooked with sake, mirin, and soy sauce.- New squid grilled over charcoal with sweet salt and semi-raw bachi squid. It’s the season for new squid! Just the bachi squid alone allowed me to easily enjoy a 180ml serving of the limited Daiginjo Masu-sen.The sushi begins now, paired with Masu-sen Junmai Daiginjo.- Lean tuna - Medium fatty tuna x2 - Fatty tuna x2 - Nodoguro (blackthroat seaperch) - New squid - Small clams - Sweet shrimp - Baby fish - White sea urchin from Okushiri (purple sea urchin) - Marinated lean tuna - Edo-style asari clams - Anago (conger eel) - Tamagoyaki made with true cod roe, abalone, and sweet shrimp.Starting with tuna, as always ❤️ Enjoying the summery aroma of my favorite tuna. The fatty tuna, with its temperature raised, melts in my mouth—pure bliss ♥️❤️The fluffy and tender nodoguro is always the best! The seasonal baby fish was also delicious.Anago is usually served with salt, but this time it was with a sweet sauce. The rich yet deep flavor of the sauce was also outstanding.My next reservation is in February ❄ I’m looking forward to enjoying the fatty winter line-caught tuna!#TokyoGourmet #AraKi #Sushi #HighlyReservedRestaurant #HiroshimaGourmet Less

The exquisite sushi and appetizers are certainly impressive, but what stands out even more is the warm and friendly personality of Chef Araki. Despite being such a legendary establishment, there is nothing pretentious about it; the atmosphere is comfortable and gently eases any tension.The first dish, steamed abalone, was tender and bursting with flavor with every bite—absolutely delicious. I enjoyed some Japanese sake here as well.The carefully selected bluefin tuna allowed me to savor various cuts without missing any of its allure. The vinegared rice, with its perfect acidity, melted in my mouth, creating a delightful balance with the rich sweetness of the high-quality tuna fat.Although it's a difficult place to get a reservation, the experience is truly worth it. Less

Tabelog ★4.23 2026 Bronze 2025 Sushi Tokyo's Top 100 I visited Ara Ki, (rank 92 out of 100) Located in Akasaka, it's on the second floor of a beautiful mixed-use building. The interior features a simple layout with only a row of counter seats. The owner, Mizuhiro Araki, has experience running restaurants in Uenokubo, Ginza, London, and Hong Kong, serving delicious sushi. It's become a popular spot with regular customers, making reservations quite difficult. ▶︎ Steamed abalone with liver ▶︎ Makogarei and tuna tataki ▶︎ Bachi-kō and squid legs Nigiri: ▶︎ Tuna akami ▶︎ Chutoro - Thinly sliced and thickly sliced ▶︎ Otoro - Flaked and snake-like ▶︎ Nodoguro ▶︎ Shiro-ika ▶︎ Kuruma ebi ▶︎ Shinko kombu-zuke ▶︎ Bafun uni ▶︎ Tuna marinated in kombu ▶︎ Horse mackerel ▶︎ Simmered asari clams ▶︎ Anago with sauce ▶︎ Hand rolls: - Chomorannma ▶︎ Tamagoyaki The taste is exactly as promised. With meticulous preparation, carefully selected ingredients, and exceptional skill, this is truly Edo-style sushi that can compete globally. In addition to classic Edo-style sushi, there are also performances and presentations. No doubt about it, it's a wonderful restaurant. Less

I visited Ara Ki, a sushi restaurant run by a chef who holds the most Michelin stars in Japan. The chef has earned three stars in Japan, three in London, and one in Hong Kong, making him a legendary sushi master.Here’s what I enjoyed:- Simmered black abalone- Two types of sashimi (kombu-marinated flounder and seared tuna)- Grilled squid and tentaclesSushi:- Lean tuna- Medium fatty tuna- Fatty tuna- Nodoguro (blackthroat seaperch)- White squid- Scallop- Sweet shrimp- Baby fish- Purple sea urchin- Marinated tuna- Simmered clams- Eel- EggExtras:- Signature ChomorammaWith a total of seven Michelin stars, every piece of sushi was exquisite. The service was incredibly attentive, making us feel a bit overwhelmed.The chef seems to have absolute confidence in his tuna, and it was indeed delicious. Especially the medium and fatty tuna, which were served as two pieces each. There was a specific recommendation on which to eat first, showcasing the chef's dedication to detail. The rice was warmer than any sushi I’ve had before, and according to the chef, this is typical for Edomae sushi. The warm rice combined with the fatty tuna melted in my mouth, releasing a burst of flavor that lingered long after finishing.The Chomoramma, which I had as an extra, is a specialty of Ara Ki, featuring the fatty tuna rolled into a hand roll.After settling the bill, the chef personally came out to see us off, providing a farewell that left a lasting impression, much like the delicious tuna we enjoyed. This is truly a remarkable restaurant. Less

When you continue your food adventures, you sometimes come across a restaurant that sets the standard for sushi. Ara Ki in Akasaka is exactly that kind of place. Even after visiting numerous renowned establishments both domestically and internationally, returning to Japan makes you think, "This is the place!" It truly stands as one of the finest sushi restaurants in the country.The highlight here is undoubtedly the course menu centered around tuna. The attention to detail in terms of sourcing, aging, and assessing the quality of the fish on the day is exceptional, showcasing a different character with each piece. The distinctiveness of the akami (lean), chutoro (medium fatty), and otoro (fatty) is clear, and I am consistently amazed by how much emotion can be evoked from just tuna. It’s not about flashiness; rather, the skill in maximizing the ingredients shines through.Moreover, the charm of this restaurant extends beyond the food to the personality of the owner, Mr. Araki. Despite being a representative of Japan's top-tier establishments, he maintains a humble demeanor and provides warm hospitality without any pretentiousness. This atmosphere allows first-time visitors to relax and genuinely enjoy their meal. It’s a place that demonstrates that true excellence is reflected not only in skill but also in character.Finally, I highly recommend adding the signature dish "Chomonranma" at the end of your meal. It not only provides a satisfying conclusion but also leaves a lasting impression. While the price may not seem cheap at first glance, the experience you gain is worth every yen. For those looking to savor Japanese sushi culture at its highest level, I wholeheartedly recommend this establishment. Less

I had been wanting to visit "Ara Ki" for a long time, and my expectations were quite high. However, from start to finish, my experience was incredibly satisfying.What struck me first was how the appetizers captivated my heart, not just the sushi. The abalone had a rich umami flavor with almost no bitterness, while the white fish had a perfect balance of tenderness and a nice bite. The tuna melted in my mouth, showcasing the high quality of the ingredients.Once we moved on to the sushi, I was particularly impressed by the precision of the seasoning for each piece. The white squid had a subtle yuzu aroma and wasabi that beautifully enhanced its sweetness. The nodoguro (blackthroat seaperch) was perfectly balanced with the sauce, allowing the umami to linger without feeling heavy. The shinko (young fish) had a beautiful sheen, and the vinegared seasoning was just right, providing a delicate yet strong presence. The horse mackerel had a wonderful balance of condiments and seasoning, and the temperature of the rice was particularly impressive, creating a fantastic harmony as soon as it hit my mouth.The marinated red fish and the Edo-style asari (clam) were both finished in a way that elevated their natural flavors without overpowering them. Throughout the course, I repeatedly felt that the simmered sauces and condiments were not just simple seasonings but were finely adjusted to match each type of fish. There was a sense of unity among the fish, rice, temperature, aroma, and seasoning.I chose the anago (conger eel) with sauce. It was fluffy and tender, and the combination of its savory flavor with the sweet and spicy sauce was delightful. The tamagoyaki (Japanese omelet) was unique, made with flounder, abalone, and sweet shrimp. I had seen various reviews beforehand, but experiencing it firsthand left me with a very positive impression. It was a distinctive dish that showcased the umami of the seafood, and I thoroughly enjoyed it.The highlight of the day was the "Chomorannma" that I ordered as an extra. Many customers were adding this dish, and I understood why after just one bite. The aroma of freshly grilled seaweed, the freshness and umami of the tuna, and the warmth of the rice created a strong sense of unity, with the vibrant flavor of the tuna exploding in my mouth. It was not just the quantity that impressed me, but the balance of the seaweed, tuna, and rice was perfectly executed, making it the most memorable dish of the day.The restaurant played music by Ryuichi Sakamoto, creating a quiet yet warm atmosphere that left a lasting impression. It felt like the entire space contributed to the experience of spending time at "Ara Ki," not just the quality of the food.After the meal, I had the opportunity to chat with the head chef, who was very friendly and warm. At the end, he even came down to see us off, watching until we left. Additionally, he reserved a table for us on a date we had hoped for next year, and I plan to return with friends.Overall, it was a highly refined evening, encompassing the food, atmosphere, and the chef's personality. Every aspect, from the sushi to the appetizers, seasoning, rice temperature, the extra dish, and the farewell, left a lasting impression as a single experience. Less

On this day, I visited Ara Ki for the first time since January! I was looking forward to it because I had an amazing tuna last time.Upon arriving at the restaurant, I was seated at a corner table. While my friend was wondering if an inside seat would be better for taking photos, we were actually given a prime spot right in the middle since the other guests hadn’t arrived yet. What a fantastic seat!We started off with delicious food while enjoying the chef's entertaining stories. I had planned not to drink too much, but I ended up having a bit more than I intended. When the food is this good, it’s hard not to drink!The appetizers were certainly delicious, but the sushi was simply outstanding. The price is on the higher side, but the quality of the sushi was so impressive that it felt worth every yen.Of course, the tuna was amazing, but all the other sushi was incredibly tasty as well. I left feeling extremely satisfied.We were celebrating my friend's birthday, so the price was for two people _(:3 ｣∠)_.It was a great meal!Reservation Method: Referral from a regular customer Course Price: Around JPY 60,000? Duration: Just over 2 hours Reservation Difficulty: Seems tough for newcomers Order: Non-alcoholic beer and my friend had some Japanese sake Bill: About JPY 160,000 for two people. Less

A visit to Ara Ki, a legendary sushi restaurant. I was invited by my gourmet friends for my long-awaited first visit.Located about a 10-minute walk from Akasaka Mitsuke Station, this restaurant is run by Chef Araki, who has earned three Michelin stars in both Tokyo and London.The experience began with a spectacular performance of cutting the tuna, instantly raising my expectations.The temperature and texture of the vinegared rice, along with the pressure of the sushi, were absolutely perfect. It truly reminded me that "sushi is all about the tuna," delivering an overwhelming deliciousness.The seasonal shinko was also fantastic, allowing me to fully enjoy the unique flavors of this time of year. The hand rolls we ordered as an extra were exquisite, and I highly recommend trying them.Chef Araki's lively conversation made the meal even more enjoyable. Thank you for inviting me to such a wonderful gathering.It was a great meal. Less

A legendary chef who has earned three Michelin stars in Tokyo and London, and one star in Hong Kong, is currently thriving as the head chef at "Sushi Ara Ki" in Akasaka. The charismatic Mitsuhiro Araki skillfully prepares tuna sourced from the long-established tuna wholesaler "Ishiji." Today, I had the pleasure of enjoying exquisite tuna caught in Tottori's Sakai Port: lean, medium fatty, and fatty tuna, along with three pieces of aburi (seared) tuna, marinated tuna, and a mini Chomoramma—truly a rare treat! The balance of acidity and sweetness in the sushi rice enhances the deep flavors and hidden deliciousness of the tuna to the max. d(^_^o) The "Chomoramma," stacked like a bouquet of tuna, has already become a sensation on social media and is the envy of many. He is also known as a master chef at "Komada" in Mie and "Gyoten" in Fukuoka. It was a great meal! (^^) Today's Menu: JPY 80,000 Omakase Course: JPY 60,500 Chiba Outer Bay Steamed Abalone Miyagi Mako Sole, Sanriku First Bonito Sashimi Bachiko, White Squid Nigiri: Tottori Sakai Port Lean Tuna Medium Fatty Tuna (2 pieces) Fatty Tuna (2 pieces), Aburi Seared Kensaki Squid Aoyagi Shizuoka Maizaka Shinko Kuruma Ebi Uni Marinated Lean Tuna Clam Anago Mini Chomoramma Tamago Other Drinks Less