Akasaka Eigetsu (赤坂 詠月) Tokyo

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. Less

Located on the 4th floor of a building in Akasaka, this Japanese restaurant offers delicious dishes with wonderful ingredients, presentation, and seasoning. The sea urchin, which they recommended eating without any condiments, was truly exquisite, and the sweetfish with wasabi leaves was simply delightful. The homemade yuzu pepper was also a nice touch, showcasing their attention to detail. Everything was fantastic! I definitely want to return. I believe that JPY 25,000 is a great value for this experience. I hope to be taken here again! Less

(Rating at the time of visit: 3.89)We made a reservation for six people to celebrate the completion of a project. The restaurant is very cozy and minimalistic, and while we usually sit at the counter, this time we aimed for a table that could accommodate exactly six people. It was perfect! (^^;;)I truly appreciate the thoughtful hospitality of the owner. And the chef's dishes were absolutely outstanding, a true feast! Starting with soft roe as an appetizer, we enjoyed a refreshing tomato soup, sashimi of surf clam, sea bream, and sea urchin, grilled sweetfish, luxurious mackerel sushi rolls, a small hot pot of clams, and even Wagyu steak! Not to mention the hairy crab!!! To finish off, we had the exquisite mekabu and shirasu rice!!!Everyone was stuffed and completely satisfied!The warmth of the chef and his wife, combined with the intimate atmosphere of the small restaurant, created a wonderfully comfortable experience. Each dish was impeccable in taste, making it easy to lose track of time.I look forward to continuing to visit this beloved restaurant for a long time. It was delicious! Thank you for the wonderful meal! Less

☆Eigetsu☆It had been a while since my last visit. The Omakase course offers two options: JPY 25,000 and JPY 35,000, and this time I reserved the JPY 25,000 course.From the very first dish, I was captivated, and I enjoyed a wonderful experience throughout the meal. The meticulous attention to detail was evident, and I was reminded of the charm of this restaurant.The first standout dish was the "Sea Bream Soft Roe Simmered in Soy Sauce." The soft roe was surprisingly large and plump, with a rich yet refined flavor that made me reach for the Japanese sake right away.Next, the new onion puree had a gentle sweetness that was delightful. The sushi, featuring a luxurious combination of ankimo (monkfish liver) and ikura (salmon roe), was irresistible for sake lovers. The grilled wheat gluten had a wonderful aroma, with a balance of sweetness and chewiness that I really enjoyed.Not only was the food exceptional, but the personalities of the head chef and the owner were as warm and welcoming as ever, making for a comfortable atmosphere filled with pleasant conversation. Before I knew it, I was drinking sake non-stop and ended up indulging a bit too much.I look forward to visiting again in a different season. It was a great meal.~Order~ 【Omakase Course】 JPY 25,000 ■ Sea Bream Soft Roe Simmered in Soy Sauce ■ New Onion Puree ■ Sashimi (Mako Garoupa, Scallop, Akagai, Sea Urchin) ■ Grilled Sweetfish ■ Sushi (Ankimo x Ikura) ■ Grilled Wheat Gluten ■ Hot Pot ■ Miyazaki Black Wagyu ■ Hokkaido Hairy Crab ■ Rice (Shirasu and New Mekabu) ■ Dessert Less