Miyake Akira
Fugu / Crab / Other Seafood
An upscale eel restaurant in Tokyo, led by a chef that was recognized as a goodwill ambassador for Japanese cuisine by Japan’s Ministry of Agriculture, Forestry and Fisheries.
Restaurant Details
Roppongi is a neighborhood in Tokyo that’s no stranger to fine-dining establishments. However, few places can say that the government has recognized them for their contribution to Japanese cuisine. Chef Miyake has the unique honor of being appointed as a “goodwill ambassador for Japanese cuisine” by the Ministry of Agriculture, Forestry, and Fisheries.
Chef Miyake demonstrates his dedication to traditional Japanese cuisine through the preparation of unagi, or freshwater eel, at Miyake Akira. An omakase course meal is available to sample the charcoal-grilled unagi at the counter of this intimate restaurant. Seasonal ingredients include luxurious items like uni (sea urchin), caviar, and Matsuba crab.
Along with the highest-quality ingredients, Miyake Akira offers a selection of wine and sake carefully curated by a sommelier.
Miyake Akira Access Info
A 5-minute walk from the Tokyo Metro Hibiya Line at Roppongi Station or a 10-minute walk from the Toei Oedo Line at Roppongi Station.
Miyake Akira Phone Number
Miyake Akira Business Days
Miyake Akira Address
Roppongi JT Building 1F, 3-chome-8-12 Roppongi, Minato City, Tokyo, 106-0032
Miyake Akira Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | 1 | 2 | 3 | 4 |
10 meals
COURSE MENUMARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
COURSE MENUAzabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.
COURSE MENUNyorosuke Roppongi
At Nyorosuke, you can experience authentic Kansai-style charcoal grilled eel dishes such as grilled eel skewers, unaju and unagi-don. Unlike most Tokyo-style eel restaurants, the eel here is not steamed—meaning it’s bursting full of flavor!
COURSE MENUUnagi Kappo Ooedo
Unagi Kappo Oedo repeatedly immerses whole pieces of eel within jars of their secret sauce, letting its flavor suffuse the meat entirely. It is then paired with sticky Yumegokochi rice for maximum texture.