Akanezaka Onuma

The chef grew up eating vegetables from the family garden in Yamagata and the restaurant is the fulfilment of a dream that one day he would serve cuisine made with vegetables grown by his parents. Deep-fried tofu leavened with those veggies brings the seasons of his hometown to the table. His affection for his ingredients inspired him to prepare kombu soy sauce for his sashimi, reusing the kombu from the soup stock. Akanezaka, the older name for Akasaka meaning ‘Red Hill’, conjures crimson associations of sunrise and sunset.

Personalized Dining Experience

• Akanezaka Onuma emphasizes personalized service, ensuring that each guest feels catered to during their dining experience.

Antique Utensils

• The restaurant uses utensils from the owner's antique collection, adding a unique touch to the dining experience and complementing the food presentation.

Seasonal and Local Ingredients

• The menu changes monthly to highlight seasonal ingredients, particularly those sourced from Yamagata, showcasing the chef's commitment to freshness and local flavors.

Signature Ingredients

• Tsuyahime Rice: This artisanal rice is known for its exceptional quality and flavor, sourced from local farms in Japan. It is often prepared in a clay pot to enhance its natural aroma and umami, making it a staple in the kaiseki meals served at Akanezaka Onuma.
• Wild Vegetables: Seasonal wild vegetables are carefully selected to showcase the flavors of each season. These ingredients are often foraged from local areas, emphasizing the restaurant's commitment to using fresh, locally sourced produce.
• Mushrooms: A variety of mushrooms, particularly those native to Japan, are featured prominently in dishes. They are chosen for their rich flavors and textures, often used in soups and as accompaniments to main courses.
• Smoked Fish: This ingredient is part of the traditional hassun platter, where fish is delicately smoked to enhance its flavor. The smoking process adds a unique depth to the dish, making it a memorable part of the dining experience.
• Dashi: A fundamental component of Japanese cuisine, dashi is made from high-quality ingredients such as kombu (seaweed) and bonito flakes. It serves as the base for many soups and sauces, providing a rich umami flavor that elevates the overall dining experience at the restaurant.

Tasting Menus

• Ume Course: ¥15,873
• Hagi Course: ¥20,757
• Tsubaki Course: ¥30,525
• Tan Course: ¥34,188

Signature Dishes

• Kaiseki: ¥18,000
• Kaiseki: ¥36,000