Akiyama

The gentle disposition of owner-chef Hideto Akiyama pervades the menu and his attentive and quick-witted flow of service is part of the appeal. For guests who prefer to drink, he offers snacks, while he provides a wider variety of dishes to guests who are here to dine. Dishes are generously accompanied by marinated tuna, beef simmered in soy sauce and mirin, and dried young sardines seasoned with soy and Japanese pepper. White rice cooked in earthenware pots closes out the meal.

Unconventional Dining Experience

• Akiyama offers a unique dining experience where guests can choose their reservation time and enjoy their meal at their own pace, contrasting with the common fixed start times at many fine dining establishments.

Seasonal and Artistic Presentation

• The restaurant features a rotating display of artworks that change according to the season or the chef's mood, enhancing the dining atmosphere and creating a visually engaging experience for guests.

Antique Tableware Collection

• Akiyama uses a collection of antique tableware, including 17th and 18th-century porcelain, to serve its dishes, adding a historical and aesthetic dimension to the dining experience.

Signature Ingredients

• Akashi amadai tilefish: Akiyama's favorite sashimi, flown in daily, known for its delicate flavor and texture, showcasing the restaurant's commitment to fresh seafood.
• Abalone: Served atop Aomori Prefecture turnips, this luxurious ingredient is prepared with a refined dashi, highlighting the chef's skill in balancing flavors.
• Hamo daggertooth pike conger: A deep-sea catch enjoyed simply with salt, emphasizing the restaurant's philosophy of minimalism and quality.
• Kyoto nodoguro blackthroat seaperch: Charcoal grilled and served with ginkgo nuts and sudachi citrus, this fish is celebrated for its rich flavor and is a testament to Akiyama's seafood expertise.
• Silkie chicken eggs: Known for their nutritional value and high price, these eggs are used in various dishes, adding a unique richness to the meal.
• Buckwheat soba noodles: Made from a blend of two types of buckwheat flour, these handmade noodles are a refreshing finish to the meal, showcasing the chef's dedication to traditional Japanese cuisine.
• Seasonal vegetables: Ingredients like wild mushrooms, bamboo shoots, and matsutake mushrooms are sourced based on the season, ensuring that each dish reflects the best of what nature has to offer at that time.

Tasting Menus

• Akiyama Lunch Only Course: ¥30,500
• Akiyama Omakase Course: ¥39,000
• Akiyama Premium Ingredients Course (Sep to April): ¥57,500