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Akasaka Shimabukuro
Japanese
Calligraphy on the wall reads "go-en," the Japanese word for personal connections, and that ethos runs through every course at this intimate kaiseki restaurant in Akasaka. The chef grinds his own native buckwheat for the soba, which appears twice, once mid-meal with dried mullet roe and again at the close. The bonito broth in the wanmono is notably quiet and clear. One Michelin star.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Soba with dried mullet roe
“Soba with dried mullet roe, interposed between menu items, and juwari soba, served at the end, are house creations using native species of buckwheat.”
Michelin Guide -
Juwari soba
“Soba with dried mullet roe, interposed between menu items, and juwari soba, served at the end, are house creations using native species of buckwheat.”
Michelin Guide
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