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Sumibi Kappō Shirosaka
Japanese
Binchōtan charcoal scents the room at this kaiseki-style kappo restaurant in Akasaka, where the chef's time in Sydney and New York left visible marks on an otherwise Japanese menu. Spring rolls and roasted pork fillet turn up on the hassun platter without apology, and sea urchin arrives alongside caviar as if that were always the plan. The meal closes with handmade soba or clay-pot rice. It holds a Michelin star.
The awards strongest first
- Michelin Guide 1 Star
- The 50 The 50 Discovery
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Sea urchin and tuna
“Appetiser of sea urchin and tuna is paired with caviar.”
Michelin Guide -
Eel
“Broiled seafood and grills of eel and wagyu are accented by the aroma of bincho charcoal.”
Michelin Guide -
Wagyu
“Broiled seafood and grills of eel and wagyu are accented by the aroma of bincho charcoal.”
Michelin Guide -
Handmade soba
“The meal wraps up with handmade soba or rice in clay pots available on request.”
Michelin Guide
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