I love Japanese cuisine.
I also love Tokyo Station.
I like the restaurants that offer a view of Tokyo Station from the high-rise buildings in Marunouchi.
After a long time, I was considering booking a French restaurant like the Mona Lisa. While checking, I learned that my favorite place, Akihabara Sakurai, is located on the same floor as this restaurant.
The restaurant is located on a side different from Tokyo Station, but you should be able to enjoy the view of Tokyo at night.
From the 36th floor, the view of Tokyo at night is really fascinating.
A restaurant with a calm and sophisticated atmosphere, reminiscent of Miyashita’s style of decor.
Miyashita has visited several stores in different business models with Aoyama. However, Marunouchi is his first time visiting.
The night courses at "Kai-seki Miyashita" start from 9,000 yen.
The menu item I received was a "得手勝手" course, which costs 13,400 yen (including taxes and service charges).
The "得手勝手のコース" seems to mean that the chef freely offers his own recommended dishes.
The head chef, Kurokawa Izumi, who creates dishes with great skill and effort, personally visits the fish market to select fresh and exquisite seasonal fish, as well as vegetables of the highest quality at that time. She also pays attention to ingredients such as domestic black beef, Koshihikari rice from Uonuma, etc. Using traditional techniques and innovative ideas, she transforms these natural blessings of the four seasons into exquisite Japanese cuisine, offering a dish that is both elegant and delicate, suitable for savoring with the tongue and eyes.
Success without effort
・Appetizer
Kaki Sansen: Tuna Sauce, Snake Skull Cucumber, Yellow Body Sauce, Mizuharaji Wax Grass
鮟肝時雨煮 霞長芋 金針菜
・御椀 白味噌仕立て
Otter meat, snow wheeled lotus roots, red and white bean sprouts, white shiitake mushrooms, spicy sauce
Craftsmanship: Fresh seasonal fish
Cue, Uniika,
・焼き八寸 寒鰤の粕漬、数の子、山葵の和え物、常節磯煮、カステラ、卵
Spring Flower Sesame Stew, Black Bean Leaf Stewed, Red and White Plum and Borsa
・煮物 炊き合わせ 竹の子 鰊 柔らかく煮る 松笠 慈姑 蕗 孫芋 木の芽
・Tsuke Aru - Black Wagyu Beef Filet Steak
Colorful vegetables with onion sauce, fresh-herb dressing
・Meals: Puffer rice, Shallot
・Ryugai – Kaki-gi Jusu – Wakaba – Tofu – Motsuke – Yuzu
Aromates: Three Varieties
・Sweetness: Three Varieties Presented Together
・Appetizer
Kaki Sann – Tuna Sauce Set – Snake-Shape Cucumber – Yellow-Grained Sauce – Mizuhara-dera Wisteria
First on the menu is salmon liver.
A dish with a fillet-like texture, enhanced by the addition of gold needles vegetables, making one eager to drink Japanese sake.
Tuna and yellow bean paste - truly a perfect combination.
・御椀 白味噌仕立て
A dish with a style reminiscent of oshiburi, prepared in a traditional Kyoto-style white miso bowl.
In a white miso bowl with a sophisticated taste, there are red and white omelets.
・茨城県の名酒「来福」
A pure rice sake made from Yamada Shiki produced in Hyogo Prefecture, 100% used.
This restaurant is famous for using flower yeast. It was founded by the Edo merchants in the land of Good Water at the foot of Mount Tsukuba.
This is a brand that has been established since its inception. The name "Kaifu" originates from the haiku poem: “Fuku ya kaimu, ewa no kaze no mae no matsu.”
I felt that it would be an appropriate choice of alcohol for the New Year, so I asked for it.
・Craftsmanship: Fresh fish of the season
Cantab and oya with ganban wrapped, haata
Melon-inspired opossum and reishi mushrooms. Both are my favorites, so it's a perfect combination.
その見た目が美しい姿を、何枚も撮影しました。
Japanese cuisine is also highly satisfying visually, so it's really something I really love.
・焼き八寸 寒鰤の粕漬、数の子、山葵の和え物、常節磯煮、カステラ、卵
Spring Flower Sesame Stew, Black Bean and Pine Needle Stuffing, Red and White Plum and Watercress
The sashimi was garnished with plums, while the grilled dishes featured pine trees as decorations.
The vessel holds good fortune. The luxurious roasted eight-jin dish, featuring seasonal cold salmon, is served on a plate with a story behind it—a plate adorned with orange and white colors.
The balance of flavors is excellent, and the sake even improves upon taste.
・煮物 炊き合わせ 竹の子 鰊 柔らかく煮る 松笠慈姑 蕗 孫芋 木の芽
Plum, pine, and more. Here we enjoy bamboo worms, along with pine, bamboo, and plum, to fully appreciate all of these ingredients.
And, the yellowish water chestnut tasted quite solid and seemed to be delicious.
The salmon served in a cooked combination also has a Kyoto-style flavor, which is delightful.
・Tsuke Aso: Black Wagyu Sirloin Steak
Colorful vegetables with onion sauce and fresh- squeezed ponzu vinegar
Purple broccoli is a rare sight.
The beef tenderloin with a perfect balance between fat and lean has a soft and well-balanced flavor.
・Meal: Octopus Rice, Shallot
Aromates: Three Varieties
・Ryugai – Kaki-tamago juice
・Wakabu – Tofu
・Mitsutake – Spring onions
・Yuzu – Loquat
A generous portion of fried puffer fish served alongside rice—a delicious meal.
The balance between the soup and the other ingredients is excellent. I was so full that I really want to leave some leftovers.
But it was so delicious that I really wanted to eat more! I managed to eat a lot of it.
Sure enough, Akira Kamiya’s restaurant is really delicious.
Rather than being overly driven towards creative cuisine, I prefer traditional styles of food, especially those with Kyoto characteristics. This kind of Japanese cuisine perfectly matches my preferences.
Japanese cuisine is truly excellent.
・Sweetness: Three varieties served together
A sweet dish resembling yacon jelly is very delicious.
The night view of Tokyo that stretches out below is just beautiful again.
Given the location of this place, it seems that it is often used for hospitality occasions.
Also highly recommended for dates.
It’s also a convenient location for guiding friends who come from the local area.
The atmosphere, the cuisine, and the service are all to our complete satisfaction.
