Suiren Tokyo Midtown
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Miyagawacho Suiren brings the refined Kyo-kaiseki tradition of Kyoto's historic geisha district to the 3rd floor of Tokyo Midtown Galleria. The monthly-changing course menu is designed by executive chef Munemitsu Shimaya — a Kyoto-trained master who won a Japanese Culinary Academy competition — and features delicate seasonal dishes crafted with a knife technique praised in Japanese food media. Counter seats offer a front-row view of the open kitchen; five private rooms (4–8 seats) suit business entertaining. Dress code: no shorts or sandals.
Address
Japan, 〒107-0052 Tokyo, Minato City, Akasaka, 9-chōme−7−１ 東京ミッドタウン GALLERIA, 内ガーデンテラス三階
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Contacts
Hours
TodayLast order: 19:30
Open now11:30 – 15:0018:00 – 22:00
MondayLast order: 19:30
11:30 – 15:0018:00 – 22:00
TuesdayLast order: 19:30
11:30 – 15:0018:00 – 22:00
WednesdayLast order: 19:30
11:30 – 15:0018:00 – 22:00
ThursdayLast order: 19:30
11:30 – 15:0018:00 – 22:00
FridayLast order: 19:30
11:30 – 15:0018:00 – 22:00
SaturdayLast order: 19:30
11:30 – 15:0018:00 – 22:00
SundayLast order: 19:30
11:30 – 15:0018:00 – 22:00
Features
Reservations availableNon-smokingPrivate rooms (5 rooms, 4–8 seats)Credit cards accepted (Visa, Master, JCB, Amex, Diners)Wheelchair accessibleBusiness, family, romanticRefined Kyoto kaiseki atmosphereNo shorts or sandals10% service chargeKyo-kaiseki monthly seasonal course
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Lunch Courses
Dinner Courses
A La Carte
Drinks
Lunch Courses
Monthly Lunch Course
Elegant multi-course kaiseki lunch featuring monthly-changing seasonal dishes by executive chef Shimaya. Typically includes: seasonal appetizer (hassun), soup, sashimi, simmered dish, grilled dish, rice, miso soup, pickles, and dessert. Crafted from Kyoto-style seasonal ingredients.
¥4,000~
Kaiseki Lunch Box
Artfully arranged bento box featuring eel, tuna, and other seasonal ingredients presented in the Kyoto osechi style, with white miso side dishes. A popular and approachable lunch option.
¥4,000~
Dinner Courses
Seasonal Kaiseki Course (Monthly)
Full kyo-kaiseki dinner course that changes every month to reflect the current season. Chef Shimaya composes each menu around the flavors of nature and time. Typically 8–10 courses including hassun (seasonal assortment), owan (clear soup), sashimi, yakimono (grilled), nimono (simmered), gohan (rice), and dessert.
¥10,000~
Premium Kaiseki Course
An elevated multi-course kaiseki dinner with rare seasonal ingredients and additional small courses. Suitable for special occasions and business entertainment. Private room available.
¥15,000~
A La Carte
Hassun Seasonal Assortment
The classic kaiseki opening course: a lacquer tray of eight small seasonal preparations, each a miniature expression of the season's finest ingredients.
Sashimi
Selection of fresh seasonal sashimi chosen by the chef that day. Delicate cuts, excellent quality.
Grilled Seasonal Dish
Seasonal ingredient grilled to highlight natural flavor — may be fish, shellfish, or vegetables depending on the month.
Simmered Dish
Gently simmered seasonal vegetables and protein in a refined dashi-based broth — a hallmark of Kyoto cuisine.
Drinks
Sake
Wide selection of sake curated to pair with kaiseki cuisine, including rare regional varieties available only locally in their production area.
Champagne
Premium Champagne selections recommended as an elegant pairing with Kyoto cuisine.
White Wine / Red Wine
Sommelier-curated wine list personally tasted to ensure perfect pairing with each kaiseki course.
Pairing Tea (Non-Alcoholic)
Carefully selected Japanese teas paired course-by-course with the kaiseki menu. An elegant non-alcoholic alternative.