Kikunoi Akasaka is the Tokyo outpost of the storied Kyoto kaiseki house founded in 1912, reached via a bamboo-lined stone path that opens onto a serene Kyoto-style sukiya-zukuri building tucked away from Akasaka's bustle. Guests can sit at a counter watching the chefs work, relax at tables or sunken kotatsu seating, or take a traditional tatami room with full ryotei-style formality. The kitchen serves refined Kyoto-style kaiseki built around seasonal ingredients, with monthly-changing set courses. The restaurant holds two Michelin stars (Michelin Guide Tokyo 2026) and asks male guests to avoid shorts, sandals, and strong fragrance so as not to disturb the dining experience.

Address

6-chōme-13-8 Akasaka, Minato City, Tokyo 107-0052, Japan

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Contacts

Website

https://kikunoi.jp/kikunoiweb/Akasaka/index

Website

https://tabelog.com/en/tokyo/A1308/A130801/13002514/

Phone

+81-3-3568-6055

Hours

Today

Opens soon

12:00 – 14:0017:00 – 22:00

Monday

Closed

Tuesday

12:00 – 14:0017:00 – 22:00

Wednesday

12:00 – 14:0017:00 – 22:00

Thursday

12:00 – 14:0017:00 – 22:00

Friday

12:00 – 14:0017:00 – 22:00

Saturday

12:00 – 14:0017:00 – 22:00

Sunday

Closed

Features

Private rooms available (2 to 20 guests)Reservations requiredNon-smokingCredit cards acceptedFree Wi-FiCounter, sunken kotatsu, tables and tatami roomsNo shorts or sandals for men; avoid strong perfumeKyoto-style kaiseki course cuisineChildren 12 and under accommodated in private rooms only (evening)No on-site parking; coin parking nearby

* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.

July Kaiseki Course - 20,000 yen (sample menu, tax and service charge not included)

Sea urchin tofu with wasabi sauce and wakame puree

Chilled small starter cup with a silky sea urchin custard-like tofu, topped with a wasabi-laced sauce and seaweed puree.

Assorted appetizer platter: conger pike eel sushi with saffron ginger, octopus roe, tilefish with cucumber, shrimp matsukaze, tender simmered abalone, and dried white melon with sesame vinegar and wheat gluten

A seasonal assortment (hassun) of small bites showcasing early-summer ingredients, combining eel sushi, simmered abalone, and vinegared vegetables.

Sashimi platter: sea bream and beltfish with garnishes, blanched conger pike eel with plum-soy sauce and shiso flower buds

Fresh sashimi of sea bream and beltfish, paired with blanched eel served with a tart plum-soy dipping sauce.

Lidded bowl: deep-fried Kamo eggplant in dashi broth with Manganji peppers, prawn dumpling, condiments and grated ginger

A warm covered bowl dish of fried Kyoto Kamo eggplant simmered in dashi, served with sweet Manganji peppers and a prawn dumpling.

Salt-grilled sweetfish (ayu) with water pepper vinegar

Whole river sweetfish simply grilled with salt, served with a tangy herb vinegar dipping sauce.

Chilled lemon soup with junsai water shield, scallion and shiso flower buds

A refreshing cold, tart lemon-infused soup with delicate junsai water shield and fine scallions, served as a palate cleanser.

Soy-glazed grilled beef with bitter melon and amanatsu citrus sauce

Grilled beef glazed in soy sauce, paired with bitter melon and a tangy-sweet amanatsu citrus sauce.

Conger pike eel rice with ground sansho pepper and kinome

Steamed rice topped with conger pike eel, seasoned with fragrant ground sansho pepper and kinome (young sansho leaves).

Pureed burdock root soup with fried burdock and shichimi pepper

A smooth, earthy pureed burdock (gobo) soup finished with crispy fried burdock strips and seven-spice pepper.

Yatsuhashi cinnamon ice cream with warabi mochi

A Kyoto-inspired dessert of cinnamon-flavored yatsuhashi ice cream served alongside soft bracken-starch warabi mochi.

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