COOKING INGREDIENTS
Top Chef Selection ~Pioneers~
Top Chef Selection ~Pioneers~
Akasaka "Akasaka Ni No Mae"
Chef at Akasaka Ninomae
Chef at Akasaka Ninomae
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"Cherish your once-in-a-lifetime encounter with food" was a phrase that the first master told me, and it's something I still treasure to this day. In the future, I want to train people who are fully trained in everything from choosing tableware to serving customers and setting up the restaurant. I also want to actively visit the areas where ingredients are produced. There are still many things I want to do.
Specialty dishes
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Specialty dishes
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Steamed Matsuba crab and sesame tofu (with yellow yuzu, Kujo leeks, and mushrooms)
The Matsuba crab is prepared right in front of the customers, and is so popular that customers from overseas even take videos of the process. The kotake mushrooms are bitter...
DETAIL
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Yuzu-kama Shirako Gratin Saikyo Style (Yellow Yuzu)
The cleaning of the puffer fish milt is done carefully to remove the fishy smell. The texture changes depending on how it is processed, so it is important to be careful.
DETAIL
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store information
store information
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The total number of seats is about 60. There are private rooms with sunken kotatsu tables and tatami rooms. There is also a clean counter seating made of cypress wood.
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〒107-0052
4-11-24 Akasaka, Minato-ku, Tokyo
TEL: 03-6426-5185
Business hours: 11:30-15:00, 17:00-23:00
Closed: January 1st to 6th
http://ninomae.tokyo/
[For those who want to check the seasoning mixture before cooking]
COMMENT
Leave Akasaka-Mitsuke subway station and head towards the bustling area of restaurants, large and small. Head down Hitotsugi-dori towards Akasaka, turn right before the coffee shop and follow the road until you see a charming entrance to Akasaka Ninomae. Executive chef Nakajima Hideki became interested in cooking after working part-time at a restaurant during high school. After graduating, he trained at Japanese restaurants across the country, and in 2017, he became executive chef at Akasaka Ninomae. He currently works hard with the spirit of "humbly striving to be the best," and the restaurant is beloved by members of the Diet.