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Akasaka Kenmochi
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Summary
Restaurant Details
Dining Courses
Restaurant Location
Reviews
Seasonal ingredients—especially the matsutake mushroom in autumn—are highlighted here at this Akasaka kaiseki restaurant.
Restaurant Details
The Japanese culinary school of thought holds fast to the adage that a meal is only as good as its produce and ingredients, and chef Makoto Kenmochi is no exception.
His long culinary career, especially his 12 years as head chef of the legendary establishment Nadaman, has granted him extensive connections with suppliers from all over the nation. As seasons change, so do the featured dishes at Akasaka Kenmochi. Spring highlights the firm, sweet flesh of sea bream, while summer brings ayu sweetfish and pike conger to the fore.
But it is autumn that Chef Kenmochi looks forward to the most every year. He holds no greater reverence than that for the humble matsutake mushroom, to the point where his autumn menu revolves almost entirely around it. Every mushroom he uses is harvested precisely when its water content is between 60 to 70 percent.
After cutting them in half, Chef Kenmochi makes a single, careful incision with a medical scalpel on each one, letting the moisture within rise to the surface without letting too much evaporate. The mushrooms are then prepared in various ways—raw, grilled, stewed, even mixed into pilaf—and served up on beautiful ko-imari porcelain from his personal collection.
The tableware is as essential to the dining experience as the freshness of the ingredients and the preparation technique, says Chef Kenmochi. The beauty of the ko-imari and the immaculate plating make for a treat for all five senses.
Dining Courses
Chef’s Seasonal Omakase Course
Evening
¥ 23,300
(Tax Incl.)
Select
Chef Kenmochi’s decades of experience and the freshness of his personally-selected seasonal Japanese ingredients come together to make an unforgettable kaiseki course, served up on ko-imari porcelain.
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Chef Kenmochi’s decades of experience and the freshness of his personally-selected seasonal Japanese ingredients come together to make an unforgettable kaiseki course, served up on ko-imari porcelain.
Show more
¥ 23,300
(Tax Incl.)
Select
(Limited-Time) Matsutake Selection Course (Ends Nov 30, 2023)
Evening
¥ 58,300
(Tax Incl.)
Select
An ode to the humble matsutake mushroom, composed by Chef Makoto Kenmochi himself. This course highlights the myriad ways in which matsutake can be used in Japanese cuisine, including mixed into takikomi gohan (Japanese-style rice pilaf), grilled, stewed and more.
But that’s not all—the matsutake is accompanied by several of Japan’s luxurious seasonal delicacies, including abalone, pike conger, crab, blowfish (fugu), shark’s fin and Japanese kuroge wagyu beef.
※ The Matsutake Selection Course...
Show more
An ode to the humble matsutake mushroom, composed by Chef Makoto Kenmochi himself. This course highlights the myriad ways in which matsutake can be used in Japanese cuisine, including mixed into takikomi gohan (Japanese-style rice pilaf), grilled, stewed and more.
But that’s not all—the matsutake is accompanied by several of Japan’s luxurious seasonal delicacies, including abalone, pike conger, crab, blowfish (fugu), shark’s fin and Japanese kuroge wagyu beef.
※ The Matsutake Selection Course...
Show more
¥ 58,300
(Tax Incl.)
Select
Access Info
Akasaka Kenmochi is located a 5-minute walk from Nogizaka Station's Exit 1, or a 10-minute walk from Akasaka Station's Exit 7.
Akasaka Kenmochi Phone Number
03-6434-7440
Akasaka Kenmochi Business Days
Sunday
Closed
Monday
06:00 PM
10:00 PM
Tuesday
12:00 PM
02:00 PM
-
06:00 PM
10:00 PM
Wednesday
12:00 PM
02:00 PM
-
06:00 PM
10:00 PM
Thursday
12:00 PM
02:00 PM
-
06:00 PM
10:00 PM
Friday
12:00 PM
02:00 PM
-
06:00 PM
10:00 PM
Saturday
12:00 PM
02:00 PM
-
06:00 PM
10:00 PM
Akasaka Kenmochi Address
Imperial Akasaka Ichibankan No. 103, 8-chome-13-19 Akasaka, Minato City, Tokyo, 107-0052
Restaurant location
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