Teppanyaki Akasaka 37FL.

Presenting breathtaking views over Tokyo from its location on the 37th floor, Teppanyaki Akasaka offers a memorable feast for the senses. The impressive knife skills and culinary flair of our expert chefs combined with the world famous Kobe beef and Tsukji Market fresh seafood creates a dining experience not to be missed.
Hours Lunch: 11:30a.m. - 2:30p.m.(L.O.) / Dinner: 5:00p.m. - 9:30p.m.(L.O.)
Weekends & Holidays:
Dinner time - First seating 5:00p.m.-7:00p.m. Second seating 7:30p.m. - 9:30p.m.
Number of seats 31 Seats / Smoking Permitted:No
Reservations 03-3505-1185 (9:00a.m. - 7:30p.m.)
online reservation

SEASONAL MENU

Ishigaki Beef & Okinawa Fair
A taste of southern Japan at Teppanyaki Akasaka

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We’ve all heard of Kobe beef, Japan’s most popular wagyu (Japanese cattle), which is prized for its marbled steaks. But head further south to Okinawa, where cattle roam in open seaside pastures, and you’ll find an even more rare and equally delicious wagyu called Ishigaki beef. From April until June, our Teppanyaki Akasaka restaurant invites you to try this decadent steak with an assortment of other Okinawan delicacies in a multicourse feast.

On from April 15 until June 28
5:00p.m. - 9:30p.m.(L.O.)
Lunch: ¥14,000 / Dinner: ¥26,000
* An additional 8% sales tax and 10% service charge will be added.

Lunch Course

  • - Mozuku seaweed vinegar with vinegar sauce
  • - Sautéed baby Pacific flying squid and mushrooms, garlic flavor
  • - Green salad
  • - Ishigaki beef sirloin 100g
  • - Okinawa's traditional 'goya champuru' bitter melon stir-fried with pork, tofu and other vegetables
  • - Steamed Japanese rice
    or Signature garlic rice with original rice crisps, topped with shiso perilla leaves
  • - Miso soup with Japanese pickles
  • - Assorted seasonal fruits
  • - Coffee or Tea

Dinner Course

  • - Mozuku seaweed vinegar with vinegar sauce
  • - Sautéed baby Pacific flying squid and mushrooms, garlic flavor
  • - White fish and prawns, tomatoes and flat lemon sauce
  • - Sea grapes and Okinawan-style tofu salad
  • - Assorted grilled vegetables
  • - Ishigaki beef sirloin 160g
  • - Steamed Japanese rice
    or Signature garlic rice with original rice crisps, topped with shiso perilla leaves
  • - Miso soup with Japanese pickles
  • - Assorted seasonal fruits
  • * An a la carte menu is also available.

Matsusaka Beef & Mie Fair
Indulge in one of Japan's premium wagyus at Teppanyaki Akasaka

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Between Osaka and Nagoya, stretching down south to the Kumano Sea, lies the prefecture of Mie in Japan’s Kansai Region. It is a place of ancient beauty, of famous shrines, and home to one of Japan’s ‘three big beefs’, Matsusaka wagyu. From July until September, we invite you to sample the local delicacies of Mie Prefecture, including their celebrated Matsusaka beef, at Teppanyaki Akasaka. Savor the glory of some of the best beef in the world, while reveling in the teppan chef’s skillful performance. It’s a dining experience that shouldn’t be missed.

From 6 July until 27 September
5:00p.m. - 9:30p.m.(L.O.)
Lunch: ¥15,000 / Dinner: ¥28,000
* An additional 8% sales tax and 10% service charge will be added.
(From 12 July 2015 service charge will change to 12%.)

Lunch Course

  • Amuse
  • Sautéed eel with fruits tomatoes, scrambled egg
  • Three summer vegetables salad with tomato dressing
  • Selected Matsusaka beef loin 120g, served with salt from Iwato
  • Today's three kinds of vegetables
  • Steamed Iga rice from Mie
    or Signature garlic rice with original rice crisps, topped with shiso perilla leaves
  • Broth with aosa seaweed and Hinona long-rooted pickling turnip
  • Assorted seasonal fruits

Dinner Course

  • Seared Matsusaka beef with miso and spinach sauce
  • Sautéed eel with fruits tomatoes, scrambled egg
  • Fresh abalone with tarragon and tomato butter sauce
  • Three summer vegetables salad with tomato dressing
  • Selected Matsusaka beef sirloin 160g, served with salt from Iwato
  • Today's three kinds Vegetable
  • Steamed Iga rice from Mie
    or Signature garlic rice with original rice crisps, topped with shiso perilla leaves
  • Broth with aosa seaweed and Hinona long-rooted pickling turnip
  • Assorted seasonal fruits

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