Miyake Akira （三宅輝）

Owner and chef Akira Miyake was appointed a “Goodwill Ambassador for the Promotion of Japanese Cuisine” by Japan’s Ministry of Agriculture, Forestry and Fisheries. Recognized for his talent by the highly decorated chef Tadamichi Ota, Miyake was promoted to head chef at the remarkable age of 21. He refined his craft at numerous renowned ryokan (traditional Japanese inns) before establishing the restaurant that now bears his name.

At the heart of the cuisine are his exceptional eel dishes, made using the premium Miyazaki brand “Washo Unagi.” Highlights include shiroyaki—eel lightly grilled without sauce after being aged for over ten days—and jiyaki eel bowls, grilled over charcoal with a secret sauce that has been passed down for more than 130 years at a historic Japanese restaurant.

The course is further enriched with inventive specialties such as the restaurant’s original low-sodium caviar and its signature “Shokoro Udon,” a signature dish originating from this restaurant.

The interior features a chic modern Japanese design, incorporating tiles from Miyake’s hometown of Tajimi in Gifu and a warm maple counter. All tableware is unified in Mino ware, a traditional ceramic style from the region, reflecting Miyake’s aesthetic sensibilities. Guests can enjoy the essence of Japanese cuisine with all five senses, accompanied by the lively crackle of high-quality domestic binchotan charcoal.

• Price Range:

  Lunch: USD 64.43 - USD 118.12
  Dinner: USD 161.07 - USD 236.24

• Dietary restrictions / Allergies:

  If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.

• Arrival time:

  Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.

  If you arrive late or leave before the end of the course, we may not be able to provide you with a part of the course.

  15 minutes prior to your reservation time.*If you make a reservation at 5:00 PM, the restaurant will open at 5:00 PM.

• Dress Code:

  Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)

• Children:

  Guests aged 12 and above, and able to enjoy the course meal. (No age restriction if using a private room)

• Others:

  We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.

  ■About Private Rooms

  A separate private room fee of JPY 6,600 and up (tax included) will be charged for the use of a private room. Please note that business-level English may not be available for private room use during business entertainment. (Local Payment)

  ■About Seating

  Dinner seating is limited to 2.5 hours.

  For guests who have reserved the lunch course and wish to add eel, please indicate your request in the special requests section. (Payment will be made at the restaurant.)

  ・Shirayaki (Grilled Eel without Sauce) – 1/3 eel 2,500 JPY (tax included)

  ・Kabayaki (Grilled Eel with Sauce) – 1/3 eel 2,500 JPY (tax included)