Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
-
- Budget：
-
- Closed：
- Sunday、Public Holiday
Online reservationInstant reservations. No sign-up required.
Close
Specialities
Food
"Chef's Special Course Featuring Carefully Selected Seasonal Ingredients Including Grilled Eel"
Food
Miyake Original Caviar
Space
A chic and modern Japanese space using carefully selected materials. Accommodates up to 6 guests.
Chef
Teru Miyake: The Young Genius Recognized by His Mentor, the Medal-Winning Chef Tadamichi Ota
Set menu
Experience a vibrant dining atmosphere with dishes grilled right before your eyes over charcoal. The main highlight is the omakase course, featuring the specialty of Chef Miyake: locally grilled eel. We use a secret sauce, "Sennin no tare," which has been passed down from a long-established restaurant and has been continuously refined for 130 years.
- Number of people
- 2 ~ 6
Limited Lunch! Unaju Lunch! Miyake Akira's Specialty, Eel, Original Caviar Course10items
Experience the lively atmosphere of grilled eel, prepared right before your eyes over charcoal, featuring both white grilled eel and kabayaki. Our secret sauce, "Sennin no tare," has been passed down for 130 years, making our unaju (eel rice bowl) truly exceptional. We have adjusted the salt concentration to 2.8%, resulting in a creamy and mild flavor that is easy to enjoy. This dish is aged for 30 days to enhance the umami of the caviar and bring out the quality of the ingredients. It can be enjoyed on its own, but we also recommend pairing it with the white grilled eel for an even more delightful experience.
- Number of people
- 1 ~ 8
Limited Lunch! Unaju Lunch! Miyake Akira's Specialty, Unagi Course8items
Experience the vibrant atmosphere of grilled eel, prepared right before your eyes over charcoal, featuring both white grilled eel and kabayaki. Our exquisite unaju is made with our secret sauce, "Sennin no tare," which has been passed down for 130 years, making it truly exceptional.
- Number of people
- 1 ~ 8
Review
-
Review 314resultsFollowers 257peopleGrilled wild eel
Roppongi "Japanese Cuisine Teru Miyake A restaurant with a very graceful name. The res...View details
2022/07 visited
1 time
-
Review 232resultsFollowers 81peopleA restaurant you'll want to visit on...
Make a reservation and visit on an important anniversary. We were greeted in front of the...View details
2023/01 visited
1 time
-
Review 60resultsFollowers 23peopleI visited with my advisor the other day. A hidden gem in Roppongi with no signboard The ...View details
2023/02 visited
1 time
Restaurant information
Details
| Restaurant name |
Miyake Akira
|
|---|---|
| Categories | Japanese Cuisine, Unagi (Eel), Seafood |
| Phone number (for reservation and inquiry) |
050-5571-3172 |
| Reservation availability |
Reservation only
If you would like to visit at an earlier time, we will accommodate your request, so please feel free to contact us. |
| Address |
東京都港区六本木3-8-12 六本木JTビル 1F |
| Transportation |
5 minutes walk from Roppongi Station on the Tokyo Metro Hibiya Line 209 meters from Roppongi. |
| Opening hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 8,000 - JPY 9,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 8,000 - JPY 9,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Receipt (Qualified simple invoice) |
Qualified invoice (receipt) available Registration numberT7010401152275 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant. |
| Service charge & fee |
サービス料10％ |
Seats/facilities
| Number of seats |
14 Seats （ 8 seats at counter, 6 seats in private room） |
|---|---|
| Maximum party size | 14people（Seating）, 16people（Standing） |
| Private rooms |
Available For 2 people Maximum 6 people |
| Private use |
Available For up to 20 people |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Stylish space,Relaxing space,Spacious seating,Counter seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout |
| Service |
Parties over 2.5 hours,Sommelier available,Take-out, Multilingual menu available（English） |
| Dress code |
smart casual |
| The opening day |
2020.7.1 |
| Phone number |
03-6812-9969 |
| Remarks |
■About opening hours |
Find Similar Restaurants （Area)
Roppongi Sta.
Roppongi, Nogizaka, Nishi-Azabu
- Roppongi, Nogizaka, Nishi-Azabu
- Roppongi, Nogizaka, Nishi-Azabu × Japanese Cuisine
- Roppongi, Nogizaka, Nishi-Azabu × Unagi (Eel)
- Roppongi, Nogizaka, Nishi-Azabu × Seafood
Roppongi
Tokyo
Minato City
Categories
Rankings in nearby areas
閉じる
Food "Chef's Special Course Featuring Carefully Selected Seasonal Ingredients Including Grilled Eel"
An omakase course featuring carefully selected seasonal ingredients, including the specialty (signature dish) of Miyake, which is locally grilled eel. This includes aged eel that has been rested for over 10 days, served as white grilled eel, and a finishing eel rice bowl made with a sauce that has been passed down for 130 years. We offer flavors that you won't find anywhere else.
Food Miyake Original Caviar
Using domestically produced binchotan charcoal, we offer a lively dining experience with dishes grilled right in front of you. The course includes an omakase selection featuring the specialty of Miyake, which is locally grilled eel. We use the "secret sauce of the hermit," a recipe that has been passed down from a long-established restaurant and has been continuously used for 130 years.
SpaceA chic and modern Japanese space using carefully selected materials. Accommodates up to 6 guests.
A harmonious blend of traditional and modern adult space. The main counter and private room tables are made from maple wood sourced from the local area of Gifu, where Miyake is located. The eye-catching mosaic tiles used in the interior are also from "Tajimi tiles." This space can be widely utilized for important business meetings, introductions, and girls' gatherings.
ChefTeru Miyake: The Young Genius Recognized by His Mentor, the Medal-Winning Chef Tadamichi Ota
Appointed as a "Goodwill Ambassador for the Promotion of Japanese Cuisine" by the Ministry of Agriculture, Forestry and Fisheries, I am actively disseminating information both domestically and internationally as a spokesperson for Japanese food and food culture, contributing to the development of the Japanese culinary world. At the age of 21, I was appointed as head chef by Mr. Tadao Ota. Since then, I have served as head chef at renowned establishments such as "Tsutaya Kinoshuku Kazato," "Tententen Temari," "Izumo Kamigami Enmusubi no Yado Koya," and "Sansuikan," showcasing my culinary skills at these prestigious venues.
Miyake Teru, Appointed as "Ambassador for Promoting Japanese Cuisine" by the Ministry of Agriculture, Forestry and Fisheries
All dishes are served on Mino ware, showcasing Miyake's unique style. Selected as a restaurant in the 2025 Michelin Guide Tokyo. Enjoy our grilled eel, aged for over 10 days, and our "local grilled ee
...l" rice bowl made with a 130-year-old secret sauce. We primarily use the brand eel from Miyazaki, and don’t miss our specialty, "original caviar," which has a lower salt concentration. Our seasonal dish, Matsukouro Udon, is also highly recommended.