Recently, I often find myself in Akasaka for various reasons. This restaurant is located a bit away from Akasaka, more towards Tamachi. It is situated along Roppongi Street, right in front of ANA Intercontinental. The location is easy to find, but the exterior may seem a bit run-down as it is on the second floor of an old mixed-use building. The sign is not very visible, so it may be hard to spot. After wandering around for two rounds, I finally found it. This is a casual izakaya where you can enjoy sake, seafood, and shabu-shabu. It seems to have many regular customers. The chef has worked in a sushi restaurant for many years. He may look tough, but he is actually very funny and kind. We opted for the all-you-can-drink sake course for 8,000 yen, with unlimited time. The variety of sake is extensive, and they bring new ones as you finish, so it's always interesting. They have a great selection of sake. If you love sake, you must visit this place! The "Yabashabu" tongue shabu-shabu looks incredibly delicious with plenty of green onions. The thickness of the meat is just right, with a satisfying texture, and it tastes amazing. We also ordered tuna as an extra, and it was truly outstanding, like something you wouldn't find in a high-end sushi restaurant. We had it as sashimi, and it was luxurious. Overall, the food here offers great value for money. With the unlimited sake and delicious dishes, this place is highly recommended! I will definitely visit again! Check out my Instagram @erizo0012!

I had always wanted to visit this popular restaurant, but it was difficult to make a reservation. However, I happened to be able to visit this time. From the beginning to the end, the food was delicious and everyone in my group was very satisfied with the meal. I will definitely go back again. The hand-rolled sushi we ordered after the course was also excellent.

Today was a special event with a special course menu! Instead of the usual tamagoyaki, we started with eel rolls which were deliciously tender. This was followed by bonito and shellfish sashimi, uni, Matsusaka beef bacon rolls, and sushi, making it an amazing course meal!

This time, I went to eat the summer limited menu, the abalone course! I was impressed by the abalone that came out right away! The abalone with a rich umami flavor can be eaten about 10 pieces per person, and I felt the happiness of having abalone to eat over and over again. The abalone is always cool because it is placed on ice water with summer vegetables like myoga. I also ordered the option of sashimi of golden eye snapper and hand-rolled sushi of black sea bream. It was amazing again this time!

Thanks to Akasaka Okage, which I have visited many times. This time, the sashimi was aged amberjack and bonito. Both were delicious, but the aged amberjack's stickiness and flavor were outstanding. The sushi menu included green onion, mantis shrimp, and golden eye snapper. The sweetness of the golden eye snapper was superb. We also ordered ankimo (monkfish liver) and black sea bass hand rolls as an option. The black sea bass hand roll was of super high quality, with a rich fatty texture and delicious flavor. I will definitely be going back.

There was no sign outside, so it was hard to find, but when I went up the stairs, I found it! We started with Akahoshi for a toast, as it had a reputation for delicious fish. The sashimi that came out first was amazing with just wasabi, no soy sauce needed. We also enjoyed luxurious tan shabu-shabu with sea urchin! They had 11 different types of sake, which was a rare treat to enjoy in just a few hours. It was a very happy time! Thank you for the wonderful meal!

I always rely on Akasaka Okage for my family's home renovation, and the artwork in front of the entrance was moved to showcase it. To celebrate, we invited a cat artist from Shiga, Gozenari Fukushima, for a homemade sushi party. We also ordered boxed sea urchin from Tsukiji Market through the chef. Although I'm not a fan of sea urchin, I wanted to show my appreciation for Fukushima's visit. I first learned about Akasaka Okage about 3-4 years ago on Twitter, and I finally had the chance to use their services during the pandemic. Unable to visit my family, I decided to surprise them with Akasaka's yabashabu and boxed sea urchin for Father's Day. The chef's passion for serving delicious food and making people happy really shines through. ❤️‍

I had a home party in March when I visited my hometown, where the renovation of my parents' house by Akasaka Okage Jikka was completed last year. I consulted the head chef about making hand-rolled sushi at the party, and he kindly offered to send horse mackerel from Tsukiji Market. The sea urchin had a Bottega Veneta-like seal tag, and it turns out the head chef loves Amiami-style lining. Moreover, Maruichi Osaki is known as the "man who determines the market price of sea urchin at Tsukiji Market." I ordered the horse mackerel because my father makes delicious pickled mackerel. The horse mackerel from the Bungo Channel unexpectedly made its way back to Shiga after a trip to Tokyo. It was pickled mackerel specially made by my father. It goes well with sake. I don't particularly like sea urchin, but I thought everyone would enjoy it. They were even happier than I expected, so I was pleased. The sea urchin that was left over was enjoyed by my father and mother the next day in various ways. Most importantly, it made me happy to see my father, who is gradually losing his appetite, eat a lot. I first learned about Akasaka Okage Jikka about 3-4 years ago on Twitter and had always wanted to visit. I finally got the chance during the pandemic when I couldn't go home. With Father's Day approaching, I wanted to give something enjoyable at home, so I ordered the head chef's special shabu-shabu and boxed sea urchin for delivery. The head chef always wants people to enjoy delicious food, be happy, and be loved by everyone. I have a small event planned for May, and I have already consulted with the head chef. Looking forward to working together in the future.

I climb the steep stairs as usual and I am greeted by small lanterns. This time, I tried the sushi course for 10,000 yen with all-you-can-drink option. They carefully selected the best ingredients from Tsukiji Market that day. The chef seemed lively as always. I enjoyed tasting the different cuts of domestic natural bluefin tuna - akami, chutoro, and otoro. We toasted with Akahoshi sake and then enjoyed a selection of Japanese sake. My companion emptied the all-you-can-drink option and switched to Flamingo Orange. Some may find the portion size lacking, but for those who enjoy drinking, it is a perfect combination of time and course content. I carefully descend the steep stairs as usual. The restroom has been improved and is now more comfortable.

I apologize to the eyelash god for causing a great deal of trouble, so I customized a seafood festival course with a plethora of options. This is my second time coming here with my sensei and I'm happy that they enjoyed it. The unlimited drinking and food comparison course costs 9,000 yen (tax included) for alcoholic beverages and 8,000 yen (tax included) for non-alcoholic beverages. As an option, we added golden eye snapper and snow crab shabu-shabu, extra sea urchin, toro tuna, simmered conger eel, and a special menu of shrimp mayo. We started with Mizushima-ki Junmai sake, followed by a second cup of Junmai Daiginjo sake. The shabu-shabu with golden eye snapper and snow crab was deliciously sweet. The third cup was a Junmai Ginjo sake from Denshin brewery. Even though I'm not a fan of whelk, the one made by the chef was surprisingly tasty. The toro tuna was transformed into an extreme version with plenty of sea urchin on top. We requested shrimp mayo for the first time and it had a delightful aroma. Lastly, we finished with three pieces of special sushi. I really want to drink the chef's miso soup again. Thank you for the meal.

Today I came to this place. It's a shop that I've been curious about for a long time. There is no sign outside and it's on the 2nd floor of a building, so it's hard to find. Climbing the stairs, there is a small lantern with "Akasaka Okage" written on it. When I entered the shop, it had a bright atmosphere. The owner came to greet us. First, a toast with Akahoshi beer~♪ My friend ordered a highball that looked delicious, so I also added a highball. And then the course started. The owner brought a box with live prawns and asked if we would like to try them. First, the thick grilled egg arrived. It's a very beautiful omelette, not too sweet and delicious. And then the prawns arrived. They were steamed prawns. The flesh was firm and sweet and delicious. It was nice to be able to taste the miso as well. All-you-can-drink sake course started!! Next, the octopus and whelk (probably) arrived. The octopus had apparently been moving until just now. It was incredibly fresh and had a delightful texture. The whelk had a deeply infused broth. I loved it. And then the preparation for a hot pot called "Yabashabu" began. Plenty of leeks were swimming in the pot. And then the beef tongue and Kamui pork arrived. Shabu-shabu~♪ The beef tongue was quickly dipped and had a good texture. Delicious. Next, the Kamui pork. Wow! It's amazing!! A rich homemade sauce mixed with ponzu and sesame sauce? and the sweet and delicious leeks. It was incredibly delicious. Of course the meat was great, but the leeks were so delicious that I had to ask for more. The owner brought more leeks and said that these leeks were grown only in soil without water, which is why they are so sweet! A pickled vegetable was served as a chopstick rest. Then, the owner brought a special abalone dish! It was soft and had a deeply infused broth. Delicious. Next was homemade salted fish roe. It had a hint of yuzu and was incredibly delicious. I wanted to take it home. Just when I thought the course was over, sushi arrived! Leeks, sardines, golden eye snapper, and black sea bass. They were all delicious, but the leeks with plum were the best. And it didn't end there!! (laughs) Sea urchin, salmon roe, tuna red meat, tuna belly. The red meat was moist and clung to the tongue. The belly was incredibly delicious. All in all...this time, the person I was dining with seemed to know the owner quite well, so we received a lot of complimentary items. In the end, I drank sake for 3 hours. Well, it was indeed a great restaurant as rumored. Thank you for the meal.

Unlimited time...!? The selection of sake is also excellent, and the staff at the restaurant are very attentive and professional! The service is top-notch. - Budget: 13,000 yen - Location: Akasaka, Tokyo - Opening hours: Mon-Fri 11:30-14:00, Mon-Sat 18:00-22:00 - Closed on Sundays - Tabelog rating: 3.33 Tips: Despite the unlimited time, the closing time is at 10 pm, so it's best to arrive early! There are two courses available, the Yabushabu course for 9,000 yen and the sushi course for 10,000 yen, with additional dishes available as options. The course portions are not very large, so adding extras might be a good idea! Menu items: - Tamagoyaki - Sashimi (tuna, marinated sea bream, shrimp) - Buri shabu-shabu - Pork shabu-shabu, beef tongue shabu-shabu - Pickles - Cream cheese - Nigiri sushi (green onion, tuna, conger eel) The marinated sea bream was tightly packed, and the tuna was incredibly delicious! The buri is a luxurious ice fish from Imizu!! They also serve various parts, making it quite enjoyable. The pork shabu-shabu was quite tasty, while the beef tongue was average. Lastly, the sushi was served, and the tuna was undeniably delicious. The highlight is definitely the amazing selection of Japanese sake. You can't choose it yourself, but they bring out a variety (which prevents bias, haha). The staff were also very polite and attentive! Excellent! ----- I post various food reviews focusing on meat. Check out my other posts for business hours and personal recommended dishes. Feel free to follow me for more food adventures! @magiepooh

Located along Roppongi Street, Akasaka Okage is an izakaya on the 2nd floor of a building, offering a course with unlimited drinks for around 10,000 yen. They serve a special dish called "yabashabu" (cold shabu-shabu in the summer) and sushi made by a former sushi chef. The "omakase course" includes dishes like tamagoyaki, sashimi, yabashabu, pickled turnips and cucumbers, soy sauce-marinated cream cheese, and nigiri sushi. You can also add options like toro taku maki for an additional fee. The beef tongue is good all year round, but in winter, I always crave the buri shabu. On this visit, all the girls I brought were strong drinkers, and we had a great time.

I discovered Okage about 3-4 years ago on Twitter and had always wanted to visit. The first time I actually used their service was during the pandemic when I couldn't go home and wanted to do something special for my dad on Father's Day. I ordered Okage's yabashabu and uni bento delivery, and from then on, I had been wanting to visit the restaurant in person. Finally, after 3-4 years, my mother came to Tokyo for a visit and I was able to take her to Okage. The unlimited drink comparison and food included cost 9,000 yen (tax included) for alcoholic drinks and 8,000 yen (tax included) for non-alcoholic drinks. We started with Queen Soba Hora Pure Rice Ginjo, followed by the famous Okage tamago, and delicious saba and hotate. The chef also showed us the day's special tuna. We then enjoyed the Koimari Honsyu Namazake, yabashabu, and a pumpkin cream dish that felt like dessert. The chef recommended trying the anago, which had a soft yet slightly chewy texture. We also had the Waka Koma Hiyaroshi Omejiri 70 and the Takachiyo Halloween Sakazukin-chan Ver (Dracula) Junmai sake. By the time we reached the fifth cup, we were quite full and decided to have one piece of sushi each before heading home. Although we wanted to relax and enjoy the moment, we felt a bit uncomfortable and left quickly. Let's remember to be mindful of our actions and not make others feel uneasy.

I went to a restaurant recommended by my favorite radio personality. The location is a bit of a walk from Tameike-Sanno Station or Roppongi-itchome Station, near places like Suntory Hall. The building can be a bit confusing to find, but there is a large sign on the sidewalk to guide you. The lunch menu consists of only mackerel rice bowl for 1000 yen cash payment. The atmosphere is casual, with mostly male office workers as customers. The mackerel rice bowl was delicious, with a layer of mackerel flakes underneath the fish. Coffee is self-service, and the staff is friendly and welcoming. I mentioned that I heard about the restaurant from the radio personality, and they referred to me as a "crew" (listeners are called crew on that show). Overall, the mackerel rice bowl was tasty, and I would like to go back to try other items on the menu. The sign said "sold out" on my way out, but I would definitely visit again.

I first learned about Okage about 3-4 years ago on Twitter and had always wanted to try it. The first time I actually used it was during the pandemic when I couldn't go home and Father's Day was approaching. I wanted to do something special for my dad at home, so I ordered Okage's yabushabu and hako uni for delivery. This time, I tried Matsuge no Kamisama and sashimi rice bowl! We had unlimited drink comparisons and food for 9,000 yen (tax included) or 8,000 yen for non-alcoholic drinks. We tried different types of sake, including some recommended by the owner. The food was delicious, especially the torotaku roll which was amazing. It was a great experience dining with the owner of Iwanoi sake brewery. Overall, it was a delightful and enjoyable meal with great food and drinks.

At this restaurant, the night course is recommended, and their specialty Yabashabu is a must-try. The beef tongue and pork (Tokachi Kamui pork) shabu-shabu with a sesame-based sauce called Yabatare is delicious and goes well with alcohol. The optional addition of conger eel is also very tender. The light sushi at the end is a great match after enjoying plenty of drinks. The variety of sake available for all-you-can-drink is extensive, and the staff, including the head chef, are friendly. They even suggest food and sake pairings based on the order, making the overall satisfaction very high. I would definitely want to visit this restaurant again and again.

Thanks to the revival from the fire, we had a great night session. The combination of grilled beef tongue, Kagoshima pork shabu-shabu, and "yabadare" was amazing! The fluffy conger eel and fresh sushi, along with carefully selected sake that was all-you-can-drink (unlimited time), left us completely satisfied. It's convenient for casual drinks or banquets!

Located along Roppongi Street in Akasaka, this izakaya is situated on the second floor of a building, with an average cost of around 10,000 yen per person. Despite a fire incident at the end of last year, the restaurant reopened like a phoenix in May this year. The menu still offers a once-a-day all-you-can-drink course, featuring specialties like "yabashabu" (served cold in the summer) and nigiri sushi made by the head chef, a former sushi chef. The "Omakase Course" (9,000 yen including unlimited drinks) includes dishes like tamagoyaki, sashimi (amberjack/mackerel), cold shabu shabu (beef tongue/pork mix), pickled turnips, kelp with eggs, and nigiri sushi (bluefin tuna/scallion/salmon roe battleship). Additional options are available, such as SAMURAI GOLD oysters, Oma bluefin tuna nigiri, and torotaku rolls. The sake selection is extensive, but due to overindulgence, details are hazy. The head chef's eccentric personality may not appeal to everyone, but those who visit always leave satisfied. It's a hidden gem that people want to keep to themselves. Limited lunch options like "mackerel bowl" and "pork bowl" are also available, so if you're in the area, consider stopping by for lunch.

I have visited this place for dinner and lunch several times, but I have never tried the master's mackerel dish because I don't really like mackerel that much. So, I finally decided to give it a try! I ordered the lunch mackerel bowl which came with miso soup, delicious pickled radish, and a cup of coffee for 1,000 yen. The mackerel slices were cut in a specific way by the master to prevent it from being too overwhelming. The bowl had a good amount of rice and the mackerel was hidden underneath some mackerel flakes. It was so tasty that I finished it in no time! On my way back, I started feeling really full but that mackerel was just so good. It's amazing how anything served by the master tastes delicious, even if it's something you don't usually like. I also had a couple of drinks - first, Sei Akino Hijiri INDIGO Junmai Daiginjo, and then Ten'on Shinshu freshly squeezed pure rice sake. I have already made reservations twice for October, so I'm looking forward to it (and I also have a reservation for October at Okage, so it will be my third time there in October).

Akasaka izakaya "Akasaka Okage". I visited to try their lunch which they started offering about 3 weeks ago. The location is on the 2nd floor along a main street between Tameike-Sanno Station and Roppongi-itchome. Lunch is served from 11:30 until sold out, with a sign indicating lunch service is available. The lunch menu consists of the following two items: "Saba-bushi topped! The strongest saba bowl" for 1000 yen, and "Chef's choice pork bowl" for 1000 yen. The restaurant has 8 tables with live music playing in the background. The staff, consisting of 2 members, cook the dishes upon order and provide very polite service. The "Saba-bushi topped! The strongest saba bowl" for 1000 yen features beautifully arranged fresh mackerel that looks glossy and appetizing. It comes with a side of pickles, and even an iced coffee. The mackerel is thinly sliced and easy to eat, with no fishy taste typical of blue fish. It is prepared using fresh kohada mackerel, with a rich and melty texture. Underneath the mackerel slices, there is mackerel flakes spread out. The combination of soy sauce-flavored mackerel flakes, mackerel, and rice is exquisite. There are also mackerel slices under the large leaves, estimated to be around a dozen pieces. For 1000 yen, the quality of mackerel served is exceptional and a must-try for mackerel lovers. The soup served that day was a mackerel flake soup, with pickled radish and sesame salad as the side dish. With the addition of iced coffee, the value for money is remarkable. Although it seemed like there were many regular customers in the evening, the service remained attentive and courteous. Even during lunch, the staff would see customers off to the stairs, indicating a high level of service and hospitality that can be expected both during the day and at night.