Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
-
- Fixed holidays：
- Sunday、Public Holiday
Specialities
Food
selection course using carefully selected seasonal ingredients including locally grilled eel
Food
Miyake original caviar
Space
A chic, modern Japanese space made with carefully selected materials. Maximum 6 people
Chef
Teru Miyake. A young genius recognized by his master, decorated chef Tadamichi Ota.
Set menu
【おまかせコース】三宅オリジナルキャビアや秘伝の仙人だれを使用した地焼きの鰻を堪能13dishes
炭火を使い目の前で焼き上げるライブ感あふれる料理の数々。メインは三宅氏のスペシャリテでもある地焼きの鰻を含む、おまかせコースのみ。 秘伝のうなだれは老舗料亭から受継いだ130年前から継ぎ足して使っている「仙人のたれ」を使用。
- The number of people
- 1～8名
- Accountable time
- 17:00～22:30
【ランチ限定！鰻重コース】※鰻の量が1匹分になります。5dishes
炭火を使い目の前で焼き上げるライブ感あふれる鰻の蒲焼。 秘伝のうなだれは、130年前から継ぎ足し受け継いだ「仙人のたれ」を使用。
- The number of people
- 1～8名
- Accountable time
- 12:00～14:00
【ランチ限定！鰻重コース】※鰻が三分の二匹分の量になります。5dishes
炭火を使い目の前で焼き上げるライブ感あふれるうなぎの蒲焼。 秘伝のうなだれは老舗料亭から受継いだ130年前から継ぎ足して使っている「仙人のたれ」を使用。
- The number of people
- 1～8名
- Accountable time
- 12:00～14:00
Review
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Review 500casesFollower 3,264PeoplePick-up reviews selected by restaurants.
2023年1番な店かも
六本木駅から5分弱、看板なくて 食べログの外観写真で確認しました。 メニュー一択、お任せのみ、 写真や口コミで期待していきましたが 期待以上でした。 カウンターでいただきました、 奥の個室は6人くらい いけそうな広さです。 本日の食材と生きてるウナギ、 ピチピチな松葉蟹をスタート時 披露くださり 食べるんだと期待感高まります。 ☆先付 海鼠（なまこ） ...Find out more
2023/01 Visitation
1times
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Review 234casesFollower 93PeoplePick-up reviews
ずっと前から気になっていたお店。やっと行けて嬉しいです。 六本木の路地裏にあり、ちょっと迷って発見笑 ミシュラン2024セレクテッドレストランに選出 おまかせコース。 岐阜県出身である店主の三宅氏。この日は、たまたま３日限定でお店にいらっしゃってまして、、お会いすることが出来まし...Find out more
2024/04 Visitation
1times
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Review 2,097casesFollower 4,082People土日限定 希少な鰻重ランチ
六本木にある日本料理の名店「三宅輝」。 土日だけ限定の鰻を食べさせて頂けるランチ営業が始まったとのことで予約の上六本木に参上しました。 駅からは徒歩5分ほど、喧騒を離れた一角に...Find out more
2024/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Miyake Akira
|
|---|---|
| Categories | Japanese Cuisine、Unagi (Freshwater eel)、Seafood |
| Phone number (for reservation and inquiry) |
050-5571-3172 |
| Reservation Availability |
Reservations Only
ご来店時間につきましては、お客様のご希望を承りますので、どうぞお気兼ねなくお問い合わせくださいませ。 |
| 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 10 minutes walk from Roppongi Station on the Toei Oedo Line 301 meters from Roppongi. |
| Opening hours |
|
| Budget |
￥30,000～￥39,999 ￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT7010401152275 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料10％ |
Seats/facilities
| Number of seats |
14 Seats （ 8 seats at counter, 6 seats in private room） |
|---|---|
| Private dining rooms |
OK For 2 people Maximum 6 people |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish,English menu available |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| Service |
Extended party hours (more than 2.5 hours),Sommelier,Take-out |
| Dress code |
smart casual |
| The opening day |
2020.7.1 |
| Phone Number |
03-6812-9969 |
| Remarks |
■ About the entrance time We will be able to inform you from 15 minutes before the reservation time. * If you make a reservation at 17 o'clock, the store will open at 17 o'clock. Counter reserved possible. Please contact restaurant directly for conditions. * If you have a wide range of allergies or ingredients that you are not good at, we may not be able to respond. Thank you for your understanding. ※To foreign customers. Lately,there have been a lot of cancellations without notice. Reservations cannot be accepted from this site. If you request a reservation,we will cancel it. Reservations can only be made through Pocket Concierge or the Omakase website. |
閉じる
Food selection course using carefully selected seasonal ingredients including locally grilled eel
An selection course made with carefully selected seasonal ingredients, including Miyake's specialty (signature menu), locally grilled eel. We use binchotan charcoal and grill it right in front of our customers.
Food Miyake original caviar
Dishes with a lively feel that are grilled right in front of you using domestic Bincho charcoal. The course is selection only, including Miyake's specialty, locally grilled eel. We use the ``Secret Hermit Sauce'' that was inherited from a long-established restaurant and has been used since 130 years ago.
SpaceA chic, modern Japanese space made with carefully selected materials. Maximum 6 people
A modern Japanese space for adults. The main counter and tables in the private rooms are made of maple wood ordered from Miyake's hometown of Gifu. The most eye-catching mosaic tiles in the store are also made from Tajimi tiles. It can be used for a wide range of occasions, from important business negotiations to meet-and-greets and girls' night outs.
ChefTeru Miyake. A young genius recognized by his master, decorated chef Tadamichi Ota.
Appointed by the Ministry of Agriculture, Forestry and Fisheries as a ``Goodwill Ambassador for the Promotion of Japanese Food,'' he serves as a poster boy for Japanese food and food culture, disseminating information domestically and internationally, and contributing to the development of Japanese Cuisine world. At the age of 21, he was appointed head chef by Tadamichi Ota. Since then, he has demonstrated his skills at famous restaurants, including serving as head chef at ``Tsutaya Tokinoyado Furi,'' ``Tenten Temari,'' ``Izumo Kamisama Enmusubi no Yado Konya,'' and ``Sansuikan.''
“Teru Miyake” appointed as “Goodwill Ambassador for the Promotion of Japanese Food” by the Ministry of Agriculture, Forestry and Fisheries
[All the utensils that go with the food are served in Mino ware, where Miyake's individuality shines.] [2024 Michelin Guide Tokyo Selected Restaurants] Miyake's specialty "original caviar" with a salt
... concentration of 2.8% and 30 days. We offer aged products. This is a dish that is cooked slowly and carefully to bring out the depth and flavor of the ingredients. And the 135-year-old "jiyaki eel" is exquisite. We mainly use wild eel, Miyazaki brand eel, and Washo eel.