Kanton Meisai Akasaka Rikyu Restaurant

12,100 JPY 〜
/ Guest
  • Anniversary Services

  • English Menu

  • English Speaking Staff

Delicate and Daring, Cantonese cuisine that combined with Japanese ingredients

The owner, Hikoaki Tan, works in many fields such as television appearances as well as a vocational school lecturer. His son, Sawaaki, is currently working as head chef of the restaurant, continuing to maintain the restaurant's famed reputation.

Mr. Hikoaki was born in Yokohama's Chinatown district, and has pursued a career in cooking since the age of 16. He has worked as Sous Chef for a number of restaurants, such as Shinbashi Chugoku Meshi, Shibai, and Sendai Hotels Ume Hanazono. From there, he worked as the head chef for the Keio Plaza Hotel Nanen and then as the head chef for the hotel Edmont. He later become the owner of Akasaka Rikyu in 1996.

Meanwhile, his son (Sawaaki) began his career as a chef in Tokyo Ana Hotel's (currently ANA Intercontinental Hotel) restaurant, Karin. After training there for 5 years, he went on to work at Sairyu, a restaurant at the Yokohama Bay Sheraton Hotel and Towers. Then, at the age of 30, he joined his father at Akasaka Rikyu. He worked as head chef since 2012.

In Cantonese cuisine, they use delicious ingredients from around the world to express that "Gourmet begins in Guangzhou" which includes dishes that bring out the best flavors of the ingredients. This is taken one step further at Akasaka Rikyu, where they focus on the wonderful ingredients of Japanese cuisine, overflowing with the delicious taste of the four seasons. Without using unnecessary seasoning, spices and oil, the cuisine conveys a graceful and gentle flavor. The restaurants signature dishes include grilled dishes, shark fin dishes and seafood dishes. In particular, the steamed live grouper, simmered shark fin, and homemade roasted pork fillet are true representatives of Cantonese cuisine. Also, the dim sum prepared each day is made with the belief that it conveys the faith, effort and time it took to make it.

The Akasaka Restaurant was relocated to the 2nd and 3rd floors of the Akasaka Biz Tower Atrium in 2008. The 2nd floor has a classical and calm atmosphere, whereas the 3rd floor hosts an open-dining room. There are 4 private rooms which differ in design and appearance. Since the restaurant is located inside the high-rise tower and is connected directly to Akasaka Station, it is easily accessible. The restaurant can also be host to a variety of occasions, such as birthdays, anniversaries and receptions.
* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.

■1-minute walk from Exit 3 of the Tokyo Metro Akasaka Station
■10- minute walk from Tokyo Metro Akasaka Mitsuke Station
■7-minutes walk from Exit 10 of the Tokyo Metro Tameike-Sannō Station



Jasmine course
12,100 JPY / Guest
Botan course
24,200 JPY / Guest



Kanton Meisai Akasaka Rikyu Restaurant [広東名菜 赤坂璃宮 赤坂本店]

Cuisine Type


Opening hours

Lunch: 【Mon~Fri】11:30~14:30 (L.O.) 【Sat, Sun, National Holidays】11:30~16:00 (L.O.)Dinner: 【Mon~Fri】17:00~21:00 (L.O.)【Sat, Sun, National Holidays】16:00~21:00 (L.O.)


No fixed holiday, new year holiday


2F, Akasaka Biz Tower Atrium, 5-3-1, Akasaka, Minato-ku, Tokyo

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Kanton Meisai Akasaka Rikyu Restaurant [広東名菜 赤坂璃宮 赤坂本店]