"Sekihōtei" is a Japanese cuisine restaurant in a detached building situated midway between Gaienmae Station and Omotesandō Station in Tokyo. The owner, Mr. Shinichi Akatsuka, began his career as a chef in "Akasaka Kikumi." After training at Shiga Prefecture's "Shofukuro," he returned to "Akasaka Kikumi" and worked there as head chef for 12 years. He subsequently set up independently in 2004, opening "Sekihōtei" in Jingūmae. In its first year of business, the restaurant was awarded Michelin 1-star and has maintained 2-star since its second year. He creates multi-course cuisine that showcases his belief in using safe ingredients that he could feed to his own children and in using the best of the season's ingredients.
The ingredients that he employs are seasonal goods of uncompromising quality stocked from every region of the country, such as young "albino" bamboo shoots (also known as "phantom" bamboo shoots) in spring; wild ayu sweetfish caught in his hometown — Ogunigawa in Yamagata Prefecture — and sea eels from Kyoto in the summer; and, in autumn, matsutake mushrooms from Iwate Prefecture, Shinshū Province, and Tanba, fugu pufferfish caught that day in Kyushu, and crab delivered directly from the San'in Region. His fastidious approach to ingredients extends to his bowl-served dishes. Preparing his broths using Shiga Prefecture's soft water, Hokkaido's top grade konbu kelp, and genuine karebushi dried bonito flakes from Makurazaki in Kagoshima Prefecture (said to be those of the highest quality), his miso soups reproduce the flavors passed down by the chef of Sokuo Hatakeyama, founder of Hatakeyama Museum and said to be a great master of the tea ceremony. The drinks pairings are approximately 15 varieties of Japanese sake, and a range of approximately 15 varieties of wine, mainly French. In addition, various beautiful wares can also be appreciated alongside the cuisine, with the bowls including items of "Wajima lacquerware," traditionally dyed vessels from antique dealers, and vessels made by modern artists. Matcha green tea is available at the end of a meal, by advance request at the time of booking.
A counter with 6 seats from which you can gaze out past the shoji sliding screens (specially made for looking at snowy views) to the inner garden, and private rooms, decorated with ornaments such as hanging scrolls and flowers and suitable for 4–10 guests, are provided inside the simple and open Japanese-style space of the restaurant. This is a Japanese restaurant fit for savoring delicacies during life's important scenes: meals with friends, dates, corporate entertainment and other pivotal moments in business, family anniversary functions and introductions, celebrations, and more.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 6-minute walk from Omotesando Station, Exit A2(Tokyo Metro Ginza Line)
A 6-minute walk from Gaienmae Station, Exit 3(Tokyo Metro Ginza Line)