Wednesday, April 25, 2018

Shirosaka - Minato Akasaka, Tokyo, Japan

Every Japan trip of mine has always been memorable. The food part always stands out. Many of y’all know I went on a quick trip to Tokyo recently with my mum. I wanted to make her first trip to the land of the rising sun as amazing for her as possible. So, I made a booking for two at the famed Shirosaka in Akasaka. It’s a place that was recommended by my homie Yas Nakano ages ago and I’m glad to have finally made the time to visit them.

Yuzushu with soda
Chef Max Barber

This lovely little serene restaurant is run by Head Chef Hideki II (ex- Tetsuya Sydney) along with his team that includes chef Max Barber and Mr. Kota Kaito. The dining concept is modern omakase kappo & Ryotei style. It’s modern in a sense that you can tell that various techniques that is heavily French have been used throughout each course other than just Japanese. It’s counter seating where you can watch the chef create the dishes in front of you. It’s a complete sensory culinary experience. They also have a private room in the restaurant. The omakase course cost around the ¥8,000 mark per person, which is good value for money in my opinion for the quality of food and service you get.

We started with a beautiful seasonal bonito with tare-flavoured greens.

The second course was perfectly cooked chargrilled unagi and baby eel in dashi. We worked our way through the dish starting with the grilled eel, followed by the baby eel and then we sipped dashi right at the end as a refreshing way to end the course.

The fresh tuna with uni, onsen egg and cracker was insane! Once all the ingredients were mixed together, the dish had a similar effect as a beef tartare but with next level creaminess and umami.

The green pea soup tasted so premium. I couldn’t believe that it only had peas, salt and dashi?! Wow!

I have so much respect for perfectly fried seafood. It ain’t an easy feat. The fried amadai fish was so beautifully cooked. Delicately crisped on the outside and was soft, juicy and sweet on the inside.

It was followed by a Spanish mackarel topped with white miso sauce and some sansho leaves. Love the contrasting bite from the sansho leaves that complimented the fish and miso sauce well.

The top rump Wagyu was cooked two ways. Firstly, slow cooked in a braising tare liquid and then seared over a charcoal grill. The marbley tender beef was topped with deep fried negi and served with some seasonal veggies.

Excuse the photo of the takikomi gohan with fire fly squid. It was so good that I almost forgot to take a photo of it! It came with miso soup and tsukemono.

The lemonade sorbet with sake was a freshing palate cleanser.

We ended the night with a luscious brûlée frozen cream cheesecake with apple crumble. The brulee frozen cheesecake was like a cream cheese ice cream topped with an amazing creme brûlée. The apple crumble was just the perfect accompaniment to an already excellent dessert.

It would have been great to see Chef Hideki II that night but nevertheless , Chef Max and Kota-san provided an amazing dining experience both in food and service. I expected nothing less than excellent from a restaurant by a former Tetsuya chef. If there is only one sit down restaurant that you can visit on your Tokyo trip, Shirosaka is the one you really need to check out.

6-3-9 Akasaka Minato-Ku
Tokyo 107-0052 Japan
Reservations: Ph 050-2018-0254
Monday to Saturday 5:30pm to 11:00pm


  1. Sounds incredible, but if anyone knows an awesome Japanese dining secret, it's Yas!

  2. Hi is it ok to reserve by email ? Thanks grace

  3. Hi
    We went yesterday and paid 13,000¥ each including 1 highball drink. It was amazing though I was surprised it wasn't 8,000¥ as in your article.

    1. Hi Grace, sorry about the late reply. I have only realised that my notifications for comments weren't coming through. We were charged around the 8,000 yen mark, which means not exactly 8,000 but around that (not including the usual Japan table service fee). Plus as mentioned on my blog disclaimer, I am not responsible for any price changes on restaurant menus.


Let me know what ya think, aight! Would love to hear from ya.