Tokyo

Akasaka Shimabukuro

赤坂　島袋

From the aroma of Kyoto incense to the thoughtful preparation of dashi, Akasaka Shimabukuro is a sanctuary of Japanese craftsmanship. Built on the experience he built at the esteemed Kamiya group and Ginza Shinohara, Chef Youhei Shimabukuro’s refined mastery manifests itself in the subtle yet perfect flavoring of every dish. A highlight of the menu is the flavorful buckwheat soba, made fresh every morning by the chef himself.

A short stroll from Akasaka Mitsuke station, Akasaka Shimabukuro offers a tranquil escape from the city's frenetic energy. The noren is adorned with an emblem of sword and sorrel, the family crest of the chef’s mentor, Takehara Shinohara. The counter is an eight-seat cypress masterpiece, offering an unobstructed view of the open kitchen. The rhythm of the chef’s hands shapes the dining experience as much as the dishes themselves.

Selected to match the flavors and the season, the exquisite antique and modern tableware tells the story of Shimabukuro’s journey, with each piece added to the collection over the years. Luxurious Echizen lacquer trays and brass towel holders line the counter. Even the chairs are upholstered in a luxurious suede-like material from Italy.

The restaurant’s excellent sake menu features a curated selection of 30 regional varieties, each chosen to complement the delicate flavors of the cuisine. A well-rounded wine list also provides further opportunity for pairing, ensuring that each guest’s experience is as refined as it is personal.

A sanctuary of Japanese craftsmanship

The omakase menu is a progression of seasonal flavors and refined technique. Guests are treated to a selection that includes two appetizers, soup, sashimi, dried mullet roe soba, fried soft-shelled turtle, a main dish, a simmered dish, a rice course, cold soba and desserts. While the menu evolves monthly to highlight the seasons, the signature soba dishes and soft-shelled turtle are offered throughout the year.

Preparing the meal begins early each morning as Shimabukuro kneads fresh soba dough. The dashi stock is perfected with patience, prepared by steeping seven-year-aged Rishiri kombu in water for two days before blending it with freshly shaved tuna flakes.

The fried soft-shelled turtle is a signature dish he inherited from his mentor at Ginza Shinohara. The tender meat is coated in a sweet and spicy glaze and deep-fried until golden. It’s finished with a garnish of sudachi or shikuwasa, a citrus fruit hand-picked from his parents’ garden in Okinawa.

The dried mullet roe soba offers a delightful texture, reminiscent of perfectly-cooked pasta. Tossed with Mongolian salt and olive oil, the noodles are generously covered with homemade karasumi and brightened with grated lemon peel. Hidden within the strands are river seaweed and botan shrimp, lightly drizzled in mirin to enhance their natural sweetness.

The cold soba, which requires technical excellence, features 100% coarsely ground buckwheat and is served with a broth layered with the complex umami of Rishiri and Rausu kombu, honkarebushi, mackerel, tuna and bonito flakes.

An appetizer of komochi kombu, kuruma shrimp and flower wasabi is flavored with irizake seasoning made with Kaiun, a sake from Shizuoka Prefecture. Served on a teardrop plate by Tsubasa Kato, this dish is as visually stunning as it is flavorful.

Grilled stone moroko is paired with sweetened lily roots, creating an exquisite contrast of flavors. The day’s soup features a white miso broth with arrowhead tofu and butterbur shoots, served in a beautiful Wajima lacquer bowl. Jimami Tofu, an Okinawan sesame tofu, is wrapped in kudzu and topped with roasted peanuts and honey.

INGREDIENTS
At Akasaka Shimabukuro, every ingredient is a deliberate choice. In addition to sourcing from Toyosu Market, Shimabukuro finds high-quality seafood from some of Japan’s most renowned fishing regions. Tilefish, horse mackerel and Spanish mackerel arrive fresh from Kyushu, while sesame mackerel, halfbeak and bonito are sourced from Fukushima. The soft-shelled turtles, a signature ingredient, are farmed in Nagasaki Prefecture.

The restaurant maintains close relationships with farmers in Yamagata for their seasonal vegetables. Rich and nutty chestnuts from Kyoto are a staple in autumn dishes. For rice, they rely on the renowned Omi variety, celebrated for its delicate balance of texture and fragrance. The chef’s favorite buckwheat is sourced from Eiheiji Town in Fukui Prefecture.

In addition to local produce, he incorporates select international ingredients to complement traditional flavors. Seasonings such as Ardoino extra virgin olive oil from Italy and Mongolian salt add subtle yet distinctive layers of complexity to the dishes.

CHEF

Yohei Shimabukuro

Born in Okinawa Prefecture in 1986, Youhei Shimabukuro discovered his passion for cooking at an early age. As a child, he often helped his mother in the kitchen and found inspiration in the theatrical world of Iron Chef, which captivated his imagination. In the third grade, he remembers receiving a wok as a birthday present.

Pursuing formal training, Shimabukuro attended a vocational school in Fukuoka, where he was deeply influenced by Masataka Kamiya of the renowned Kamiya Group. Inspired by his mentor, he joined Nogizaka Kamiya at just 20 years old. His career then took him to Hana Sansho at the Park Hotel Tokyo, a restaurant that carried the lineage of the legendary Kyoaji. He then joined Kyo Ryori Isis in Jiyugaoka, further honing his craft. Two years later, he returned to the Kamiya group as the head chef at Ginza Kamiya. At 33, he joined the esteemed Ginza Shinohara, where he became the restaurant’s first head chef, leading the team for four years.

In September 2024, at just 37 years old, Shimabukuro realized his long-held ambition, opening Akasaka Shimabukuro. Outside the restaurant, he enjoys cooking at home and cherishes time with his two children.

VISION
Shimabukuro envisions a future deeply rooted in both his culinary philosophy and his Okinawan heritage. While he is fully committed to growing Akasaka Shimabukuro, he also harbors a long-term aspiration: to return to his hometown. He hopes to open a restaurant there within the next decade, and play an active role in bringing new recognition to Okinawa’s rich culinary traditions.

HOSPITALITY

At the entrance, seasonal Japanese flowers offer a warm welcome to the guests. A small garden is framed by snow-viewing shoji screens. At the center of the screens, a delicate purple glass flower adds a touch of artistry.

On the wall above the counter, a calligraphy piece by Soun Takeda reads ‘go-en’ or ‘personal connections’ and holds a special significance. Personally commissioned by Shimabukuro, it reflects a deep sense of appreciation for relationships—in both life and cuisine.