Sumibee Akasaka-ten

The rich scent of seafood cooked over charcoal sets the tone at Sumibee (炭べゑ) in Akasaka. Showpieces like extra-large prawns and overnight-dried Atka mackerel (hokke) with plenty of fat are roasted with the concentrated heat of open embers, bringing deep savory flavor to the table.

Steamed Chicken Shumai and Dishes for Drinks

Alongside the charcoal grill, the kitchen folds delicate chicken dumplings called drinkable chicken shumai (呑める鳥焼売). Steamed until light and fluffy, the chicken filling carries gentle richness beneath a thin skin, pairing naturally with beer or sake. Guests can also order variations finished with salmon roe or melted cheese. The supporting spread of drinking fare includes broth-soaked deep-fried daikon, soft dashimaki rolled omelet, and aged bluefin tuna torotaku tossed with pickled radish.

Steamer Rice and an Easy Evening Pace

To round off dinner, wooden steamers arrive steaming hot with choices such as mentaiko and pickled takana greens, or grilled eel and rolled omelet accented with fragrant sansho pepper. Lingering over drinks is just as easy, with tea-infused shochu highs brewed from Shizuoka leaves, Earl Grey Basque cheesecake, and rich hojicha pudding. Designed in a modern Japanese style that accommodates both small parties and groups, the dining room takes reservations and works well for casual gatherings or relaxed dinners.