“Japanese cuisine is about subtraction; Okinawan cuisine is about addition.”
At Akasaka Tantei, we pursue the delicate balance between these two approaches and express it through Okinawan Kaiseki cuisine.
Since Akasaka Tantei first opened its doors in 1998, successive executive chefs have continually explored depth of flavor and harmony, creating new dishes while preserving the traditions of Okinawan cuisine.
I trained in the worlds of kappō and Japanese cuisine, and since becoming Sous Chef in 2010 and Executive Chef in 2020, I have pursued a simple philosophy: to build upon the foundations of Japanese cuisine while allowing the distinctive flavors of Okinawa to shine.
Ultimately, my aim is to create cuisine that contributes, in its own way, to the continued development and appreciation of Okinawan food and culture.
The ingredients we use are nurtured by the soil, light, and water of Okinawa. We also cherish seasonal ingredients that allow us to experience the changing seasons through their flavors.
At Akasaka Tantei, we ask questions of the history behind our food and look closely at the land and climate that have shaped it. We are a place where Ryukyu and Yamato meet—where the culinary traditions of Okinawa and mainland Japan come together.
It is my sincere hope that, through our cuisine, you will not only enjoy the flavors of Okinawa, but also discover and appreciate the rich history and culture behind them.
I will continue to devote myself to creating dishes that bring you both culinary pleasure and a deeper connection to Okinawa.
Executive ChefIikura