blog post

2026.05.20

Enjoy our seasonal menu|Rakuzo Utage Akasaka-mitsuke

Hello, I am the PR manager for Rakuzo Utage Akasaka-mitsuke.

Seasonal ingredients not only allow you to fully enjoy the unique aromas and flavors of each season, but are also said to be more nutritious than their off-season counterparts. If you’d like to enjoy a meal while savoring these seasonal flavors, please come visit us. Each season, we offer dishes made with seasonal ingredients as part of our “Seasonal Specials” menu.

There’s only a little time left to enjoy our spring menu. Please take this opportunity to try it.

 

Seafood Dishes Recommended for a Relaxing Drink

Freshly seared bonito tataki / 979 yen (tax included)

If you’re looking to enjoy some seafood dishes while sipping a drink in a relaxed atmosphere, why not try our “Freshly Grilled Tuna Tataki”? We’ve quickly seared bonito with just the right amount of fat to give it a fragrant finish. The searing process brings out the bonito’s rich umami flavor, and once you take a bite, we’re sure many of you will find yourselves wanting just one more.

We also have condiments available, so please feel free to use them as you like.

 

Please enjoy this dish with its refined flavor.

Deep-Fried Spanish Mackerel and Bamboo Shoots / 759 yen (tax included)

Next up is “Deep-Fried Spanish Mackerel and Bamboo Shoots.” This dish lets you enjoy Spanish mackerel and bamboo shoots—both at their peak in spring—together. The gentle umami of the dashi broth brings out the best in each ingredient, and we’re sure many of you will want to savor every bite. Be sure to enjoy these seasonal flavors while sipping on some beer or shochu.

 

 

A Japanese dining room with private rooms of various sizes, offering a wide variety of Japanese cuisine using the finest seafood from the mountains and the sea.

All seats at Rakuzo Utage are private rooms.
Private rooms of various sizes are available for a variety of occasions, from small drinking parties, business entertainment and dinners to medium-sized banquets and large groups.

We will add color to your banquet with dishes that have been well received by men and women of all ages.
Please be sure to try our most popular menu items such as sashimi and grilled skewers.

We also offer a wide variety of banquet courses with all-you-can-drink deals.

We look forward to serving you all.

Please call us or check our website to confirm our business days before visiting us.

Phone:050-7300-3909
Online reservations are available atthis way (direction close to the speaker or towards the speaker)

This is the PR representative for Rakuzo Utage Akasaka-mitsuke.

*Some copyright-free images may be used in the article.
*The contents, course structure, amounts, etc. listed may differ from actual conditions. Please confirm details at the time of reservation.

Store Information

Rakuzo Utage Akasaka-mitsuke

address (e.g. of house)
〒107-0052
Akasaka ISO Bldg. 3F, 3-1-10 Akasaka, Minato-ku, Tokyo
Access
1 minute walk from Akasaka-mitsuke Station (Exit 10) on Subway Marunouchi Line
Phone number
050-2018-8910
Business Hours
17:00-23:30
(L.O. 22:30 / Drink L.O. 23:00)

Banquets can be held before business hours! (Early and late discounts available)
regular closing day
Sunday & Holidays
Average budget
4,000 yen (regular average)/4,300 yen (banquet average)
settlement
▼ Credit Cards
VISA, Mastercard, JCB, AMERICAN EXPRESS, DinersClub, UnionPay, discoverCard
▼ QR payment
PayPay, d-pay, auPay, Rakuten Pay, Melpay, ALIPAY, WeChat Pay, Quick Pay
▼ Traffic IC
PASMO, suica, Kitaca, TOICA, manaca, ICOCA, SUGOCA, nimoca, Hayakaken
▼ Electronic Money
ID

The registration number of the invoice system is printed on receipts and receipts.
Registration number: T6010701005431
Total number of seats
81 seats
Horigotatsu seating available (with kotatsu)
Banquet Max.
40 persons
chartering
not allowed
Non-Smoking/Smoking
Smoking allowed Smoking room available
(Smoking area is available separately from the seating area.)
parking lot
Wi-Fi
nil

There is an appetizer as a seat charge (included in the price for a course)
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