Chef Kaname Arakaki, the owner, honed his skills in the Japanese cuisine department of the long-established traditional Japanese restaurant "Tsukiji Edo Gin" for 10 years. After being in charge of simmered dishes at a Japanese restaurant in Roppongi, he served as a head chef at various Japanese restaurants for over 20 years. In 2014, he opened "Shunkeian Arakaki" in Tokyo's Kachidoki area. In June 2017, the restaurant relocated to its current location in Shintomi-cho, Tokyo.
The name "Shunkeian" reflects the concept of a "small restaurant where you can savor the blessings of each season." The restaurant focuses on creating an atmosphere where diners can enjoy their meals without feeling formal or constrained while experiencing Japanese cuisine and tempura made with seasonal ingredients. As Chef Arakaki hails from Okinawa, he incorporates abundant Okinawan ingredients such as sponge gourd, green papaya, flathead mullet, and island carrots into his dishes. The restaurant also emphasizes local sourcing, with fish primarily sourced from Tokyo Bay, including sillago and conger eel. The tempura menu features unique and meticulously prepared dishes, such as kinmedai (splendid alfonsino) and nodoguro (blackthroat seaperch) wrapped in yuba (tofu skin) after being marinated in kelp, or sayori (halfbeak) rolled with seaweed and ume-zansho (plum and Japanese pepper). For the finishing touch, you can choose between a tempura bowl or a tempura rice with green tea, and the black sugar pudding is highly popular among regular customers.
The interior of the restaurant consists only of a 7-seat counter made of Japanese cypress, creating a serene ambiance that exudes the warmth of wood. It is an adult hideaway where you can enjoy a leisurely meal and drinks for special occasions such as anniversaries or intimate gatherings.
We invite you to experience the blessings of the season, filled with gratitude for nature's bounty.
