TOKYO / AKASAKA / JAPANESE DINING
Akasaka Japanese Restaurant｜Yakitori, Live Crab & Hokkaido Cuisine
IROHA Akasaka is a hidden Japanese restaurant in central Tokyo, serving charcoal-grilled yakitori, live Hokkaido crab, seafood, Japanese sake and seasonal Japanese dishes. Private and semi-private rooms are available for business dinners, dates and special occasions.
For winter dinners, discover Shiraoi beef sukiyaki, torafugu hot pot, Tokachi Mangalitza pork and four uni shabu-shabu options.
JAPANESE RESTAURANT IN AKASAKA
Looking for a Japanese restaurant in Akasaka, Tokyo?
IROHA is located in Akasaka 3-chome, near Akasaka Station, Akasaka-mitsuke Station, TBS Akasaka Sacas and Akasaka Biz Tower.
Our menu combines Hokkaido ingredients with Japanese cooking: live crab, seasonal seafood, charcoal-grilled yakitori, Japanese sake, rice dishes and seasonal dishes.
The restaurant is located underground on B1, creating a calm atmosphere away from the busy streets of Tokyo. It is suitable for visitors who prefer a quieter and more refined Japanese dining experience.
Charcoal-grilled Yakitori
Hokkaido chicken grilled over charcoal for aroma, texture and a distinctly Japanese dining experience.
Live Hokkaido Crab
Hairy crab, snow crab, king crab and other seafood may be available depending on the day’s delivery.
Private Dining
Semi-private rooms and a VIP private room are available for business dinners, entertaining guests and special occasions.
HOKKAIDO CUISINE
Hokkaido cuisine in the heart of Tokyo
IROHA brings together both the seafood and mountain ingredients of Hokkaido.
Hokkaido is known throughout Japan for crab, sea urchin, salmon roe, seafood, dairy products, beef, chicken and seasonal produce. Our concept is to bring these ingredients together in one restaurant in Akasaka.
Seafood from Hokkaido
Crab, shellfish, seasonal fish, sea urchin, salmon roe and other seafood are offered depending on availability.
Mountain ingredients
Hokkaido chicken, venison, cheese, vegetables and other ingredients may also appear on the menu.
Japanese sake
Japanese sake is available to pair with crab, seafood, yakitori and seasonal Japanese dishes.
LIVE CRAB
Live crab and Hokkaido seafood in Tokyo
Live crab is one of IROHA’s signature experiences.
Depending on seasonal availability, hairy crab, snow crab, king crab and other varieties may be offered. Preparation may include steaming, grilling and other Japanese cooking styles.
Hokkaido Hairy Crab
Hairy crab is known for its rich meat and crab miso, making it one of Hokkaido’s most distinctive seafood experiences.
Crab Selection
Available crab changes according to season and daily supply. Please contact us before visiting if crab is the main purpose of your dinner.
Crab Shell Sake
Hot Japanese sake served with the aroma and flavor of crab shell offers a memorable finish to a crab dinner.
TOKYO YAKITORI
Charcoal-grilled yakitori with Hokkai Jidori II
Yakitori is one of Japan’s most approachable dining traditions and pairs naturally with sake, beer and conversation.
IROHA uses Hokkai Jidori II from Hokkaido. The chicken is grilled over charcoal to create aroma, texture and depth of flavor.
Hokkai Jidori II
Hokkaido chicken with a distinctive texture and rich flavor.
Charcoal Fire
Charcoal adds fragrance and creates the characteristic finish expected from traditional yakitori.
Yakitori & Sake
Yakitori can be combined with seafood, crab and Japanese sake for a complete dinner.
WINTER DINING IN AKASAKA
Hokkaido hot pots and sukiyaki for winter dinners
Choose the dish you want to share, then plan the evening around it. Alongside yakitori and live crab, IROHA offers winter hot pots and sukiyaki for business dinners, special occasions and year-end gatherings.
Shiraoi Beef Sirloin Sukiyaki
Hokkaido’s Shiraoi beef sirloin served as sukiyaki. Make beef the focus of your dinner, or discuss a meal that combines it with seafood.
Hokkai Jidori Chicken Sukiyaki
A chicken alternative to beef sukiyaki. Ask about Hokkai Jidori chicken sukiyaki when arranging your winter meal.
Hokkai Jidori II Mizutaki
A chicken hot pot with a milky broth. Enjoy Hokkai Jidori II in a different preparation from our charcoal-grilled yakitori.
Hokkaido O-zuwai Crab Hot Pot
A winter hot pot featuring Hokkaido o-zuwai crab (北海道産大ズワイ蟹). Please specify this dish when asking about crab hot pots.
Kinki Fish Hot Pot
Kinki (キンキ) prepared as a hot pot. An option for guests who would like fish and other seafood to be at the center of the meal.
Torafugu Hot Pot / Tecchiri
Tiger pufferfish hot pot prepared by a chef qualified to handle fugu. Farmed and wild torafugu can be discussed, subject to supply.
Read the torafugu booking conditionsAvailability and pricing
Tell us your preferred dish, date, party size and budget. Seasonal dishes are not automatically included in every existing course. Prices, portions, minimum orders and advance-booking requirements are confirmed individually.
Wild torafugu normally requires a reservation at least one week in advance. Availability depends on the catch and deliveries, and we may be unable to source it even with advance notice. A reservation does not guarantee availability.
New dish images are serving illustrations. Ingredients, cuts, presentation and portions may vary. Images do not specify a course’s contents or a serving size.
TORAFUGU / TECCHIRI
Torafugu prepared by a chef qualified to handle fugu
A chef qualified to prepare fugu has joined IROHA. We offer torafugu hot pot, also known as tecchiri, for winter dinners and special occasions.
Farmed torafugu
Share your preferred date and party size. We will discuss availability, the proposed meal, the price and any booking requirements.
Wild torafugu
Wild torafugu normally requires a reservation at least one week in advance. Availability depends on the catch and deliveries, and we may be unable to source it even with advance notice. A reservation does not guarantee availability.
Please request wild torafugu specifically; a table reservation alone is not a confirmed order for this dish. Any alternative meal should be agreed before your visit.
TOKACHI ROYAL MANGALITZA PORK
Rare-breed Tokachi Mangalitza pork: charcoal-grilled or in a hot pot
Hokkaido is not only about seafood. Discover Tokachi Royal Mangalitza pork, served at IROHA in several cooking styles.
According to the producer, the pigs are pasture-raised in Tokachi, Hokkaido, and reared for more than a year. The producer describes richly flavored meat and soft, melt-in-the-mouth fat.
Read the producer’s story (Japanese)
Choose your preparation
Charcoal-grilled: enjoy the pork with the aroma of charcoal.
Hot pot: request Tokachi Mangalitza pork as the centerpiece of a winter meal.
Uni shabu-shabu: pair thinly sliced pork with our sea-urchin broth and three-stage uni experience.
Specify the preparation you would like when booking. Cuts, ingredients, pricing and availability are confirmed for your meal.
UNI SHABU-SHABU / FOUR OPTIONS
One box of uni, enjoyed in three stages
Uni means sea urchin. At IROHA, one box is divided into approximately three equal parts: the broth, the ingredients and the finishing dish.
Choose from four uni shabu-shabu options: snow crab, oysters, Tokachi Mangalitza pork or Shiraoi beef. These are alternative preparations, not four ingredients automatically included in a single order.
Snow Crab Uni Shabu-shabu
Snow crab paired with sea-urchin broth. A seafood-focused choice for guests who would like to enjoy crab and uni together.
OYSTER / UNI
Oyster Uni Shabu-shabu
Oysters as the main ingredient, served with the same three-stage approach to uni. Ask about oyster availability when planning your meal.
Ask About the Oyster Option
Tokachi Mangalitza Pork Uni Shabu-shabu
Thinly sliced Tokachi Mangalitza pork served with uni broth. Explore a combination of Hokkaido pork and sea urchin.
Shiraoi Beef Uni Shabu-shabu
Shiraoi beef paired with uni broth. This is a separate dish from Shiraoi beef sirloin sukiyaki.
- 01 / Approx. 1/3
In the broth
The first portion of uni is used in the broth for the shabu-shabu.
- 02 / Approx. 1/3
As an ingredient
The next portion is enjoyed as an ingredient alongside your chosen main.
- 03 / Approx. 1/3
In the finishing dish
The remaining portion is used for the final dish, bringing uni into the meal from beginning to end.
Before ordering uni shabu-shabu
Please confirm the price, how many guests one box serves, the uni’s origin, the finishing dish, portion sizes and booking requirements. Rishiri uni by the box is a separate request; please confirm the origin of uni used in your shabu-shabu.
Follow staff instructions and cook ingredients thoroughly, particularly pork and oysters. Please tell us about allergies when booking.
RISHIRI UNI / SEAFOOD / VEGETABLES
Rishiri uni by the box, seafood and charcoal-grilled vegetables
Rishiri Uni by the Box
Rishiri sea urchin can be served by the box, subject to seasonal supply and availability. Ask about box size, price and required notice before booking.
This is a separate request from uni shabu-shabu.
Hairy Crab & Oysters
Discuss hairy crab, oysters and other seafood as part of your dinner. Species, preparation and quantities depend on your order and the day’s supply.
The hairy crab shown here is not the snow crab option used to illustrate uni shabu-shabu.
Charcoal-Grilled Vegetables
Enjoy vegetables prepared over charcoal alongside yakitori, pork or seafood. The selection changes with the season and deliveries.
Image shows ingredients before cooking, not the finished dish.
UNI / IKURA / HOKKAIDO SEAFOOD
Uni, ikura, snow crab and Hokkaido beef
Seasonal seafood bowls bring together some of Hokkaido’s most recognizable ingredients.
Uni & Ikura Bowl
Sea urchin and salmon roe served together as a rich Hokkaido seafood bowl.
Uni, Ikura & Shiraoi Beef
Hokkaido seafood combined with seared Shiraoi beef, representing both the sea and mountain ingredients of Hokkaido.
Uni, Ikura & Snow Crab
Sea urchin, salmon roe and snow crab in one premium seafood bowl.
Market Price
Seafood bowls containing sea urchin, salmon roe, crab or premium Hokkaido beef are offered at market price. Availability and composition may change according to the day’s ingredients.
PRIVATE DINING TOKYO
Private rooms for business dinners and special occasions
For guests searching for a private Japanese restaurant in Tokyo, IROHA offers semi-private seating and a VIP private room.
Semi-private Rooms
Suitable for couples, small groups, relaxed business dinners and private conversations.
VIP Private Room “彩櫻春”
The VIP private room accommodates approximately 10–12 guests and is designed for important dinners and special hospitality.
It has a dedicated kitchen and restroom. Seating arrangements, including the guest-of-honor position, can be discussed in advance. Conventional cigarettes are permitted in this room during dinner.
Calm Japanese Interior
Dark tones, wood and subtle lighting create a quiet atmosphere for conversation.
VIP Room Conditions
The VIP private room is available with a room charge of ¥100,000, or with a qualifying course reservation from ¥50,000. Please confirm current conditions and availability before booking.
Please confirm the total for your party, including food, drinks, seat charges and room charges, and whether any time limit or other conditions apply. All guests must be aged 20 or older; lunch is non-smoking even in the VIP room.
FIRST TIME IN JAPAN
What overseas guests should know before visiting
Japanese restaurant customs may be unfamiliar to first-time visitors. Here are the main points to know before visiting IROHA.
À la carte ordering
You may order individual dishes from the menu. Courses are also available for guests who prefer a pre-arranged meal.
Seat charge
Dinner guests are charged a standard seat charge of ¥1,000 per person.
Live crab
If live crab is important to your visit, advance confirmation is strongly recommended because availability changes daily.
Budget
A typical dinner is approximately ¥10,000–¥15,000 per person, although live crab, premium seafood, alcohol and private room use may increase the total.
Reservations
Reservations are recommended for live crab, private rooms, business dinners and larger groups.
Language
English and Chinese information pages are available. Multilingual online reservation services can also be used.
The linked menu and reservation website provides Japanese, English, Simplified Chinese, Traditional Chinese and Korean interfaces. These are online language options; staff language support should be confirmed separately.
English Menu & Reservation WebsiteGuests aged 20 and over
Guests under 20 are not admitted, including during non-smoking lunch hours or when a private room is booked.
Confirm the total before booking
Ask about the full amount for your group, including food, drinks, the seat charge and any private-room charge. Confirm the applicable cancellation and guest-number change conditions before finalizing your reservation.
Request special dishes separately
A table reservation alone does not confirm wild torafugu, live crab or a particular winter dish. Tell us which dishes you want and confirm supply, price and preparation in advance.
BUSINESS DINNER AKASAKA
Japanese business dinners and entertaining overseas guests
Akasaka is one of Tokyo’s major business districts. IROHA is designed for dinners where food, privacy and conversation are all important.
Yakitori offers familiarity, while live crab and Hokkaido seafood add a memorable Japanese experience. Private seating can also help create a calmer environment for business discussions and hospitality.
2026 Year-End Dinners & Winter Gatherings
Plan your year-end dinner around torafugu, crab hot pot, Hokkai Jidori II mizutaki, Shiraoi beef sukiyaki or one of our four uni shabu-shabu options. Tokachi Mangalitza pork can also be requested charcoal-grilled or in a hot pot.
Tell us your date, party size, preferred dishes, budget, room preference and any allergies. Drinks, room conditions and the total price are discussed before booking. Seasonal dishes are not automatically included in every existing course.
Wild torafugu normally requires a reservation at least one week in advance. Availability depends on the catch and deliveries, and we may be unable to source it even with advance notice. A reservation does not guarantee availability.
SMOKING POLICY
Smoking policy and minimum guest age
Lunch
Lunch is completely non-smoking throughout the restaurant, including the VIP private room. This includes electronic cigarettes.
Dinner: Regular & Semi-private Seating
Electronic cigarettes are permitted in the regular and semi-private seating areas during dinner. Conventional cigarettes are not permitted in these areas.
Conventional Cigarettes: VIP Room Only
Conventional cigarettes are permitted only in the VIP private room “彩櫻春” during dinner. Please confirm room availability and usage conditions before booking.
All guests must be aged 20 or older
Guests under 20 are not admitted, including during lunch and in private rooms. This applies even though lunch is non-smoking.
If non-smokers are joining your dinner, please discuss seating and smoking preferences before booking. We do not guarantee a completely smoke-free or odor-free dinner environment.
EXPLORE IROHA AKASAKA
Explore Yakitori, Live Crab, Private Dining & Hidden Tokyo
IROHA brings several Japanese dining experiences together beneath Akasaka. Explore our dedicated English guides according to what you would like to eat and how you would like to spend your evening.
Charcoal-Grilled Hokkaido Chicken
Discover yakitori made with Hokkai Jidori II from Hokkaido, grilled over charcoal and paired with Japanese sake.
Explore Akasaka Yakitori →Hairy Crab, Snow Crab & King Crab
Explore Hokkaido live crab, seasonal seafood, crab shell sake and Japanese seafood dining in Tokyo.
Explore Live Crab →Business Dinner & Private Rooms
Semi-private rooms and a VIP private room for client dinners, executive dining and special occasions in Akasaka.
Explore Private Dining →
A Hidden Japanese Restaurant Beneath Akasaka
Architecture, charcoal fire, Japanese cuisine and silence come together in IROHA’s underground dining space.
Enter Hidden Ryokan Tokyo →INFORMATION
Restaurant information
| Name | IROHA Akasaka |
|---|---|
| Japanese Name | 【彩葉】北海道料理 海の幸山の幸 赤坂店 |
| Address | B1, Akasaka Shimizu Building, 3-14-9 Akasaka, Minato-ku, Tokyo 107-0052, Japan |
| Nearby Stations | Akasaka Station / Akasaka-mitsuke Station |
| Nearby Landmarks | TBS Akasaka Sacas / Akasaka Biz Tower |
| Phone | +81-3-6459-1689 |
| Lunch | 11:30–14:30 |
| Dinner | 17:00–23:00 |
| Closed | Saturday, Sunday and Japanese national holidays. Advance private reservations may be available. |
| Typical Dinner Budget | Approximately ¥10,000–¥15,000 per person. Live crab, premium seafood, alcohol and private room use may increase the total. |
| Seat Charge | ¥1,000 per person during dinner. |
| Smoking | Lunch: non-smoking throughout the restaurant. Dinner, regular and semi-private seating: electronic cigarettes permitted; conventional cigarettes not permitted. Dinner, VIP private room “彩櫻春”: conventional cigarettes permitted. All guests must be 20 or older, including at lunch and in private rooms. |
| Reservations | Foodies Reserve / Hot Pepper / Phone |
| Google Maps | Open Google Maps |
| Minimum Guest Age | 20 years. Guests under 20 are not admitted at lunch, dinner or in private rooms. |
| VIP Private Room | “彩櫻春” accommodates approximately 10–12 guests and has a dedicated kitchen and restroom. Seating for the guest of honor can be discussed in advance. Confirm room charges and course conditions before booking. |
| Winter Dishes | Shiraoi beef sirloin sukiyaki / Hokkai Jidori chicken sukiyaki / Hokkai Jidori II mizutaki / Hokkaido o-zuwai crab hot pot / kinki fish hot pot / torafugu hot pot. Availability and pricing are confirmed individually. |
| Uni Shabu-shabu | Four options: snow crab, oysters, Tokachi Mangalitza pork and Shiraoi beef. One box of uni is used in approximately equal thirds for the broth, ingredients and finishing dish. Confirm portions, price and origin before ordering. |
| Tokachi Mangalitza Pork | Available in charcoal-grilled dishes, hot pots and uni shabu-shabu, subject to supply. Please specify your preferred preparation. |
| Wild Torafugu | Wild torafugu normally requires a reservation at least one week in advance. Availability depends on the catch and deliveries, and we may be unable to source it even with advance notice. A reservation does not guarantee availability. |
FAQ
Frequently asked questions
What kind of restaurant is IROHA Akasaka?
IROHA is a Japanese restaurant in Akasaka, Tokyo serving charcoal-grilled yakitori, live Hokkaido crab, seafood, Japanese sake and seasonal Japanese dishes in a calm underground dining space.
Can I enjoy both yakitori and crab at IROHA?
Yes. IROHA offers charcoal-grilled yakitori, live crab, Hokkaido seafood and Japanese sake in one restaurant.
Do I need a reservation?
Walk-in visits may be possible, but reservations are recommended, especially for live crab, private rooms, VIP dining, business dinners and larger groups.
Can I order à la carte instead of a course?
Yes. Individual dishes can be ordered from the menu. Courses are also available for business dinners, special occasions and guests who prefer a pre-arranged meal.
How much should I budget for dinner?
A typical dinner is approximately ¥10,000–¥15,000 per person. The total may be higher when ordering live crab, premium seafood, alcohol or a private room.
Is there a seat charge?
Yes. Dinner guests are charged a standard seat charge of ¥1,000 per person.
Do you have private rooms?
Yes. Semi-private rooms are available, and a VIP private room is available under certain conditions. Please confirm room availability before your visit. The VIP private room “彩櫻春” accommodates approximately 10–12 guests and has a dedicated kitchen and restroom. Guest-of-honor seating can be discussed. Conventional cigarettes are permitted there during dinner, and all guests must be aged 20 or older.
Is IROHA suitable for business dinners?
Yes. IROHA offers semi-private rooms, a VIP private room, courses and a calm Japanese dining atmosphere suitable for business dinners and entertaining guests.
Can I visit without speaking Japanese?
Yes. English and Chinese information pages are available. Multilingual online reservation services are also available for overseas guests.
Is the crab always available?
No. Crab varieties and availability depend on seasonal supply and daily deliveries. If live crab is important to your visit, please confirm availability in advance.
Is smoking allowed?
Lunch is non-smoking throughout the restaurant, including the VIP room. During dinner, electronic cigarettes are permitted in the regular and semi-private seating areas; conventional cigarettes are not. Conventional cigarettes are permitted only in the VIP private room “彩櫻春” during dinner. All guests must be aged 20 or older, including at lunch and in private rooms.
Where is IROHA located?
IROHA is located on B1 of Akasaka Shimizu Building, 3-14-9 Akasaka, Minato-ku, Tokyo, near Akasaka Station and Akasaka-mitsuke Station.
What is the easiest way for overseas guests to reserve?
Foodies Reserve provides multilingual online reservations. Guests may also use Hot Pepper or call the restaurant directly.
Can guests under 20 visit at lunch or use a private room?
No. All guests must be aged 20 or older, including during non-smoking lunch hours and when using a private room.
Which winter hot pots and sukiyaki dishes can I request?
Shiraoi beef sirloin sukiyaki, Hokkai Jidori chicken sukiyaki, Hokkai Jidori II mizutaki, Hokkaido o-zuwai crab hot pot, kinki fish hot pot and torafugu hot pot are available for consultation. Please confirm availability, price, portions and booking requirements for your preferred dish.
How far in advance should I book wild torafugu?
A chef qualified to prepare fugu has joined IROHA, and farmed or wild torafugu can be discussed. Wild torafugu normally requires a reservation at least one week in advance. Availability depends on the catch and deliveries, and we may be unable to source it even with advance notice. A reservation does not guarantee availability.
What is uni shabu-shabu, and which four options are available?
One box of uni (sea urchin) is divided into approximately equal thirds for the broth, the ingredients and the finishing dish. The four options are snow crab, oysters, Tokachi Mangalitza pork and Shiraoi beef. Please confirm price, the number of guests per box, the origin of the uni, the finishing dish and booking requirements. Shiraoi beef uni shabu-shabu is separate from Shiraoi beef sirloin sukiyaki.
How is Tokachi Mangalitza pork served?
Tokachi Royal Mangalitza pork can be served charcoal-grilled, in hot pots or as uni shabu-shabu. Specify the preparation you prefer, and confirm the cut, price and availability before your visit.
Can I order Rishiri uni by the box?
Yes, Rishiri sea urchin can be served by the box, subject to season, catch and deliveries. Please confirm the box size, price and required notice. This is separate from uni shabu-shabu; confirm the origin of uni used in your shabu-shabu when booking.
Can I arrange a 2026 year-end dinner or winter business gathering?
Yes. Share your date, party size, preferred dishes, budget, room preference, smoking requirements and any allergies. We will discuss the proposed meal and the total, including drinks and room conditions. All guests must be 20 or older.
Are all the winter dishes included in the existing courses?
No. Torafugu, hot pots, sukiyaki, uni shabu-shabu and Rishiri uni are not automatically included in every existing course. Confirm the dishes, portions, drinks, charges and full price before booking.
IROHA AKASAKA
Experience Hokkaido cuisine beneath Akasaka
Yakitori, live crab, Hokkaido seafood, Japanese sake and private dining in central Tokyo.
For winter dishes, wild torafugu or a specific crab, confirm availability and price separately from your table reservation. All guests must be aged 20 or older.