The story
In the traditional Tokyo district of Akasaka, Sumibikappo SHIROSAKA offers a focused encounter with Japanese charcoal-grilled cuisine. The restaurant’s name—“white slope”—reflects the chef’s philosophy: a blank canvas for the blessings of the four seasons. Every dish is built around ingredients chosen for their peak moment, then cooked over binchōtan charcoal to draw out their essence. The result is a meal that feels both elemental and refined, earning the restaurant a Michelin star continuously since 2019.
Chef Hideki Ii was born in Tokyo in 1976, with roots in Niigata Prefecture. His career took him from training in Tokyo’s washoku kitchens to becoming the first Japanese sous-chef at Tetsuya’s in Sydney, then serving as a private chef for the Japanese UN ambassador in New York. In November 2014, he opened SHIROSAKA in Akasaka. His approach to Japanese cuisine centres on “fūzei”—a deep sense of atmosphere and history. He believes that charcoal-grilling, with its centuries-old tradition, allows diners to experience the season in a way that is both ancient and vividly fresh. Since 2019, he has also been sourcing premium ingredients from his ancestral Niigata, adding a personal layer to the menu.
SHIROSAKA has no printed menu. Instead, the kitchen offers a single omakase course that changes daily based on market availability. The seasonal course begins at ¥25,000 (tax included), and a pairing course—featuring wine, sake, or non-alcoholic options—is available from ¥12,000. The counter seating puts guests directly in front of the charcoal hearth, where the chef’s precise movements turn local seafood and vegetables into dishes that speak of the moment. The restaurant also has a private room for up to six guests. With its quiet intensity and unwavering commitment to seasonality, Sumibikappo SHIROSAKA is a place where Japanese cuisine’s deepest traditions meet the clarity of fire.
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