01 / ABOUT THE PLACE
About this place
Diners who have tried the course centred on a whole-braised kinki praise the fish’s tender, plump flesh and the sweet braising broth. The meal also includes a six-kind assortment of sashimi, horse sashimi and mane from Kumamoto, and seared Hyuga chicken. It makes for a varied evening, with a little seafood and meat alike. Alongside the whole-braised kinki course, the menu lists courses with natural kué hot pot and tiger puffer hot pot, too—options for a meal shared around the pot.
For à la carte dishes, choose from options such as seared Hyuga chicken thigh, chicken-breast sashimi and chicken nanban, made with chicken flown in from Miyazaki. There are also snacks to enjoy alongside drinks, including an assortment of horse sashimi and mane, black pork meatballs, and smoked takuan with cream cheese.
Some diners report finishing their course with local-chicken ramen in a chicken-paitan broth, served with takana greens and aosa seaweed. Purple sweet potato ice cream follows for dessert. The drinks selection includes shochu, with the listed menu featuring sweet-potato, barley, rice and brown-sugar varieties, as well as awamori and Japanese sake.
At lunchtime, diners have also had set meals pairing chilled pork shabu-shabu and yellowtail sashimi with fried chicken thigh. On the fifth floor of a building in Akasaka’s third district, Aun-tei has private rooms and suits group meals or gatherings where guests would like to talk in a relaxed setting.
