This review is a revisit to 【Mitaka】, the restaurant run by Takatoshi Inoue, who trained at the renowned and now-closed establishment, "Kyo-mi" in Shinbashi, which many lamented its closure. (Tabelog rating at the time of posting: 4.38)I was excited to return and see what the summer omakase course would offer, especially since Mr. Inoue, who trained at the award-winning "Kyo-mi"—which received the Tabelog Silver Award in 2026—is continuously growing.***Appetizer*** Jun-sai from Mita and micro tomatoes in ponzu sauce ***Assorted Dishes*** Tempura corn, Shikotan shrimp Doko mushrooms and asaguri sprouts Hamo (pike eel) pressed sushi ***Main Dish*** Yoshino-style simmered zuiki (Japanese taro stalks) ***Grilled Dish*** Dengaku eggplant with fresh sea urchin, fried abalone with karinto ***Fried Dish*** Fried abalone with karinto, fried Ogura ***Sashimi*** Hamo from Awaji Island, 700 grams ***Soup*** Grilled sweetfish and edamame tofu, new lotus root ***Grilled Dish*** Suzuki (sea bass) with wasabi vinegar, new myoga ***Simmered Dish*** Ishikawa potato, millet gluten, kuruma shrimp, snow peas ***Rice Dish*** Clay pot rice, pickles, mozuku chazuke, tuna rice bowl ***Dessert*** Kuzukiri (starch noodles) with soybean flour This is the summer omakase course! Compared to my last visit, each dish has become significantly more refined and delicious, leading me to raise my rating from 4.7 to 4.9. I apologize for my amateur evaluation, but I must give high praise.It was a great meal!
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