■ June 25, 2026 (Thursday) 18:00 - 20:15■ Omakase Course ¥450,000Total bill including drinks ¥65,000, tax included■ Reservation: Annual Reservation【Today's Menu】1. Appetizer◉ Water Shield from Hiroshima - Pureed Snap Peas - Snap Peas - Drizzled with Taihaku Sesame Oil A refreshing dish that evokes the cool breeze of early summer, the delightful texture of the water shield dances on the tongue, creating a joyful experience. The gentle coolness of the pureed snap peas provides a soothing sensation, making it a perfect dish to celebrate the season. Using a small spoon to scoop the slippery water shield, the pureed snap peas glide smoothly like a clear stream, offering a serenade of coolness that caresses the palate. This dish is a true masterpiece that beautifully embodies the essence of early summer.2. Three Types of Appetizers❶ Myoga and Sweetfish Sushi Sweetfish sushi wrapped in pickled myoga, the rich texture of the sweetfish rests atop vinegared rice, delivering a delightful tang that invigorates the palate—an exquisite summer treat.❷ Grilled Whiting with Plum Paste Grilled whiting skewered and rolled, served with plum paste to awaken its flavors, enhancing the fish's natural sweetness. The whiting retains moisture, resulting in a tender bite. The skin is perfectly crisp while the flesh remains fluffy, creating a delightful contrast that excites the taste buds. A perfect representation of early summer.❸ Utena with Black Sesame and Ito Gourd with White Sesame In the realm of Japanese cuisine, it is rare to find a dish that features Utena, showcasing the chef's skill. The fried tops of eggplants are mixed with black sesame, while the Ito gourd is dressed in sweet white sesame, creating a harmonious contrast of flavors. Together, they produce a delightful taste that enhances the texture and enjoyment of the meal.3. Noodle Dish - Yoshino-ni with Root Taro ◉ Root Taro ◉ Kuzu Sauce ◉ Stir-fried Dashi ◉ Ginger A classic dish, Yoshino-ni, made with carefully peeled root taro, simmered in a dashi broth and thickened with kuzu. Served warm, this dish brings a sense of comfort and joy, with the gentle texture of the root taro filling the mouth. The dashi-infused sauce enhances the experience, while the ginger adds a refreshing kick, creating a delightful balance of flavors.4. Delicacy - Sea Urchin and Grilled Eggplant ◉ Purple Sea Urchin from Hagi ◉ Purple Sea Urchin from Amakusa ◉ Grilled Eggplant from Kuze ◉ Yama-ri's White Miso The sea urchin and grilled eggplant are beautifully presented side by side. The Hagi sea urchin offers a rich, intense flavor, while the Amakusa sea urchin adds a touch of elegance. This dish is a signature creation of Mitaka, showcasing the delightful contrast between the warm grilled eggplant and the cool sea urchin, creating a unique and exquisite taste experience.5. Vinegared Dish ◉ Striped Shrimp ◉ Flat Shell Clam ◉ Green Asparagus ◉ Tosa Vinegar Jelly A refreshing dish that captures the essence of early summer, featuring striped shrimp and flat shell clam, enhanced by the tangy vinegar jelly. The striped shrimp, firm and sweet, contrasts beautifully with the jelly, creating a delightful balance of flavors. The green asparagus adds a crisp texture, cleansing the palate and refreshing the senses.6. Fried Dish ◉ Fried Abalone with Kuzu from Chiba ◉ Corn Tempura The sweetness of the corn shines through, enhanced by a sprinkle of salt that elevates its flavor. The fried abalone reveals its tender texture, creating a delightful crunch that captivates the palate. The chef's skill in frying ensures a light, crispy coating that complements the abalone's natural flavors.7. Sashimi ◉ Sweetfish ◉ Mud Squid with Yuzu The sweetfish is lightly seared, enhancing its delicate sweetness, while the mud squid offers a smooth texture that tantalizes the tongue. This dish showcases the beauty of simplicity, allowing the natural flavors to shine through.8. Soup - Round Tofu (Soft-Shelled Turtle Tofu) ◉ Soft-Shelled Turtle Egg Tofu ◉ Shredded Green Onion ◉ Soft-Shelled Turtle Dashi A robust and flavorful dashi made from soft-shelled turtle, served with delicate egg tofu. The rich umami of the turtle infuses the dish, creating a powerful yet comforting experience.9. Grilled Dish ◉ Grilled Young Sweetfish from Lake Biwa ◉ Hime Bamboo with Wood Buds The young sweetfish, a unique species from Lake Biwa, is expertly grilled to perfection, showcasing its delicate flavor. The balance of textures and flavors creates a delightful experience.10. Simmered Dish ◉ Kamo Eggplant with Ginger ◉ Green Beans ◉ Ishikawa Yam with Bonito Flakes ◉ Dashi A beautifully balanced dish that highlights the natural flavors of each ingredient, simmered to perfection. The Kamo eggplant is particularly noteworthy, offering a rich, sweet flavor that pairs beautifully with the dashi.11. Rice [First Serving] ◉ White Rice from Uonuma, cooked in a Nanbu Iron Pot ◉ Beef Cutlet ◉ Simmered Beef ◉ Pickles ◉ Red Miso Soup with Silken Tofu - Ikari Sauce - Maldon Salt The Uonuma rice is soaked for an extended period, maximizing its potential before being cooked in a Nanbu iron pot. The aroma of the freshly steamed rice fills the air, creating an irresistible experience. The beef cutlet, paired with the rice, offers a delightful combination of flavors, while the red miso soup adds a comforting touch.[Second Serving] Tuna Sashimi Rice Bowl ◉ White Rice from Uonuma, cooked in a Nanbu Iron Pot ◉ Marinated Tuna Rice Bowl ◉ Shredded Seaweed - Wasabi A nostalgic tuna rice bowl that captivates the palate with its rich flavors. Despite being full, the dish is light enough to enjoy, showcasing the exquisite taste of the marinated tuna.12. Dessert ◉ Water Jelly with Tanba's Dainagon Beans ◉ Iwanashi Plums in Plum Wine This concludes the exquisite dining experience at Mitaka, where each dish is a celebration of seasonal ingredients and culinary artistry.