Bravo Rating: ★★★★I had a business dinner at Mitaka in Uchikawacho. The course, carefully crafted with seasonal ingredients, allowed us to experience the essence of spring from start to finish.We began with a soup made from clams sourced from Kujukuri and Kuwana. The deep, rich umami flavor gradually spread, heightening our anticipation.The seasonal appetizer platter featured beautiful dishes like Chumaki sushi with white sweet sea bream, Sasagarei, and sweet simmered fava beans, showcasing the chef's meticulous attention to detail.A standout was the grilled eggplant topped with two types of purple sea urchin from Yura and Aijima, each with its own distinct character, perfectly complemented by Japanese sake.The tempura of small clams and Koshiabura was fragrant and pleasantly bitter, allowing us to indulge in the luxury of seasonal flavors.The sashimi of Akashi sea bream and Shimane horse mackerel was incredibly fresh, with the sea bream's texture and flavor being particularly remarkable.The crab dumpling soup and the grilled Kinmedai with crispy skin highlighted the chef's exceptional skills.We concluded with a tuna rice bowl, which was visually stunning. The combination of marinated tuna and green onions was undeniably delicious, leaving us thoroughly satisfied until the end.This restaurant impresses not with extravagance, but through its focus on quality ingredients, seasonal themes, and meticulous craftsmanship. It’s a perfect spot for a calm dinner or an important business meeting.It was a great meal!
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