Title: The Joy of Experiencing Chef Mitsuki's World in Spring♫I have been a regular at Mitsuki for nearly 10 years now. It has been recognized by Michelin stars alongside the famous crab restaurant, and this year, it has once again shone brightly with a bronze rating on Tabelog, continuing its legacy from last year and the year before. I am genuinely happy to see this star from Tottori shine! On this night, I visited to enjoy the wonderful dishes while being enveloped in the smiles of Chef Mitsuki and his wife. This time, I was particularly looking forward to the white bamboo shoots, which Chef Mitsuki sources through his unique route from a contracted farm in Tsukahara, Kyoto. I arrived in Tottori earlier than planned, so I called Mitsuki to discuss starting a bit earlier than usual. As I climbed the familiar stairs, greeted by the warm scent of incense, I pulled open the door to Mitsuki. After greeting the chef and his wife, I took my usual seat. In front of me were the eagerly awaited white bamboo shoots. Thank you so much! Now, let’s dive into the wonderful world of Chef Mitsuki! As always, I’ll start with the drink of life, chosen by the chef. ⭐︎ Itoshima Tanaka Roku Go Sparkling Junmai Sake → We began with the precious sparkling Tanaka Roku Go. I am truly grateful! ◉ Tottori Mōsha Ebi Dashi and Ume Chawanmushi topped with Grilled Mōsha Ebi and Sauce of Ōma Purple Sea Urchin → The first dish featured Mōsha Ebi! I appreciate the effort to showcase the best seasonal ingredients from Tottori. The flavor allowed me to enjoy both the sweetness of the shrimp and the richness of the shellfish broth. The purple sea urchin played a supporting role, enhancing the dish beautifully. ◉ San'in Sweet Sea Bream (1.3 kg) Matsukasa Age and Tottori Yuki no Shita Tempura with Sansho Sauce → Accompanying my favorite sansho sauce was the sweet sea bream from San'in. The large fish had a rich fat content that was evident even as the chef cut it. The texture of the scales and the umami of the flesh, combined with the signature sansho sauce, were simply perfect! The seasonal tempura of Yuki no Shita was a delightful addition too. ⭐︎ Tottori Chiyo Musubi Special Distribution 2026 March Sake No. 2 Junmai Daiginjo Haruyou Standard → This was my first experience with Chiyo Musubi, and it was incredibly refined! ◉ Akita Warabi no Shinoda Ni and Tottori Warabi no Age Ni and Tottori Fuki no Ume Ni → I love these simple mountain vegetable dishes! Each was carefully prepared to match the specific vegetable, showcasing Chef Mitsuki's skill. The fuki was gently simmered in ume, the warabi was fluffy and delicious, but my favorite was the fried warabi! The extra step of frying before simmering made it exceptional. ◉ Awaji Island Amadogarei with Liver and Awaji Island Yura Purple Sea Urchin Sashimi → Both sashimi were from Awaji. Chef Mitsuki expressed concern about the quality of the fish during this season, but there was no need! Just his thoughtfulness was enough. The Yura purple sea urchin had no negative elements, just wonderful umami and sweetness, while the amadogarei was thick and flavorful, especially the liver! This was my first time tasting such a refined fish liver. ⭐︎ Ishikawa Tedorigawa Junmai Ginjo Nama Genshu Shaki to Karakuchi → Tedorigawa has such an interestingly named sake! ◉ Tottori Torafugu and Yomofu Charcoal Grilled with White Miso Soup topped with Udo and Mustard → The soup of the day featured Tottori torafugu and yomofu. I love Chef Mitsuki's white miso soup! The torafugu, coated in kudzu, was moist and allowed me to savor its flavor without overwhelming it with miso. The yomofu also had a lovely aroma, and the mustard added a wonderful spice to the white miso. Delicious! ⭐︎ Tottori Gōriki Junmai Ginjo Inata Hime Gōriki Rice → Gōriki rice sake is truly unique to Tottori! ◉ Tsukahara White Bamboo Shoots Steamed with Seaweed Salt → Next up was the main ingredient of the day, the white bamboo shoots! They were carefully peeled and simply steamed to highlight their best qualities, served with seaweed salt. What a luxurious treat! The wonderful aroma and crunchy texture of the bamboo shoots were delightful. I’m so glad Chef Mitsuki prepared them for me again this year! ⭐︎ Fukushima Sharak Junmai Ginjo Bizen Omachi → I love Sharak's Bizen Omachi! ◉ Setouchi Hiragai, Mirugai, and Torigai Grilled with Yolk Vinegar and Jabara Jelly topped with Flower Wasabi → Next, we enjoyed three types of lightly grilled shellfish from Setouchi, served with refreshing jabara jelly and flower wasabi. Each shellfish was carefully cooked to enhance its texture and flavor. The jabara jelly was also delightful! ⭐︎ Yamagata Kudoki Jouzu Junmai Ginjo Sake Mirai → Kudoki Jouzu also uses Sake Mirai for brewing! Here, the Sake Mirai was quite prominent. ⭐︎ Tottori Shuuhou Iwaizumi Junmai Ginjo → This is Chef Mitsuki's favorite sake from Tottori! It has a wonderful aroma and a well-balanced flavor. ◉ Tottori Kuro Uo (1 kg) Charcoal Grilled and Tottori Asparagus Charcoal Grilled with Tōgō Pond Clam Broth and Fuki no Tō Miso → The grilled dish of the day featured Tottori's kuro uo and asparagus, accompanied by clam broth from Tōgō Pond. It felt quite elegant! The fuki no tō miso paired perfectly with the kuro uo and was delicious! ⭐︎ Niigata Nefuda Sake Gesshaku Nakakumi → We finished with Gesshaku Nakakumi! ◉ Tsukahara White Bamboo Shoots and Tottori Tōhaku Wagyu Shabu-Shabu with Flower Sansho → When the hot pot arrived, I wondered what it was, and then the beautiful Tōhaku Wagyu appeared! The shabu-shabu with the wagyu and white bamboo shoots, sprinkled with flower sansho, was a truly fitting dish to celebrate the end of spring! ◉ Tsukahara White Bamboo Shoots and Suruga Bay Sakura Ebi Takikomi Gohan ◉ Ika no Suimono ◉ Udo no Kinpira ◉ Pickles → The meal at Mitsuki concluded with the specialty takikomi gohan! They always serve various takikomi gohan, and today it was sakura ebi and white bamboo shoots. Absolutely perfect! The soup made with domestic mussels and the udo no kinpira were also delicious! ◉ Homemade Fresh Warabi Mochi with Black Syrup → Finally, we enjoyed warabi mochi made with real warabi flour! This is a classic that never disappoints! Thus, the wonderful spring banquet by Chef Mitsuki came to an end. It was truly fantastic, and I ended up drinking a bit too much! It was also a fun night with a coincidental reunion! I look forward to two more visits this year—one for summer soft-shell turtle and another for autumn crab! It was a great meal!