When it comes to Mitani, everyone speaks of the perfect pairing of exquisite champagne, wine, and Japanese sake with the dishes, served at just the right moment. I visited after a while, and I found that the quality of the food has only improved. Each dish was incredibly delicious, bringing pure happiness.The clam broth paired beautifully with purple sea urchin and champagne, while squid and crab were complemented by Junmai Daiginjo sake, Juyondai Ryutsuki. The tuna topped with rock seaweed was served with Pinot, and the fried blackthroat seaperch had a crispy coating and a fluffy interior, perfectly balanced with salt and champagne. For the abalone, miso, and kombu broth, I enjoyed the sake produced by Hidetoshi Nakata, SAKE Edition. The octopus from Akashi paired with sea urchin rice was fantastic, and the recommended sake, Ippaku Suisei, was a wonderful match. The fried conger eel was crispy and sweet, leaving a pleasant aftertaste. Additionally, the white wine and Pinot complemented the melt-in-your-mouth ribbonfish rolls, which were infused with the flavor of seaweed. The Nakaochi maki was truly delightful.I lost count of how much I drank alongside the incredibly delicious dishes and sushi, enjoying a remarkable selection of top-notch sake. This is just a glimpse of my experience, but the attentive conversation and explanations made for an absolutely wonderful time.
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