During my stay at Mui Shizen, I enjoyed both dinner and breakfast here. For dinner, I had a course centered around local seafood and vegetables. It was delightful to see the fish and vegetables that would be used that day, showcasing their commitment to quality ingredients.As a wine enthusiast, I was pleasantly surprised by the impressive selection of bottles, including some quite luxurious options, raising my expectations even before the meal began!I opted for a pairing this time. From champagne to white, red, and even Japanese sake, each drink was perfectly matched to the dishes. The glasses changed for each pairing, and the wine temperatures were spot on. Each pairing complemented the food beautifully, making me excited for what would come next with each course.All the dishes were delicious, but the standout for me was the gratin made with 2-year-aged make-in potatoes from a snow room. The sweetness of the potatoes was remarkable, creating a dish unlike any I had ever tasted before.The cold fedelini with boiled shirasu, sashimi, and Amagi chicken were also delightful, and the final dish, a rich Ise lobster risotto, was packed with flavor. Even though I was quite full, I enjoyed every bite until the end!I savored the dessert as well, but since I was already full, I took the last financier to enjoy leisurely in my room.Breakfast the next morning was also excellent. It featured rice cooked in a clay pot, dashimaki tamago (Japanese omelet), dried fish, homemade tofu, chirimen sansho, and wasabi miso, allowing me to enjoy a variety of traditional Japanese breakfast items.Each ingredient was carefully selected, and everything was so delicious that I ended up eating three bowls of rice in the morning! I was thoroughly satisfied with the entire experience, from the dinner pairing to the breakfast the next morning. Especially for dinner, I highly recommend enjoying not just the food but the pairings as well at this restaurant.
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