Mitani in Yotsuya, TokyoThis sushi restaurant offers exceptional appetizers, sushi, and outstanding hospitality with perfect pairings.I was delighted to receive an invitation for a long-awaited visit.The counter seats 6-7, and we all started at once.The chef, who tells a story of gratitude through sushi after overcoming various challenges, along with the floor staff, provides remarkable hospitality.For each appetizer, you can enjoy a glass of wine, and for every 2-3 pieces of sushi, another glass, all perfectly matched to the flavors created by the chef.It’s not just about the high-end wine; it’s about how it complements the flavors and the calm that follows. I was left speechless, fully savoring the lingering aftertaste.It’s not just that the "anago" (sea eel) is delicious; it’s the experience of pairing it with wine and enjoying the lingering taste that remains even after it’s gone.The aroma and sweetness of the top-quality seaweed from Ariake Sea are also wonderful.The vinegared rice is carefully adjusted in saltiness to match the sushi, and it’s cooked multiple times.From start to finish, it’s truly breathtaking.It was a great meal.**Dishes:**- Yoichi Bafun Uni with Kuzu and White Soy Sauce- Awaji Sea Bream- Button Shrimp from Funka Bay, coated in rice bran oil- Sliced Tuna with Nakatsugawa Caviar- Fried Black Mutsu from Yaizu- Steamed Abalone from Ohara with a clear abalone liver sauce- Katsuo Tataki from Katsuura- Hairy Crab Croquette**Nigiri:**- Shiroika from Yamaguchi- Hon-Ara from Chiba- White Shrimp- Black Tuna from Yamako, frozen from Aomori, with Otoro and marinated Akami- Nori roll with top-quality seaweed from Ariake- Kohada- Murasaki Uni from Ooyama- Anago with mirin and wasabi- Anago with salt only- Gourd Roll- Tamagoyaki (Japanese omelet)- Sweet Pickled Green Plums
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