Just a 3-minute walk from Uchikawacho Station!I revisited Mitaka!In November 2018, Takatoshi Inoue, who honed his skills for 10 years at the legendary restaurant "Kyo-mi" led by the late Kenichiro Nishi, opened his own place.He named it "Mitaka" by taking the character "味" (meaning "taste") from his name.Not only the culinary skills but also the atmosphere and hospitality have been inherited, and before we knew it, the restaurant became incredibly popular, making new reservations nearly impossible.The location is in a relatively calm area just a 3-minute walk from Uchikawacho Station! It is also accessible from Shimbashi, Toranomon, and Onarimon.Originally, this was the site of two other extremely popular restaurants, "Shinbashi Sasada" and "Shinbashi Hoshino," both of which share the same lineage, allowing you to feel the enduring spirit of Kyo-mi!Inside, there is a serene space with a Japanese aesthetic, featuring 8 counter seats.The ambiance harmonizes luxury and comfort, deeply reflecting the ideals and thoughts of "Kyo-mi."The course is omakase only, starting at around ¥40,000.About 9 months since my last visit, I was able to enjoy wonderful dishes that evoke the feeling of spring to early summer.Here are the dishes I had and my impressions:★ Clams and Seaweed The broth is made from small clams from Kuwana, and the meat is from large clams from Kujukuri.★ Chikuwa with Guchi, Sasagarei, and Honeyed Broad Beans★ Yamagimo in Yoshino-style★ Sea Urchin Eggplant Right is from Yura, left is from Kitakyushu.★ Tosa Vinegar Jelly with Urui, Akagai, and Firefly Squid★ Fried Small Clams with Kudzu Powder and Koshiabura★ Sashimi of Akagai and Amategarei★ Soup with Soft-Shelled Crab and Yellow Inner Roe★ Grilled Kinmedai marinated in White Miso with Kogomi★ A separately cooked assortment of shrimp, butterbur, wild bracken, and fried tofu with Shiratama dumplings★ Rice - White Rice - Pickles - Simmered Beef - Miso Soup - Tuna Rice Bowl★ Mizu YokanEach dish was approached with care, highlighting the natural flavors of the ingredients, reminding me of the depth of Japanese cuisine while remaining simple.The Yoshino-style Yamagimo, the sea urchin eggplant made with two types of sea urchin, and the soup with soft-shelled crab were all outstanding.And the finale for the day was the tuna rice bowl!Overall, it was a thoroughly satisfying experience!I look forward to my next visit.It was a great meal!
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