A must-visit restaurant if you’re nearby.It’s within walking distance from Tottori Station.As you climb the stairs, the aroma of roasted tea fills the air.This unique scent is a signature touch of Mitsuki.We started with the seasonal bamboo shoots.This year, the bamboo shoot season is said to be short.These white bamboo shoots are sourced through a unique route and delivery from a contracted farm in Tsukahara, Kyoto.I left the selection of Japanese sake to the restaurant, and it was served in a glass.I enjoyed the rare sparkling sake, "Itoshima Tanaka Rokugo, Awatanaka D zero K65," made from Yamada Nishiki rice from Itoshima.**Appetizer** *Chawanmushi with Tottori Mosa Ebi broth and plum, topped with grilled Mosa Ebi and a sauce of Oma purple sea urchin.* I love chawanmushi, and I absolutely adore the version with plum! The broth is made from the shells of Mosa Ebi, and the grilled shrimp enhances its sweetness. The burst of umami from the plum is irresistible, and the sweetness of the sea urchin complements it perfectly, capturing my heart from the very first bite.*1.3 kg of San'in Sweet Sea Bream, Matsukasa fried, served with Tottori Yuki no Shita tempura and a sansho sauce.* I enjoy the crispy texture of the Matsukasa, which is not greasy. The sansho sauce adds a sweet umami flavor.⭐️ *Tottori Chiyo Musubi Special Distribution 2026 March no Sake, Part 2, Junmai Daiginjo Haruyou Standard.* Enjoying local sake! *Akita Warabi simmered with Shinoda and Tottori fried Warabi, and Tottori Fuki simmered with plum.* Wild vegetables are the taste of spring. The fried ones absorb the delicious broth, and I savor every drop of it. I truly believe that spring is all about wild vegetables.◉ *Awaji Island Amate Karei with liver and Awaji Island Yura purple sea urchin sashimi.* The contrast between the mild Amate Karei and the rich sea urchin is delightful. Wrapping the sea urchin enhances the texture and sweetness, and adding sudachi gives a refreshing finish.Japanese sake: *Ishikawa Tedorigawa Junmai Ginjo Namagenshu, dry.**Soup dish: Tottori Tiger Fish and Yomofu, grilled over charcoal, topped with Udo, served in a white miso soup from Yamari Shoten with mustard.* The white miso soup is not overly sweet, and the aroma of charcoal adds a refined touch.⭐️ *Tottori Gouri Junmai Ginjo Inatahime Gouri Rice.*◉ *Tsukahara steamed white bamboo shoots with seaweed salt.* Sweet steamed bamboo shoots taste like sweet potatoes or early fruits. The pleasant aftertaste without bitterness is delightful, and the crunchy texture of the bamboo shoots with salt is a fun experience.⭐️ *Fukushima Sharak Junmai Ginjo Bizen Omachi.*◉ *Setouchi Hiragai, Mirugai, and Torigai grilled, topped with a yolk vinegar jelly.* The acidity of the jelly complements the rich flavors of the shellfish beautifully.⭐️ *Yamagata Kudoki Jouzu Junmai Ginjo Sakemirai with flower wasabi.*⭐️ *Tottori Shuuhou Iwaizumi Junmai Ginjo.*◉ *Tottori Black Mutsu, 1 kg, grilled over charcoal.* *Tottori asparagus, grilled over charcoal.* *Shijimi broth from Togo Pond.* *Topped with Fuki no Toh miso.* The Fuki no Toh miso stands out, evoking the season, and the aroma of the charcoal-grilled dish pairs well with the miso.⭐️ *Niigata Nefusa Sake Tsukihaku Nakagumi.*◉ *Tsukahara bamboo shoots.* *Tottori Wagyu Tohaku beef shabu-shabu, topped with flower pepper.* The combination of bamboo shoots and Tottori beef is excellent.◉ *Tsukahara bamboo shoots and Suruga Bay sakura shrimp mixed rice.* The mixed rice here is delicious, even for those who prefer plain rice. The flavorful broth makes everything taste great.◉ *Igai clam soup.* Delicious! The deep flavor of the clam is exquisite.◉ *Kinpira of Udo.*◉ *Homemade freshly made warabi mochi with black syrup.* It’s almost over.Mitsuki is a wonderful restaurant where you can relax and truly enjoy delicious food.Thank you for the meal! It was delicious!
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