This was the restaurant I came to Mito for. I made a dinner reservation. It’s a 20-minute walk from the station. After finishing my meal, I realized that there was only one staff member assisting the chef and his parents, so they were running the restaurant as a family. On the day of my visit, there were three groups of customers, including myself.The first dish served was a corn soup, which had a delightful sweetness. The eel was wild-caught and small, but it was rich in flavor with crispy skin that provided a satisfying bite. The abalone and caviar tartare had a wonderful combination, likely because the abalone was finely chopped, allowing the caviar's saltiness to enhance the overall taste.The texture of the meat inside the shell of the Ise lobster was tender, and the boiled meat had a nice, firm bite, which I enjoyed. The peach sauce that came out of the peach crepe paired beautifully with the late-harvest wine. The freshly baked financier had a crunchy edge and a sweet flavor, with a milky taste rather than a buttery one. I found that the financier went perfectly with espresso.To finish, I had an additional glass of Sassicaia grappa, which had a rounded flavor and was delicious. Overall, it was a highly satisfying course meal. It was a great meal!
We use cookies on this site to enhance your user experience.
