As you may know, Mitani is a restaurant that is notoriously difficult to book. After a two-year wait, I finally had the chance to visit again with the same group of four from last time.I greeted the lively chef Mitani and we quickly got started. The experience is completely omakase, so there’s no need to worry about choosing drinks. The wine selection focuses on Burgundy, and they generously pair it with Japanese tea and exceptional Japanese sake from Juyondai.We began with the 2007 Cristal champagne. Needless to say, every bite was exquisite and carefully crafted. After that, we moved on to the nigiri. The thick Edo Kiriko plate held fresh, vibrant toppings paired with a uniquely smooth and fluffy sushi rice, complemented perfectly by the wine—a truly exquisite marriage of flavors.Pairing wine at a sushi restaurant is rare, and red wine can be quite bold, but it matched incredibly well. This is the magic of Mitani! We enjoyed my favorite, Chateau d'Yquem, and concluded with a final course of 20 pieces of anago (sea eel) served with two types: salt and sweet sauce. I’ve already made a reservation for next year, and the wait has slightly shortened. It was a fantastic meal!
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