Mitani (三谷) Tokyo

I revisited Mitani, which has won the Tabelog Award GOLD multiple times. Congratulations on achieving GOLD again in 2026!The restaurant is located about a 4-minute walk from Yotsuya Station on the Chuo Line. It had been a while since my last visit, and sitting at the beautiful wooden counter filled me with excitement.Here’s what I enjoyed this time:○ Bafun Uni from Yoichi with Kuzu and Dashi Soy Sauce ○ Grilled Akamutsu from Yaizu ○ Botan Ebi from Funka Bay ○ Tuna sliced like prosciutto with Nakatsugawa caviar ○ Fried Kuro-mutsu ○ Abalone from Ohara with liver sauce ○ Katsuo steak with Katsuo-bushi chips ○ Meat and miso from hairy crab, whipped bafun uni, and crab cream croquette Nigiri:○ Aori Ika from Yamaguchi ○ Mako-garei ○ Shiro-ebi ○ Ooma Tuna (Hagashi) ○ Ooma Tuna (Marinated Red Meat) ○ Tekka Maki ○ Kinmedai from Yaizu ○ Aomori Uni (Daisen) ○ Anago ○ Anago with salt ○ Uni Nori Maki ○ Sukeroku ○ Kanpyo Maki ○ Ara ○ Tamago Once again, I thoroughly enjoyed the expertly crafted appetizers and nigiri.The mildly flavored rice, with its balanced acidity, beautifully enhances the contours of the toppings.In the nigiri selection, the various types of tuna were exceptional. The photo I took shows how beautifully the fatty part of the tuna melts in your mouth when paired with the vinegared rice. The marinated tuna had a consistent color and retained the rich flavor of the red meat.I savored sushi that left a lingering umami sensation.It was a great meal. Although it’s a difficult restaurant to reserve, I definitely want to visit again.Cafe Mocha Man Instagram: https://www.instagram.com/cafemocao?igsh=MWJ5bDlncTZrcjJwZQ%3D%3D&utm_source=q Less

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 Less

At Yotsuya Mitani, sake is another star alongside sushi.It’s not just about pairing Japanese sake or wine as an afterthought.With each piece of sushi, the chef carefully assesses the fat content of the fish, the acidity of the rice, the strength of the aroma, and the length of the aftertaste to select the perfect drink that enhances the flavor.You can savor the sushi while sipping the sake, or you might choose to taste the sake first before enjoying the sushi.Depending on the order, hidden sweetness and umami can emerge, altering the contours of the aroma.It’s not just the choice of sake that is calculated.Temperature, quantity, timing of service, and the interval before moving on to the next piece—all of these elements are meticulously orchestrated as a cohesive flow.Collecting expensive and rare sake is different from creating excellent pairings.What’s needed goes beyond just knowledge of sake.It requires the ability to discern the condition of the fish, understand the changes brought by cooking, and imagine how it overlaps with the rice before making the final decision on the drink.Some sakes amplify the umami of the sushi, while others soften the richness of the fat and lighten the aftertaste.They seamlessly connect the lingering aroma in your mouth to the next piece of sushi.Typical pairings seek compatibility between food and drink.However, what Mitani aims for goes beyond that.It’s not about completing sushi and sake separately; it’s designed so that the moment they overlap, a singular flavor is achieved.The pairing at Mitani, regarded as one of the best in Japan, is not about showcasing the opulence of the sake.Its essence lies in opening up the realm of flavors that a single piece could not reach, fully realizing the potential of the sushi. Less

I was finally able to visit this place, thanks to a regular customer who brought me along. I thought I had tried a lot of different foods, but I was amazed to discover such an unknown world still exists. It was wonderful. Thank you very much!- Yoichi Bafun Uni with Yame Cold Brew Tea- Awaji Island Sea Bream with Junmai Daiginjo Amagikoe Wasabi- Junmai Daiginjo Nanatatsu 20 Pieces- Funka Bay Botan Ebi coated in rice bran oil with KRUG- Tuna Sashimi with Nakatsugawa Caviar and Ryugeki- Yaizu Black Mutsu with Dom Pérignon 1990- Chiba Ohara Abalone with Junmai Daiginjo Nakadori Kamishiro- Katsuura Bonito with Makurazaki Bonito Flakes Chips and Musigny 2010- Funka Bay Hair Crab Cream Croquette with Uni from Funka Bay and Sōkō Namazake- Hagi White Squid with Puligny-Montrachet- Chiba Katsuura Hon-Ara- White Shrimp- Aomori Tuna- Bonito- Tekka Maki with Nori, a rare piece found in 1 out of 30,000 sheets, from Ariake Ichiban- Kohada Edomae- Daisen Purple Sea Urchin Male with DRC 1989- Edomae Anago- Anago with salt, prepared with different cooking methods, sizes, and parts- Kanpyo Maki- Tamago Less

On this day, I requested a non-alcoholic pairing and enjoyed three types of cold-brewed Yame tea.The sea bream, sourced exclusively from a fisherman in Awaji Island, was served with wasabi from Shizuoka. The wasabi, grown in the shade, was rich in minerals and had a unique umami flavor I had never experienced before.The caviar from Nakatsugawa was used instead of salt, while the tuna was layered extremely thinly to create a depth of flavor.The sushi rice was not just cooked once but was repeatedly prepared, with the salt concentration adjusted each time, showcasing their dedication.The kohada (gizzard shad) caught off the coast of Haneda had an extraordinary aroma that I had never encountered before.The nori (seaweed) from Ariake was made from a rare type that is harvested only once in every 30,000 sheets.Ingredients from unheard-of regions and precious items were presented as if it were the most natural thing in the world.It was a wonderful experience that can only be enjoyed at Mitani.It was delicious. It was a great meal. Less

Located in Yotsuya, the sushi restaurant "Mitani" is a celebrated establishment, recognized as a Tabelog GOLD 2026 and a Tabelog Top 100 Restaurant 2025. Despite the high barrier of not accepting new reservations, it is revered as a must-visit for sushi lovers, a true gem among gems.The course features exquisite appetizers and nigiri made with top-quality ingredients, paired with rare sake, transforming the meal into an artistic experience that transcends mere dining, allowing guests to immerse themselves in the culture of sushi. Every detail, from technique to temperature and timing, is meticulously crafted, resulting in an otherworldly level of perfection. Yet, it is the relentless pursuit of expanding the possibilities of sushi by Chef Mitani that keeps this restaurant at the pinnacle of excellence.A standout dish worth mentioning is the "Sliced Tuna." The fatty part of the otoro is sliced thinly, resembling prosciutto, and lavishly layered with domestic caviar from Nakatsugawa. The moment it touches the tongue, the tuna melts away, leaving behind a rich umami and aroma. The refined saltiness and depth of flavor from the top-grade domestic caviar enhance the lingering taste. The construction of flavors, along with the carefully calculated texture, is so remarkable that it leaves one speechless.Not only the cuisine but also the tableware and presentation are crucial elements that shape the world of "Mitani." Featuring the ultimate serving plates crafted from Edo Kiriko by Horiguchi, alongside original dishes made by Japan's leading ceramic and craft artists, each plate and piece of sushi is further accentuated in beauty.Taste, technique, philosophy, sake, tableware, and presentation—all converge at a high level while continuously evolving. "Mitani" represents a pinnacle of Japanese sushi culture, a rare establishment that relentlessly pursues even greater heights. Less

When it comes to Mitani, everyone speaks of the perfect pairing of exquisite champagne, wine, and Japanese sake with the dishes, served at just the right moment. I visited after a while, and I found that the quality of the food has only improved. Each dish was incredibly delicious, bringing pure happiness.The clam broth paired beautifully with purple sea urchin and champagne, while squid and crab were complemented by Junmai Daiginjo sake, Juyondai Ryutsuki. The tuna topped with rock seaweed was served with Pinot, and the fried blackthroat seaperch had a crispy coating and a fluffy interior, perfectly balanced with salt and champagne. For the abalone, miso, and kombu broth, I enjoyed the sake produced by Hidetoshi Nakata, SAKE Edition. The octopus from Akashi paired with sea urchin rice was fantastic, and the recommended sake, Ippaku Suisei, was a wonderful match. The fried conger eel was crispy and sweet, leaving a pleasant aftertaste. Additionally, the white wine and Pinot complemented the melt-in-your-mouth ribbonfish rolls, which were infused with the flavor of seaweed. The Nakaochi maki was truly delightful.I lost count of how much I drank alongside the incredibly delicious dishes and sushi, enjoying a remarkable selection of top-notch sake. This is just a glimpse of my experience, but the attentive conversation and explanations made for an absolutely wonderful time. Less

MitaniInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look. I would appreciate your likes, follows, and saving the restaurant.I revisited "Mitani," the recipient of the Tabelog Award 2026 GOLD and the prestigious "Hyakumeiten" award. It’s always a pleasure to visit this restaurant.On this day, I enjoyed a delightful time with the charming conversation of Chef Mitani and his excellent service.Here’s what I had that day, along with some thoughts:- **Shiretoko Bafun Uni with Kuzu Sauce** The sweetness of the uni is further enhanced by the kuzu sauce.- **Hakodate Botan Ebi** Plump and sweet botan shrimp.- **Nagasaki Iki Tuna Toro with Caviar** The toro is sliced thinly like prosciutto, and it pairs perfectly with the caviar.- **Shikine Island Kuro Mutsu Kara-age** Perfectly cooked with a delightful rare texture.- **Chiba Prefecture Oohara Steamed Abalone with Liver Sauce** The steamed abalone is sliced thinly.- **Chiba Katsuura Bonito**- **Uni and Hair Crab Croquette** The combination is excellent, enhancing the deliciousness.The following were served as nigiri:- **Echizen Shiroika**- **Kamagawa Hon-Ara**- **Edo-mae Makogarei**- **Nagasaki Iki Tuna O-toro**- **Nagasaki Iki Tuna Akami Zuke**- **Nagasaki Iki Tuna Specialty Toro Maki**- **Shizuoka Prefecture Yaizu Kinmedai**- **Shiro Ebi**- **Daisen Murasaki Uni**- **Sukeroku**- **Kanpyo Maki**- **Ume Sweet Pickle**- **Matcha**I had a wonderful time and would love to visit again. It was a great meal! Less