Kioicho Mitani Tokyo

Kioicho Mitani, a well-known sushi restaurant in Yotsuya famous for being a Tabelog GOLD establishment with hard-to-get reservations, has a branch that opened 10 years ago at Tokyo Garden Terrace Kioicho to nurture its apprentices. I found that there were quite a few available seats here, so since I couldn't go to the main store, I decided to experience at least a taste of Mitani's sushi and made a reservation through Pocket Concierge.This was my second visit to Tokyo Garden Terrace Kioicho, the first being last year at CHIUnE. At CHIUnE, I entered directly from inside the building, but here, like the neighboring Ningyocho Imahan, the entrance is on the outside. By the way, the Kioicho Mitani Bettei, which opened on the same floor five years ago, also has an entrance from the inside, just like CHIUnE.The large L-shaped counter has 13 seats. There’s also a private counter available. With 13 seats, there are chefs at both the front and back, and I sat at the back. There were also several chefs in the kitchen, along with about 4 to 5 staff members attending to customers. Since the restaurant doesn’t start all at once, it was already lively when I arrived. The chef in charge looked quite young—he was 26 years old! It’s impressive that he can serve sushi at such a young age. It seems that Hiroyuki Takano, the general manager who oversees the Bettei, was absent, possibly at the New York branch that opened in June.I heard that Mitani is also famous for its pairings, but since there was no menu, I decided to order some drinks as it was my first time here.○ 6 Dishes- Purple Sea Urchin from Nemuro (Saltwater Sea Urchin) Served with a clam purée from Kashima. The clam had a strong ocean scent, almost a bit fishy. Hmm.- Steamed Hairy Crab from Funka Bay and White Shrimp from Toyama Lightly seasoned with salt, so you can enjoy it mixed. However, the texture of the white shrimp was a bit off. It wasn’t bad, but...- Marinated Bonito from Miyagi Served with homemade nori tsukudani. You can add powdered chili to taste. The soy sauce wasn’t too strong, and the nori tsukudani was delicious. The bonito was just average.- Rare Fried Black Cod Lightly seasoned with soy sauce. You can add salt to taste. Oh, this was half-cooked and delicious! The batter was light and crispy, which was nice.- Black Abalone from Sanriku Served with liver and Rishiri kombu sauce. The abalone had a nice bite to it and was tasty. The kombu sauce was good. Oh, I forgot to take a photo! - Tender Boiled Octopus from Awaji and Sea Urchin Rice with Horse Manure Sea Urchin This combination was new to me. However, the octopus, which was softened by pounding the fibers, didn’t feel out of place. The octopus was lightly seasoned so as not to overpower the umami of the sea urchin, which was nice.- Refreshing Tea Yame tea steeped in water for 8 hours. It had a nice umami flavor amidst the bitterness, which was great.○ 7 Sushi Pieces- Ishikawa's Hon-Ara Full of umami. The cooked sauce was rich and matched well.- Shoboro Squid Chopped and pressed into sushi, it was sticky and delicious!- Marinated Lean Tuna This was just right in terms of marination and temperature. The sushi really brought my evaluation back up.- Seared Otoro Meltingly delicious! The tuna is said to be from Ireland.- Vinegared Donchicchi Horse Mackerel from Shimane Refreshingly fatty and delicious!- Spanish Mackerel Served as a hand roll. The skin was seared while the flesh was cooked with residual heat. It was soft and also tasty.- Simmered Anago Seasoned with salt. You can really taste the umami of the anago, and it was delicious!○ 2 Rolls- Chutoro Roll A thin roll that was simply delicious.- Gourd Roll One piece was a fried roll wrapped in deep-fried tofu. This was unusual! It’s said to be the chef’s original creation.- Tamagoyaki This was also a unique creation of the restaurant, slowly cooked at low temperature for 8 hours. It was moist and had a custard-like texture. Delicious.○ 1 Dessert- Pickled Ume Kishu Nanko Ume. While green plums are common for desserts, red plums are rare. But it was delicious.Honestly, I was a bit surprised at the beginning with the appetizers, thinking "What is this?" But it picked up in the second half, and I was able to enjoy the sushi with peace of mind. Truly a promising young talent! Less

I visited Kioicho Mitani.As soon as I stepped inside, I felt a serene atmosphere, and my anticipation grew with the beauty of the actions behind the counter. From the very first dish, the meticulous craftsmanship was evident, and the flow of appetizers and sushi was thoughtfully designed, keeping me engaged until the very end.What particularly stood out were the dish featuring hairy crab and scallops, the fragrant tuna appetizer, and the perfectly cooked katsu. Each dish maximized the natural flavors of the ingredients, with a calculated balance of taste and texture that brought surprises with every plate.The sushi had a wonderful harmony between the rice and the toppings, creating a sensation that naturally melted in my mouth. Among them, the expertly prepared shime (lightly cured fish) and tekka maki (tuna rolls) showcased the high level of skill through their simplicity.The pairings were exceptional, ranging from champagne to Japanese sake and Burgundy wine, each complementing the dishes beautifully. The entire experience felt like a complete course, not just in terms of food but also the synergy with the drinks.In this quiet space with pleasant service, I enjoyed a luxurious time focusing on the food and drinks. I truly understood why reservations are hard to come by, and I would love to visit again. It was a great meal. Less

My first visit to Kioicho Mitani was a delightful experience. This time, I enjoyed a private room and took my time savoring the pairings.The finest ingredients were prepared using methods that highlighted their unique qualities. From the appetizers to the sushi, everything was delicious, and each dish provided a high level of satisfaction.Among them, the standout was the horse mackerel.The beautifully executed knife work and the balance of fat were exceptional, creating a melt-in-your-mouth texture the moment it touched my palate. It made me realize just how delicious horse mackerel can be.Another unforgettable item was the homemade seaweed tsukudani served with the bonito.It was so delicious that I wished they would sell just the tsukudani on its own. Not only did it pair perfectly with the bonito, but its umami flavor was so captivating that I could have savored it on its own for a long time.The pairings were also fantastic, featuring not only Japanese sake but also wines that complemented each dish perfectly, one glass at a time. Even though the dishes were already delicious on their own, the addition of the drinks elevated the overall experience, making the pairings a great choice.Enjoying exquisite food in a calm atmosphere, paired with the finest drinks, was a truly relaxing experience.When I finished my meal, it wasn’t just about saying "that was delicious"; I felt a genuine sense of happiness during my time there.I look forward to visiting this restaurant again on a special occasion. Less

I travel across the country seeking delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred venues. I use this as a personal record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Sushi TOKYO Top 100 Restaurants 2025 ◆Crowd Level◆ I made a reservation in advance. ◆Parking◆ I believe there is a parking facility available. ◆Duration of Stay◆ Approximately 2 hours. ◆Cuisine◆ Lunch course. ◆Comment◆ I wanted to visit Mitani in Yotsuya, so I decided to try this restaurant first. It was easy to make a reservation the day before for lunch.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Additional points or deductions are made for factors like cost performance, service, and ambiance. • For accommodations, roadside stations, golf courses, and similar facilities, I evaluate the entire establishment on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ I appreciate all your "likes," "follows," and "saving the restaurant" actions. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

I visited "Mitani" at Tokyo Garden Terrace Kioicho for the second time in several years. Since it had been quite a while, I sat down with a fresh feeling as if it were my first visit.The red meat nigiri was particularly delightful, with a unique moist sweetness that paired perfectly with the rice, creating a wonderful harmony that I truly enjoyed. I had it paired with Japanese sake, which enhanced the deliciousness of the sushi beautifully.Since I made an early reservation, I was able to enjoy a relaxed and quiet atmosphere. It’s a rare opportunity to secure a reservation here, so I felt grateful just to be able to visit.Additionally, I had quite a bit of luggage with me this time, but the staff promptly created space for my bags, showing great attention to detail. Less

This was my first visit. I had heard many times that pairing Japanese sake is a must when coming here, so I naturally requested it. My friend, who brought me, is a regular, and I was truly impressed by how well we were treated. The atmosphere of the restaurant, the chef's demeanor, and the hospitality are top-notch in Tokyo. I was able to leisurely enjoy delicious dishes paired with exquisite sake.The seasonal appetizers were stunning and unique, and the sake complemented the dishes perfectly, elevating them to another level. The ingredients were, of course, exceptional, and the chef's deep knowledge of sake made for a true marriage of flavors.Thank you very much!♪【Today's Menu】(Appetizers)Clam mousse with Nemuro sea urchinKushiro hairy crab and white shrimpMarinated bonito with seaweed tsukudaniEdo-style fried knife fishAbalone liver with kombu sauceTender octopus with sea urchin mixed rice(Nigiri)Sumi squidMatsukawa fish, kombu-marinatedMarinated tunaChutoro (medium fatty tuna)Shako (mantis shrimp)Anago (sea eel)Tekka maki (tuna roll)Tamago (sweet egg)Goya maki (dried gourd roll) Less

I finally had the chance to visit "Mitani," a place I had been curious about for a long time.To put it simply, it was not just "delicious sushi," but a complete "experience."This time, I used a private room. The tranquility and atmosphere of the space added a significant sense of exclusivity.Each piece of sushi was meticulously crafted, considering temperature, aroma, and the way it melts in your mouth. I found myself thinking, "Ah, this is what top-tier sushi is like..." multiple times.The tuna, in particular, was astonishing. It had a rich umami flavor without being heavy, and the aftertaste was clean. It was simple yet completely different from any sushi I had eaten before.The rice was exquisite, creating a perfect harmony with the toppings. It felt like it was completed in my mouth.The chef's presence and pace were also pleasant; there was a sense of tension, yet the atmosphere felt surprisingly relaxed. I could see why this place is so popular.This time, I didn't drink alcohol, and the cost was about JPY 40,000 for one person. If you plan to enjoy pairings or drinks, it seems wise to budget around JPY 60,000.While it's certainly not a cheap price, it felt more like I had "experienced a memorable culinary journey" rather than just "eating high-end sushi."Now I understand why reservations are so hard to come by.This is a restaurant I would love to visit again for a special occasion. My next reservation is a year from now! Haha. Less

I visited with a friend."Kioicho Mitani" is a sushi restaurant that exudes a sense of specialness, with a strong focus on the quality of its cuisine, ambiance, and presentation. The sushi, featuring seasonal ingredients, is not only expertly crafted but also each dish, including the appetizers, showcases high levels of perfection. The balance of flavors, aromas, and textures is exquisite. You can truly feel the craftsmanship and artistry of the chefs throughout the entire course, making for a memorable dining experience. The interior is calm yet warm, making it an ideal place for meals with loved ones or for special occasions. Less

【2026.05.08】It's 12:00.Here in Kioicho.Oh, hello, this is Kamen!I stopped by to celebrate the opening of Mitani's New York branch!Today, I opted for the half pairing!Even though it's a weekday right after Golden Week, the restaurant was fully booked!The food was good, but since my last visit was exceptional, I couldn't help but compare it and felt it was slightly lacking. However, the overall quality was still wonderful.The half pairing of drinks was also easier on the body.I will definitely come back when the seasons change.It was a great meal! Less