Mitaka (味享) Tokyo

This review is a revisit to 【Mitaka】, the restaurant run by Takatoshi Inoue, who trained at the renowned and now-closed establishment, "Kyo-mi" in Shinbashi, which many lamented its closure. (Tabelog rating at the time of posting: 4.38)I was excited to return and see what the summer omakase course would offer, especially since Mr. Inoue, who trained at the award-winning "Kyo-mi"—which received the Tabelog Silver Award in 2026—is continuously growing.***Appetizer*** Jun-sai from Mita and micro tomatoes in ponzu sauce ***Assorted Dishes*** Tempura corn, Shikotan shrimp Doko mushrooms and asaguri sprouts Hamo (pike eel) pressed sushi ***Main Dish*** Yoshino-style simmered zuiki (Japanese taro stalks) ***Grilled Dish*** Dengaku eggplant with fresh sea urchin, fried abalone with karinto ***Fried Dish*** Fried abalone with karinto, fried Ogura ***Sashimi*** Hamo from Awaji Island, 700 grams ***Soup*** Grilled sweetfish and edamame tofu, new lotus root ***Grilled Dish*** Suzuki (sea bass) with wasabi vinegar, new myoga ***Simmered Dish*** Ishikawa potato, millet gluten, kuruma shrimp, snow peas ***Rice Dish*** Clay pot rice, pickles, mozuku chazuke, tuna rice bowl ***Dessert*** Kuzukiri (starch noodles) with soybean flour This is the summer omakase course! Compared to my last visit, each dish has become significantly more refined and delicious, leading me to raise my rating from 4.7 to 4.9. I apologize for my amateur evaluation, but I must give high praise.It was a great meal! Less

Every time I visit, I can see the growth of Chef Inoue. He jokingly says, "I can't compete with Hoshino-san!" but he is definitely improving his skills. I’m really looking forward to seeing what he’ll be like in ten years!On a personal note, I also enjoy the time spent chatting with the chef about things other than cooking, almost like a stand-up comedy routine! I’m excited for what’s to come after the relocation.This time, the seared conger eel and the soft-shelled turtle soup were particularly exquisite. Less

- Mozuku (served with Yamatoimo and Junsai)- Kiss with Ume Paste- Myoga Sushi (with Guji (Sweetfish) in between)- White Cucumber with Sesame Dressing (made with the top part of Eggplant cooked in black sesame)- Zuiki (mixed well with ginger)- Grilled Eggplant with Sea Urchin, tasting comparison of Red Sea Urchin (right is from Yahatahama, left is from Nagahama?)- Tosa Vinegar Jelly with Striped Shrimp (served with Hiragai and Green Asparagus)- Fried Abalone with Katakuriko and Tempura Corn(Sashimi)- Ainame and Aori Ika(Soup)- Soft-shelled Turtle Egg Tofu- Grilled Young Sweetfish from Lake Biwa- Kamo Eggplant, Green Beans, and Ishikawa Potato from Yoron Island(Ending)- Tuna Zuke Rice Bowl(Shinko)- Braised Beef with Shigure Sauce and Pickles(Dessert)- Mizu Yokan and Iwanashi soaked in Umeshu Less

I visited Mitaka, located in Nishi-Shimbashi. It seems they have decided to relocate, and I’m looking forward to what’s to come.On this day, every dish I enjoyed while listening to stories and memories from the Kyomi era was delicious. The highlight was definitely the Uni Nasu Dengaku, a dish from Kyomi that was truly breathtaking in its flavor. The tableware was also lovely, featuring many summer-themed pieces.I can completely understand why some people say this is their favorite time of year. I’m eagerly anticipating their offerings after the move.【Dishes I enjoyed that day】Mozuku seaweed, okra, yam, and water shieldAppetizers: Kisu with plum paste, Myoga sushi, and white cucumberYoshino-ni of white taro (imo stalk)Uni Nasu Dengaku: A comparison of uni from Kumamoto Amakusa and Yamaguchi HagiStriped shrimp, flat shell clam, green asparagus, and Tosa vinegar jellyDeep-fried abalone with kudzu flour and corn tempuraSashimi: Ayu and Aori squidSoup: Soft-shelled turtle egg tofuGrilled young ayu with saltSimmered dish: Kamo eggplant, green beans, and Ishikawa yamRice: Beef shigureniMarinated tuna rice bowlMizu yokan with ume liquor from Iwanashi. Less

Sea Urchin from Yura, Okra Salad, Tosa VinegarWhite Sesame-Seasoned Ito-Uri, New Ginkgo Nuts, Hamo SushiYoshino Simmered Root TaroHamo Sashimi with Grilled Edges, Plum Paste, Soy SauceAbalone Tororo Soup with Soba NoodlesTempura of Man-gaji Pepper Stuffed with Hairy Crab and CornGrilled Aina Fish with Grilled Edges, Sashimi of Aori Squid with Yuzu, Salt, Sudachi, Soy SauceSoft-Shelled Turtle Egg Tofu Soup with Shredded Green OnionGrilled Sweetfish with Salt, OkahijikiKamo Eggplant with Ginger, Ishikawa Taro with Bonito Flakes, and Simmered Green BeansRice, Simmered Beef with Shigure Sauce, Pickles, Miso Soup with Silken TofuMarinated Tuna Rice BowlMizu Yokan and Iwanashi Plums in Umeshu. Less

〜
8.お椀〜丸豆腐（鼈豆腐）〜

◉鼈の卵豆腐
◉白髪葱
◉鼈のお出汁

お出汁も旨み強烈にダイナミックな味わい
その迫力感を有する地味の中に丸豆腐です。

お豆腐はスッポンを叩いて玉子豆腐に流し
鼈肉の生命力を引き継ぐ様な力強い旨みを
含み迫力感じる味わい深さに舌が悶えます。

張られた地も身と骨でお出汁を取って少し
生姜で整えられて鼈の力強さが巧みに和む

吸い地にはぷかぷかと鼈肉からの脂汗が
地を白濁させ一面に浮き上がって来てる
とても不思議な香り立ちが鼻を突きます。

何時もの優しい佇まいのお椀とは異なり
ダイナミックな鼈の旨みを秘めた椀種は
一見しただけではその破壊力が隠されて
玉子豆腐生地のオブラートに包まれてて
その玉子豆腐をプニュッと二つに割ると
中から鼈の身肉とかコラーゲンも脂質も
パァンと吸い地へと鼈のエキスを広げて
お椀に放ちつつ鼈の生命力溢れる旨味を
地の味わいに力強く落とし込んで来ます。

逞しい味覚がどんどん広がる吸い地に
舌をたっぷりと濡らしつつ鼈の威力を
満喫しながら味を占めて行き高揚する
少し興奮気味の舌に密かに隠れていた
生姜風味が椀底からフワンと漂い始め
少しピリッと舌の姿勢を正し落ち着く
フゥ〜、満足度も高く脳裏に印象的な
玉子豆腐のプヨンな食感と鼈の旨味が
共鳴し合う凄まじい余韻が残った一品

9.焼物

◉稚鮎の塩焼き 琵琶湖
◉姫竹の木の芽和え

稚鮎は琵琶湖だけに生息する固有種にて
小鮎となります。
このサイズ感ならではの絶妙な火入れに
小鮎の中骨 ワタ 白身 小骨 頭等々と
間合いと焼き加減が絶妙かつ微妙なもの
小鮎の味わいを最大限に引き出してます。

小鮎に潜むワタと身質のバランスを整え
素晴らしい完成領域が確立された塩焼き

その小鮎の塩焼きは中骨迄パリッと火が通り
ワタもエグ味も感じられず旨味のみが佇んで
頭はカリッと噛んでサクッと砕ける破砕感が
飛んで来て歯当たり良好に食感を伸ばします。
それでいてこんがり狐色が付いた焦げ面から
ほろ苦さを伴って皮目がカリッと破砕される
その直後にふっくらとした鮎の身がフワンと
口内を飛び交い鮎の美味しさを謳歌してます。

頭からサクッと丸齧りして焦げ面からの
ほろ苦さを楽しむと共に鮎の身肉からは
フンワリと旨味がくっきり浮かびあがり
ワタと身が一体化する妙味が見事に展開
しっぽりと穏やかな苦甘さが佇む中から
小骨までもが優しく身の中に溶け込む。

絶品の小鮎の完成品に巡り会えて興奮と
喜びの渦に舌が惹き込められて居ました。

#新橋gourmet
#新橋グルメ
#新橋和食
#味享
#井上享俊

■2026.6.25（木）18時〜20時15分

■お料理 お任せ ¥450,000
お飲み物含むお会計¥65,000税込 Less

■ June 25, 2026 (Thursday) 18:00 - 20:15■ Omakase Course ¥450,000Total bill including drinks ¥65,000, tax included■ Reservation: Annual Reservation【Today's Menu】1. Appetizer◉ Water Shield from Hiroshima - Pureed Snap Peas - Snap Peas - Drizzled with Taihaku Sesame Oil A refreshing dish that evokes the cool breeze of early summer, the delightful texture of the water shield dances on the tongue, creating a joyful experience. The gentle coolness of the pureed snap peas provides a soothing sensation, making it a perfect dish to celebrate the season. Using a small spoon to scoop the slippery water shield, the pureed snap peas glide smoothly like a clear stream, offering a serenade of coolness that caresses the palate. This dish is a true masterpiece that beautifully embodies the essence of early summer.2. Three Types of Appetizers❶ Myoga and Sweetfish Sushi Sweetfish sushi wrapped in pickled myoga, the rich texture of the sweetfish rests atop vinegared rice, delivering a delightful tang that invigorates the palate—an exquisite summer treat.❷ Grilled Whiting with Plum Paste Grilled whiting skewered and rolled, served with plum paste to awaken its flavors, enhancing the fish's natural sweetness. The whiting retains moisture, resulting in a tender bite. The skin is perfectly crisp while the flesh remains fluffy, creating a delightful contrast that excites the taste buds. A perfect representation of early summer.❸ Utena with Black Sesame and Ito Gourd with White Sesame In the realm of Japanese cuisine, it is rare to find a dish that features Utena, showcasing the chef's skill. The fried tops of eggplants are mixed with black sesame, while the Ito gourd is dressed in sweet white sesame, creating a harmonious contrast of flavors. Together, they produce a delightful taste that enhances the texture and enjoyment of the meal.3. Noodle Dish - Yoshino-ni with Root Taro ◉ Root Taro ◉ Kuzu Sauce ◉ Stir-fried Dashi ◉ Ginger A classic dish, Yoshino-ni, made with carefully peeled root taro, simmered in a dashi broth and thickened with kuzu. Served warm, this dish brings a sense of comfort and joy, with the gentle texture of the root taro filling the mouth. The dashi-infused sauce enhances the experience, while the ginger adds a refreshing kick, creating a delightful balance of flavors.4. Delicacy - Sea Urchin and Grilled Eggplant ◉ Purple Sea Urchin from Hagi ◉ Purple Sea Urchin from Amakusa ◉ Grilled Eggplant from Kuze ◉ Yama-ri's White Miso The sea urchin and grilled eggplant are beautifully presented side by side. The Hagi sea urchin offers a rich, intense flavor, while the Amakusa sea urchin adds a touch of elegance. This dish is a signature creation of Mitaka, showcasing the delightful contrast between the warm grilled eggplant and the cool sea urchin, creating a unique and exquisite taste experience.5. Vinegared Dish ◉ Striped Shrimp ◉ Flat Shell Clam ◉ Green Asparagus ◉ Tosa Vinegar Jelly A refreshing dish that captures the essence of early summer, featuring striped shrimp and flat shell clam, enhanced by the tangy vinegar jelly. The striped shrimp, firm and sweet, contrasts beautifully with the jelly, creating a delightful balance of flavors. The green asparagus adds a crisp texture, cleansing the palate and refreshing the senses.6. Fried Dish ◉ Fried Abalone with Kuzu from Chiba ◉ Corn Tempura The sweetness of the corn shines through, enhanced by a sprinkle of salt that elevates its flavor. The fried abalone reveals its tender texture, creating a delightful crunch that captivates the palate. The chef's skill in frying ensures a light, crispy coating that complements the abalone's natural flavors.7. Sashimi ◉ Sweetfish ◉ Mud Squid with Yuzu The sweetfish is lightly seared, enhancing its delicate sweetness, while the mud squid offers a smooth texture that tantalizes the tongue. This dish showcases the beauty of simplicity, allowing the natural flavors to shine through.8. Soup - Round Tofu (Soft-Shelled Turtle Tofu) ◉ Soft-Shelled Turtle Egg Tofu ◉ Shredded Green Onion ◉ Soft-Shelled Turtle Dashi A robust and flavorful dashi made from soft-shelled turtle, served with delicate egg tofu. The rich umami of the turtle infuses the dish, creating a powerful yet comforting experience.9. Grilled Dish ◉ Grilled Young Sweetfish from Lake Biwa ◉ Hime Bamboo with Wood Buds The young sweetfish, a unique species from Lake Biwa, is expertly grilled to perfection, showcasing its delicate flavor. The balance of textures and flavors creates a delightful experience.10. Simmered Dish ◉ Kamo Eggplant with Ginger ◉ Green Beans ◉ Ishikawa Yam with Bonito Flakes ◉ Dashi A beautifully balanced dish that highlights the natural flavors of each ingredient, simmered to perfection. The Kamo eggplant is particularly noteworthy, offering a rich, sweet flavor that pairs beautifully with the dashi.11. Rice [First Serving] ◉ White Rice from Uonuma, cooked in a Nanbu Iron Pot ◉ Beef Cutlet ◉ Simmered Beef ◉ Pickles ◉ Red Miso Soup with Silken Tofu - Ikari Sauce - Maldon Salt The Uonuma rice is soaked for an extended period, maximizing its potential before being cooked in a Nanbu iron pot. The aroma of the freshly steamed rice fills the air, creating an irresistible experience. The beef cutlet, paired with the rice, offers a delightful combination of flavors, while the red miso soup adds a comforting touch.[Second Serving] Tuna Sashimi Rice Bowl ◉ White Rice from Uonuma, cooked in a Nanbu Iron Pot ◉ Marinated Tuna Rice Bowl ◉ Shredded Seaweed - Wasabi A nostalgic tuna rice bowl that captivates the palate with its rich flavors. Despite being full, the dish is light enough to enjoy, showcasing the exquisite taste of the marinated tuna.12. Dessert ◉ Water Jelly with Tanba's Dainagon Beans ◉ Iwanashi Plums in Plum Wine This concludes the exquisite dining experience at Mitaka, where each dish is a celebration of seasonal ingredients and culinary artistry. Less

On a June evening in 2026,I enjoyed a Japanese dinner in Nishishinbashi for the first time in three months.I hurried through the humid and muggy SL Square to the restaurant.Just in time, I slipped under the noren and took a seat at the counter,greeting the owner.The main topic of conversation that evening was, of course, the upcoming relocation.I feel like I've been asking, "What are you going to do?" every time I visited for the past two years,but it seems they have finally made a decision.After hearing about the new location, I chatted with other customers,excitedly discussing the details.The dishes that night had a summer theme.I was particularly looking forward to the grilled eggplant with sea urchin,prepared with white miso.We had a tasting of sea urchin from Yamaguchi and Amakusa.The tempura was abalone fried in kuzu starch, with a crispy texture and a fine coating that felt great on the palate.The young sweetfish from Lake Biwa was perfectly cooked and tender.The course for the evening was as follows:◇ Appetizer- Snap peas- Junsai (water shield)- Sesame oil◇ Starters- Ito-uri (string gourd) with sesame- Myoga sushi- Horse mackerel with plum paste◇ Noodle dish- Yamimo (young taro) in Yoshino-style stew◇ Simmered dish- Grilled eggplant with sea urchin in white miso◇ Vinegared dish- Striped shrimp- Green asparagus- Himekai (flat shell)- Tosa vinegar jelly◇ Fried dish- Abalone fried in kuzu starch from Chiba- Corn tempura◇ Seasonal side dish- Mud squid- Sweetfish◇ Soup- Soft-shelled turtle egg tofu in turtle broth◇ Grilled dish- Young sweetfish from Lake Biwa- Hime bamboo shoots with miso◇ Stewed dish- Fried Kamo eggplant- Ishikawa small potatoes- Green beans◇ Clay pot rice- Beef cutlet- Simmered beef- Marinated tuna rice bowl◇ Water yokan (sweet jelly)Drinks:- Draft beer- Hane-ya Summer Junmai Ginjo- Kamo Kinshu Dry Summer JunmaiI wonder when they will move to the new location. I’m looking forward to it.It was a great meal. Less

It's Wednesday night.I'm in Uchikawacho.Tonight, I visited Mitaka for the first time in three months, seeking the early summer course.My reservation was for 8:30 PM. I had soba in front of Shimbashi Station and adjusted my time at Veloce, arriving five minutes early.Just as the first round of cleaning was finishing, I was promptly guided to my usual spot at the end of the counter, my designated seat for solo diners.I greeted Mr. Inoue and waited for the other six guests with a barley shochu highball.Now, let's get to the main topic. The early summer course I enjoyed included the following:Each comment is noted in the photo section, so I hope you can enjoy them alongside the images.And it was a great meal.Tonight marked my 30th visit.I have visited every month, but I particularly love the early summer and early autumn courses.This is because the early summer features fried abalone with kuzu starch, and the early autumn has fried matsutake mushrooms with ikari sauce. Nothing can compare to these two dishes.⚫︎ Water Shield and Snap Peas⚫︎ Appetizers: ・ Myoga and Sweet Sea Bream Vinegar Sushi ・ Kiss with Ume Paste ・ Braised Eggplant Tops and White Cucumber with Sesame⚫︎ Zuiqui with Kuzu Sauce: topped with Ginger⚫︎ Grilled Eggplant with Sea Urchin ・ Purple Sea Urchin from Hagi ・ Purple Sea Urchin from Hokkaido⚫︎ Seafood Jelly: ・ Striped Shrimp ・ Hime Shell ・ Asparagus ・ Boiled Jelly ・ Tosa Vinegar⚫︎ Fried with Kuzu: ・ Abalone ・ Corn⚫︎ Sashimi: ・ Aina: Grilled ・ Mud Squid: with Yuzu ・ Condiments: Salt, Sudachi, Fujisawa, Hon-Mountain Wasabi⚫︎ Soup: ・ Soft-Shelled Turtle Tofu⚫︎ Grilled Dish: ・ Young Sweetfish ・ Hime Bamboo: with Kinome⚫︎ Simmered Dish: ・ Kamo Eggplant ・ Green Beans ・ Ishikawa Yam: with Bonito Flakes⚫︎ Rice Dishes: ・ First Serving: White Rice from Tokamachi Koshihikari ・ Second Serving: Marinated Tuna Rice Bowl ・ Condiments: Simmered Beef ・ Red Miso Soup: with Tofu ・ Pickles: Chinese Cabbage, Mitsuba⚫︎ Dessert: ・ Mizu Yokan ・ Iwanashi: Pickled in Plum Wine・ Barley Shochu: Soda Highball・ Haneya: Summer Junmai Ginjo, Toyama・ Banshu Ikko: Junmai, Extra Dry, Kitanishiki, HyogoJapanese sake: 2 go4.39 Less

(Rating at the time of visit: 4.38)This day was a gathering at this restaurant. In fact, I had the pleasure of dining here just last month, and I would love to come here every month, every week, or even every day—it's that wonderful of a place.The eight-counter seats are still quite cramped, but that adds to the charm.Thanks to Chef Inoue's warm personality, the atmosphere feels even more inviting and friendly.Here’s what I enjoyed that day:◎ Clam Soup - It’s so comforting. Recently, I’ve started my meals with warm tea to get my engine running, but here, there’s no need to worry. The broth is truly pure, probably just the essence of clams, which warms my stomach and prepares it for the meal.◎ Sushi Wrapped in Bamboo Leaves with Sweetfish and Fava Beans - When I opened the beautifully wrapped bamboo leaves, I was greeted with a stunning, translucent sushi-style sweetfish. It’s perfectly infused with the flavor of the bamboo leaves—absolutely exquisite!!!◎ Sweet Potato Stems - This dish often appears at restaurants in the Kyoto style, and it really makes me feel like I’m at a Kyoto-style restaurant. It’s an essential dish that never disappoints.⭐︎ Grilled Eggplant with Sea Urchin - A luxurious comparison of two types of sea urchin! Both are delicious, but the harmony between the perfectly seasoned eggplant and miso is simply outstanding!!!⭐︎ Tosa Vinegar Jelly with Firefly Squid, Water Shield, Flat Shell, and Red Shell - The finely chopped shellfish and water shield combined with the refreshing Tosa vinegar jelly create a delightful texture, making for a cool dish. The firefly squid joins in from below, spreading happiness in my mouth while making me crave some sake.◎ Fried Small Clams with Kudzu Flour and Tempura of Koshiabura - The airy and crispy tempura of koshiabura is fantastic, but the fried small clams are an adult snack that everyone will surely love. I’m glad I ordered some drinks!◎ Sashimi of Amategarei (Flatfish) and Red Shell - This beautifully translucent flatfish, with just a sprinkle of salt and a squeeze of sudachi, is simply the best. The texture and flavor of the red shell are incredible, and even though the season is almost over, the deliciousness of red shell is truly astonishing.⭐︎ Crab Paste Soup - The broth is superbly smooth, and the crab paste is incredibly rich! The surface is generously topped with crab roe. I can only imagine the effort that goes into this, but it’s truly delicious!◎ Grilled Kinmedai (Golden Eye Snapper) with Kogomi - The flesh is marinated in miso, while the skin is left crispy without any miso, making it a standout dish.◎ Ishikawa Potato with Shin-damaki, Sweet Shrimp, Butterbur, and Simmered Dish - It’s so comforting. Truly comforting.◎ Meal - Starting with freshly cooked white rice, miso soup, pickles, and a luxurious simmered beef that feels like sukiyaki. The rice is so delicious that I couldn’t help but ask for a second helping (^◇^;).⭐︎ Marinated Tuna and Negitoro Rice Bowl - This is an unfair level of deliciousness. The fragrant seaweed between the tuna and white rice adds just the right touch. It’s the best.◎ Mizu Yokan (Water Jelly) - It melts in my mouth. I’ve really come to love mizu yokan lately...Everything was truly delightful and went down so smoothly. Though it seems simple at first glance, each dish is intricately prepared, bringing joy to my entire being. I usually come for the early seating at 6 PM, but next time, I think I’ll opt for a later seating to slowly enjoy my drinks and savor every moment. It was truly delicious! It was a great meal! Less

Just a 3-minute walk from Uchikawacho Station!I revisited Mitaka!In November 2018, Takatoshi Inoue, who honed his skills for 10 years at the legendary restaurant "Kyo-mi" led by the late Kenichiro Nishi, opened his own place.He named it "Mitaka" by taking the character "味" (meaning "taste") from his name.Not only the culinary skills but also the atmosphere and hospitality have been inherited, and before we knew it, the restaurant became incredibly popular, making new reservations nearly impossible.The location is in a relatively calm area just a 3-minute walk from Uchikawacho Station! It is also accessible from Shimbashi, Toranomon, and Onarimon.Originally, this was the site of two other extremely popular restaurants, "Shinbashi Sasada" and "Shinbashi Hoshino," both of which share the same lineage, allowing you to feel the enduring spirit of Kyo-mi!Inside, there is a serene space with a Japanese aesthetic, featuring 8 counter seats.The ambiance harmonizes luxury and comfort, deeply reflecting the ideals and thoughts of "Kyo-mi."The course is omakase only, starting at around ¥40,000.About 9 months since my last visit, I was able to enjoy wonderful dishes that evoke the feeling of spring to early summer.Here are the dishes I had and my impressions:★ Clams and Seaweed The broth is made from small clams from Kuwana, and the meat is from large clams from Kujukuri.★ Chikuwa with Guchi, Sasagarei, and Honeyed Broad Beans★ Yamagimo in Yoshino-style★ Sea Urchin Eggplant Right is from Yura, left is from Kitakyushu.★ Tosa Vinegar Jelly with Urui, Akagai, and Firefly Squid★ Fried Small Clams with Kudzu Powder and Koshiabura★ Sashimi of Akagai and Amategarei★ Soup with Soft-Shelled Crab and Yellow Inner Roe★ Grilled Kinmedai marinated in White Miso with Kogomi★ A separately cooked assortment of shrimp, butterbur, wild bracken, and fried tofu with Shiratama dumplings★ Rice - White Rice - Pickles - Simmered Beef - Miso Soup - Tuna Rice Bowl★ Mizu YokanEach dish was approached with care, highlighting the natural flavors of the ingredients, reminding me of the depth of Japanese cuisine while remaining simple.The Yoshino-style Yamagimo, the sea urchin eggplant made with two types of sea urchin, and the soup with soft-shelled crab were all outstanding.And the finale for the day was the tuna rice bowl!Overall, it was a thoroughly satisfying experience!I look forward to my next visit.It was a great meal! Less

MitakaInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for reading. I would appreciate your likes, follows, and saving the restaurant.I revisited "Mitaka," a recipient of the Tabelog Award 2026 Silver and recognized as one of the top 100 restaurants. I always look forward to dining here.Here are the dishes I enjoyed on this visit, along with some thoughts:"Clam and Wakame Soup with Kinome" The clams are from Kujukuri, and the broth is made from Kuwana clams."White Sweet Sea Bream Chumaki Sushi, Sasagarei, and Sweetened Fava Beans" Seeing the carefully prepared chūmaki at this time of year brings a sense of warmth."Yamato Potato Yoshino-ni" This is another comforting and delicious dish."Grilled Eggplant with Sea Urchin" On the right is the purple sea urchin from Yura, and on the left is the purple sea urchin from Aijima."Urui, Hira-gai, and Firefly Squid with Ponzu Jelly" "Tempura of Small Clams and Koshi-abura" The tempura of small clams has a unique flavor that is simply irresistible. The Koshi-abura, which can only be enjoyed in spring, is exquisite."Sashimi: Akashi Sea Bream and Shimane Horse Mackerel" The Akashi sea bream has an incredible firmness."Crab Shiro-gan Soup" The yellow part on top of the shiro-gan is the inner roe of the crab. You can enjoy the crab meat in a different form."Grilled Red Snapper with Crispy Skin and Goma-wasabi Fern" The red snapper is marinated in sake lees and then grilled. The skin is crispy while the inside remains moist."Warabi Shin-damakki, Kuruma Ebi, Small Potatoes, Fuki, and Bachiko Stew" The bachiko is stuffed inside the fuki."Pickles and Beef Shigureni" "Miso Soup" "White Rice" "Tuna Rice Bowl" This is a marinated tuna and green onion rice bowl. It's a welcome return after a long time."Mizu Yokan" I had a wonderful time and would love to visit again. It was a great meal! Less

Bravo Rating: ★★★★I had a business dinner at Mitaka in Uchikawacho. The course, carefully crafted with seasonal ingredients, allowed us to experience the essence of spring from start to finish.We began with a soup made from clams sourced from Kujukuri and Kuwana. The deep, rich umami flavor gradually spread, heightening our anticipation.The seasonal appetizer platter featured beautiful dishes like Chumaki sushi with white sweet sea bream, Sasagarei, and sweet simmered fava beans, showcasing the chef's meticulous attention to detail.A standout was the grilled eggplant topped with two types of purple sea urchin from Yura and Aijima, each with its own distinct character, perfectly complemented by Japanese sake.The tempura of small clams and Koshiabura was fragrant and pleasantly bitter, allowing us to indulge in the luxury of seasonal flavors.The sashimi of Akashi sea bream and Shimane horse mackerel was incredibly fresh, with the sea bream's texture and flavor being particularly remarkable.The crab dumpling soup and the grilled Kinmedai with crispy skin highlighted the chef's exceptional skills.We concluded with a tuna rice bowl, which was visually stunning. The combination of marinated tuna and green onions was undeniably delicious, leaving us thoroughly satisfied until the end.This restaurant impresses not with extravagance, but through its focus on quality ingredients, seasonal themes, and meticulous craftsmanship. It’s a perfect spot for a calm dinner or an important business meeting.It was a great meal! Less