Former Kyoaji apprentice Inoue-san’s Mitaka. Delicate and comforting meal with an at-home level of hospitality. Each dish reminded me of the best version of the greatest hits of a home-cooked seasonal meal in Japan.
Course Summary (~46K JPY) – Favorites Asterisked
- Konowata with Rice
- Miso-marinated Egg Yolk, Gingko Nut, Roast Duck, Kamasu, Kaki Namasu
- Koubakogani***
- Steamed Mushroom
- Ebi Imo
- Sawara
- Ankimo Tofu***
- Salt-grilled Kue with Edamame
- Tsukinowaguma (Bear) with Turnip
- Oyster Rice (Lake Saroma (Hokkaido))***
- Salmon (Harasu) Rice***
- Mizuyoukan
The Oyster Rice dish was the standout. This year, oyster populations in many areas of Japan have been decimated, especially near Hiroshima. It’s been a challenge for restaurants, forcing them to look elsewhere.
Reservations are difficult for new customers. I visited with a regular, and while the meal was excellent it’s not somewhere I’d move mountains to visit. Definitely worth it if given the opportunity though!
by m046186
Dining and Cooking