I was able to visit this impossible-to-book restaurant and sit at the table of a regular customer. The wine and sake pairings were exquisite from the beginning, leaving me completely impressed. The pairing experience was top-notch and unmatched by any other place. Being able to enjoy such high-quality wine and sake pairings together is truly unique to this place. Chef Mitani was engaging with all the customers throughout, providing the ultimate hospitality experience. I now understand why everyone praises this place. The dishes were all outstanding and memorable. I did get a bit tipsy towards the end, but I would love to try their sushi slowly next time if possible. I would definitely love to visit again if given the chance.

Tabelog GOLD 2023. Tabelog Top 100 Restaurants 2022. A must-visit top-class sushi restaurant for sushi lovers. Enjoy exquisite sushi toppings and nigiri paired with rare sake. Chef Mitani's dedication to pushing the boundaries of sushi is impressive. This time, they served "Fried Sea Cucumber" cooked in conger eel broth, a truly exceptional dish. The restaurant also features unique original tableware, including a 7cm thick glass plate with Edo Kiriko cut glass made by Hoguchi. One of my top 3 favorite sushi restaurants.

Thank you for viewing. I visited the award-winning restaurant "Mitani," which has received The Tabelog Award 2023 Gold and is also listed in the top 100 restaurants. It is always a pleasure to dine at this restaurant. On this day, I had the following dishes: - Abalone from Chikura with liver sauce - Rare-cooked carabineros from Oita - Hairy crab from Funka Bay - Sea urchin and fish roe soup - Fried fish bones from Goto Islands - Fried shark fin - Edo-style conger eel - Shinika squid sashimi - Maple leaf sea bream from Awaji - Sweet shrimp - Red snapper fin - Marinated tuna - Fatty tuna - Purple sea urchin from Hakodate - Toro roll - Conger eel - Conger eel with salt - Sukeroku - Dried gourd roll - Squid - Fatty tuna - Egg - Matcha - Candied plum I had a wonderful time and look forward to visiting again. Thank you for the delicious meal.

Tabelog GOLD 2023. Tabelog Top 100 Restaurants 2022. A must-visit top-notch sushi restaurant for sushi lovers. Enjoy exquisite sushi bites and nigiri paired with rare sake. Chef Mitani's dedication to pushing the boundaries of sushi is admirable. The latest innovation is a 7cm thick glass plate adorned with Edo Kiriko cut glass, creating the ultimate sushi presentation. "Mitani" continues to evolve. My personal top 3 sushi restaurants.

From 92000 yen including alcohol pairing. If you have been there, you will understand that the owner's hospitality is wonderful. The talk is so pleasant and never embarrasses the guests. The following dishes were received, summarized from a companion's post: abalone and liver from Chikura, abalone dashi soup, fish maw and Buffon sea urchin from Yoichi, Amakusa shrimp rice flour fry, kinmedai from Abashiri with liver sauce, bonito from Katsuura and bonito flakes from Kagoshima, Karasumi and Beluga caviar, golden eye snapper from Kamogawa, clams and dashi from Choshi, conger eel from Tsushima, fried squid from Awaji, white shrimp from Toyama, tuna otoro from Miyazaki, salted tuna otoro from Miyazaki, toro maki shrimp from Miyazaki, salted tuna otoro from Miyazaki, sea urchin from Daisen, and egg, matcha, and plum sweet. The alcohol pairing is also impressive.

I didn't expect to be able to visit Yotsuya Mitsuya again. It had been a while since I last visited Sushi Mitsuya and I was eagerly looking forward to it. From the first champagne to the last tamago, it was truly impressive. You can't experience this story without coming here. It was an amazing time. Thank you for the meal.

Thank you for viewing. I revisited "Mitani," a restaurant that has won The Tabelog Award 2023 Gold and is also listed in the top 100 restaurants. The service was impeccable as always, and I had a wonderful time thanks to them. The standout dishes of the day were the "Hakodate Button Shrimp," perfectly cooked with a rare texture and delicious sweetness, and the "Aomori Buffoon Sea Urchin with Clam Broth," which had a fantastic broth and a smooth texture that paired perfectly with the sea urchin. The sushi pieces that left an impression were the "Awaji Sumi Squid," the tender "Wakayama Sardine," and the rich and sweet "Daisen Purple Sea Urchin." The menu for the day included various dishes such as "Choshi Red Grouper," "Kamogawa Golden Snapper with Squid Ink," and "Tsushima Eel Fry," which had a soft and sweet eel filling. The sushi pieces included "Naruto Sea Bream," "Toyama White Shrimp," "Choshi Tuna Otoro," "Choshi Tuna Lean Pickled," and the famous "Toro Roll" which paired perfectly with seaweed. The meal concluded with dishes like "Nodoguro Seared," "Chutoro," "Tamago," "Ume Sweetened Plum," and "Matcha." It was a delightful experience, and I look forward to visiting again. Thank you for the wonderful meal.

Tabelog GOLD 2023. Tabelog Top 100 Restaurants 2022. A must-visit top-notch sushi restaurant for sushi lovers. Enjoy exquisite sushi and rare sake pairings. Chef Mitani's dedication to pushing the boundaries of sushi is truly impressive. The latest addition is a 7cm thick glass plate adorned with Edo Kiriko glasswork by Horiguchi, making it the ultimate serving dish. The evolution of "Mitani" never ceases to amaze. My top 3 sushi restaurants.

Thank you for viewing. I would be grateful if you could give me your "likes", "follows", and save my store. I revisited "Mitsuya", which has won the Tabelog Award 2023 Gold and is also one of the top 100 restaurants. The service was impeccable as always on this day. Thanks to them, I always have a pleasant time. I was especially impressed by the Edo Kiriko sushi stand that had just been custom-made and placed in front of me. It is a beautiful stand with a thickness of 7cm. It took two years to complete. However, it is perfect for Mitsuya's sushi. Here are the dishes I had on this day. Here are some brief thoughts: "Botan shrimp from Hakodate" - The sweetness is outstanding. "Buffoon sea urchin from Nemuro, clam broth" - The sweetness of the sea urchin and clam broth go well together. "Akamutsu from Choshi" and "Golden eye snapper and karasumi from Kamogawa" - Both have a nice sweetness and texture. "Bonito from Yaizu and bonito flakes from Kagoshima" - "Anago fry from Tsushima" - The sweetened eel is lightly fried and very tender. "Mitarashi clams" - The mitarashi sauce and wasabi are a great combination. "Sumi squid sashimi" - Squid lovers will enjoy this rare sashimi. The rest were nigiri sushi: "Squid from Izumi" - Thickly cut and chewy. "Tai from Naruto" and "Shiroebi from Toyama" - Sticky and delicious. "Tuna, otoro from Shiogama" and "Tuna, akami zuke from Shiogama" - The fatty tuna is indescribable. "Special toro roll" - Perfect with seaweed. "Kohada" - "Red clam from Oita" - "Sardine from Choshi" - "Purple sea urchin from Daisen" - "Eel from Tsushima" - "Seared blackthroat seaperch" - "Seared golden eye snapper" - "Sukeroku and dried gourd roll" - You can't finish without eating this. "Otoro" - "Izumi squid, salted" - "Otoro tekka maki" - Indulge in the abundance of otoro. "Tamago" - "Sweetened plum" - "Matcha" - I had a very enjoyable time. I would love to visit again. Thank you for the meal.

I visited after a year and the head chef welcomed me kindly as always. The custom-made Edo Kiriko glass pedestal, 7 cm, 6 kg, on the counter was impressive... It seemed impossible, but they managed to make it, and it was a fantastic pedestal. It's truly an art. The pairing with Sanmiya's sushi was perfect. Perhaps because many wine lovers were there, the head chef seemed more focused on pairing than usual, with an amazing lineup including Dom Perignon '76, Contravon, and Romaine, ending with Jack Selos VO. It cost a bit more than usual, around 100,000 yen instead of 70,000 yen, but I was completely satisfied as I was able to enjoy the dream-like Sanmiya Special. The timing of opening the bottles a few hours before the salon started showed great sommelier skills. The wines were all air-shipped and perfectly stored. The sushi, as well as the wines, were top-notch. It was a new level of happiness experiencing the marriage of wine and sushi. I hope my wish comes true and I can visit again in winter! Cheers at the salon in 2007 with Hakodate Botan Ebi Tempura in rice oil, Tokusen Ryu Sen Nemuro horse dung uni, clam extract, Contravon Meursault 2010, Noto Nodoguro Chablis Tonneau 2002, Kamo River Kinmedai Karaage with Karasumi, Chateau Ausone Saint-Emilion 1995, Yakushima Katsuo and Katsuobushi Tempura, Dom Perignon '76, Tsushima Anago Fry, Royal Botrytis wine appointed by the British royal family 1967, Mitarashi Hamaguri, Tokusen Soki Ika Nigiri, Grilled Tai Nigiri, White Shrimp Nigiri, Meursault Contrefon 2006, Shiogama Maguro Otoro Maguro Pickled, Romaine Chambolle-Musigny 2009, Toro Maki with Ochako Kohada, Oita Akagai Iwashi, Tokusen 1991 Daisen Murasaki Undan Anago Nigiri, Tokusen Bessensakura Taiyaki Kinme dried gourd roll, Fried tofu additional Maguro Otoro Corton-Charlemagne 2003, Roch de Belle-Nuit Iwashi Tamago, Jack Selos VO Ume

I finally went! I wasn't sure if I could go to Yotsuya Mitsutani, a restaurant I wanted to visit. The chef was really nice, and everything we tried was delicious. The appetizers were amazing, but I also really liked the sushi made by the chef with a good touch of red vinegar. I don't know when I can go again, but I definitely want to visit this restaurant again! Thank you for the meal.

Thank you for viewing. I revisited "Mitani," a restaurant that has won the Tabelog Award 2023 Gold and is also listed in the Top 100 Restaurants. The service was impeccable as always, and I had a great time. Here are some of the dishes I enjoyed: Hokkaido Botan Shrimp, Tsuiyama Matsubagani Crab, Noto Black Mutsu with aged Karasumi, Tora Fugu Shirako with Beluga Caviar, Tai from Naruto with Kombu Dashi, Ankimo Karaage from Yoichi, Buffun Uni from Nemuro, Anago Fry from Tsushima, Sumiika Legs, Yamaguchi Sumiika, Shiozuke Tai from Naruto, Shirauo from Toyama, Ootoro Tuna from Katsuura, Akami Tuna from Katsuura, Toromaki, Vinegared Buri from Himi, Aka Gai from Oita, Iwashi from Choshi, Black Mutsu from Choshi, Murasaki Uni from Oma, Anago from Tsushima, Sushiroku and dried gourd roll, Salted Yamaguchi Sumiika, Salted Iwashi from Choshi, Aburi Naka Toro Tuna from Katsuura, Tamago, Ume Amaguri, Matcha. It was a truly enjoyable experience, and I look forward to visiting again. Thank you for the delicious meal.

Thank you for viewing. I revisited "Mitani," a Tabelog Award 2022 Gold-winning restaurant and also one of the top 100 restaurants. On this day, I visited with the owners of a famous Japanese cuisine restaurant and a yakitori restaurant in Kansai. It was my first visit this year, but Mr. Mitani's impeccable service made it an enjoyable time as always. Thank you very much. The dishes I had on this day were as follows, along with some impressions: "Buffoon Sea Urchin Pickled in Akkeshi" - The pickled sea urchin with richness and sweetness is exquisite. "Oita's Carabineros" - The perfectly cooked shrimp is sweet and delicious. "Hamazaki Matsuba Crab" - Goes well with crab miso. "Katsuo Tataki and Katsuobushi" - The bonito flakes add a nice flavor accent. "Tora Fugu Shirako and Caviar from Mikawa" - Indulge in the caviar's salty taste. "Edomae Anago" - "Ankimo Paste" - Smooth and wonderfully sweet. "Sumiika Lower Legs" - A must for squid lovers. The following are nigiri: "Demizu Sumiika" - Firm and fresh. "Naruto Tai Kombu" - Slightly fragrant with kelp. "Toyama White Shrimp" - Sticky and sweet. "Toui Tuna, Ootoro" - Winter tuna with good fat content. "Toui Tuna, Akami Zuke" - "Buri Kamayaki" - "Famous Toro Roll" - Excellent with seaweed. "Kohire" - "Sawara" - "Akagai" - "Oma Murasaki Uni" - Sweet uni. "Edomae Anago" - "Sukeroku and Kanpyo Maki" - A must-try. "Demizu Sumiika, Salted" - Firm and fresh. "Egg" - "Ume Sweetened" - "Matcha" - I had a great time with the owners of the famous restaurants throughout. I hope to visit again. Thank you for the feast. ===========

Crab brain (Noto) - Rich yet elegant Conger eel (Haneda) - Caviar (Iran) - A very rare delicacy that is not yet blackened due to aging Fried sea urchin liver (Yoichi) Grilled squid legs Squid - Extra thick Red sea bream (Naruto) White shrimp Bluefin tuna medium fatty tuna (Toi) Bluefin tuna pickle (Toi) Bluefin tuna roll with collar (Toi) Horse mackerel Sardine Purple sea urchin (Aomori) Conger eel and burdock roll Anago (conger eel) and kampyo roll Finally, a variety of small dishes.

Thank you for viewing. I would be grateful if you could give me a 'like', 'follow', or save the restaurant. I revisited "Mitsuya", which has won the Tabelog Award 2022 Gold and is also listed in the Top 100 restaurants. It's a place I regularly visit. On this day, which was my last visit of the year, Mitsuya-san greeted me with a smile as always. The service was impeccable, just as always, reaching all the right spots. They have maintained their excellence for over a decade, and it truly is wonderful. Here are some of the dishes I had on this day, along with my thoughts: "Kawahagi liver from Naruto, served with matcha" - the liver enhances the flavor even more. "Matsubagani crab from Hamasaka" - goes well with the crab miso. "Carabineros prawn from Amakusa" - perfectly cooked, sweet, and exquisite. "Nodoguro from Noto" - the rareness is indescribable. "Buffet of fried Bafun Uni and squid ink" - the rare fried Bafun Uni is sweet and delicious. "Anago from Tsushima" - the perfectly seared Anago at the end. "Ankimo paste" - the sweetness is amazing. "Sumiika legs" - irresistible for squid lovers. The nigiri sushi includes "Sumiika from Izumo" - chewy and fresh. "Tai with kelp from Naruto" - subtly flavored with kelp. "White shrimp from Toyama" - sticky and sweet. "Buri from Wajima", "Nodoguro seared", "Tuna from Ryufu, marinated akami", "Tuna from Ryufu, otoro" - the winter tuna has a good amount of fat. "Kohada from Karatsu", "Giant prawn from Oita" - exceptionally large. "Special toro roll" - perfect with seaweed. "Murasaki Uni from Hakodate" - moist and sweet. "Anago from Tsushima", "Sukeroku and dried gourd roll" - a must-try. "Seared toro", "Izumo Sumiika with salt" - chewy and delicious. "Egg", "Sweetened plum", "Matcha" - I had a very enjoyable time. I would love to visit again. Thank you for the meal.

Thank you for viewing. I revisited "Mitsuya," a Tabelog Award 2022 Gold-winning restaurant and one of the top 100 restaurants. As always, Mitsuya's attentive service is wonderful, and I am truly grateful. The items I enjoyed on this day are as follows, along with some impressions: - "Awaji Island's Kawahagi Liver Sashimi": The liver of Kawahagi at this time of year is rich and exquisite. - "Kagoshima's Botan Ebi": The rare touch of heat is fantastic. - "Noto's Nodoguro": The rare touch of heat brings out the sweetness. - "Kasumi's Matsuba Crab": A delicious treat for crab lovers. - "Tsushima's Anago": The texture is good with the outer part grilled, and the inside is fluffy and delicious. - "Toyama's Katsuo and freshly roasted seaweed": The seaweed flavor is an accent. - "Ikura Nori Maki Fry": The rare touch of heat is outstanding and the taste is exquisite. - "Sumiika Shitajime": Below are hand-pressed sushi: - "Izumi's Sumiika": It's chewy. - "Naruto's Momiji Tai with Kombu": A subtle and elegant taste of kombu. - "Toyama's White Shrimp": It's sticky and sweet. - "Oma's Tuna, Otoro": - "Oma's Tuna, Akami-zuke": Winter tuna is getting even better. - "Toro Maki": Perfect match with seaweed. - "Karatsu's Ko Hire": - "Nemuro's Iwashi": - "Kombumori's Bafun Uni": - "Tsushima's Anago": - "Ikura Donburi": The ultimate TKG. - "Sukeroku and dried gourd roll": - "Sumiika, with salt": - "Toyama's White Shrimp, with salt": - "Tamago": - "Matcha": - "Ume's sweet simmered dish": I would love to visit again. Thank you for the meal.