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紀尾井町 三谷 別邸
Kioichoumitanibettei
3.87
Akasaka
Sushi
30,000-39,999円
30,000-39,999円
Opening hours: [Open for lunch from 12:00 p.m. [Open for dinner from 5:00 p.m.] Open Sundays
Rest time: Wednesdays Business hours and holidays are subject to change, so please check with the store before visiting.
東京都千代田区紀尾井町1-2 東京ガーデンテラス紀尾井町 3F
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20
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Details
Awards
Reservation Info
Reservations are required. Reservations can be made by phone or through OMAKASE at the URL below.
Children
Children allowed Only when reserved for a private party
Payment Method
Credit cards accepted (VISA, Master, JCB, AMEX, Diners) Electronic money is not accepted.
Number of Seats
12 seats (2 rooms with 6 seats at the counter)
Private Dining Rooms
Yes (Can accommodate 6 people) Two semi-private rooms
Smoking and Non-Smoking
No smoking at the table
Parking
having
Facilities
Stylish space, counter seating available, free Wi-Fi
Drink
Sake and wine available
Dishes
Focus on fish dishes
Comments
18
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thugl600
4.20
Wow, what an amazing place! It's a restaurant that truly delivers deliciousness. They don't rely on gimmicks or disguises; rather, they focus on the natural essence of the ingredients and put effort into techniques, blending flavors, and the meticulous process of cooking. Each dish brings its own delightful surprise. It's a place that introduces flavors you never knew existed. The food was incredibly delicious. I want to go back again and again. Thank you for the wonderful meal.
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アキタン34
4.80
It was hot outside, so I started with an Ichiro's Malt Highball to quench my thirst. The Uni from Rebun Island and Hokkai Shrimp were prepared in a Japanese style: the shrimp miso was grilled to remove any odor, the egg was lightly cooked to enhance its texture, mixed together, and left to develop a rich and sticky consistency. The sensation of the egg bursting was delightful. After one bite, I immediately ordered some sake. The bonito was marinated, and the skin was deep-fried to a crisp, complemented by the pleasant aroma of seaweed. I savored the acidity of the bonito. The abalone was steamed for three hours, resulting in a tender texture. Beltfish and Karasumi were skillfully wrapped in a spring roll with a well-balanced seasoning. It had a refined flavor. The Highball paired well with it. The blackthroat seaperch from Tsushima was grilled and enjoyed with a miso-based sauce. The sweetness of the miso and mirin, along with the richness of the skin, created an elegant sweetness. Red snapper was infused with broth, grilled, and served as soup ingredients. The ginger and green onions added a nice touch. However, the soup itself was delicious. Next up was the sushi lineup. Marbled flounder, cured Japanese flying squid, white shrimp, lean tuna, fatty tuna, baby sweetfish, grilled conger eel, and toro roll. The tamago (sweet omelet) took 30 minutes to prepare and had a dry texture, complemented by the wonderful combination of wasabi and kampyo (dried gourd strips). The miso soup had seaweed. For dessert, the honey-cooked peach resembled a plum but had a peach fragrance. Since it seems easy to get a reservation during the day, I'd like to visit again. Next time, I'll try the pairing menu.
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りょーー7275
4.50
A shop right near Nagatacho Station. The entrance might be a bit hard to find. They offer a wide range of dishes from single plates to sushi, all with excellent flavors and creative twists. The interior and service were also great, making for a fulfilling experience. Prices are somewhat high, but definitely worth it for the quality. Thank you for the wonderful meal.
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全国食べ歩き人けーじ
4.20
The fire is excellent, and the nodoguro (blackthroat sea perch) is amazing, with the tairagai (pen shell clam) also incredibly lively! This is definitely the way to go ❤️ The combination of kinmedai (splendid alfonsino) and ayu (sweetfish) is like a symphony of bitterness and sweetness! And the pairing is truly remarkable! It perfectly complements the dishes! It's so enjoyable! Both sake and wine go down smoothly! Getting pleasantly drunk from noon is pure bliss!! The last dish with plum is also delightful. Feeling full, heading back to the hotel for a nap, aiming to recover by the time of the evening's Kantesan-su (garden stroll with music)!!
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srkabachan
5.00
I almost confused it because Kioicho Mitani is in the same building. They offer a variety of delicious wines and Japanese sake, with perfect pairings. The sight of well-shaped sushi lined up on transparent plates, which is not common in sushi restaurants, is truly impressive.
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Richard.Guan
3.90
I entered at 12 o'clock, and the place was already full. The interior is very bright and has a nice atmosphere. The meal consisted of 6 dishes and 10 pieces of sushi rolls, which was just the right amount. While most dishes were fish-based, it would be nice to have a few more options with different ingredients like shellfish. Looking forward to the next autumn menu.
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梅木雄平
3.60
It's been a year since my last visit, and this time it's my second time here. Unlike last time, I'm in a private-like room with six seats. Strangely, there are no other customers, so it feels like we've rented the place. It's a bit unsettling. The room's setup is kinda odd, to be honest. The appetizers are quite unique, with lots of grilled items. They're decent, but not really what you'd expect from a sushi place. The second dish, the horse mackerel, was the highlight for me today. Personally, I think sushi places should offer more sashimi-style appetizers for a lighter start. As for the sushi, honestly, it's a bit disappointing overall. All the flavors are a bit muted, and I'm not sure if it's because I'm losing interest or what, but some of my photos turned out blurry. The first piece had quite a bit of sinew left, too... The fish selection seems similar to the main dining area at first glance. Not sure if it's a storage issue or a skill problem. I'd give the appetizers about 3.8 and the sushi around 3.5. The sushi just didn't hit the mark for me. Even the fried tofu was underwhelming, which is surprising for a Mitsuya-style place. I booked omakase, but since I couldn't specify the room, I ended up in this private-like one. If possible, it's better to specify the main dining area. They're totally different experiences. It's a common rule that sushi places with both counter and private rooms can have significant differences in quality between the two chefs, but here, the gap feels massive. It's like a whole different restaurant! Made me realize once again that I prefer sushi places with just a small counter, run by the head chef alone.
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momomomo54
3.50
Kioicho Kioicho Mitsuya Detached Residence: It feels like my third visit here as a regular! ✨ Every dish before the sushi is bursting with the natural flavors of the ingredients and expertly prepared. The sake paired with them is delicious too. It's a truly luxurious experience, enjoyed a few times a year. The head chef is also very friendly and his warmth shines through. Why does sushi make you feel so happy? The Juyondai sake was just too good. #Sushi #KioichoMitsuyaDetachedResidence #KioichoMitsuya #SushiInstagram #Kioicho #KioichoGardenTerrace #SushiLovers #SushiGram #SushiLoversUnite #LuxuriousTime #SakeLovers #Sake #ConnectWithSakeLovers #Juyondai #Montrachet #Wine #ConnectWithWineLovers #WinePairing #WineLovers #CelebratoryMeal #SushiDinner #TokyoDinner #CelebratoryDinner #Sushi #Japanese #JapaneseFood #SushiCounter #SushiDinner #TokyoDinner #CelebratoryMeal #sushi #japanese #japanfood
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ウニ王子
3.80
I visited the sister restaurant "Kioicho Mitani Betthi" which opened on the same floor of "Tokyo Garden Terrace Kioicho" in September 2021, managed by "Mitani" in Yotsuya, Tokyo. The owner, Eiki Honda, has been the vice manager at "Kioicho Mitani" since 2018 and is now in charge of "Kioicho Mitani Betthi." The interior has two rooms with a counter of six seats each. The counter, made of Japanese cypress, is designed to resemble a "near-future tea room." This time, I sat at the counter served by the second-in-command, not Mr. Honda. The first half of the course started with a dish of hairy crab and sea urchin paste, followed by a moist and slightly miso-flavored bonito tartare. After enjoying half of it, bonito dashi chips were added to enhance the aroma and flavor. The lightly smoked throat fish, with its rare texture and a hint of fatty aroma, was a delightful experience. The firefly squid croquette had a rich and deep flavor, perfectly balanced with the acidity of vinegar, complemented by a topping of bonito and ginger sauce that didn't overshadow the natural taste of the ingredients. The lineup of dishes during the first half was enjoyable and perfectly suited for sake pairing. The second half of the course featured consistently well-prepared nigiri sushi, finishing with the classic Mitani-style Sukeroku sushi and dessert of Nankou plum. Both the dishes and the tableware showed great attention to detail, and the service was top-notch. Thank you for the wonderful meal! [Omakase course: 35,200 yen (tax included)] Hairy crab and sea urchin paste, bonito tartare from Futatsui, throat fish from Kagoshima, rice croquette with firefly squid from Yamaguchi, striped horse mackerel from Miyazaki, simmered golden threadfin bream from Yamaguchi, dried cuttlefish from Abashiri, marinated lean meat of black spotted grunt from Miyagi, 122 kilogram fatty tuna from Miyagi, 122 kilogram medium fatty tuna from Miyagi, rolled saury, simmered horse mackerel, clam omelet, miso soup with clams, Mitani Sukeroku sushi, Nankou plum dessert. Thank you very much for reading the review until the end. Your support through "Follow," "Like," and "Save Restaurant" is essential for continuing to write reviews. Thank you for your ongoing support. Please also check out our Instagram accounts: Uni Prince (@uni.prince_sushi) and Uni Prince's secondary account (@uni.prince_sub).
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msmiss
4.00
I managed to get a lunch reservation by chance! It seems like evening reservations are hard to come by for a while. The interior has a unique Italian-like design, which is lovely. Both the appetizers and sushi were very delicious. It's a shame it's hard to make reservations, but I'd love to go again if I get the chance.
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tomokovsky tokyo
4.20
The appetizers always exceed expectations and make me happy. I feel that they are very carefully crafted. The bonito today was wonderfully delicious. The abalone steamed in sake and lightly fried was also very good in that state. Personally, I prefer the last dish, the dried gourd roll, without the aburaage.
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gim_sil_ver
3.60
Utilized for a lunch date. Was feeling unwell due to excessive drinking the previous day, but still managed to enjoy thanks to the quality of the restaurant. I was confident that there were dishes here that you couldn't find anywhere else. Being a new establishment, reservations are relatively easy to get, making it a convenient spot for when you're in a pinch. They didn't miss a beat, right down to the final dessert. Thanks for the meal!
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AT♡食
4.50
Kioicho Mitani, known for its wide variety of appetizers, seems to have slightly reduced the number of appetizers while adding an extra sushi option to the menu. The menu changes every 3-4 months, with reservations requiring a year in advance. The annex changes monthly, with reservations requiring six months in advance. With the pairing option, you can enjoy plenty of drinks, almost one for each dish.
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偏食姐さん
4.00
I had lunch at the Mitani Villa in Kioicho. I forgot to take some photos, but the lunch was very delicious, and I'm satisfied. There are various types of sushi chefs - some can be arrogant, overly familiar, or difficult to please. However, the chef at the villa was friendly yet elegant, with a sense of cleanliness. He explained the dishes briefly but politely, which I found lovely. The tableware was also cool and beautiful, adding to the enjoyment. Booking at Mitani and Mitani Villa in Kioicho differs significantly, but personally, I really liked the villa. It was delicious. Thank you for the meal. I'd love to revisit when the season changes.
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tomokovsky tokyo
4.00
The appetizers exceeded expectations, especially the tai (sea bream) cured in kombu and the smooth egg yolk dumplings with rice oil. They were served with bonito broth, which made for a great start. Overall, the appetizers were delicious and generously portioned, although some might find it too much, especially with the addition of fried dishes. One person couldn't make it, so their portion might have been included in the meal. Each dish was carefully prepared and while the sushi rice didn't stand out much, every piece of fish was consistently good. It was beyond expectations. Thank you very much.
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ZDM1000R
3.90
【2022 Top 100 Restaurants】I visited Kioicho Mitsuya shortly after it opened, but since then, I've been unsure about the staff rotation at the separate residence as several artisans rotate, so it's left to chance. The separate residence, managed by Mr. Honda, has six seats and seems to be quite exclusive. Located on the third floor of Garden Terrace Kioicho, it's diagonally across from another restaurant on the same floor. Mr. Honda, who used to work alongside Mr. Mitsuya in Shinjuku department stores, has become independent here after serving as the deputy manager at Kioicho Mitsuya. Omakase with pairing costs ¥44,000, while à la carte options are also available. The chef's counter overlooks a garden terrace, and behind it is a kitchen where apprentices prepare ingredients before presenting them to the chef. Mr. Honda, still only 31 years old, uses Shari made with Yorozuya's vinegar, slightly firmer towards the end of the rice. However, considering the price, the selection lacks uniqueness, and this time, I decided not to purchase their signature Inari sushi and left without any souvenirs.
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LEO
4.20
I visited for lunch at Kioicho Terrace, and the beautiful interior with high ceilings creates a spacious and open atmosphere. The lighting is gorgeous, setting high expectations. The sweetfish bowl, shrimp and sea urchin mix, has a subtle sweetness that spreads. The yellowtail with soy sauce and smoked sardines washed with vinegar, removing all the small bones, are outstanding. The medium fatty tuna with grated radish is in season and delicious, with the radish complementing without overpowering. The deep-fried conger eel is boneless despite the large fish, exceptionally impressive! Already satisfied, the squid and mackerel are delicious, showcasing the lengthy and tasty season. The nodoguro (blackthroat seaperch) and red-meat tuna are superb, offering a mix of fatty and medium fatty cuts. The rolled hokkaido sushi is a favorite, tightly packed, and the horse mackerel is expertly sliced. The scabbard fish is fried, then sandwiched between seaweed for a delightful first-time experience. The clam and kanpyo (dried gourd strips) miso soup is perfect. The dessert is a delightful peach. Additionally, the staff's hospitality was truly outstanding, handling table setting and tea refills with precision and subtlety. Thank you very much! Ratings: ★3 or below not mentioned, ★3–★3.4 unlikely to revisit, ★3.5–★3.9 recommended, ★4–★4.4 highly recommended and want to revisit, ★4.5 and above, definitely revisit, top-ranking experience.
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千葉のあわ麦さん
3.80
I was fortunate to secure a reservation and visited on a weekday afternoon. I'll keep it a secret that enjoying beer from noon feels quite pleasant. I sat at the well-lit counter, experiencing a spatial layout uncommon in sushi restaurants. Starting with some appetizers, followed by sushi – everything was delicious, but the tamago (sweet omelet) was outstanding, not your typical tamago, incredibly tasty. Needless to say, every other dish was excellent too. Thank you very much, it was a delightful meal.
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