I just went to Kioicho Mitani Bettei last week, and this time it's Kioicho Mitani. And I sat at the chef's counter. This time we ordered a pairing, so we drank a lot of alcohol. Wow, Mitani is truly amazing. Not only the sushi but each and every appetizer is delicious. It's an amazing restaurant that delves into the depth of flavors. It made me realize there are so many flavors I haven't tried yet. Among high-end sushi restaurants, this one stands out in delivering such an impressive experience. With the alcohol pairing, it was around 58,000 yen per person. But considering the quality of what they offer, this price is totally worth it. It was delicious. Thank you for the wonderful meal.

The branch of "Super Sushi Restaurant Mitani" focuses on sake. It's popular among foreign tourists. The appetizers and sushi taste average without any outstanding features. It's a place worth trying for those who enjoy sake.

I used it for a company's reward dinner. The place is located near Nagatacho, but the sign is a bit hard to find, so I got lost. We started with a toast with green tea since it was a lunch. Here's the content: - Soup of hamaguri and asari clams - Bafun sea urchin, white shrimp, and hairy crab with miso dressing - Nodoguro fish marinated in dashi soy sauce - Deep-fried beltfish and karasumi (bottarga) - Awabi abalone, bitter innards, and fucoidan with shark fin - Kombu-marinated suzuki sea bass - White squid and akami tuna marinated in soy sauce - Aji horse mackerel and hamaguri clam sushi roll - Tamagoyaki egg roll with kanpyo gourd strips - Nankoubai plum The quality is outstanding. The speaker is also good, so you can enjoy explanations of each dish. The portions are quite generous, so it might be a bit much for those who eat little, but you can also take leftovers home, and the service is excellent.

I visited the sushi restaurant "Kioicho Mitani" in Kioicho, Akasaka this time. This place is managed by Chef Takano, the same chef behind "Mitani," a renowned restaurant in Yotsuya that has won the Foodlog Award GOLD several times. The original Mitani often has a waitlist of 3 to 5 years, and Kioicho Mitani is now also extremely difficult to book, with a current wait time of about 1 year. Here's what I had today: - Appetizers: - Uni and clam broth - Dashi-marinated firefly squid - White shrimp and hairy crab miso salad - First bonito and bonito flakes chips - Grilled beltfish with grated Japanese radish cream cheese style - Shirako risotto with fried mullet roe - Tuna belly and sea cucumber with kelp dressing - Sushi: - Sea bass - White squid - Lean tuna - Fatty tuna - Horse mackerel - Clam (salted) - Tuna roll (medium fatty tuna) - Egg - Dried gourd sushi - Dessert: - Nanbai plum syrup - Drinks: - Numerous types of sake (pairing) The total cost was around 42,000 yen. Additional information: - Visit date and time: Weekday, 6:00 PM - Restaurant status: Full house - Waiting list: None - Waiting time: None - Reservation only - Currently a one-year waitlist - Pairing available from half a serving The appetizers here were outstanding. Honestly, everything I tried was delicious. Especially remarkable was the "Shirako risotto and fried mullet roe" – the saltiness of the mullet roe paired perfectly with the creamy shirako risotto, creating a perfect harmony of flavors. However, the only minor disappointment was that the excellence of the appetizers overshadowed the sushi, making it hard to recall their specific impressions. But given the exceptionally high standard, revisiting during the strong autumn-winter fish season might yield different impressions. In terms of service, Chef Takano was very friendly, and the other staff members were attentive to each customer, quickly noticing any changes and providing excellent service. I look forward to returning during the season of delicious fish. Thank you for the wonderful dishes.

**2023.6** After a long time, I visited Kioi-cho's Mitani. Despite feeling a bit under the weather, I intended to take it easy, but once I saw Mr. Takano's face, I couldn't resist enjoying the marriage of flavors. The result was the best marriage. Mitani-san's way of enjoyment is truly something special. Looking forward to my next reservation in a year. Hopefully, I can find some time to slip in before then. #Kioi-choMitani #sushilovers #foodstagram #食べログ #delicious #맛있는 #อร่อย #вкусный #savoureux #美味 #好吃 #美食 #delizioso #foodie #omakase #tablecheck #一休レストラン #pocketconcierge

A renowned restaurant in Yotsuya where reservations are hard to come by, the sister branch of Mitani. The cuisine consists of an omakase course (¥35,200), starting with appetizers made from seasonal ingredients and progressing to nigiri sushi. The dishes, referred to as sushi cuisine, can be enjoyed alongside sushi and sake. The interior of the restaurant is beautiful, and the service from the staff is pleasant, a hallmark of a top-notch establishment. Mitani is also known as a pioneer in sushi and wine pairing, and at this restaurant, they offer wine and sake paired with each dish and nigiri. You can experience exquisite pairings with the omakase course. However, I feel that sake rather than wine suits sushi better. The wines on their own were quite delicious rather than enhancing the pairing experience. The bill came to ¥57,200, which is quite high. With a pairing of one drink per dish, it's likely due to both the quantity and quality of the alcohol. Personally, I found the order of preference to be wine, appetizers, sake, and then nigiri. It's an experience worth having once, but perhaps once is sufficient. Below is the course contents: - Sea urchin from Nemuro with clam and clam soup (forgot to take a photo) - Deep-fried squid with kombu sauce - Hokkaido hairy crab and sea urchin - First bonito of Makurazaki with bonito flakes chips - Rare fried black mackerel from Jinzu Island and striped horse mackerel namero - Fried squid ink and fugu milt risotto - Medium fatty tuna and shark fin with vinegar rice cracker - Kombu-pressed sea bass - White squid from Niijima - Marinated red meat - Torched fatty tuna - Aji from Izumi with orange vinegar - Clams from Kashima - Conger eel salted from Tsushima - Medium fatty tuna roll - Egg - Dried gourd roll from Sukeroku - Syrup-pickled Nankou plum

Mr. Tsuruta's sushi is the pinnacle of perfection. Thank you always. The new course was incredibly enjoyable and delicious, reaching a level of excitement I haven't felt in a long time. The rice, which engages both texture and senses, along with top-notch service, made the lunch unforgettable. I must say, the collaboration between Mr. Mitani and the 14th generation was exceptional. It compels me to firmly swear to make a reservation for next month. It was exquisite. I will definitely visit again.

I visited Mr. Mitani's restaurant for lunch, known for their excellent bearings. Despite having work commitments, I opted for cold tea. The saltiness of the sea urchin and fugu shirako paired perfectly with the saltiness, making it delicious. The squid soaked in bonito broth and fried around was exceptionally tasty with a hint of kelp aroma. The combination of hair crab and sea urchin was undoubtedly a perfect match, with the saltiness just right. The bonito from Kagoshima was grilled crispy on the outside and rare inside, topped with bonito flakes. It's delicious! The blackthroat seaperch from Chiba was rare inside and fried at high heat outside, incredibly delicious. The shimaji's namero had a sticky, cheese-like finish, and I bet it pairs well with wine. The firefly squid rice with karasumi was exceptional, with the crispy firefly squid adding a perfect texture. The middle cut and shark fin tartare, served on vinegar rice crackers, was truly sensational, with the shark fin adding depth to the flavor. Finally, the nigiri of Suzuki was marinated in kelp, with a strong sweetness that was incredibly delicious. The fine slicing technique of the white squid speaks volumes about the chef's skill, and it's truly delicious. The lean tuna had a great texture and was incredibly delicious, a real delight. The fatty tuna was unbelievably delicious, and the horse mackerel from Kagoshima was truly delightful. The clam's foot was also delicious, and the grilled conger eel had a lovely aroma. The fatty tuna roll was incredibly rich and delicious! The kampyo roll remained delicious until the end, which is truly remarkable. The rice had just the right amount of vinegar, making it easy to eat. The variety of dishes was incredible, and even though I didn't drink alcohol, the food was outstanding. Highly recommended for both drinkers and non-drinkers alike. My apologies, but I only had cold tea. The total was 32,000 yen.

@kankan_lov Past posts are here: [Nagatacho, Kioicho, Mitani] "Recommended for" ★ Those who love hard-to-book restaurants ★ Those who love traditional sushi ★ Those who want to try sushi from a famous restaurant --------- [Shop Information] --------- [Ambience] Incredibly elegant, like a top-tier restaurant [Seating] 12 seats [Service] Extremely satisfying with top-notch service [Shop's Account] None [Food Ordered] Chef's choice course (38,000 yen) ◆ Sea urchin ◆ Spanish mackerel ◆ Fried shrimp ◆ Bigeye tuna ◆ Blackthroat seaperch, striped jack tartare ◆ Firefly squid with cod roe ◆ Foie gras croquette ◆ Sea bream with young sea cucumber ◆ White squid ◆ Lean tuna ◆ Seared fatty tuna ◆ Fatty sardine ◆ Surf clam ◆ Blackthroat sea perch ◆ Japanese sea bass ◆ Pickled in syrup of Nanko plums --------- [Summary, Impressions] --------- Introducing a super high-end, hard-to-book sushi restaurant!! This is the sister restaurant of Mitani in Yotsuya! Everyone familiar with gourmet dining must know about this super ultra-hyper hard-to-book place! I was fortunate enough to secure a reservation this time! It starts with a few appetizers before moving on to the sushi course! The interior is incredibly luxurious, fitting for a high-end sushi place! The atmosphere is outstanding! And the shrimp appetizer was beyond amazing! The sushi course consisted of about 8 pieces, just the right amount, showcasing a level befitting a renowned restaurant. Personally, the shrimp was the most delicious for me! There are many sushi places, and preferences may vary, but I would say this one is in the middle range! With its tradition and fame, if you have the opportunity, I highly recommend giving it a try! Nearest Station: Nagatacho Station Direct Budget: ☀️30,000〜㊗️Closed: Irregular holidays ☎️TEL: 03-6256-9566 Reservation: Extremely difficult to book #Foodie #FoodieGirls #FoodieGram #TokyoFoodie #FoodieGuys #NagatachoGourmet #KioichoMitani #KioichoGourmet #KioichoGardenTerrace #NagatachoDinner #SushiGram #ConnectWithSushiLovers #MitaniSushi #LoveSushi #Mitani

Jioicho Mitani! I got lost as it was my first time at Kioi Terrace. I'm not a fan of large buildings. When I called, they had a cancellation and happily, I could get a reservation in 4 days. Unfortunately, it wasn't Chef Takano's sushi, but I was still extremely satisfied! The highlight was the pickled dish—its rich and sticky texture was irresistibly delicious. My next reservation is more than a year away, but I'm looking forward to it. Thank you for the wonderful meal!

It's my first visit to Jioicho, Mitani in a year. This place is famous for its annual pairing, but I opted for a more modest half portion this time. You don't need to choose the alcohol; recommended wines and sake are served according to the dishes. Red wine is good too, but sake really complements sushi, doesn't it?

The sister restaurant of the popular sushi restaurant "Mitani" in Yotsuya, known for its difficulty in making reservations for months in advance, is also famous for its reservation difficulties. Located on the 3rd floor of Kioicho Garden Terrace, the interior resembles a high-end establishment. While sushi and wine pairing is the concept, this time I opted for non-alcoholic drinks. The course starts with appetizers followed by sushi. The course included: Buffoon sea urchin with shirako, sautéed firefly squid, Hokkaido hairy crab with purple sea urchin, medium fatty tuna, black cod tempura with minced meat, firefly squid grilled rice with mullet roe, trumpet shell clam soup. For sushi, there were: Japanese sea bass, squid, lean tuna, fatty tuna, horse mackerel, simmered clams, conger eel, rolled omelet, gourd roll, and dessert. Each dish features high-quality ingredients with generous cuts and exquisite cooking techniques, resulting in delicious flavors. The rice is slightly firm with a subtle red vinegar flavor, blended from about four types of vinegar, creating a perfect balance. Personally, the gourd roll and lean tuna roll wrapped in fried tofu were particularly delicious. The staff provides excellent service, adjusting the pace of serving to each customer. Next time, I would like to try the pairing option.

I requested the "Leave it to the Pocket Concierge" service for 32,000 yen. It's been quite a while, maybe the 4th or 5th visit. I used to frequent this place on Sundays during my ANA Platinum mileage runs. The pairing here is excellent, but I'm on a no-alcohol diet, so I stuck to sparkling water today. ⭐︎ Shirako Potage, Buffun Uni ⭐︎ Saury with clam broth ⭐︎ Rare fried shrimp with shrimp miso ⭐︎ Marinated grilled lean tuna ⭐︎ Striped jack with red vinegar and minced bonito ⭐︎ Beltfish tempura ⭐︎ Firefly squid grilled rice with fried karasumi ⭐︎ Ankimo croquette ⭐︎ Sushi: Seared sea bream with kelp, white squid, marinated tuna, fatty tuna, sardine, simmered clam, blackthroat seaperch, medium fatty tuna roll, dried gourd roll ⭐︎ Plum It used to have the image of an expensive restaurant, but while others raised prices, this place remained unchanged and actually became more reasonable. Definitely coming back. Next time, I'll try the pairing. It was delicious, thank you for the meal.

I visited the "Mita" in Kioicho, which is a cherished second home of Mitani, whom I admired and always wanted to visit, when I used to live in Yotsuya. The staff welcomed me with impeccable attire and service, reminiscent of a hotelier, creating a sense of luxury even before I sat down. The meal began with a gracious greeting from Takano, and the dishes before the sushi were exceptional, especially the perfect balance in cooking to bring out the flavors of the ingredients. The sushi, all handed over by Takano, was truly satisfying. [Genre] Sushi [Address] 3F Kioi-cho Terrace, 1-2 Kioi-cho, Chiyoda-ku, Tokyo

■ Access: Directly connected to Nagatacho Station on Tokyo Metro various lines ■ Number of visits: First time ■ Purpose: Dinner with an acquaintance ■ Overview: As the sister restaurant of the renowned "Yotsuya Sannomiya," often hailed as Japan's hardest-to-book restaurant, this sushi place opened at Tokyo Garden Terrace Kioicho. Following the same concept of sushi and wine pairing, it's a popular spot where you can enjoy exquisite sushi by craftsman Takano along with fine alcohol. ■ Menu: The only option is the omakase course (32,000 yen). The course starts with appetizers and then focuses on sushi towards the latter part. While the recommended choice is the alcohol pairing, you can also order drinks separately. The breakdown of this day's course is as follows: - Cod milt potage - Sliced horse mackerel and clam soup - Shrimp and corn tempura - Lightly seared bonito - Marinated striped jack - Deep-fried blackthroat seaperch - Firefly squid grilled rice with fried squid ink - Monkfish liver cream croquette - Red sea bream, cuttlefish, lean tuna, fatty tuna, sardine, simmered clams, throat blackfish, rolled omelet with bonito flakes, rolled sushi with pickled turnip, shrimp, syrup-pickled Ume plum ■ Impressions: I've been wanting to visit Kioicho Mittani for a while, and thankfully, I was invited by an acquaintance for my first visit. The appetizers were as ingeniously crafted as the sushi, with unique ideas evident throughout. The standout dish of the day was undoubtedly the deep-fried blackthroat seaperch served midway through the course. Unlike the usual grilling, their original approach of deep-frying ensured that the rich flavor of the fish's fat was fully retained within the crispy coating, leaving a lingering and intense taste sensation. Among the sushi, the most memorable for me was the sardine. Perfectly cooked to enhance its already fatty nature, each bite exploded with flavor, showcasing expert craftsmanship. We opted not to go for the pairing and instead enjoyed various dry sakes, all of which were impeccably balanced, leaving us thoroughly satisfied. From the elegant ambiance to the top-notch service, this restaurant truly lives up to its reputation as a distinguished establishment. I definitely look forward to visiting again. Thank you for the wonderful meal. ■ Rating at the time of visit: 3.93

Reservation difficulty at Kioicho Mitani. This time, I got the special seat in front of Mr. Takano. The distinctive feature here is the lineup of drinks, starting from sparkling wine to sake, white, and red wines. Each dish is paired with a specific drink, and it's particularly enlightening, such as the combination of tuna and Chambertin. By the time you leave the restaurant, you'll be in high spirits! The service is attentive to customers, and you can enjoy delicious snacks and drinks. A place that lovers of alcohol should definitely visit.

◾️Kiyoicho Mitani, Mr. Mitani◾️Visit date... March 2023, first visit❣️Rated 3.96 on Tabelog, Bronze in 2023, a well-known sister restaurant of Yotsuya Mitani, located in Kioicho Terrace. The restaurant is quite spacious and has a lovely atmosphere, suitable for business entertainment or dates. The appetizers were plentiful, and we were already full before the sushi arrived. They kindly packed the remaining rolls for us to take home. Thank you for the wonderful meal! #KiyoichoMitani #Mitani #Sushi #Tabelog #TabelogTop100 #TabelogHighRating #Gourmet #Foodie #Foodstagram #GourmetGirls #DifficultReservation #SushiStagram #FoodStagram #JapaneseFood #Tokyo #TokyoGourmet

Visited again after making a reservation last time. I have to repeat the cycle of "visit → reservation → visit" because if I don't make a reservation during the visit, I won't be able to secure the next one. It feels like a subscription with a long interval, haha. Today's dishes included: - Clear soup with clam and shallow clam - Horse dung sea urchin with seared mackerel - Tempura of kuruma prawn with kelp sauce, served with shrimp miso - Seared skin of yokowa (a type of fish) with grated radish and green onion - Amberjack tartare with nine-flavor spice and soy sauce powder, deep-fried - Fugu (blowfish) milt risotto with purple sea urchin - Ankimo (monkfish liver) simmered in sweet soy sauce - Croquette Sushi selection: - Sakura sea bream - Squid ink squid - Tuna red meat marinated - Seared fatty tuna - Small halibut simmered - Tuna belly - Thin roll with conger eel - Grilled chicken egg roll - Inarizushi (sushi rice wrapped in sweet tofu skin) with dried gourd strips Dessert: - Ume (plum) syrup-soaked pickled plum