Sushi Mitani

Photos from an omakase dinner at Sushi Mitani, Tokyo, on October 27, 2018.

At the new location of Sushi Mitani, where sushi is placed directly into the palm of one’s hand to maintain the rice’s temperature, wine plays as important a role as the sushi itself. While I’m not sure the wine pairing was a necessity (you sure won’t find me complaining about white burgundy) the sushi itself was exceptional—one of the best, as Mitani’s two year reservation waiting list shows. Of particular deliciousness was the (ethically questionable) chopped toro with shark fin and hairy crab in its roe. This was a meal worth travelling for.

Shaman 2014 Champagne Marguet Grand Cru

Bafun uni (sea urchin), kombu

Sushi Mitani

Katsuo

Chambolle-Musigny 2015

Sushi Mitani

Mackerel in its liver

Mackerel and sake

Hairy crab with its roe

Champagne Delamotte, Rose

Nodoguro (black throat sea perch)

2018 Sake

Chopped toro with shark fin, unveiling

Chopped toro with shark fin

Melante Coleccion Valles de Sadacia

Sake

Uni rice

Clam broth

Can Credo 2014

Shiro ebi (small white shrimp)

Sumi ika (squid)

Tai (red snapper)

Akami (lean tuna)

Chassagne-Montrachet Premier Cru Les Vergers 2013, Domaine Genot-Boulanger

Toro (fatty tuna)

Gizzard shad (kohada)

Saba (mackerel)

Sea bream

Sake

Hamaguri (clam)

Toro maki (fatty tuna roll)

Tamago

Pickled gourd sushi roll in seasoned tofu pouch (inari)

Ume (plum)

Sushi Mitani