Mutsukari — Restaurant in Tokyo

Located in Ginza on the sixth floor of a tower block just from the corner of IWC and dolce and Gabbana this one Michelin star Japanese restaurant has a chef table style dining of eight or 10 courses around the chef table with a number of high table seating behind the chef‘s table. We opted for the course with paired wine 4 courses for ¥3,300.

The food was excellent the first course of appetiser being a sesame cube looking very similar look to a tofu with wasabi on the top and soy sauce which is beautifully balanced and very delicate followed by the next course which was the almond fish row on top of rice. The rice had Yuzu flavouring in it which made it rather nice and citrusy with the saltiness of the salmon roll another very beautiful balanced dish.

To accompany the two dishes was a glass of champagne from the paired alcohol selection this was followed by the third dish of a fig in starched sake sauce and this was packed with a Kokuryu saki which was beautifully matched with the dish. the saki was slightly sweet which accompanied the sweetness of the fig and the start sauce was a lovely little soup of the end.

This is followed by flounders( white fish) which was a white fish which we found rather chewy and this was a company with Three pieces of sea urchin and a nori seaweed chilli and a small salad the highlight of the dish was definitely the sea urchin rather than the fish

The next dish was the Trio of vegetarian main which was the tempura Matsutake. Mushroom with a salad of persimmons and apple which was the palate cleaner and the egg plant and Delaware grapes which were pickles and tasted almost like cabbage. Nice dish, interesting taste and went well with a beautiful white wine Chardonnay from France.

The mains of black beef wagyu with red miso sauce with a few other condiments of ginkgo nuts was good but was not the best dish.

This was followed by a filler of rice with 5 types of mushroom and seaweed soup with Yuba which is a tofu and was very delicious. This was companies by a blend of three grape red wine from New Zealand for the last two courses above.

The desert was ice shaving with 6 types of flavouring: mango, ginger, condensed milk, matcha, red bean paste and green tea. Excellent combination of different flavour sorbet. Reminded me of ice kacang or ABC in Malaysia.

And finally another beautiful desert of Karintou Manju, a deep fried bun of bean paste - beautiful, had an extra sake with this.

They then rolled out a birthday macaroons of Yuzu with a candle for the birthday with a poloroid photo.

Service was amazing. An absolutely perfect meal! Deserving of more than one...

This restaurant will always have a special place in my heart. We went there on November,2024, on our first evening in Tokyo. We were able to watch the chef and the kitchen crew from our table. The way they work was so dedicated, so humble, so full of talent, we were hipnotized. Everything we ate, developed our palettes. We met with new and incredible tastes during the course of dinner. The whole journey was not only delicious but also a feast for our eyes. The chef and our amazing waiter greeted us at the end of the evening, they gifted us the menu and some chipsticks. This restaurant was one of the highlights of our Japan...

is a culinary sanctuary. The chef's artistry is evident in every dish, from the melt-in-your-mouth wagyu that was simply divine, to the surprisingly delightful salmon burger, a perfect balance of textures and flavors. The fresh greens, sesame tofu, and shrimp dish, accompanied by a delicate, flavorful soup, was a testament to the chef's mastery of seasonal ingredients. They also had a great sake collection. Impeccable, heartfelt service and a truly talented, kind chef made this an unforgettable experience. Six stars if possible! A must-experience for exceptional Japanese...