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Restaurant Hôtel de Mikuni.

Restaurant in town. Japan,Tokyo

Unique in the world: The famous seabass borsch, mikuni-style.

Hiroaki Oshikiri, Maître de Maison, presents the property:

Chef Kiyomi Mikuni, a maestro in the art of adding a Japanese flourish to French cuisine, has one of the most sought after restaurants in Tokyo. Thyme, rosemary and chervil are skillfully paired with maitake, a fragrant mushroom, and kaiware, a local herb. The best of both cultures are showcased in daring creations like the famous seabass borsch, Mikuni-style, pan-fried langoustines from Odawara and carrot cube fricassee in vermilion butter essence. In honour of the masters who inspired him, Kiyomi Mikuni’s menu also features Paul Bocuse’s truffle soup, Alain Chapel’s lobster salad and chicken liver gateau in a crayfish butter sauce.


Children welcome

Air-conditioned restaurant


Restaurant Hôtel de Mikuni,
Relais & Châteaux Member since 1991

1-18 Wakaba


160-0011 (Tokyo) Japan

Tel.: + 81 (0) 333 51 38 10

Fax: + 81 (0) 332 25 13 24

Owner and Chef Relais & Châteaux: Kiyomi Mikuni
Maître de Maison: Hiroaki Oshikiri

How to get there?

From the Yotsuya railway station, cross Sotobori Dori, then the park. Go straight on to the left of the church. Turn left at the first crossroads, then right to the very end.

Tokyo Haneda 20 km / Tokyo Narita (Intl) 80 km

Train station
JR Yotsuya 0,2 km

Storyline - 4/11

Local weather and time















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Weekly closing :

Monday and Sunday evening.

Annual closing :

From December 30th to January 3rd.

This property is part of a

Route du Bonheur:

titre coffrets cadeaux Gift certificates starting from 100€