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Restaurant Hôtel de Mikuni
Menu from USD 66.15
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Restaurant Hôtel de Mikuni

JapanTokyo

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Hôtel de Mikuni / オテル・ドゥ・ミクニ

  • Cooking Classics
  • Modern dining room in a residential area of Tokyo

restaurant
Rates and services

Menus 7400-17400 JPY t. 8% s.n.i. 15% Carte 10700-22300 JPY t. 8% s.n.i. 15%

terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 JPY = 0.01 USD

Weekly closing

Monday and Sunday evening.

Annual closing

From December 30th to January 3rd.

Discover the restaurant

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.

Kiyomi Mikuni

Chef
Kiyomi Mikuni
See the profile
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