Menus 7400-17400 JPY t. 10% s.n.i. 15% Carte 10700-22300 JPY t. 10% 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
Monday and Sunday evening.
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.
RESTAURANT HÔTEL DE MIKUNI
Member Relais & Châteaux since 1991