Ginza Mizuno

This is a kaiseki course consisting of about 11 dishes. Assorted appetizers (5-6 kinds), such as firefly squid with wild vegetables and Tosa vinegar, ankimo middo, deep-fried white fish with crustaceans, etc. The course will include a bowl of soup with sansai and scallop mijo, steamed sweet sea bream with sakura, flatfish sashimi and sea urchin, hairy crab hand-rolled sushi, grilled fish, Sendai beef and hana-sansho (Japanese pepper). Earthen pot cooked rice with pea At Mizuno, we serve the best of our wonderful ingredients as they are. We ask that reservations be made in advance to ensure availability of ingredients. The courses are filled with the finest seasonal seafood and special ingredients.

This kaiseki course consists of about 12 dishes and includes a variety of premium ingredients. The appetizer is an assortment of seasonal dishes such as Tosa vinegared firefly squid and wild vegetables, ankimo middo and deep-fried white fish with crow's feet, The course includes a bowl of soup with sansai and scallop cake, steamed sea bream with cherry blossoms, sashimi of flatfish, seared nodoguro, hand-rolled hairy crab, grilled Spanish mackerel, spring rolls with suppon and abalone, Sendai beef and hanasansho (Japanese pepper). Earthen pot takikomi-gohan (rice cooked in an earthenware pot) will be served with unotan (sea urchin). Truffle is available at extra charge. Mizuno offers the best of the finest ingredients as they are. Please make reservations in advance to ensure availability of ingredients.

The course consists of approximately 8 dishes. This course is sure to satisfy you in terms of both content and volume, using an abundance of seasonal ingredients.

The menu consists of about 12 dishes and abalone is served in abundance and cooked in a variety of ways for a sumptuous enjoyment. A variety of seasonal premium ingredients will also be served. Live abalone sashimi Mizuno is especially proud of the "abalone liver somen," which is served with abalone liver. The somen is served with abalone on top of the rich liver. To finish the dish, rice cooked in an earthenware pot is served with abalone or seasonal fish. Please make reservations at least three days in advance to allow for procurement of ingredients. Please note that we may not be able to prepare the meal due to bad weather conditions such as typhoons. Please understand that we may not be able to prepare the meal due to bad weather conditions such as typhoons. We will be happy to change to other courses. The menu is subject to change.

This kaiseki course consists of about 12 dishes and includes many premium ingredients. The owner, Mr. Mizuno, carefully selects ingredients only for the "Omakase Course" to provide you with a memorable meal. Please make a reservation in advance for the procurement of ingredients.