Miura Restaurant

We offer a selection of cheese for you to enjoy between dinner and dessert. À la carte ordering is also available.

A large rainbow trout nurtured in the spring water of Mount Fuji is gently marinated to make the skin crispy and the flesh moist. It can be selected as one of the choices on the prefix menu, or it can be prepared a la carte.

This is our autumn specialty. We offer dishes that can only be tasted in that season, spring, summer, autumn, and winter.

For customers who have selected a course, we provide two common amuse-bouche. This is our original Caprese. It is a dish that changes the texture by arranging Caprese, which is composed of tomato, basil, and mozzarella, in our own way.

A luxurious pate made with Holoholo chicken, foie gras, and duck meat. This has been a popular menu item since the opening. Please enjoy it with Greek-style pickles [This is one of the choices for prefix. A la carte menu is also available.]

Cassoulet is a classic dish made by simmering duck confit, salted pork, sausages, and other ingredients with white beans. [※Available only on the dinner a la carte menu.] [Portion size is intended for sharing between 2-3 people.]

This is our specialty dish that we have been making since the opening. It is a dish pressed with over 10 types of vegetables, scallops, and snow crabs. Enjoy it with a foam of kombu dashi that goes well with vegetables, as well as a tapenade powder that enhances the flavor of vegetables, and white wine-steamed clams. You can choose it as one of the options for lunch or dinner prix fixe, or it is also available a la carte.

We always have a wide selection of charcuterie, including homemade pâtés and Maison du Jambon de Himeki's prosciutto. You can enjoy a charcuterie platter starting from 3000 yen or choose your favorite item individually. It is also one of the options for prefix courses and, like the vegetable terrine, is one of our specialty dishes.