01 / ABOUT THE PLACE
About this place
A meal at Mitsuguruma begins with perusing the day's market arrivals and seasonal specialties, which are listed blackboard-style to help you decide how to compose your meal. Sashimi platters featuring catches such as wild red sea bream, wild flounder, and southern bluefin tuna can be tailored to party size and preference, ranging from a three-piece assortment to an elaborate omakase selection. Cooked dishes show equal care, from round eggplant served with a savory minced-meat sauce or glazed with sweet miso, to fragrant grilled namafu (wheat gluten) dengaku, each adding depth to an evening over drinks.
The drinks list is thoughtfully curated to complement the food. Sake selections include acclaimed labels like Isojiman, Sharaku, Zaku, and Mutsu Hassen, sourced from across Japan and served by the ichigo (around 180 ml). Shochu lovers will find celebrated sweet potato labels such as Mori Izo, Maou, and Murao alongside barley shochu like Kanehachi. For a structured dinner, pre-booked tasting options—including the Yuki, Tsuki, and Hana courses, as well as the chef's omakase—provide a measured sequence of seasonal flavors from starter onward.
The dining room is decorated in understated Japanese style, complete with sunken kotatsu seating that lets guests stretch out comfortably. It suits quiet meals in small groups just as well as family gatherings or celebratory dinners. On weekends, the restaurant also serves daytime set meals centered on sashimi and other mains, making lunch an easy way to get acquainted with the kitchen.
