Mizai

Tucked in a corner of Maruyama Park, renowned for its cherry blossoms, is Mizai. In the evenings, garden lanterns are lit. Chef Hitoshi Ishihara fusses over every detail: the ceremonial space is prepared, vessels are selected, and incense is burned. Emulating the form of the chakaiseki, service begins with a simple dish accompanied by freshly steamed rice. Sashimi assortments are lavish in portion; stews are served in bowls and plates that proclaim the season. Kogashi tea made from scorched rice, also follows the decorum of the tea ceremony. The tea ceremony spirit wafts from cups of strong matcha.

Here are three unique or unconventional aspects of the Michelin-starred restaurant Mizai:

1. Unique Seating Arrangement

Mizai offers a distinctive dining experience with a single dining room featuring an L-shaped counter that seats about a dozen diners, creating an intimate setting for guests to observe the chefs preparing their meals.

2. Traditional Tea-House Setting

Located in Maruyama Park, Mizai is set in a traditional tea-house environment, blending seamlessly with its serene surroundings renowned for cherry blossoms.

3. Innovative Kaiseki Presentation

Mizai is known for its innovative take on traditional kaiseki cuisine, with dishes like the boiled abalone and yuzu, horsehair crab, and grilled barracuda presented in ornate ceramic bowls, and a unique rice dish with a smoky, burnt layer.

Kaiseki Menu at Mizai

• Omakase course: ¥85,470 per person

Notes

• Children admission: Over 13 years old. Must order same menu as adults.
• Vegetarian and vegan option: Not available.
• Only cash accepted.
• Total 14 counter seats.
• Smart casual dress code.