Mizuno
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
Mizuno is ‘a shop with good food’ but also a restaurant that never forgets the classics. Yuan’yaki, a grilled fish dish dreamed up by a tea ceremony master includes ginger and onions as ‘secret ingredients’. Partway through the meal, diners are shown the luxury ingredients they’ll soon be enjoying. Bamboo shoots in spring, sweetfish in summer, spiny lobster in autumn, crab in winter are all beautifully prepared in front of the customers. Eel and wagyu, char-grilled, is served with rice salt-and-kombu kelp butter is a clever twist and an excellent accompaniment for the rice.
Unique Things
From Visitor Experiences
Creative Use of Seasonal Ingredients in Unusual Ways
Chef Mizuno Takahiro applies the concept of "seasonal ingredients" with creativity, combining luxurious dishes like softshell turtle soup and turnip simmered in pufferfish stock alongside simple, hearty courses such as baked apples and curry over rice. This free-form approach flows effortlessly between different cuisines and techniques, making the dining experience both innovative and diverse.Interactive and Performative Dining Experience
Guests at Mizuno are actively engaged in the cooking process, with the chef showing them the pots and pans used and demonstrating expert knifework. This makes the meal not just about eating but also about witnessing the artistry and preparation behind each dish, turning the dinner into a performance.Incorporation of Traditional Tea Ceremony Influences
The restaurant features dishes like Yuan’yaki, a grilled fish dish originally dreamed up by a tea ceremony master, which includes secret ingredients such as ginger and onions. Additionally, luxury seasonal ingredients like bamboo shoots, sweetfish, spiny lobster, and crab are prepared in front of diners, blending classical Japanese culinary traditions with a modern presentation.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Mizuno in Kyoto are:
Ginger and onions: Used as "secret ingredients" in Yuan’yaki, a grilled fish dish inspired by a tea ceremony master, adding depth and subtle aromatic flavor.
Seasonal luxury ingredients: These include bamboo shoots in spring, sweetfish in summer, spiny lobster in autumn, and crab in winter. These ingredients are showcased beautifully and prepared in front of diners, emphasizing seasonality and freshness.
Eel and wagyu beef: Char-grilled and served with rice, accompanied by a unique salt-and-kombu kelp butter that enhances the umami and richness of the dish.
Bonito flakes: Shaved daily for dashi stock, which forms the base of many dishes, providing a rich, gentle umami flavor that permeates the cuisine.
These ingredients highlight Mizuno’s dedication to classic Japanese flavors, seasonal freshness, and innovative preparation techniques that respect tradition while offering unique twists.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Omakase Course (10 dishes from Kyoto-classic Kaiseki cuisine style with seasonal ingredients): ¥25,000 (Tax incl.)
A La Carte
- Prices not specified in the provided sources.