Mutsukari
Tokyo, Japan
⭐1 Star
The Experience
From Michelin Guide
Yoshihisa Akiyama strives for cuisine that gives voice to the individuality of his food producers. What fires his ambition are vegetables. He visits farmers across Japan, breathing in the mood of field and farm to inspire his ideas. O-hitashi (a boiled vegetable side dish) draws a portrait of the season; dishes like nikogori (jellied broth of meat or fish) unite the strengths of each ingredient. To watch him in action, ask to be seated at the 6th floor open kitchen; for a quiet ambience, request a table on the 7th floor.
Unique Things
From Visitor Experiences
Multi-floor dining with distinct experiences: Mutsukari is uniquely spread across three floors, each offering different seating styles. The sixth-floor counter seats are highly sought after for their proximity to the open kitchen and chef Akiyama Yoshihisa, the seventh floor offers a quieter, more private atmosphere, and the eighth floor features an exclusive reservation-only room with its own dedicated kitchen.
New Edo-style Tokyo cuisine with live charcoal grilling: The restaurant specializes in new Edo-style Tokyo cuisine, notably serving skillfully deboned hamo (conger eel) and grilled ayu (sweetfish) cooked over charcoal right in front of diners, emphasizing the natural flavors of the ingredients in a theatrical and traditional manner.
Dedicated chef-led ingredient sourcing journey: Chef Akiyama Yoshihisa personally travels across Japan to find the finest farmers and ingredients, which are then showcased in meticulously crafted kaiseki course menus at Mutsukari, blending culinary artistry with a deep connection to Japan’s agricultural heritage.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Michelin-starred Mutsukari in Tokyo include:
Sesame: Featured in a delicate sesame cube resembling tofu, topped with wasabi and soy sauce. This dish exemplifies balance and subtlety in flavor, highlighting sesame’s rich, nutty profile in a refined form.
Black Wagyu Beef: Used in a main dish served with red miso sauce and garnished with ginkgo nuts. This ingredient showcases premium Japanese beef’s tenderness and umami, elevated by traditional condiments.
Mushrooms: Incorporated in a rice dish with five types of mushrooms and accompanied by seaweed soup with yuba (tofu skin). Mushrooms add earthiness and depth, complementing the delicate textures of rice and tofu.
Yuba (Tofu Skin): Served in the seaweed soup, yuba adds a silky texture and subtle soy flavor, emphasizing the restaurant’s dedication to traditional Japanese ingredients and refined preparation.
Seasonal Fruits and Pickles: Examples include persimmons, apples, eggplant, and Delaware grapes used in palate cleansers and pickles, showcasing the importance of seasonal produce and balance in kaiseki cuisine.
These ingredients are carefully sourced and skillfully combined to reflect the essence of Japanese culinary tradition and the chef’s pursuit of excellence in kaiseki dining.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Chef's Recommendation Course: ¥25,000
- Extreme course: ¥33,000