Yotsuya Minemura

• Combination of Sushi and Traditional Japanese Dishes in Omakase: Unlike most traditional kappo restaurants, Yotsuya Minemura uniquely blends sushi with traditional Japanese dishes in a practiced sequence that riffs on the classical omakase flow. Signature dishes include steamed monkfish liver and an artful tamagoyaki, with the typical finishing rice replaced by soba noodles, reflecting the chef’s sushi background and experience at Ichita.

• Handmade 100% Buckwheat Soba as a Course Highlight: The restaurant is renowned for its daily fresh, handmade soba noodles made from 100% buckwheat, which are served as part of the tasting course instead of the usual rice, enhancing the dining experience with a fragrant and unique finish.

• Intimate Setting with Chef Interaction Through a Wooden-Framed Kitchen Window: Yotsuya Minemura is set in a narrow space with only 6 counter seats, creating an intimate ambiance where guests are closely connected to the chef, who is partly obscured by a wooden-framed kitchen window, offering a distinctive viewing and dining experience.

The most honored or signature ingredients at the Michelin-starred restaurant Yotsuya Minemura in Tokyo include:

• Monkfish liver (ankimo): Used in a steamed course, this ingredient showcases refined technique and is a highlight of the omakase menu, reflecting traditional Japanese culinary artistry.

• Egg (for tamagoyaki): The artful tamagoyaki served at the end of the meal is a signature dish, emphasizing the chef’s skill in balancing texture and flavor in this classic Japanese omelet.

• Fresh seasonal seafood and vegetables: These form the core of the omakase courses, selected for their quality and seasonality to create a harmonious dining experience.

• Handmade 100% buckwheat soba noodles: Crafted fresh daily by Chef Minemura, the soba replaces the usual rice finishing dish, adding a unique sushi-inspired twist and highlighting the chef’s background and creativity.

• Marinated squid sashimi with low-temperature cooked egg marinated in Shaoxing wine: This dish exemplifies the chef’s innovative approach to enhancing natural sweetness and texture through precise technique.

These ingredients are significant as they reflect both traditional Japanese culinary values and the chef’s personal innovations, creating a refined yet creative omakase experience.