01 / ABOUT THE PLACE
About this place
A bowl combining duck meatballs with matsutake mushrooms, spinach and sudachi sits alongside straw-grilled bonito served with mustard and smoked salt. Mikuri’s menu brings thoughtful touches to Japanese ingredients. One diner singled out the pairing of duck meatballs and matsutake as a memorable dish. It is an appealing choice for anyone curious to see how seasonal ingredients and wine come together in a course.
The straw-grilled bonito is listed with mustard, sprouts, yellow chives, a kintoki-carrot dressing, smoked salt and soy sauce. Another diner also remembered the bonito’s cooking as a highlight. The layers of flavour bring out the richness of the fish, while the wine served alongside it adds another point of interest. For a meat course, there is grilled wagyu with Japanese pepper sauce, accompanied, according to the menu, by Japanese grapes, pumpkin purée and truffles. Following the bonito or soup with this dish offers a change of pace and a richer pairing than the seafood courses.
Wine is part of the appeal, too. One diner described the owner and sommelier explaining each wine and how it paired with the dish. Another enjoyed a pairing that moved from Champagne to Koshu from Japan, then to red wine. A separate visitor tried a lunch course with wine pairings. Depending on your plans, you can opt for a course at lunchtime or follow the food-and-wine combinations through dinner. Lunch is served Friday to Sunday from 12 to 15, and dinner Tuesday to Sunday from 18:30 to 23. Reservations are recommended for both.
