Specialized ingredients have been chosen from some of the best places in Japan, such as hotspots Hamasaka Fishing Port in Hyogo and Toyosu (Tsukiji) Market in Tokyo. Ingredients like ayu from Chiyokawa and Japanese wagyu from Tottori are used to make each meal. Chef Mitsuki also makes use of ichiban-Sashi stock, the base of Choteau cuisine, by using Rishiri kelp has matured for two years and has dried. Earthenware-cooked rice is also served at the end of the course or whenever the guest prefers to eat it.

Chef of Mitsuki, Yui Mitsuki

The owner-chef of Mitsuki, Yui Mitsuki, is a skilled chef who trained in Tokyo for 13 years. He is well known for his hospitality and personable approach when speaking with customers and attempting to satisfy their needs in regard to what they desire to eat. Along with the delicious food eaten at this restaurant, the kindness Chef Mitsuki gives to each guest who walks through his restaurant doors keeps them coming back for more.

Interior

Mitsuki’s decor consists of cypress wood counters that allow nine guests to sit around the seats, as well as private rooms with room for six guests to dine. With this relaxing atmosphere, guests can spend time relaxing and enjoying their dinner with friends, families, and dates- even business meetings can be held here. Between the beautiful paintings and calligraphy decorated by Kitaro Uchishiba, a poet and potter that is the great grandfather of the Mitsuki family, and work from contemporary artists such as Daiki Kosaka and Kyo-yaki, guests can feel at peace here.