Mitou

I heard they grow the rice themselves too

Last May, I succeeded in making a reservation at Mitou after hundreds of phone attempts. It was the best meal, far exceeding the 4 months of waiting. Numerous impressive credentials visible upon entering. Given the skills of Chefs Bomi Kim and Youngwoon Kwon who lead Mitou, I think it is a very natural result. Starting with a shocking first dish of kuruma shrimp + fig + mozuku, passing the signature monaka, the perfect grilled hairtail and freshly cooked ginkgo rice, and finishing with conger eel claypot rice and ochazuke. Not a single dish fell short of perfection. To borrow the words of the acquaintance I visited with, it was a much more complete taste than last year's visit. I think this is true, Mitou (未到). Good people, good alcohol, and good food. I express my gratitude once again to Chefs Bomi Kim and Youngwoon Kwon and my acquaintance who presented me with a perfect evening on a day in September.