Kitashinchi Mitsutoki

Mitsutoki isn’t shy to admit that the attention to detail that makes its head chef — a 20-year veteran of the Japan sushi circuit — a remarkable host, is also a product of his reserved nature. Service at Mitsutoki is hallmarked by a sense of consideration: seasonal menus are clearly updated on public channels, and menu offerings are afforded some degree of customization upon request. A sense of mutual respect and understanding is easily formed between chef and guest at Mitsutoki, where both parties share in the delight of excellent quality fish. Young apprentices shuttle regularly between the 10-seater counter and six table seats, their crisp outfits standing out against the warm, earthy tones of Mitsutoki’s wooden ranma panels. Attention to craftsmanship and minutiae goes beyond the daily selection and delivery of fish from the nation’s major ports. Regional kogei handicrafts, handpicked wine, and over 10 varieties of sake complete the meal experience for diners lucky enough to secure a reservation.