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After seeing Takasegawa Ichino Funairi, it may be a good idea to visit this restaurant. You will find nicely cooked shrimp tempura, nigiri and sashimi on the menu. You may be offered such food as tasty ice cream, come here and try it.
The wine list is versatile, every guest will find something that satisfies their taste. If you're the great tea fan, you may enjoy Mizuki. The staff at this place is competent and always ready to answer questions about the menu. Discover how spectacular the service is here. Delicious meals at adequate prices are offered here. There is a lovely atmosphere and modern decor at this spot. Michelin inspectors have visited this restaurant, so it has received the Michelin selection award. Mizuki menu online can be viewed on Restaurant Guru.
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Visitors' reviews on Mizuki
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Chris Wyatt
3 months ago on Google
If your mental image of tempura is heavy golden batter and shrimp tails sticking out of a basket, the eight-seat counter at Mizuki will rewire you in about three bites. This is tempura as kaiseki. Every piece lands in front of you the second it hits temperature, with three salts (matcha, curry, plain), fresh-grated daikon, and cherry blossom sprigs settling onto the plates because it’s that time of year. A few things worth knowing. The chef is a woman, working with Aritsugu blades. Yes, that Aritsugu, the 1560-founded Kyoto knife house from Nishiki Market. Watching her butterfly a live shrimp at counter level and have it back to you in tempura form ninety seconds later is its own quiet performance. The negi tempura is the dish that recalibrates you. Two layered batons of Japanese leek, white and green, the batter so thin it’s almost translucent, and inside the allium has gone sweet and silky like a custard. I would fly back for this alone. Other highlights from our run: a piece of uni served in a soup-spoon-shaped vessel with a dot of fresh wasabi, wagyu wrapped in shiso and pulled rare, a delicate sayori, and a kakiage tendon at the end that I wished had been twice the size. The closer is a deep red miso with mitsuba that lands like punctuation. Two small rituals turn a meal into a memory. First, you choose your own ochoko from a tray of a dozen or so pieces — kiriko crystal, raku, porcelain, glass — the Olivander’s-of-sake moment. Second, the seasonal styling never feels staged. The sakura branches don’t read as garnish, they read as the room. Pricey, yes. Worth it, also yes. If Kyoto only gets one tempura meal from you, make it this one. Meal type: Dinner Food: 5 Service: 5 Atmosphere: 5
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Xion McCann
4 months ago on Google
Chef Taisuke Kojima presented a series of amazing pieces. The tempura was the best I’ve ever had, perfectly light and crisp. We also experience the seasonal shataki mushrooms. The entire evening felt intimate, welcoming, and delicious from start to finish. We left feeling grateful to have shared such a thoughtful meal. Thank you to Chef Kojima and the team for a wonderful experience. Meal type: Dinner Food: 5 Service: 5 Atmosphere: 5
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Shawn
5 months ago on Google
Chef Taisuke Kojima presented a series of amazing pieces. The tempura was the best I’ve ever had, perfectly light and crisp. We also experience the seasonal shataki mushrooms. The entire evening felt intimate, welcoming, and delicious from start to finish. We left feeling grateful to have shared such a thoughtful meal. Thank you to Chef Kojima and the team for a wonderful experience. Meal type: Dinner Food: 5 Service: 5 Atmosphere: 5
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Japanese, Sushi, Vegetarian options
$$$$
Price range per person
JPY 10,000
Address
土手町通二条上るHokodencho, 543 鴨川二条大橋畔, Kyoto, Kyoto Prefecture, Japan
Features
Сredit cards accepted
No outdoor seating
Booking
No delivery
No takeaway
Parking
Wheelchair accessible
Wi-Fi
TV
Opening hours
| SundaySun | 11:30AM-3PM 5:30PM-9PM |
| MondayMon | 11:30AM-3PM 5:30PM-9PM |
| TuesdayTue | Closed |
| WednesdayWed | Closed |
| ThursdayThu | 11:30AM-3PM 5:30PM-9PM |
| FridayFri | 11:30AM-3PM 5:30PM-9PM |
| SaturdaySat | 11:30AM-3PM 5:30PM-9PM |
Website
Instagram
@ritzcarltonkyoto
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