Bistro Mikami

Carpaccio of today's recommended fresh fish. A chilled appetizer finished with olive oil and citrus.

Finely chopped fatty tuna, prepared as a tartare. Enjoy its rich umami and smooth texture.

A luxurious tartare made with sweet Botan shrimp. The plump texture and sweetness of the shrimp fill your mouth.

Spring rolls generously filled with crab meat. Enjoy the crispy wrapper and the juicy crab flavor.

A salad combining Seki Aji, a premium horse mackerel, with refreshing watercress. The umami of the fresh fish and the bitterness of the vegetables pair well.

A refreshing salad of tender white squid and crisp celery. A dish with a delightful textural contrast.

A creamy béchamel sauce croquette made with the umami of Botan shrimp. Crispy on the outside, creamy and rich on the inside.

An appetizer of large local clams and savory grilled eggplant. Enjoy Japanese ingredients in a French style.

A salad of Saga octopus and pungent wasabi greens. The elasticity of the octopus and the flavor of the leafy greens stimulate the appetite.

Lightly battered tempura of plump Edomae conger eel and zucchini. The light coating enhances the natural sweetness of the ingredients.

A salad of crunchy turban shell and green beans. Enjoy the aroma of the sea and the texture of the vegetables.

A hearty salad combining sweet scallops, spinach, and savory bacon.

Grilled sardines infused with herbs, served with a stew of summer vegetables (ratatouille).

Fresh fish coated with a Parmesan cheese crust and baked. The richness and aroma of the cheese complement the fish.

Large local clams baked slowly in the oven. Enjoy the concentrated clam umami.

A warm appetizer of fragrant maitake mushrooms wrapped in fish and fried. The umami of the mushroom and fish are integrated.

Fatty Seki Aji fried to a crisp. Enjoy with a squeeze of lemon.

Lightly battered tempura of tender white squid and colorful seasonal vegetables. Its light texture is perfect as a snack with wine.

A gratin dish with crab meat sauce wrapped in crepes and topped with cheese. Rich and creamy.

Thick scallops fried and served with homemade tartar sauce. The sweetness of the scallops and the acidity of the sauce are exquisite.

Turban shell and mushrooms simmered in herb butter (Escargot butter). A rich flavor that pairs well with baguette.

Fresh sardines lightly smoked to infuse them with aroma. The smoky fragrance enhances the rich, fatty sardines.

A salad combining crab meat and creamy avocado. A perfect pairing with a light dressing.

Escargots and scallops simmered in a cream sauce with blue cheese. A sophisticated adult flavor with a rich cheese aroma.

Meunière of today's fresh fish, pan-fried in butter until crispy on the outside and tender on the inside.

Tender white squid sautéed and accented with pink peppercorns for color and a spicy touch.

A smooth pâté made with tender chicken white liver. Its rich and creamy taste pairs well with bread and wine.

A dish of beef tripe (honeycomb) slow-cooked in tomato sauce until tender. Also known as trippa.

Beef tendon stewed in beer until tender and melt-in-your-mouth. The beer tenderizes the meat and creates a rich flavor.

A French preserved food made by slow-cooking pork in fat until it becomes a paste. Please spread on baguette.

A salad generously featuring our house-smoked, aromatic bacon. The saltiness of the bacon and the sweetness of the fat enhance the vegetables.

A croquette combining collagen-rich pork trotters and fluffy potatoes. Crispy on the outside, creamy and tender on the inside.

A dish of chewy beef Achilles tendon and mushrooms simmered together. Rich in collagen with a deep flavor.

A classic dish of Wagyu beef cheek slow-cooked in red wine for hours. So tender it falls apart with chopsticks, with a deep, rich flavor.

Duck leg confit, slow-cooked in low-temperature oil. Crispy skin and fall-off-the-bone tender meat.

A steak of Wagyu diaphragm (skirt steak) grilled over an open flame. Known for its rich meat flavor, moderate fat, and tenderness.

Steak of "Tomo-sankaku," a rare cut of beef with good marbling. An exquisite balance of red meat umami and fat sweetness.

A luxurious hamburger made with generous amounts of Wagyu beef mince. The juices overflow, allowing you to fully savor the natural umami of the meat.

A hamburger made with lamb. A slightly mature taste with the characteristic flavor of lamb and spices.

Pork shoulder loin from the premium brand "TOKYO X". Choose between grilled or cutlet preparation.

Salt-cured pork belly roasted to concentrate its flavor. Characterized by the sweetness of the fat and a pleasant saltiness.

Pork shoulder loin sautéed and finished with a savory burnt soy sauce. A familiar taste with a Japanese flair.

Lamb roasted and infused with blue cheese aroma. The distinct flavors of lamb and cheese match exquisitely.

A luxurious pasta dish with crab meat and a rich sauce. The crustacean flavor is intense.

Pasta with fresh tomatoes and chili peppers (Arrabiata style). The acidity of the tomatoes and the spiciness stimulate the appetite.

An oil-based pasta generously using sweet Kujo leeks. The aroma of garlic and chili is prominent.

A pasta dish combining sweet cabbage and salty anchovies. A simple yet intensely flavorful dish.

Pasta with homemade bacon and black pepper. A rich flavor, possibly similar to carbonara or cacio e pepe.

Meat sauce pasta simmered with minced meat, tomatoes, and vegetables. A traditional flavor from the Bologna region of Italy.

Pasta combining several types of mushrooms with the refreshing aroma of basil. A fragrant dish in Genovese style or oil-based.

Pasta with tender white squid and colorful vegetables. The umami of seafood melts into the sauce.

A risotto made with chewy brown rice. The rich, salty flavor of Gorgonzola cheese pairs well with wine.

A risotto that brings out the umami of brown rice and mushrooms. Enjoy the aroma of brown rice and the flavor of mushrooms.

Cream sauce pasta infused with the saltiness of smoked salmon and the aroma of smoke. A rich and decadent flavor.

Crispy fried green beans as a snack. Lightly salted, they pair well with beer or wine.

A simple salad of sweet tomatoes and arugula with a sesame-like flavor.

A sophisticated salad combining slightly bitter endive (chicory) and watercress.

A salad generously featuring fresh watercress. Known for its pungent flavor and aroma.

A classic salad with romaine lettuce, croutons, and cheese, tossed in a rich dressing.

A salad that allows you to enjoy the bitterness of endive, the aroma of walnuts, and their textures.

A classic side dish of finely shredded carrots marinated in a sweet and sour dressing, with the addition of daikon radish for textural variation.

An assortment of pickled vegetables. Perfect as a palate cleanser.

Slow-roasted Awaji Island onions, famous for their sweetness. Enjoy their melt-in-your-mouth sweetness and texture.

Whole green ball cabbage roasted to bring out its natural sweetness.

A chilled appetizer of sweet carrot mousse topped with refreshing consommé jelly. Smooth texture.

A clear, amber-colored soup made by simmering meat and vegetables for a long time. Enjoy its deep richness and aroma.

French onion soup with a baguette and cheese baked on top. Served piping hot with a rich flavor.

A rich Southern French-style fish soup, concentrating the umami of seafood. Its intense flavor and aroma of the sea spread through your mouth.

A rich soup made from the essence of mud crab. A luxurious flavor with a strong crab aroma.

A smooth terrine made with French foie gras. The rich sweetness of the fat and its mellow aroma melt in your mouth.

Daily vegetable potage soup. Today's features mushrooms, prepared creamy and aromatic.

A French home-style dish baked in a pastry crust with caramelized onions and egg mixture. (Quiche Lorraine)

Melted mozzarella cheese baked in the oven and topped with a salty anchovy sauce. A dish that pairs well with wine.

Classic French fries. Crispy on the outside, fluffy on the inside.

A chilled terrine made with tender white squid and scallop adductor muscles. Characterized by the sweetness of seafood and an elegant flavor.

A mousse utilizing the stickiness of Japanese yam and the sweetness of scallops. The acidity of white balsamic vinegar sharpens the taste.

A local dish from Lyon: white fish surimi, boiled into a smooth texture, and served with a rich sauce (such as Américaine sauce).

An assortment of several types of cheese. Perfect with wine.

Thick shiitake mushrooms simply sautéed with butter, allowing you to enjoy the natural flavor of the ingredients.

An aperitif combining white wine and cassis liqueur.

A glamorous cocktail combining champagne and cassis liqueur.

Champagne by the glass.

Champagne (Bottle).

Champagne (Bottle). Elegant and well-balanced taste.

Champagne (Bottle).

Red wine from Burgundy, France.

Red wine from Burgundy, France.

A robust red wine from Burgundy, France.

Red wine from Bordeaux, France (Saint-Julien).

White wine from Burgundy, France.

A rich white wine from Burgundy, France (Meursault).

A premium white wine from Burgundy, France (Puligny-Montrachet).