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Mutsukari
Japanese
A sixth-floor Japanese restaurant in Ginza where the kitchen team works in red armbands and snow-white uniforms, which tells you something about how seriously they take the whole enterprise. The chef trained in shojin-ryori, Buddhist vegetarian cooking, and vegetables still anchor the menu, though fish and meat show up in jellied broths, deep-fried dishes, and grilled courses. Sashimi comes dressed in vinegar and nori jelly. The place holds a Michelin star.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Ohitashi
“Mutsukari’s repertoire varies widely, from ohitashi, a boiled vegetable side dish, and nikogori, jellied broth of meat or fish, to various deep-fried and grilled foods.”
Michelin Guide -
Nikogori
“Mutsukari’s repertoire varies widely, from ohitashi, a boiled vegetable side dish, and nikogori, jellied broth of meat or fish, to various deep-fried and grilled foods.”
Michelin Guide
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