Mifune New York - Buy Reservations

We have been going to Mifune for years and would consider it a hidden gem on the East side of Midtown. The restaurant is Japanese fusion and above the Michelin star sushi restaurant Amane which is located in the basement.One our most recent visit we finally did the 8 course tasting menu and it was excellent.Amuse Bouche - this was broken up into two dishes; the first was a scallop which was super fresh. The second was beef tartare with Uni on top which was phenomenal.Soup - the soup was mushroom based and absolutely incredible. Best dish of the 8 courses.Kanpachi Turnip Yuzu - with a top sushiya below you'd expect Mifune to have high quality raw fish and you'd be correct.Foie Gras Monaka - this was an additional a la carte dish. If the soup was the best of the 8 course tasting the monaka was the best dish of the whole meal. The foie gras is mixed with some jelly which adds a tad of sweetness to the savory foie gras which I really enjoyed.Snow Crab Farro Risotto - another excellent dish. Japanese Uni Truffle Chawanmushi - some very high end ingredients in this dish that didn't disappoint. Uni mixed with truffle is an excellent combo that I had never had before.Red Snapper Bouillabaisse - I wasn't a big fan of this dish after the first bite, the flavor of the sauce at first was a bit strong. The flavor grew on me and I wound up enjoying this dish. Filet - perfectly cooked, tender and delicious.Dessert - the dessert for our meal was an ice cream/strawberry mix, it was a solid dish to end the meal.Mifune is very generous with the sizing of their portions and you will most likely be very full after your meal. The service is top notch, attentive, and friendly. The restaurant is decent size with counter seating and tables in the back, shouldn't be too hard to secure a reservation.

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In my opinion, Mifune has become one of the best (and least known top) Japanese restaurants in NYC, due to the culinary creativity and leadership of Tomohiro Urata, its Michelin-star chef. The omakase menu is what you want, and it is different every time -- a delicious journey through Japanese haute cuisine. Last week my wife asked to add an abalone course, and they changed out the regular fish for no charge! (We are semi-regulars).It has been three months and she is still talking about the Tuesday-night chef's teaching omakase, where Urata-san imports special ingredients (ie abalone and tile fish) and explains everything as they prepare and serve. A great experience, and not expensive for what you get. Such a gentle and nice man. Looking forward to coming back.

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I had the pleasure of visiting Mifune last week during NYC restaurant week. The menu gave me several choices for a 3 course meal. I chose the JAPANESE UNI TRUFFLE CHAWANMUSHI. It was the best tasing Uni I have ever had. Fresh, moist, and just that little bit of salt you expect when its' right out of the ocean. I'm sure it was California Uni. Next was the filet mignon. Wow, perfectly cooked and sliced. the portion was about 5 ounces with some mini potatoes and micro carrots and greens. It was dressed with a nice black truffle glaze. totally awesome. Then came the desert.. I can't even begin to describe the amazing flavors associated with the deconstructed Matcha cheesecake and the chocolate cake. Because it was Restaurant week the dinner was only $60. but I would have gladly paid the full price of $120 for the meal. Normally it's $120 for 8 courses. Personally I don't know if I could eat that much but because of the quality at Mifune i would gladly try. I highly recommend this restaurant to any foodie that is in NYC or visiting. Please make it a must see!

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Restaurant week is always a good time to try out some of New York's more expensive restaurants. Since my GF suggested Mifune I thought i would give it a try. It was amazing! For $60 I had one of the best meals Ive ever had and more then enough food. I recommend everything on the menu if you have a big appetite! the atmosphere is wonderful and the people are so nice! Make it a must stop!

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Made a reservation for the last week of restaurant week for 2 at 8pm. We were quickly seated at the front area where you can see the chef prepare dessert! The seating was a little bit crowded, but it wasn't a big deal. First, we started off with drinks and I got the Oharu which I enjoyed since there was lychee in it. It was perfectly balanced with the sake that was mixed in it. For starters, we both ordered the Smoked Trout Sashimi with Tosazu Gelee. The dish itself was not as small as we had expected and was delicious. The fish was fresh and super tasty. Next, we got the Angus Filet Mignon w. Bordelaise Sauce and the Grilled Scallops w. Yuzu Miso. Both of the entrees came with Basmati rice. I liked the Angus Filet Mignon since it was cooked to my liking (medium rare) and it also came with fingerling potatoes. The Yuzu Miso on the scallops paired well and was strong, which my friend liked. Last but not least, we ordered dessert from the restaurant week menu. I got the Matcha Rare Cheese Cream w. White Choco Yuzu Sauce and my friend got the Chocolate Terrine w. Strawberry Compote & Choco Crunch. I think we both favored the Chocolate dessert; it was rich in flavor. The last thing we ordered was the Uni Sampler which was amazing and a must try!! This is part of their regular menu and it's $50. They recommend you a specific order in which you should eat the samplers since one of them is more like a dessert (it's sweet). The restaurant week 3 course meal was $60 pp which is worth it given the amount of food you get along with the quality. I would definitely come back for the Uni Sampler :)

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...... No matter the weather, Mifune is always wonderful, a real treat, so warm and inviting. The staff are always kind, considerate, caring and professional. The cuisine is its own unique gift. Truly delicious. And, let it also be stated, Mifune is always beyond impeccably, sparkling clean throughout !We so very much appreciate the obvious hard work and attention to detail on the part of everyone that goes into each and every moment we have been privileged to dine. Thank you !!!

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Have been wanting to visit a Michelin star sushi restaurant for some time now so went here as it was recommended by a friend.Portions were small just as other reviewers mentioned but the food was filling. Not my type of food but I'm glad I gave it a chance. Service was okay; would've appreciated waiters to check in more (checked in twice only) as I had to get their attention a few times. Ambience was calm and relaxing; a spot I would bring someone on a date Definitely worth a visit but not twice.

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i had been wanting to visiting mifune ever since seeing them featured in an Eater video on youtube years ago so was looking forward to dining here and to take advantage of the winter restaurant week deal. once you enter the restaurant, you are welcomed into a very cozy space. every dish i tried was well executed, but portions were pretty small. i had the salmon carpaccio as an appetizer, duck leg confit as my entree, and the matcha cheese cream for dessert. i'm usually not a dessert person, but this was the best course in my opinion. we came on a quiet thursday night and service was not very attentive. we waited 20-30 mins to order and get our checks.

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Service is always top notch , and on occasion I've managed to snag a table even without reservations. Portion sizes are quite small, as expected. Their homemade ice cream is worth writing home about. I absolutely love the coconut and truffle flavors.

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It showcases his skills and training he acquired in Japan and France. Naturally the food is a japanese and French fusion - ingredients are mostly from Japan and techniques are French. Literally you are eating at his table and the chef cooks all meals in front of you ! Great experience. $180 exclusive tax and tip May be worth it considering they can only accommodate 8-9 people. Drinks are also pricy. Mifune, please consider to offer a sake paring menu for repeated customers !

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I'd wish I took a photo of the preset menu we had but sadly didn't get a chance to. I want to first summarize that majority of dishes I learned the little details and articulation of the combinations works well. Everything we had was at that level as expected. Granted one of our friends seared Sea Bass contained a lot of bones. But, was replaced by the chef personally. Mistakes happens and making up for it is what counts. If you're a heavy eater who chooses quantity over quality. This place will not be for you. It is great for small groups and dates! Definitely a conversation type of meals. I'd very much enjoyed the experience in opening my palette of new taste buds. I like the fact is that they cater to seasonal choices so it will be a different experience each time. This is a true meaning of fine dining. I wish them nothing but great success and more innovative dishes to come.

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Overall it was a spectacular experience and service that we received at Mifune during my birthday dinner with an intimate group of friends. They were not only very accommodating, but also understanding for a late arrival guest since they weren't too busy that night. We opted for the $125 traditional omakase course since one of our friend read about how filling it was already ( as compared to the premium upgrade ) and we were all satisfied and over-full before dessert were even served! All the dishes actually tasted so unique and amazing, nothing I would ask to change about each of them. The only thing I'd like to note was it did become a 3+ hour sitting since there was only one chef at the bar the whole night that had to serve all omakase guests as well as make dishes for table guests from a la carte menu (but I didn't mind because I understand from personal experience the hardwork!)Please check out this place and bring friends along, I promise it won't let you down :)Some personal faves: Foie gras monaka, tofu/uni pudding, oyster with yuzu jelly, mushroom soup & egg custard!!

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