Mitsuki

Mitsuki sits on the second floor near Tottori Station and opens as a focused Modern Japanese omakase kitchen in Tottori City. From the moment you arrive at 110 Suehiro Onsencho, the dining experience centers on the counter where the chef plates and explains each course. The kitchen emphasizes seasonal sourcing and Kyoto-trained technique, so expect clean broths, exacting knife work and marine-forward flavors. Mitsuki’s two Michelin stars and a Tabelog Bronze Award in 2025 signal the consistent quality diners encounter here. Chef Yuki Mitsui leads the small team at Mitsuki, drawing on 13 years of training in Tokyo and influence from Kyoto. Mitsui’s philosophy is simple and concrete: let each ingredient speak through restrained seasoning and precise temperatures. That approach earned the restaurant two Michelin stars and a 4.18 Tabelog score, and it secured the 2025 Tabelog Bronze Award. The kitchen lists omakase pricing near ¥24,420 per person, reflecting the tasting-menu structure and premium local protein such as Tottori wagyu. Chef Mitsui often sources from Hamasaka Fishing Port, Toyosu Market and Chiyokawa river fisheries, creating a menu that reads like a map of regional producers. The culinary journey at Mitsuki moves through six to ten courses depending on season. Early plates often highlight fresh ayu from Chiyokawa, served raw or lightly seared to emphasize sweet river fat and a clean finish. Vegetable courses use local roots and mountain greens with light dashi and restrained dressings. In winter the menu may include wild boar prepared as a slow-simmered course or as thinly sliced shabu-shabu alongside high-grade Tottori wagyu. Seafood arrives with direct, simple treatment—lightly brushed soy, citrus, or a touch of sea salt—so texture and origin remain obvious. Techniques include precise simmering, gentle steaming and quick searing; sauces are reduced sparingly to showcase umami and natural fat. Seasonal changes are central: spring menus highlight shellfish and young vegetables, while autumn leans into game and aged preparations. Inside Mitsuki the room focuses on the counter. Seating places guests within view of the pass so timing, plating and temperature are part of the meal’s appeal. Design is understated and functional: wood surfaces, muted tones and focused task lighting keep attention on the food. Service is attentive and polished, with staff providing clear course explanations and suggested beverage pairings. The setting feels intimate rather than grand, making it suitable for special occasions or a focused tasting experience where conversation centers on the plates and the chef’s explanations. Practical tips matter here because seating is limited and the omakase timing is deliberate. Best times to visit are weekday evenings or the lunch seatings when available; reservations are recommended weeks in advance for weekend dinners. The phone number is 0857-23-2637 and reservations can also be secured through JPNEAZY for the tasting menu. Dress is smart casual; guests commonly opt for neat evening wear rather than formal black tie. If you need dietary accommodations, contact the restaurant when booking so the team can adjust the omakase sequence. Mitsuki in Tottori offers a clear promise: precise Modern Japanese cooking that traces Tokyo and Kyoto technique to Tottori ingredients. For diners seeking regional seafood, river fish like ayu, and winter wagyu or game prepared with restraint, Mitsuki delivers a memorable tasting progression. Reserve early to secure a counter seat and experience chef Yuki Mitsui’s seasonal menus at Mitsuki.