MIFUNE New York

Located close to Grand Central, MIFUNE New York launched a Spring tasting menu with seasonal ingredients and new creations. MIFUNE New York is named after the famed Japanese actor, Toshiro Mifune and his samurai roles. With the same samurai disciplines, Michelin starred chefs Yuu Shimano and Tomo Urata curate a beautiful menu and showcase their innovative takes on classic dishes like ume plum-crusted cod fish. Scroll down to see these Spring dishes below! 

 MIFUNE New York entrance is tucked next to a quiet residential building.  

MIFUNE New York entrance is tucked next to a quiet residential building.  

MIFUNE New York has a clean and minimalist theme and plays with the dichotomy of warm and cold elements of wood and cement throughout the restaurant. 

 MIFUNE New York entrance

MIFUNE New York entrance

 Sushi bar by the front Β 

Sushi bar by the front Β 

 Minimalistic dining tables downstairs in the basement 

Minimalistic dining tables downstairs in the basement 

The Spring menu consists of 6 courses with different options as well as wine or sake pairing. For me, I couldn't wait to try award mixologist, Shingo Gokan's cocktails. Each cocktail is named after Mifune's movies and characters - ingenious! 

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Today's amuse bouche is four glorious dishes: chawanmushi (steamed egg custard), pickled lotus roots, duck liver mousse cone and tuna tartare. A perfect start with the palate and appetite. Paired with Oharu cocktail (USD $16). 

 Amuse bouche

Amuse bouche

 King crab tartare with caviar and beautifully rolled in zucchini. Sweet king crab and tangy ponzu - a refreshing appetizer.

King crab tartare with caviar and beautifully rolled in zucchini. Sweet king crab and tangy ponzu - a refreshing appetizer.

 Smoked butterfish with garlic green sauce and organic radish. So beautifully plated - this dish is art. 

Smoked butterfish with garlic green sauce and organic radish. So beautifully plated - this dish is art. 

 Really fresh sashimi assortment. A must-have dish. 

Really fresh sashimi assortment. A must-have dish. 

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 Whiting fish tempura with turnip and shiso leaf . What a delicate fish in light batter

Whiting fish tempura with turnip and shiso leaf . What a delicate fish in light batter

Chefs Shimano and Urata's new take on the traditional miso-crusted cod: This is a ume plum-crusted cod fish. Ume plum compliments the fatty and flaky cod. So innovative yet it just makes so much sense. 

 Ume plum-crusted cod fish

Ume plum-crusted cod fish

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 Sirloin steak and seasonal vegetables 

Sirloin steak and seasonal vegetables 

 Lamp chop and shoulder. Perfectly done and juicy.

Lamp chop and shoulder. Perfectly done and juicy.

Tonight's Special: Sukiyaki Shabu Shabu with washugyu ribeye steak slices. Meat slices are beautifully marbled and only required a few seconds in the pot. Then dipped in truffled egg (USD $45). Paired well with Drunken Angel cocktail (USD $18).

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Tonight's finale: Bluefin Tuna Temaki and make-your-own roll. This dish is not only theatrical but also super fun. Fresh tuna is scrapped off the bluefin rib with the clam shells and placed on a bed of rice, seaweed and garnished just the way you like. A delicious and unique experience -a must-order dish! (USD $40)

 Tonight's Special: Bluefin Tuna Temaki (USD $40)- Make your own tuna rolls! 

Tonight's Special: Bluefin Tuna Temaki (USD $40)- Make your own tuna rolls! 

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MIFUNE New York
Address:  245 East 44th Street, New York NY 10017
Phone: +1 (212) 986-2800