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 has a clean and minimalist theme and plays with the dichotomy of warm and cold elements of wood and cement throughout the restaurant.
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!
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).
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.
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).
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)
MIFUNE New York
Address: 245 East 44th Street, New York NY 10017
Phone: +1 (212) 986-2800