MIFUNE New York: An Ambitious New Japanese Restaurant in Midtown Manhattan

Category 
Restaurant openings
FOR IMMEDIATE RELEASE
(New York, NY – October 4, 17)
 Press Contact:
Maria Benvenuti & Jason Greenspan
Benvenuti Public Relations
                                                                             212-696-9883
 
MIFUNE New York
An Ambitious New Japanese Restaurant in Midtown Manhattan
 
Named after Toshiro Mifune, the revered Japanese actor famous for his emotional portrayal of disciplined, unmatched samurai warriors, MIFUNE New York is fueled by a Michelin starred cast of top young chefs, displaying a level of refinement that would make its namesake proud. Just as Mifune himself crossed the ocean and captivated global audiences, this assemblage of culinary talent has arrived in NYC to provide a superior dining experience. Playing the lead role as architect of the menu is Hiroki Yoshitakechef/owner of Michelin-starred Sola in France, and author of the Sola cookbook.
 
At MIFUNE, Yoshitake takes the concept of Washoku cuisine—traditional Japanese cooking that places supreme importance on the seasonal bounty of the land and sea—and reimagines it using French technique to create innovative, artistically composed dishes. He seeks to provide guests with a completely new Japanese dining experience.
 
To execute his vision in the kitchen, Yoshitake has enlisted Yuu Shimano as Head Chef. Before coming to MIFUNE, Shimano worked under Guy Savoy at his eponymous three Michelin-starred restaurant in ParisHe is assisted by Chef Tomohiro Urata, who has cooked at three Michelin-starred La Maison Troisgros in Roanne, France.
 
Completing the team is mixologist Shingo Gokan, an Angel’s Share veteran and winner of the 2017 Tales of the Cocktail International Bartender of the Year Award.
 
 The space was designed by Katsunori Takeuchi, a prolific Japanese designer known for minimalist designs inspired by nature. As you enter the restaurant, there is an 11-seat tasting counter, leading into the main dining room, a warmly lit space punctuated by natural wood accents, high ceilings with dramatic chandeliers, and three large shoji style panels on the far wall accented with the Mifune family crest. There is a subterranean dining room with semi-private tables for groups of four to eight.
 
Available anywhere in the restaurant, the Chef’s Tasting Menu is an eight-course experience showcasing the best that the chef has to offer, changing seasonally and based on what is fresh at the market. The current iteration begins with Truffle Egg Custard accompanied by uni sushi. The follow-up is a sashimi platter featuring the finest fish available, which leads into Crispy Arare Battered Scallop with bonito dashi sauce. Next, Red Shrimp is lightly seared and crowned with ossetra caviar. Gindara Cod is prepared simply with parmesan foam and tempura squash blossom, allowing the clean flavor of the fish to remain the focus. Other courses may include Smoked Aged Angus Beef Steak, and Foie Gras Egg Rice in sabayon sauce with shaved late-summer black truffles. A dessert will always conclude the experience.
 
Highlights from the a la carte menu include appetizers such as Whiting Tempura in turnip green leaf yuzu sauce, and Herb Roasted Salmon with pickles, capers, wasabi and parsley butter, and notable entrees are Braised Berkshire Pork Belly with roasted chicory and cream cheese, and Roasted Miyazaki Wagyu SteakThree and five-piece sashimi boxes are also available.
 
Shingo Gokan’s cocktail menu includes unique creations like the Seven Samurai; composed of rye and aged sake infused with clove and cinnamon smoke tableside, the Drunken Angel, built with Hibiki Harmony Japanese Whisky, umeshu plum wine, shiso leaf and a MIFUNE branded ice cube, and the PiƱa Colada, made crystal clear from a complex process used to clarify the lime juice. A diverse, rotating global selection of wines is available, with wine and sake pairings tailored to the tasting menu.
 
sushi AMANE
 
Concealed within MIFUNE’s subterranean dining room lies a hidden treasure: sushi AMANE, an intimate eight-seat omakase bar helmed by sushi savant Shion Uino. Shion comes to New York from Sushi Saito, the world-renowned three Michelin-starred sushi restaurant in Tokyo, Japan. He became Takashi Saito’s apprentice at age 18, and demonstrated such natural ability that he was placed in charge of the nigiri sushi at the second counter, directly under the master himself. After eight and a half years at one of the finest sushi establishments in the world, he has chosen Manhattan for the beginning of his next chapter.
 
Shion’s technique is defined by limited intervention with the finest ingredients, and perfectly seasoned rice. He sources from the Tsukiji market in Japan, and locally, taking every variable into account down to where and when the fish was caught. He has a special refrigerator at AMANE for aging fish to achieve specific flavor profiles, a technique for which he is known.
 
The experience (usually around 18 courses) begins with a series of “appetizers,” or small composed plates, each a breathtaking exercise in simplicity and depth of flavor; a tasting of three uni varieties (based on what’s in season) presented on hand-crafted ceramic allows guests to discern the subtle differences in taste and texture; shellfish arrives in rich broth garnished with ribbons of minty shiso leaf; and Hokkaido hairy crab meat is pulled, lightly dressed and presented in its own shell, to name a few. After an intermission of grilled Blackthroat Sea Perch, pickled ginger and cucumber, the nigiri courses commence. Precision cuts of otoro, aji (horse mackerel), gizzard shad, conger eel and more arrive on modest mounds of rice, allowing the flavors of the fish remain the focus. The experience concludes with clam-infused miso soup and slightly sweet tamago (egg omelette).
 
MIFUNE New York is located at 245 East 44th St. between 2nd and 3rd Avenue. Phone: 212-986-2800Website: www.mifune-restaurant.com Instagram: @mifunenewyork Hours of operation: Lunch: Mon-Fri11:30am-2:30pm (last order 2pm), Dinner: Mon-Sat 6pm-11:30pm (last order 10:30pm). Closed Sundaysushi AMANE: Phone: 212-986-5300 Hours: Mon-Sat two seatings: 6pm and 8:30pmby reservation only. For press inquiries, contact Jason Greenspan, jgreenspan@benvenutipr.com.
 
Contact 
 Press Contact:
Maria Benvenuti & Jason Greenspan
Benvenuti Public Relations
                                                                             212-696-9883