MIFUNE New York re-launches a la carte dining and Fall tasting menus

MIFUNE the Michelin-recognized French-Washoku restaurant in the heart of Midtown East has unveiled its fall menus including a la carte selections for the first time since the onset of the COVID-19 Pandemic.

The menus are the first from Executive Chef Tomohiro “Tomo” Urata, who was named the sole Executive Chef at MIFUNE in June and allow him to showcase his signature style of


creatively blending French and Japanese cuisine that encompasses influences from his work in Japan and at some of the top restaurants in France like two Michelin- starred La Relais de la Poste in Magescq, three Michelin-starred Régis & Jacques Marcon in Saint-Bonnet-le-Froid and three Michelin-starred Maison Troisgros in Roanne before coming to New York in 2017.


Chef Tomo’s a la carte menu features Pan Seared Turbot, turbot meunière with a sweet potato terrine in yuzu miso sauce; Miso Black Cod, miso marinated black cod served in parmesan black pepper sauce; Duck Leg Confit in a mustard cream sauce served with grilled vegetables; and Sashimi Three Kinds, which includes three pieces of each cut of sashimi.


Also new for the season are two tasting menus that combine the omakase serving style that has become a staple of the restaurant and set menu items, providing an outline of the experience and leaving the execution to Chef Tomo’s imagination. The first, a seven-course tasting menu begins with rotating Amuse Bouche, Soup, and Sashimi folloed by set courses Shrimp, seared smoked shrimp in lemongrass ginger shrimp cream sauce over bonito dashi polenta garnished with shishito; Chawanmushi, a Japanese egg custard dish with truffles; ending with Fish, Chef’s Choice of Meat, and Dessert that depend on seasonal market availability.


The second tasting menu is a premium eight-course experience, showcasing set courses Foie Gras Monaka, house made rice wafers spread with foie gras and miso mousse with rhubarb jam; Scallop Mousse and Lobster, soft scallop mousse with lobster bisque foam, leek and chantrelle mushrooms with house made tortilla chips; and an A5 Japanese Wagyu Course.


On Tuesdays, Chef Tomo hosts a weekly popup called Chef Tomo’s Kitchen, an intimate eight- course chef’s counter tasting experience presented at MIFUNE’s front bar to help introduce his culinary styling to the New York dining scene. Armed with a portable gas burner Tomo preps and

cooks each course in front of the guests with seasonal ingredients creating innovative flavor fusions like Lobster, lobster tail lightly toasted with a blowtorch, topped with beets, a tomato and pineapple salad, and house-made tortilla chips dressed in lobster bisque and orange sauce; Abalone steamed in sake for two hours then fried in butter, served it its shell toped fried onions and served with porcini mushroom sabayon.; and Squab and Chantrelle, squab pan seared then rolled in a praline roti and baked, served with chantrelle mushrooms and jus de pigeon avec cacao. The meal concludes with equally innovative desserts like Strawberry Hoji Tea, a pre-dessert mocktail that is chilled then smoked with mesquite; Coconut Parsnip Peach, coconut and parsnip custard and sliced peach topped with coconut ice cream and shaved meringue. There are seatings at 5:30pm and 8:30pm and the menu rotates monthly.


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 8-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.

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