FAQ

妥協しない姿勢、地元への愛着…熱い魂を持ったシェフ! : Restaurant Mitsu

Official information

This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.

Restaurant Mitsu

(Restaurant Mitsu)
The text on this page has been automatically translated using Wovn.io. Please note that there may be inaccuracies in the translation.

These comments are users' personal opinions and impressions so this is not an objective evaluation. Please use it only as one of the references. Also these comments were made when users visited the place at that time. Please make sure to confirm before you visit the place because contents, price, menu and other information may not be the latest.See detail from here
The text on this page has been automatically translated using Wovn.io. Please note that there may be inaccuracies in the translation.

4.0

¥5,000~¥5,999per head
  • Cuisine/Taste4.0
  • Service4.0
  • Atmosphere3.8
  • Cost performance3.0
  • Liquor/Drinks4.0
2013/02Visitation1th
Translated by
WOVN

4.0

  • Cuisine/Taste4.0
  • Service4.0
  • Atmosphere3.8
  • Cost performance3.0
  • Liquor/Drinks4.0
JPY 5,000~JPY 5,999per head

An uncompromising attitude, an attachment to the local area... A chef with a passionate soul!

[b: Restaurants [MITSU]] is located in a residential neighborhood run by a passionate chef who loves his hometown and is in search of authenticity. I first used [b:[MITSU]] about 10 years ago. Since then, I have used the restaurant several times for anniversaries and other occasions, and I feel that [MITSU]'s color has become stronger than when the restaurant first started. Originally, the chef was particular about the ingredients, but it seems that he has been trying to keep local cuisine in mind for several years now. Many people may think that Fujinomiya is "Fujinomiya Yakisoba (stir-fried noodles)," but in fact, Fujinomiya has a wealth of ingredients, including RYB pork, Yoguru pork, Mangen pork, and other brands of pig and dairy farming, water from the springs of Mt, Fujinomiya is a treasure trove of food ingredients. In fact, Fujinomiya is a treasure trove of ingredients. The chef seems to have thought so. His passion is also conveyed to the customers who use his restaurant. In that sense, I think this is a restaurant that chooses its customers, not a restaurant that customers choose. Those who understand will understand. Those who don't understand will not understand. It's that kind of store. (It's a kind of chemistry, so it doesn't mean that it's not good because you don't understand it or that it's excellent because you do understand it...) Today we booked a 5,000 yen course for my husband's birthday dinner. Like Ray, we requested in advance that the ingredients be free of seafood, crustaceans, and raw fish, and the chef was very accommodating, even though we had asked him every time. We arrived a little before our reservation time, but his wife noticed our presence from inside the restaurant and invited us in. We toasted with "Operator" and "Shirley Temple (NA)" first! We were the only users of the restaurant that day and had a wonderful time in the reserved state. [b:[course contents]] Frittata of shiitake mushrooms and local butterbur sprouts Campagne (bread) Homemade by Mr. Hirata of Saitama using RYB pork thigh by Yasushi Kuwahara Prosciutto and organic vegetable salad Bouillon soup of Chinese cabbage and green soybeans made by his father Poached rainbow trout from Kunugi Trout Farm with seasonal vegetables with yuzu flavor Beef and vegetables Pot-au-feu with mustard, chrysanthemum cake, Jersey beef ice cream, assorted ganache, espresso and tea sweets (almond tureen and financier) All the dishes were delicious and carefully prepared, but the most delicious dish was...[b: rainbow trout Poiret]. It was grilled rare, but there was no fishy smell at all, and it had just the right amount of fat and crispy skin. I always think that this restaurant's fish dishes are the best! I once had "sea bream risotto" which is still one of the best fish dishes I've ever had. I was also pleased with the service of bringing Prosciutto to the side of the table and cutting it right in front of us to put on the salad! [b: RYB pork thighs with hooves still attached, processed into Prosciutto over the course of two years]. The production process is done the old-fashioned way, without the use of refrigerators. Normally, it would be difficult to get a permit for processing with the hoof still attached due to sanitary reasons, but "Mr. Kuwabara, a pig breeder and producer," is a [b:veterinarian (!)], which is why he was able to achieve this wonderful thing. This is why he was able to achieve this wonderful thing. Meat Dishes The selection of ingredients is based on a quest for the essence of cuisine (not imitation), and the fact that such a wonderful product can be made in Japan without the highest quality products from foreign countries, the home of "pork". We had a precious Prosciutto that was fatty and had a richness like cheese, which is different from anything else. The chef's stories were informative and fun, and his wife took great care to light the candles on the dessert plate decorated with a "Happy Birthday" message twice for the photo shoot (once for congratulations and once for the photo shoot...lol), and both times we said together, "Happy Birthday! Happy Birthday! We had a very good time and the producer's face was reassuring. We had a great time and enjoyed the delicious food, which we could see the producer's face and felt safe. We would like to use your restaurant again for any anniversaries, and we hope that you will do your best to keep the MITSU style.  Thank you very much.

  • Restaurant Mitsu - 桑原・平田両氏のRYB豚もも肉の生ハムを自らカットするシェフ ※本人承諾済み

    桑原・平田両氏のRYB豚もも肉の生ハムを自らカットするシェフ ※本人承諾済み

  • Restaurant Mitsu - 蹄が付いたままの生ハムレッグって、見た事あります?

    蹄が付いたままの生ハムレッグって、見た事あります?

  • Restaurant Mitsu - 脂身がチーズの様な濃厚なコクが在る生ハム

    脂身がチーズの様な濃厚なコクが在る生ハム

  • Restaurant Mitsu - RYB豚生ハムと有機野菜のサラダ

    RYB豚生ハムと有機野菜のサラダ

  • Restaurant Mitsu - オペレータ&シャーリーテンプル(NA)

    オペレータ&シャーリーテンプル(NA)

  • Restaurant Mitsu - 椎茸とふきのとうのフリッタータ

    椎茸とふきのとうのフリッタータ

  • Restaurant Mitsu - カンパーニュ&オリーブオイル

    カンパーニュ&オリーブオイル

  • Restaurant Mitsu - 緑大豆と実家のお父様が作った白菜のブイヨンスープ

    緑大豆と実家のお父様が作った白菜のブイヨンスープ

  • Restaurant Mitsu - 功刀養鱒場の虹鱒のポアレ 季節の野菜を添えて柚子風味

    功刀養鱒場の虹鱒のポアレ 季節の野菜を添えて柚子風味

  • Restaurant Mitsu - 牛肉と野菜のポトフ マスタードを添えて

    牛肉と野菜のポトフ マスタードを添えて

  • Restaurant Mitsu - ホロホロとしたお肉。マスタードが意外と合う!

    ホロホロとしたお肉。マスタードが意外と合う!

  • Restaurant Mitsu - おめでとー!!菊芋のケーキとジャージーアイスとガナッシュ

    おめでとー!!菊芋のケーキとジャージーアイスとガナッシュ

  • Restaurant Mitsu - お茶菓子とエスプレッソ&紅茶

    お茶菓子とエスプレッソ&紅茶

  • Restaurant Mitsu - 昔と変わらない店内

    昔と変わらない店内

  • Restaurant Mitsu - 今日の主賓(?)席

    今日の主賓(?)席

  • Restaurant Mitsu - 外観。住宅街の隅で判り辛い場所。

    外観。住宅街の隅で判り辛い場所。

  • Restaurant Mitsu - 季節のメニューを見せていただきました

    季節のメニューを見せていただきました

  • Restaurant Mitsu - 春なので桜の雰囲気のメニュー

    春なので桜の雰囲気のメニュー

  • Restaurant Mitsu - 修行先のフランス人シェフ、アラン氏からの励ましのメッセージが書かれている…らしい(私には読めません~が)

    修行先のフランス人シェフ、アラン氏からの励ましのメッセージが書かれている…らしい(私には読めません~が)

Restaurant information

Details

Restaurant name
Restaurant Mitsu(Restaurant Mitsu)
Categories French
Phone number (for reservation and inquiry)

0544-22-4439

Reservation Availability

Reservations Only

Address

静岡県富士宮市小泉2343-102

Transportation

car

1,645 meters from Fujine.

Opening hours
  • Mon

    • Closed
  • Tue

    • 11:30 - 14:30
    • 18:00 - 21:00
  • Wed

    • 11:30 - 14:30
    • 18:00 - 21:00
  • Thu

    • 11:30 - 14:30
    • 18:00 - 21:00
  • Fri

    • 11:30 - 14:30
    • 18:00 - 21:00
  • Sat

    • 11:30 - 14:30
    • 18:00 - 21:00
  • Sun

    • 11:30 - 14:30
    • 18:00 - 21:00
Budget

¥6,000~¥7,999

¥2,000~¥2,999

Budget(Aggregate of reviews)
Method of payment

Credit Cards Not Accepted

Electronic money Not Accepted

QR code payment Not Accepted

Table money/charge

サービス料5%

Seats/facilities

Number of seats

26 Seats

( Counter: 4 seats Table: 22 seats Private room: 12 seats)

Private dining rooms

OK

For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people

Private use

OK

Non-smoking/smoking

No smoking at all tables

Parking lot

OK

Space/facilities

Stylish space,Comfortable space,Wide seat,Counter

Menu

Drink

Wine,Cocktails

Food

Particular about vegetable

Feature - Related information

Occasion

With family/children |With friends/colleagues

This occasion is recommended by many people.

Location

Beautiful scenery,Secluded restaurant,House restaurant

Service

(Surprise) Party accommodations

With children

Kids are welcome

Website

http://www.restaurant-mitsu.com/

The opening day

1997.3.15

PR for restaurants

Hospitality provided by Fujinokuni Maestro Chef, who has many years of training in France and has worked as a chef at an ambassador's official residence.