鳥取の春を感じる日本料理 : Mitsuki

I revisited Mitsuki, which was selected for the first time for The Tabelog Award Bronze. However, it is a highly skilled restaurant that has already been awarded two stars in the Michelin Tottori Guide and two Toques by Gault & Millau. The restaurant is located in Suehiroonsencho, Tottori City. It is on the second floor of a building about an eight-minute walk from JR Tottori Station. Unlike the exterior, the interior of the restaurant has a purely Japanese atmosphere and a luxurious feel. There are cypress counter seats and private rooms. The restaurant was opened in 2013 by chef Mitsui, who has trained in Kyoto cuisine for over 10 years. It then moved to this location and opened in 2016. The dishes I had this time are as follows: ○ Tottori soft-shelled turtle jelly, Akita watercress, teardrop beans, Hokkaido sea urchin ○ Tottori clams, shinjo and freshly caught asparagus in a bowl ○ Stonefish, Mosa shrimp ○ Fried tilefish and wild vegetables (kogomi, koshiabura, snap peas) with mullet roe ○ Steamed Kyoto whitebait and bamboo shoots ○ Blackthroat seaperch miso yuan grilled celery ○ Tottori Manyo beef shabu shabu shabu with sansho pepper and whitebait and bamboo shoots ○ Tottori Daisen white rose milk ice cream Taiwanese pineapple jelly I've included photos, but the seasonal dishes were served until the very end. If you look at the menu, you'll see that they use a variety of local and surrounding ingredients. A few personal impressions... The aroma of clams can be smelled from the moment the bowl is placed on the counter. It's delicious to eat the clams as they are, but when they're shinjo, the flavor seems to be concentrated. It's also easy to eat. The asparagus was well-colored even in a bowl, and perhaps because it was picked that morning, it didn't have the wild taste that you usually get, and it was delicious. The soup stock also had a clam flavor, which was a comforting taste. "shabu shabu" uses Manyo beef from Tottori. It was light to eat, but the meat was rich in flavor and easy to eat, so I wanted to have a second helping. This time I visited in the spring, so I would like to return in a different season. Thank you for the meal.

『ミシュラン鳥取2019』で鳥取県唯一の二ツ星を獲得された「みつき」さんに伺いました。
「ゴ・エ・ミヨ2020」で2トックを獲得しています。
場所は鳥取市。JR因美線 「鳥取駅」から北口徒歩10分程のところになります。

店内は、モダンで落ち着きのある和の空間で総ヒノキの1枚板のカウンター9席と個室6席です。

大将の光井氏は東京を中心に日本料理店で約13年間修業を経て2013年『みつき』さんをOPENされました。

納得いく厳選食材のみを使った京料理ベースの料理を提供してくださいます。鳥取の天然鮎、天然のスッポン、山菜、鳥取東伯牛フィレのヒレカツやしゃぶしゃぶ等、四季折々の地物食材も堪能できます。

本日頂いたメニュー

〇毛蟹と天草の雲丹と秋田じゅんさい　トマトのジュレ
〇鳥取のアジの棒鮨　筍の木の芽和え
〇甘鯛とワカメとカラスミのお椀
〇モサエビと白烏賊のお造り
〇稚鮎と山菜　雪の下とコシアブラとウド　山椒のソース
〇もずく
〇ノドグロ幽庵焼き
〇京都塚原の筍
〇鳥取東伯牛のヒレカツ　とうもろこし
〇ハタハタ
〇桜海老とグリーンピースの土鍋ご飯
〇わらび餅

印象に残っているのは
『桜海老とグリーンピースの土鍋ご飯』
旬の時期だけあって香りからして良かったです。食べたら安定の旨さを楽しみました。

鳥取の新鮮な食材を堪能しました。
ゆったりとした中で店主のこだわ料理を味わいました。

良い時間を過ごさせていただきました。

ご馳走様でした。