I’ve at all times been fascinated by Japan’s tradition and its meticulous consideration to element, so visiting Japan had been a long-standing dream of mine.

After stumbling upon some last-minute award availability on Alaska Mileage Plan, I seized the chance to safe a coveted Japan Airways First Class ticket from New York (JFK) to Tokyo (HND). To my delight, not solely did I efficiently keep away from the latest devaluation, however the timing of the flight additionally labored out completely for me to return to my present residence base in Bali.

Whereas Osaka is usually thought-about the last word foodie vacation spot in Japan, because it has an incredible number of road meals, Kyoto has its personal exceptional culinary choices as effectively. In Kyoto, you’ll discover a good mix of conventional delicacies and Michelin-starred eating places.

That is what introduced me to The Ritz-Carlton Kyoto, the place Mizuki gives 4 eating places in a single. As a substitute of reviewing it for only one meal, I took on the epically scrumptious problem of sampling Mizuki for 3 meals – breakfast, lunch, and dinner. 

Mizuki Kyoto – Location

Tucked away contained in the elegant Ritz-Carlton in Kyoto, the lodge gives a chief location close to a number of the points of interest in your Kyoto to-d0 record, such because the Nishiki Market and Gion. Just a little additional afar, the fabled Bamboo Forest awaits, together with many different attention-grabbing issues to see.

Mizuki is definitely 4 eating places mixed into one, with distinctive culinary types at every to pattern throughout your go to. I went for breakfast, lunch, and dinner to showcase the detailing of the meals this immaculate restaurant may present with completely different meal companies.

This was the primary time I’ve ever performed something like this, as normally, I’ll go to a number of completely different eating institutions to match and distinction amongst them. 

Nevertheless, at Mizuki, I discovered the environment immediately comforting, and I knew it was going to be a troublesome place to go away. It’s a comfortable setup, with polished darkish granite and touches of wooden amid enticing but dim lighting.

The elegant really feel continues as you make your method to the seating space, the place the central focus is watching the chef, a grasp on this ritualistic delicacies, put together each connoisseur delight only for you, proper earlier than your eyes. 

Kaiseki

Kaiseki is likely one of the 4 eating places inside Mizuki that focuses on issues in fives. Particularly, these are 5 flavours, 5 colors, and 5 cooking strategies.

This space has a 60-seat capability, in addition to non-public eating experiences. 

Sushi

The prolonged counter upon which sushi is ready is a present in itself.

Edo-style sushi is served right here in essentially the most refined splendour. This counter space gives simply 10 seats, and makes for an unique expertise. 

Tempura

The Michelin-starred Tempura is much more unique, with solely eight counter seats.

Kappo-style tempura is ready right here as you look on, watching the contemporary, native, and seasonal gadgets rework into your meal. 

Teppan

If you happen to’re somewhat cautious of seafood, Teppan could also be a extra inviting expertise. This intimate setting gives an open kitchen the place you possibly can watch the cooks use a conventional iron griddle to prepare dinner the perfect cuts of steaks. Seafood can be obtainable, and because it’s cooked, it might be a extra interesting choice to extra timid diners.

Teppan may also be reserved for personal gatherings consisting of as much as eight folks.

For all 4 eating places inside Mizuki, you must completely e book reservations. The small seating areas may be powerful to get, and if you happen to’re a gourmand, you received’t wish to miss the prospect to style what’s so thoughtfully ready and coordinated on your tasting pleasure right here. 

Mizuki Kyoto – Breakfast

Although The Ritz-Carlton model doesn’t take part in most of the Marriott Bonvoy member advantages, as a Titanium Elite member, I used to be nonetheless supplied complimentary breakfast. That is certainly a considerate observe that the property partakes in. 

Earlier than I dive proper into the primary meal of the day, and my first eating expertise out of the three at Mizuki, I’d prefer to preface that Japanese breakfast is far completely different than the Western variation.

Being in Japan, I naturally wished to style my means by it just like the Japanese do. I really feel that is one of the best ways to get to know a spot in each sense.

That stated, Western breakfast choices are nonetheless supplied on the lodge.

As for me, I went with the bento field for breakfast. A bento field is the right remedy for the rumbling stomach – it comes with an assortment of meals that’s, as per Japanese tradition, thoughtfully balanced.

By the way, it’s a superb idea once you merely can’t determine what to eat – you get somewhat little bit of all the things to fulfill your palate. 

For these paying money, breakfast runs at ¥6,958 ($70 CAD).

The Breakfast Appetizer

First up was an appetizer got here out earlier than the bento field.

Offered in a beautiful little earthenware pot with a lid, I used to be given an appetizer of boiled tofu. After the lid was eliminated, I may see a superbly symmetrical sq. of tofu topped with grated ginger and scallions, floating like an island in dashi broth. 

The enjoyable started as I ready for my first style.

In texture, the tofu was pleasantly mild and fluffy. As tofu is a neutral-tasting ingredient, it had the potential right here to take in the dashi broth flavours.

If you happen to’ve by no means had dashi broth earlier than, it actually brings an umami ingredient to the meals you eat. However on this occasion, the broth had a bit extra viscosity to it, which boded extraordinarily effectively for the tofu. It was, in essence, the right stability of flavour and texture, and was a really good begin to my day. 

The Bento Field

Now check out this – what a wonderful presentation! I’ve to confess, a bento field actually offers you plenty of completely different flavours, and showcased like this, it’s actually arduous to determine which half to tuck your chopsticks into first.

The whole lot in Japanese delicacies is completed with a nod to nature, and the garnish of leaves together with the leaf-shaped spoon holder had been all such a pleasant contact. 

On the backside left of the field, I discovered grilled salmon, which had been first marinated with soy sauce, sake, and mirin. Served in a dish that resembled a clam shell, it was topped with a chunk of pickled ginger.

The flavours had been fairly good, although nothing fairly despatched me over the moon.

Transferring on from there to the fitting, I discovered a dish of simmered beef with fried tofu and greens. The tender beef within the mild broth was a pleasant distinction with the crispiness of the fried tofu. 

There was additionally a serving of sashimi with sea bream and younger tuna. You may see the marbling within the fish, a particular high quality that introduced a richness in flavour, in addition to depth in texture. The thickness of the sashimi slices made it a hearty delight for this meal. 

Above the sashimi, it might seem as soup within the photograph, although it is a Japanese custard. It was a bit uncommon, not less than to my palate, however not unwelcome.

The massive prawn within the centre assisted in giving this dish extra complexity of flavour between savoury and candy.

Nestled between the garnish of leaves and the custard, I discovered obanzai. Merely put, it is a conventional fashion of delicacies solely present in Kyoto. To be awarded this moniker, not less than half of the substances used to make it have to be created in Kyoto, in addition to be in season.

Right here, the obanzai featured eggplant, jellyfish topped with hen, dried fish, and cucumber. I’ll at all times marvel at jellyfish, one thing you by no means wish to encounter in nature, although imagine me, encounter it in your plate for a wild texture and distinctive flavour that’s arduous to pinpoint. 

Lastly, there was miso soup, which you’ll have at any Japanese restaurant. This was soothing as is any bowl of miso soup, although nothing that I may detect that stood out above some other bowl of this type of soup I’ve had earlier than. 

Mizuki Kyoto – Lunch

Imagine it or not, I used to be hungry for lunch in any case of that meals from my breakfast bento field expertise. Maybe it was as a result of I used to be simply so desperate to attempt the a part of Mizuki with the Michelin star.

Spoiler alert – it didn’t disappoint. The whole lot that got here out of Tempura was sheerly wonderful, a positive 10 out of 10 your complete means by.

I’d prefer to preface this by saying that if you happen to’ve had tempura earlier than in a Japanese restaurant earlier than, you might have discovered it to be oily, have an excessive amount of batter, and typically even somewhat too crispy. There’s an enormous distinction in how it’s made right here in Kyoto, and significantly in Mizuki, the place it’s handled as an artwork kind. 

Moreover, elsewhere, you’re typically given a broth-like sauce to dip your tempura in, however Mizuki offers you salts and completely different sauces as an alternative. The cooks instruct you on what would be the finest flavour mixture for each bit. That Michelin star is so very effectively deserved right here.

Now, let’s bounce into this lunch, which was ¥15,180 ($150 CAD).

On the counter, with seating for under eight folks, two cooks coordinated an epic feast of tempura gadgets whereas one server flawlessly served us all. The desk options three salts from the deep ocean, together with seaweed chili pepper, tempura sauce (which, it ought to be famous, shouldn’t be the identical because the stuff you’re normally given with tempura elsewhere around the globe), radish, and lemon.

This was the Michelin star a part of the restaurant, and all the things that got here out of Tempura was wonderful. It was a really pleasant expertise. The meals was not oily in any respect. There have been completely different salts and sauces to season the meals, the cooks instructed us on what the perfect mixture was. The gadgets got here one by one, and on the finish all the little bits and items had been served on a rice mattress so there was no waste.

Whereas all this primes you for the meal, the very first thing that can really impress you’re the intricate images of the fish, all drawn by the chef. That sort of endurance and a spotlight to element gave us all a touch of the expertise that might quickly observe.

Appetizers at Tempura 

Much like an amuse bouche, the appetizers quickly rolled out simply to present us one thing to tease the palate.

We had been handled to tofu with peanut sauce, which sounds easy, nevertheless it was extraordinary as a result of texture of the tofu. It was the smoothest and lightest texture I’d ever skilled.

As for the peanut flavour, it wasn’t overbearing, but was all through the tofu from the within out.

It was a really distinctive and completely different expertise, particularly since my breakfast had additionally begun with a tofu dish. 

Moreover, there was clam with a sturdy but fulfilling texture, and contemporary edamame that burst with an nearly buttery high quality in my mouth. 

The Foremost Programs 

Every of the next predominant programs got here out one-at-a-time, and the artistry and showmanship within the cooking course of was as fulfilling because the meals itself.

This was merely an interesting expertise, since whereas I’ve loved tempura dishes earlier than, it normally all comes without delay. The concept right here is to find each bit with its personal aromas and flavours earlier than transferring on to the following merchandise.

First up, it was prawn tempura, beginning with the top. It appeared nearly like a fried tumbleweed, coated in simply the correct amount of batter.

The crunch was akin to potato chips, nearly dissolving away utterly in my mouth with a burst of spectacular ocean flavour from the prawn.

As quickly as that was completed, the physique of the prawn was served merely with lemon and salt. We tasted it as instructed by the chef, and what a deal with!

The feel was dense and agency, but removed from chewy. I can solely describe it as elegant.

We opted so as to add on the sesame tofu with uni, or sea urchin, together with contemporary wasabi. Uni is one thing that has what I can solely describe as a singular style.

If you happen to’ve tasted it elsewhere and weren’t a fan, it might not have been contemporary, as older sea urchin can result in bitter flavours. Nevertheless, when in its prime, uni ought to be creamy in texture and radiate with notes of seaweed and brininess, with out being too salty.

Nonetheless, the mineral flavours of uni could not sit effectively with some eaters, however I encourage you to attempt all of it the identical. 

Our subsequent dish at Tempura for lunch was the lotus root. This vegetable is one you don’t see a lot of within the west – it’s an odd root vegetable, and when sliced into circles, has little holes all through it.

As tempura right here, it was sliced lengthwise down the holes. And imagine me, it’s pleasant, and one thing you’ll immediately want you had extra of, for that earthy style together with the crunch is divine. The chef instructed us to attempt it with the chili salt or the tempura sauce at our setting.

Maitake mushroom interprets to the dancing mushroom in Japanese, named for the enjoyment it introduced Japanese folks after they discovered it. At Mizuki, it’s performed tempura-style with sauce or chili salt to take pleasure in, which was an attention-grabbing distinction in texture to the crispy exterior.

It wasn’t very oily, however wound up being a bit extra viscous than the opposite dishes up to now. 

Following the mushroom dish, we had been served tempura ginkgo nuts. The closest factor I can evaluate these nuts to can be roasted chestnuts, with a mildly candy high quality, but additionally barely bitter.

The feel was tender and somewhat on the chalky aspect, very similar to you discover in winter whereas grabbing a bag of roasted chestnuts from a road vendor. The largest distinction right here was that the ginkgo nuts had been by no means gritty and splendidly pleasing. 

The Japanese tofu adopted, which had a beautiful style, although I didn’t discover it to be as delicious because the amuse bouche of tofu that kicked this complete lunch off.

Then got here the scallop matched with the accompanying sauce, based on the chef.

Whereas easy, the style is one thing extraordinary that’s each candy but hints of salty, all with a texture that’s past comprehension. Maybe the explanation it tasted so good was the freshness of this ingredient and the chef’s introduction of it in its purest kind. 

Saltwater eel, anago, was subsequent. It was served with chili salt or sauce, sliced in half to disclose completely cooked meat. Juicy but not oily, the feel of this merchandise and its savoury flavour made me want for extra.

Probably the most stunning meals we had been served was the candy potato. Certainly, it’s among the finest in a tempura vegetable unfold anyplace.

The distinction of the crunchy exterior to the tender tuber inside, together with the salty to savoury ratio, is at all times a win. However right here’s the place Tempura exhibits off that Michelin star, for the candy potato used on this course is first steamed for eight hours, rendering it an immaculate type of candy that makes it style prefer it got here from the heavens.

With lunch drawing to a detailed, and my abdomen working out of room, we had been then served a tempura rice bowl with miso soup and pickled greens. Pickled greens are at all times supreme for wholesome digestion, whereas the blended veggie tempura and prawn within the rice had been leftovers from the meal.

I beloved the zero waste of all of it, whereas changing it into one other epic dish.

You should definitely save room for the dessert at Tempura, which is kinako ice cream. Kinako is a roasted soy bean flour that’s very similar to the feel of floor up graham crackers in a cakey relatively than powdery means. As for style, it’s earthy and deep, and supplied a tea-like flavour.

To enhance this, it was served with a brown sugar meringue cookie with Japanese caramel that had a honey-like flavour. It was completely extraordinary, and the one becoming method to end a lunch like this. 

Mizuki Kyoto – Dinner

The omakase sushi dinner prices ¥30,360 ($300 CAD), and I’d lengthy been excited to attempt it since I’d by no means had an omakase expertise earlier than. However if you happen to’re going to attempt it, achieve this in Japan.

You received’t be sorry, although as omakase is translated to “I’ll go away it as much as you”, because of this your meal is completely as much as the chef.

This is a wonderful alternative for adventurous eaters; nevertheless, even if you happen to love seafood dearly, be able to expertise a ton of it, one piece after the opposite. For people who adore sushi, you’ll really feel such as you’ve died and gone to heaven, if heaven was modelled after Japan.

It’s the highest stage of consuming seafood, an expertise you’ll always remember, although if you happen to aren’t a fan of seafood, it’s possible you’ll wish to go for one other meal. 

All of it started with the sushi appetiser of Japanese snow crab, matched with cucumber and eggplant in a gel product of apple cider vinegar.

Whereas the sweetness of the crab meat was pleasurable and it had that mild texture any crab lover is keen on, the gel was only a tad overpowering, taking away from the stability it ought to have created.

Subsequent up, we had been served a beautiful piece of younger tuna with a deep, crimson hue. It was topped with a garlic chip, contemporary greens, candy soy sauce, and seaweed.

The feel of the fish was tender and buttery, creating a beautiful mouthfeel. I additionally loved the garlic chip, although it was a bit sturdy alongside this fish. 

Fried Spanish mackerel adopted the tuna, which is a fish that actually has a saltier and much fishier style, although not an overbearing one.

It was an attention-grabbing distinction proper behind the younger tuna in each style in addition to texture, because it’s not fairly as delicate because the tuna. Served with gingko nuts, shiitake mushroom, and potato, it was an attention-grabbing presentation by the chef.

A black dish with eel on prime was positioned earlier than us after the mackerel. It had caviar rice powder and salt wasabi sauce for our tasting pleasure.

I normally am keen on eel, even the eel I’d had earlier within the day. The feel of this serving was unusual, by no means what I anticipated for eel, although not unhealthy both. 

Now’s after I started to really feel like that one scene within the Nationwide Lampoon’s European Trip film, the place Audrey goals she’s consuming a large feast, rising bigger all of the whereas. She retains making an attempt to complete every dish, however out comes one other and one other.

Okay, they weren’t speeding me within the slightest. In truth, the service (which I’ll get to briefly) was completely stellar. Nonetheless, I felt like each style bud of mine was being stimulated with each providing that adopted.

Squid was up subsequent, scored on prime and touched with a touch of sauce from the chef. Each time I’ve had squid, the feel is agency, although on this piece, I discovered it a bit on the mushy aspect.

It was adopted by grouper, one thing I need to admit I’d by no means had as sushi. However now that I’ve tasted it, I can liken it to yellowtail. It’s each silky and delicate in texture, with a young, clean high quality that was stunning in a pleasant means.

The chef served us extra Spanish mackerel, this time with a ginger sauce that aptly contrasted the pure oiliness of the fish. It was such a refreshing stability.

We then had uni with salmon roe served in a cocktail glass.

I loved the bursting texture of the salmon roe on prime of the creamy sea urchin beneath. The contrasting candy and salty tastes had been a very nice match too. 

Subsequent, we had been handled to fatty tuna, which is completely different from younger tuna. That is softer, a bit extra sinewy, and completely wonderful in one other means from different tuna types. Many individuals are sometimes shocked to seek out that there are different kinds of tuna sushi and tasting all of them actually is a part of the enjoyable. 

The chef appeared to favour mackerel, for an additional serving was trotted out. It had inexperienced onion and kelp which was only a bit fishy. This texture was firmer although, one thing I loved a bit greater than the opposite mackerel choices. 

Torched eel adopted subsequent, topped with caviar. It was a bit salty with the eel and caviar, however the texture was fascinating on my palate.

At this level, I used to be certainly full, having eaten my means by three programs at Mizuki. The final merchandise was prawn, which I tasted to be well mannered to the chef. I remorse I didn’t seize a photograph of this dish, although as I do take pleasure in prawns, I used to be blissful my final chew of omakase was a beneficial one. 

Mizuki Kyoto – Service

All through every of my three meals at Mizuki, the service was nothing wanting elegant. The whole lot was effectively thought out and executed to the top of perfection. It’s little shock, although, because the Japanese take such intense pleasure in service and presentation, however even nonetheless, it would completely wow you.

Moreover, whereas the service for breakfast, lunch, and dinner at Mizuki was spectacular, the service at Tempura was a step past that. With two cooks and one server to dote on company, there have been solely 4 seats occupied for our expertise, so all the things went off with no hitch.

The chef instructed us tales and particulars in regards to the meals, making it greater than eating. It was experiential, like occurring a journey and having the prospect to style meals alongside the way in which.

This was a distinction to the omakase meal which was extra of a fantastic eating expertise in the old fashioned sense of meals first. The language barrier could have additionally contributed to that, although total, all the things at Mizuki was price it.

If you happen to can solely splurge on one meal at this restaurant although, make it the Tempura and you’ll by no means remorse it. 

Conclusion

One of many issues I observed about Mizuki is that for fantastic eating, all the flamboyant theatrics are eliminated, permitting the top quality and ease of those contemporary meals to shine on this delicacies. It’s such a special eating expertise than what it’s possible you’ll be used to with ornate mixtures of substances. In Japan, they let the freshness and high quality communicate from the center of the chef.

Whereas white-glove service will at all times be on the centre of fantastic eating, it’s attention-grabbing to see this attitude on fantastic eating performed with Japanese aptitude. Meals apart, I believe I favor eating places that have interaction with these superior strategies the place cooks push the boundary of what may be performed in culinary functions. I wish to see distinctive and summary concepts positioned earlier than me on a plate.

I did love Tempura, and I loved Mizuki drastically regardless of it being completely different from my present imaginative and prescient of  fantastic eating. I can see what others respect in it, and whereas the omakase did start to overwhelm me towards the tip after I was feeling full, I’m thrilled to say I had this chance of a lifetime to tick off my culinary bucket record, particularly in Japan of all locations.