Everything from the appetizers and sushi to the dessert was absolute perfection. You can truly feel the chef’s passion and dedication in every course. The quality of ingredients and precision in seasoning are top-notch!

+3

Really enjoyed the experience! The sushi was super fresh, every dish was delicious, and the staff were friendly and attentive. Definitely worth trying if you love omakase. Would love to come back!

+3

The Good: Great food, all dishes were top class. The chef was great, friendly and talkative. Cosy size I think total of 8 diners. We were given a menu so you could follow the order of the food. The Bad: Nothing to report. The Ugly: Nothing to report.

+3

Excellent sushi spot with a fantastic view. Sushi was delicious with some nice seasonal touches. Very charming staff.

+3

Thank you for providing an experience that was utterly unworthy of the Mandarin Oriental name. Every time I visit Japan, I dine at sushi omakase restaurants with a minimum dinner course price of 30,000 yen or higher. However, in just an hour and twenty minutes, the trust and expectations associated with the name “Mandarin Oriental” completely collapsed. To begin with, I was disappointed to learn that there was no draft beer available. Then, when I ordered Dassai 23 (180ml) from the sake list, what was actually served was Dassai 39. This is nothing short of deceiving the customer. When I pointed it out, the staff hastily removed the drink menu from my sight, saying, “If you don’t like it, we can change it to something else.” I chose not to make a scene and disrupt other guests’ dinners, so I simply drank the Dassai 39 but paid the price for Dassai 23. Yet, the fact that such a thing could happen here — something that would never occur even at a humble izakaya — was deeply unpleasant. If I had been a foreigner unfamiliar with sake, I would have been overcharged without ever realizing it. Ah, I almost forgot to mention — no one offered to take my backpack, so I had to place it on the floor between my legs in the narrow space between the chair and the counter. It also felt rather warm inside, and when I returned from the restroom after taking off my sweatshirt, I ended up folding it myself and placing it on the empty chair beside me. If this had been a casual Sushiro chain restaurant, I would have understood, but at a venue bearing the names “Mandarin Oriental” and “Miyakawa,” this level of service was simply disappointing. The tsumami and nigiri courses were mediocre at best. It felt like a restaurant targeting tourists who know little about sushi. The moment I picked up the ōtoro nigiri and half the rice (shari) fell apart onto the counter, my doubts turned into conviction. The kuruma ebi was so dry and tough that I had to keep chewing for an uncomfortably long time just to swallow it. Honestly, if not for the foreign guests sitting beside me, I might have spat it out. In all honesty, this meal was worth no more than a 40,000-yen sushi disaster. Despite being a place that clearly caters to foreigners, the chefs could barely speak English beyond describing the ingredients, and the entire course was rushed to completion within just one hour and twenty minutes. In short, it was an epic fail of an experience. Chef Miyakawa and the management of the Mandarin Oriental should seriously reflect on how this establishment completely tarnishes their reputation. It was a disgrace to their name and brand. Not only will I never revisit this restaurant, but I have also decided never to stay at any Mandarin Oriental property again. Among all the sushi omakase experiences I have had in Japan, this was by far the most disappointing.