For the final savoury course, would you choose tempura over rice in ochazuke, or a kakiage tendon? At Mizuki, the tempura courses leave room for that choice. The ochazuke comes with first-press bonito broth and pickles; the kakiage tendon is served with miso soup and pickles. Depending on the course, another option is rice topped with a deep-fried egg yolk and caviar. It is a chance to tailor the last course to your taste, after enjoying the tempura.
Diners who have visited the tempura counter have praised the light batter and the way it lets the ingredients speak for themselves. One dish that stayed with a guest was a tempura of layered white and green onion. The batter was almost transparent, and the onion was sweet and tender. Another visitor recalled prawn heads, egg tempura, white fish and shiitake mushrooms, and noted the care taken with the presentation. Tempura courses begin with a small appetiser, followed by the chef’s selection. Some lunch courses include nine pieces of tempura, making them an option for a midday meal centred on the dish.
Beyond tempura, Mizuki offers kaiseki, sushi and teppanyaki courses. A kaiseki meal may progress from a small appetiser to soup, sashimi, grilled dishes, a warm course, rice and dessert; the menu may change with the seasons. One visitor described a meal that included duck loin served in a small hot pot, rice cooked with sweetfish, and mango with mango gelato. This is one reported example rather than a fixed menu, but it shows how seasonal ingredients, a rice course and dessert can shape the meal.
Sushi courses pair small dishes with nigiri and dessert. Depending on the course, diners can expect either three small dishes and ten pieces of nigiri, or five small dishes and twelve pieces. Dessert is from Pierre Hermé Paris. One visitor also mentioned enjoying the meal from sushi through to dessert, making this a choice to consider if you would like your dinner to include something sweet at the end.
Located inside The Ritz-Carlton, Kyoto, Mizuki is a Japanese restaurant where courses are organised around kaiseki, sushi, tempura or teppanyaki. Reservations are accepted for both lunch and dinner, so it may be worth booking ahead.
