Mikihan

Not sure what to order first? Start with the sashimi platter. Mikihan’s menu centres on seafood, with seasonal dishes and Kyoto-style izakaya fare alongside it. Some diners have said the platter was good value, while another praised the thick slices of yellowtail. For a taste of the day’s catch, the platter makes a natural starting point.

Mackerel sushi has also stood out for diners; one reviewer called it the best they had ever eaten. The menu lists both mackerel sushi wrapped in seaweed and a whole-roll version. Choose between a substantial serving of fish and sushi made for enjoying bite by bite.

For something beyond seafood, consider the dashi omelette with spring onion or the crab cream croquette. Diners who ordered them singled them out as favourites. Either dish can add a different note to a meal built around sashimi and sushi.

In winter, fugu dishes and sake infused with grilled fugu fins are worth a look. One diner reported being able to order a half portion of fugu, while another enjoyed the toasted, fragrant aroma of the fin sake. The menu includes fugu sashimi, fried fugu and fugu hot pot, as well as a winter-only fugu course. With sashimi, fried food and hot pot to choose from, it is an appealing setting for a dinner paired with sake or fin sake.

Seasonal specials have included Toyama firefly squid with vinegared miso. One diner appreciated that the squid’s eyes and beak had been removed, a small detail that adds to the pleasure of ordering seasonal seafood. Diners have reported that some dishes change daily and may sell out. Mikihan accepts reservations, so it may be helpful to enquire in advance if you have a particular dish in mind or are planning dinner with a group.