I'm sorry to come from above, but there are good and bad cooks. When I eat the food prepared by Mitsuaki Okamura, the chef at Piat Mitsu, I really think that he is a good cook. I'm always impressed, saying, ``You're so smart! The things you make are extremely delicate.''

So, what does it mean to be a good cook? It is the ability to choose the material and the ability to listen to the voice of the material. ``How should I cook this to make it taste the best?'' This is what it means to listen to the voice of the ingredients. Raw, steamed, boiled, broiled, grilled, fried - there are many ways to do it. Furthermore, which materials should be combined and what should be used to connect them... The chef's sensibilities are tested in every step of the process.

As a result, Okamura's cooking appeals to the instincts of the eater. This is because the potential of the material is constantly being increased. On the contrary, when you come across a dish that looks like it's been kneaded and twisted, wouldn't it be better to go back to the ingredients instead of thinking too much? And I want to say.

Mr. Okamoto originally worked at Piatto Suzuki and was the head chef at Trattoria Que Pacchia in Azabujuban for many years. The ``Italian-style beef offal stew'', which took more than a year to complete, and the various pasta dishes were exquisite. He quit there and opened a store in Fukuoka, but returned to Tokyo. Piat Mitsu is a one-off restaurant with only eight seats at an L-shaped counter. It's fun to be able to see everything being cooked.

Now, let's talk about liver and kidney dishes. Everything was wonderful, but I'll just introduce them all for now.

Homemade focaccia & grissini available
I want it with full appetite from the beginning.

First of all, the homemade focaccia flavored with tomato and oregano and the crispy grissini that come out first are delicious. You'll almost want to eat it all before the appetizer.

The first dish was ``swordfish on agrodolce''. It's raw swordfish seasoned with salt, dressed with Sicilian sun-dried tomatoes and capers, and topped with pickled Sicilian onions (agrodolce). The minimal amount of dressing is enough to be very effective, the salt is perfect, and the sweet and sour taste of the onion is layered on top for a perfect combination. When I came here in the summer, I paired conger conger frites with agrodolce. That idea is wonderful.

I can't stop!
Surprised by the deliciousness of the giant porcini frites

The next thing that surprised me was the "Fresh Porcini Fritto." It seems that the boletus season lasts for about a month this year, and I can only say that I was lucky to have come across such a huge raw boletus. I think matsutake mushrooms taste best when fried, and when you bite into this porcini, the mushroom juice overflows. It's not only in the famous Emilia-Romagna region, but I'm so excited to be able to find it in Japan!

Next is "Sautéed Japanese Spanish mackerel, Paste Genovese." You can't go wrong with Japanese mackerel that's so fresh that it can be eaten raw, sautéed just right, and paired with Genovese. This sauté is amazing, but the way it is heated to the very edge of rawness is amazing. The crispy skin, blood, and fat are delicious.

Seafood attacks continue. It's ``oven-roasted abalone.'' The abalone I eat at this restaurant is always extremely soft. I was told that the abalone is cooked in white wine, sake, and oil. A typical Italian cook would cook the dish with just wine, but he says that this results in a sour taste. This time I decided to pair it with parsley butter sauce. I feel like escargot. Beneath the flesh of the abalone lies a firm, sticky substance that gives it a sticky, rich flavor. Yes, the gorgeous Chardonnay is on the way. Hats off to you.
At the previous restaurant, I didn't really understand why this person was so good at cooking fish. This can be said to be true because he is currently serving a maximum of 8 people with only one-operation ``Omakase Course.''

According to what I heard, the chef went to Sukiyabashi Jiro one day and became interested in fish. He is good friends with his eldest son, Teiichi Ono, and apparently receives advice about fish. The seriousness with which the chef treats fish can be seen in his cooking.

From 2 pasta items
Relax in agony with roasted Satsuma beef

The long-awaited pasta was made with tripe. Nice, Trippa. It has been extremely carefully cleaned, and there is no odor typical of internal organs, and the light tomato sauce is a nice touch, and of course, you can also taste the wheat taste of the dried noodles. It was shockingly delicious! Are there any other restaurants that serve trippa pasta? There aren't many. And surprisingly, it was pasta twice in a row. Homemade tagliolini with octopus ragu. The sweet taste of octopus is good. The chef is a person who understands the feelings of foodies who want to eat lots of delicious pasta.

The main dish is "Roasted Satsuma Beef with Mostocotto Sauce." This is a champion Japanese black beef that is rarely available. Even though it's thigh meat, it has just the right amount of marbling. It's insanely sweet. Plus, it's a sweet and sour balsamic-like sauce with black truffles. What do you call this if not a perfect lineup? It is the perfect finale for tonight's grand finale. Ba-ka-u-ma.

Critics around the world are arrogant and say that both cats and ladles are ``heating, heating'', but I can't help but follow in their footsteps and say ``perfect heating'' (lol). In the end, this person finishes both fish and meat in the best condition. I think some people may think that if they go this far and leave this place unattended, they might think that they are not good at this store. I am just one of the masked customers. He remains anonymous because he wants to comment freely. Therefore, in this corner, I will honestly tell you what I feel.

Well, the chef doesn't skimp on desserts either. "Meringata" means a confectionery made with meringue. I made it restaurant style and combined it with meringue and fresh cream. The truffle-flavored honey drizzled on top was also spectacular.

To put it simply, the chef's cuisine is delicate yet delicious. His spiritual mentor is the late Tomoyuki Sawaguchi, the chef of La Gola and Ristorante Amore. Those who know Sawaguchi's cooking will be impressed. As Sawaguchi always said, the key to this dish was the salt. Mr. Okamura's cooking is also very salty, something that really impresses Sawaguchi.

I'm also happy with the richness of the wines that pair with each dish. We also handle non-alcoholic wine, so everyone in Shimoto can rest assured. The contents of the course change depending on the fish and meat purchased from time to time, so that's something to look forward to.

Piat Mitsu

1-7-12 Galle Motoazabu 7F, Motoazabu, Tokyo
03-5442-9225 (Reservation available hours 12:00-17:30)

Business hours: 18:00~
Closed: Mondays and other irregular holidays
Budget: 12000 yen~ Wine pairing fee is separate.

*Please be sure to check each store's business days/hours and prices as they may change.

What does "If you don't eat this, your life is ruined" mean?
Bassey, an editor with over 40 years of food-loving experience, is rumored to be a Reiwa-era Brillat-Savarin, or even the return of Furukawa Roppa, who rushes west and east to eat every time he hears there's something delicious to eat. A heart-wrenching gourmet essay.

Author profile

Bassey is a foodie who has been eating around for over 40 years. In addition to Japan, he regularly goes to Hong Kong to eat Chinese food at his own expense, and also travels to Taiwan, Singapore, Bangkok, and Seoul for delicious food. During his time as the editor-in-chief of a travel magazine, he visited many Michelin-rated restaurants around the world, especially in Europe, and later on in the World's Best 50 restaurants. We want everyone who loves food to try ``Crab Miso Bean Paste Noodles'' from ``Tenkorou'' (Hong Kong). Actually, I like the Chinese food at this restaurant the best in the world. Another example of the best Western food is "El Seger de Can Roca" from Girona, Spain, which was ranked number one on the World's Best 50 list. Ah, I want to go there again.