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Mifune New York Yelp Reviews
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What black magic is this?? We opted for the premium tasting
What black magic is this?? We opted for the premium tasting menu and some cocktails. The place is low key and unassuming. Staff is knowledgeable and helpful. NOW the First 2 courses were ok. Slowly however the experience turned into magic! The imported Japanese fish with green Chile sauce, the uni, egg curd, the wagyu steak, the truffles! it was absolutely delicious and filling!
Be the first to ReplyWe have been going to Mifune for years and would consider
We have been going to Mifune for years and would consider it a hidden gem on the East side of Midtown. The restaurant is Japanese fusion and above the Michelin star sushi restaurant Amane which is located in the basement.One our most recent visit we finally did the 8 course tasting menu and it was excellent.Amuse Bouche - this was broken up into two dishes; the first was a scallop which was super fresh. The second was beef tartare with Uni on top which was phenomenal.Soup - the soup was mushroom based and absolutely incredible. Best dish of the 8 courses.Kanpachi Turnip Yuzu - with a top sushiya below you'd expect Mifune to have high quality raw fish and you'd be correct.Foie Gras Monaka - this was an additional a la carte dish. If the soup was the best of the 8 course tasting the monaka was the best dish of the whole meal. The foie gras is mixed with some jelly which adds a tad of sweetness to the savory foie gras which I really enjoyed.Snow Crab Farro Risotto - another excellent dish. Japanese Uni Truffle Chawanmushi - some very high end ingredients in this dish that didn't disappoint. Uni mixed with truffle is an excellent combo that I had never had before.Red Snapper Bouillabaisse - I wasn't a big fan of this dish after the first bite, the flavor of the sauce at first was a bit strong. The flavor grew on me and I wound up enjoying this dish. Filet - perfectly cooked, tender and delicious.Dessert - the dessert for our meal was an ice cream/strawberry mix, it was a solid dish to end the meal.Mifune is very generous with the sizing of their portions and you will most likely be very full after your meal. The service is top notch, attentive, and friendly. The restaurant is decent size with counter seating and tables in the back, shouldn't be too hard to secure a reservation.
Be the first to ReplyIn my opinion, Mifune has become one of the best (and least
In my opinion, Mifune has become one of the best (and least known top) Japanese restaurants in NYC, due to the culinary creativity and leadership of Tomohiro Urata, its Michelin-star chef. The omakase menu is what you want, and it is different every time -- a delicious journey through Japanese haute cuisine. Last week my wife asked to add an abalone course, and they changed out the regular fish for no charge! (We are semi-regulars).It has been three months and she is still talking about the Tuesday-night chef's teaching omakase, where Urata-san imports special ingredients (ie abalone and tile fish) and explains everything as they prepare and serve. A great experience, and not expensive for what you get. Such a gentle and nice man. Looking forward to coming back.
Be the first to ReplyMade a reservation for the last week of restaurant week for
Made a reservation for the last week of restaurant week for 2 at 8pm. We were quickly seated at the front area where you can see the chef prepare dessert! The seating was a little bit crowded, but it wasn't a big deal. First, we started off with drinks and I got the Oharu which I enjoyed since there was lychee in it. It was perfectly balanced with the sake that was mixed in it. For starters, we both ordered the Smoked Trout Sashimi with Tosazu Gelee. The dish itself was not as small as we had expected and was delicious. The fish was fresh and super tasty. Next, we got the Angus Filet Mignon w. Bordelaise Sauce and the Grilled Scallops w. Yuzu Miso. Both of the entrees came with Basmati rice. I liked the Angus Filet Mignon since it was cooked to my liking (medium rare) and it also came with fingerling potatoes. The Yuzu Miso on the scallops paired well and was strong, which my friend liked. Last but not least, we ordered dessert from the restaurant week menu. I got the Matcha Rare Cheese Cream w. White Choco Yuzu Sauce and my friend got the Chocolate Terrine w. Strawberry Compote & Choco Crunch. I think we both favored the Chocolate dessert; it was rich in flavor. The last thing we ordered was the Uni Sampler which was amazing and a must try!! This is part of their regular menu and it's $50. They recommend you a specific order in which you should eat the samplers since one of them is more like a dessert (it's sweet). The restaurant week 3 course meal was $60 pp which is worth it given the amount of food you get along with the quality. I would definitely come back for the Uni Sampler :)
Be the first to ReplyNo matter the time of year.
...... No matter the weather, Mifune is always wonderful, a real treat, so warm and inviting. The staff are always kind, considerate, caring and professional. The cuisine is its own unique gift. Truly delicious. And, let it also be stated, Mifune is always beyond impeccably, sparkling clean throughout !We so very much appreciate the obvious hard work and attention to detail on the part of everyone that goes into each and every moment we have been privileged to dine. Thank you !!!
Be the first to ReplyWent during restaurant week on Wednesday, 2/8/23.
Have been wanting to visit a Michelin star sushi restaurant for some time now so went here as it was recommended by a friend.Portions were small just as other reviewers mentioned but the food was filling. Not my type of food but I'm glad I gave it a chance. Service was okay; would've appreciated waiters to check in more (checked in twice only) as I had to get their attention a few times. Ambience was calm and relaxing; a spot I would bring someone on a date Definitely worth a visit but not twice.
Be the first to Replyi had been wanting to visiting mifune ever since seeing
i had been wanting to visiting mifune ever since seeing them featured in an Eater video on youtube years ago so was looking forward to dining here and to take advantage of the winter restaurant week deal. once you enter the restaurant, you are welcomed into a very cozy space. every dish i tried was well executed, but portions were pretty small. i had the salmon carpaccio as an appetizer, duck leg confit as my entree, and the matcha cheese cream for dessert. i'm usually not a dessert person, but this was the best course in my opinion. we came on a quiet thursday night and service was not very attentive. we waited 20-30 mins to order and get our checks.
Be the first to ReplyVisited enough times to know I really enjoy the food here.
Service is always top notch , and on occasion I've managed to snag a table even without reservations. Portion sizes are quite small, as expected. Their homemade ice cream is worth writing home about. I absolutely love the coconut and truffle flavors.
Be the first to ReplyChef Tomo's special dinner on Tuesday for only 8-9 people.
It showcases his skills and training he acquired in Japan and France. Naturally the food is a japanese and French fusion - ingredients are mostly from Japan and techniques are French. Literally you are eating at his table and the chef cooks all meals in front of you ! Great experience. $180 exclusive tax and tip May be worth it considering they can only accommodate 8-9 people. Drinks are also pricy. Mifune, please consider to offer a sake paring menu for repeated customers !
Be the first to ReplyThis is one of the places that you can call innovation.
I'd wish I took a photo of the preset menu we had but sadly didn't get a chance to. I want to first summarize that majority of dishes I learned the little details and articulation of the combinations works well. Everything we had was at that level as expected. Granted one of our friends seared Sea Bass contained a lot of bones. But, was replaced by the chef personally. Mistakes happens and making up for it is what counts. If you're a heavy eater who chooses quantity over quality. This place will not be for you. It is great for small groups and dates! Definitely a conversation type of meals. I'd very much enjoyed the experience in opening my palette of new taste buds. I like the fact is that they cater to seasonal choices so it will be a different experience each time. This is a true meaning of fine dining. I wish them nothing but great success and more innovative dishes to come.
Be the first to ReplyOverall it was a spectacular experience and service that we
Overall it was a spectacular experience and service that we received at Mifune during my birthday dinner with an intimate group of friends. They were not only very accommodating, but also understanding for a late arrival guest since they weren't too busy that night. We opted for the $125 traditional omakase course since one of our friend read about how filling it was already ( as compared to the premium upgrade ) and we were all satisfied and over-full before dessert were even served! All the dishes actually tasted so unique and amazing, nothing I would ask to change about each of them. The only thing I'd like to note was it did become a 3+ hour sitting since there was only one chef at the bar the whole night that had to serve all omakase guests as well as make dishes for table guests from a la carte menu (but I didn't mind because I understand from personal experience the hardwork!)Please check out this place and bring friends along, I promise it won't let you down :)Some personal faves: Foie gras monaka, tofu/uni pudding, oyster with yuzu jelly, mushroom soup & egg custard!!
Be the first to ReplySolid resturant that uses quality ingredients.
Came in the past for a resturant week special and was worth every dollar.
Be the first to ReplyFor $125 value with 8-10 courses this is an unbeatable
For $125 value with 8-10 courses this is an unbeatable value. All the ingredients are fresh, and well made. One of my favorite is the lamp chop, it's cooked medium rare and very tender, but the sauce didn't really match or add any flavor to the dish. Now if you are looking for a truly mind blowing experience and a place to excite your taste buds, this is not the place for you. The dishes again are well made and tasty overall, but the flavors of the main ingredients and the sauce/secondary ingredients didn't exactly blend well. The sauces are generally lackluster, in my opinion, didn't add any flavor or made it worse. Another example would be the fluke dish. You can tell the fluke is really fresh and the texture is great, but whatever they added with the fluke completed killed the dish. Fluke should be the star of the dish, not jelly, tomato or other ingredients. Last thing I want to mention is the use of jelly. For some reason, the chef here REALLY loves the use of jelly. I think it's a bit overused throughout the course. Ingredients - 4 stars Service - 4/5 stars Sauce - 2 stars Tastiness overall - 2.5/3 stars
Be the first to ReplyAMAZING prix fixe menu -- every dish blew my mind.
We got the 8 course meal with upgrades (lobster and wagyu!) and it's a MUST. Such intricate & creative combinations of fresh ingredients and aesthetically pleasing dishes -- literally, I want all their dishware. The foie gras & unagi combo was my favorite as well as the mushroom chawanmushi. Staff is also so friendly and we even got to take a photo with the chef!
Be the first to ReplyGreat restaurant.
Tasting menu has amazing and creative dishes and it's also a ton of food. Most tasting courses have me craving a run to the local halal cart after but this was a great amount...maybe even a tad too much food but I'm not complaining. The fusion of Japanese and Asian is a good combination. The price isn't terrible either, it's pricey but it's worth for the quality of food. Foie gras, A5 Wagyu, lobster, multiple uni courses, truffle, eggplant ice cream, squid, and caviar are just some examples. The staff is also extremely nice and professional. It's not uptight like some other places of this caliber.
Be the first to ReplyOne of the best meals I've had in over 2 years the city.
We had the tasting menu during restaurant week. Every dish was well thought out, and each component carefully assembled. Ingredients were extremely fresh and really made to shine.We particularly appreciated the French flare, which made this meal so special and different from other omakase places.Service was excellent, cocktail was also quite nice. Loved the ambience - dimly lit and jazzy, but not over the top.
Be the first to ReplyWhen we went to visit MIFUNE we were excited to go.
Once we stepped inside we felt warm and welcomed. The Chefs were cooking. The host greeted us and set us up for the meal we were here for. There is no difference as to the time and the meal. It is the same as if you were back in Japan. Or so we thought.My wife and I lived in Tokyo many years ago as I worked over there. It was wonderful. We learned to do everything Japanese. Including the way we learned to eat. Every day, and every way it was always Japanese. And that was whether we ate in our home or went out for a meal over the weekend. This time we had a new experience.As we were discussing the meals our first course arrived. It was a cool bowl of Chilled Corn Cream Soup. But not plain corn soup. It was fresh and tasty, but had a few spices and flavors. You can taste the corn and the cream that make this a delight to have as you go through a portion that is just right to start. It is not too much, but just enough as you wait for the next course.With this they brought out the appetizer that consisted of a spoon topped with Cured Mackerel, Yuzu Carrot Ribbons, Marmalade, Creme Fraiche-Dill, Hokkaido Uni, Savory Braised Nori, Marbled Potato Chips. It was just enough. Fresh, tasty and firm. It complemented each other as you enjoyed the portion you have received. It is not too much and endless. After the soup and appetizer you are now up to the next level. With this we received some Smoked Trout (Masu is the Japanese name of the fish), Pickled Radishes, Pickled Yellow Beets, Trout Caviar, Parsnip-Kombudashi Puree, Yellow Beet-Kombudashi Puree that was a combination of a sauce and parsley. It had a nice and smoky flavor and taste. It was a simple mix and very easy to eat. It was very light, and provided a desire for more.Next we had something we have never had, and this was worth the wait. It was a specialty of the Chef. Duck Leg Confit Rillettes, Pickled Vegetables, Celeriac Puree, Phyllo Dough. This is not a plain duck leg. Instead it is a pate of duck that almost looks like a piece of sushi. There is some fried taro with it. This is like a Japanese concept with the design of French. Now we move on to the Grilled Squid brushed with Soy Sauce, Fried Artichoke, Bacon-Carrot-Turmeric Sauce with a small salad. It is slightly smoked, grilled and firm. It rests on top of the artichoke tempura that is the right flavor and taste to compliment the truly fresh octopus that also has a flavor with a mix of celery and lemon. Nothing is too spicy. It is perfect and well received. There is also a slight topping with bacon, carrots and turmeric. Before you taste your course you inhale and can learn how fresh it all is. That is important as it prepares you for what comes next. This time it was the Oysters with Consomme Gelee. These are large and fresh remaining in their shell. It is right out of the ocean. It is topped with a mix of ginger, lemon and celery turned into a dip on top. This is now a Chawanmushi (Steamed Egg Custard), Porcini Mushroom An Sauce placed on an egg custard. It is delightful. It is warm and fresh. A taste you can enjoy. It is a small portion but rich in flavor. And the egg custard is something to enjoy. Each bite is a taste to enjoy as you want to have more.As you move through you meal you go from something very small and light in flavor to a course that is richer and has more of a taste to it. This is a gradual process so that the more you have the more you will enjoy. Now we had the Grilled Bronzino, Sauce Vierge, Ratatouille with a slight pepper sauce. This is fresh Branzino that is simple, grilled and excellent. The fish is white and has a little crust on it. That is it. Simple. Plain. But a flavor and texture you will want as you take a taste of it. This was a great way to have some fish as a meal.Next is the Eel. This is Smoked Eel & Foie Gras, Sunchoke Puree, Fried Sunchoke Chips, Coffee Sable. and it is on top of Forgo. The combination is not something you might expect, but here it is new and different. And with each bite it tastes even better. It is slightly smoked in a sauce to give it a taste to relish.Once you have finished this you would think the meal was finished. But it is not, Next up is one of the main items you do not always have when in the place. Tonight it is the Miyazaki Wagyu Beef (A5 Rank) Brioche Toast, Teriyaki Sauce, Roasted Seasonal Vegetable, Swish Chard Puree. This is a very special item that is sent over directly from Japan the day before. It is fresh to the market from around the world.Finally, for dessert we had Caramelized Banana, Milk Ice Cream, Oat Streusel, Rum Anglaise, Banana Foam, Brown Butter Chantilly that was placed on a brioche with some vanilla ice cream. Perfect.Next time plan a trip. It is a good adventure.
Be the first to ReplyWe had a lovely dinner.
The staff were attentive and I appreciated the responsiveness to all my questions via email. Thank you for the experience.
Be the first to ReplyA great deal for restaurant week menu, $125 for 8-13
A great deal for restaurant week menu, $125 for 8-13 courses. They charge the menu almost everyday, based on the ingredients they get in the morning. Very nice dinning environment for date or party (we have 7 people), highly recommend the cocktails, the list created by the winner of 2012 globe cocktail competition. We have oharu, a sweet and fruity/lychee option, and shogun, a Japanese whiskey bases cocktail with orange zest, very strong context with freshly smelled. Overall, it was very glorious experience. The corn gazpacho kick off the dinner, the 13 course included uni, truffle, trout, braised pork, fluke, duck breast and ended with home made melo and berry sorbet. I believe I will visit this place after restaurant week to try their regular menu.
Be the first to ReplyIt was my first time dining inside since the pandemic, and
It was my first time dining inside since the pandemic, and the hostess put me at ease as soon as our group walked it. She took our body temperature and gave us all hand sanitizer. As for the food, Chef Yuu Shimano and his pastry chef impressed us with all the courses. I particularly enjoyed the wagyu course, fluke with beurre blanc, cauliflower ice cream cone with caviar, and the desserts were heavenly! We also had the foie gras with unagi--foie gras is normally not my cup of tea, but I really enjoyed how it was cooked and caramelized. The only dish I wasn't a huge fan of was the gazpacho course with a Caesar-ish salad on top. But overall, impressive food and service. To top it all off, the chefs at Mifune, while they were closed, cooked and donated meals to Mt. Sinai Beth-Israel hospital workers during the height of the COVID-19 pandemic. What a wonderful establishment and group of people. If you are looking for refined food without a stuffy setting, I highly recommend Mifune!
Be the first to ReplyWe had a really fun meal at MIFUNE! The team took great
We had a really fun meal at MIFUNE! The team took great care of us for a relaxing, romantic special occasion meal. Food was delicious; we had the 8-course prix fixe and every inventive dish gave us something to ooo and ahhhh about. The upgrade lobster was superb. Thank you MIFUNE team!
Be the first to ReplyAmazing! Staff is excellent, food is superb.
Would recommend to anyone who likes Japanese food with a twist.
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