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Businiess name:
Miraku Japanese Cuisine
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Review by:
citysearch c.
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Review content:
On entering Miraku, we were delighted to see that one of the specials of the evening was ankimo, monk fish liver prepared with a tangle of minced fresh herbs and served cold, a highly exotic taste sensation in the U.S., and a good clue the chef knows and cares about Japanese cuisine. The clue proved true. Our tuna sashimi had the smoothness and fiberless texture of what could have been bluefin except that it lacked some of that deep, benthic essence, but at half the price. You couldn?t have found better yellowtail at the Tsukiji fish market. And the salmon made us wonder why people ever thought to cook it. Even the pickled ginger seemed like it might have been made fresh in house (without the pink dye); it had such a sharp, clean bite that it pleased our son who is not especially fond of this condiment. As for the ambience, the minimalist decor has the taste and cool craftsmanship that is the hallmark of Japanese aesthetic; the music was a mix of East and West, pleasing and at just the right volume. The wait staff kept our needs at the top of their list of things to do. In short, this side of Tokyo, Miraku is now among our favorite Japanese restaurants-?it?s a pity we live three hours away in Washington, D.C., itself no slouchy area for such fare.
Pros: Six thumbs up (there were three of us).
Cons: Would prefer not to carry wine to a restaurant, but it's literally a small(er) price to pay.
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