About
The art of Japanese craftsmanship
Miru opened in 2008 with eight seats and one rule: cook what the season gives you, and cook it exactly. Three rooms later that rule hasn't moved — the dashi is still pulled every morning, the fish is still chosen by hand, and the menu is still written the day it is served.
- Handmade Dashi
- Seasonal Sourcing
- Traditional Technique
- Omakase Artistry
- 18 yrs
- at the same counter
- 3
- rooms across the country
- 7
- courses in the omakase
- 92%
- of guests come back
