Mimi’s Restaurant and Bar

Mimi’s Restaurant is the epitome of decadence. It is our responsibility to produce food of the highest standard to ensure a definitive dining experience for our patrons. We are truly blessed to have the stunning Shinshu produce at our fingertips, which is exceptionally showcased throughout our menu. Drawing on decades of experience, we have been able to create food that is genuine, innovative, beautiful and most importantly, very flavorsome. A visit to Mimi’s restaurant will leave you with an irreplaceable memory that will highlight your visit to this wonderful part of Japan.

Mimi’s Restaurant and Lounge Bar endeavours to showcase the finest local produce Japan has to offer.

MIYAGI OYSTERS
The famed Miyagi Oyster has become an international delicacy with seed oysters being sent to the Pacific Coast of Northern America and various regions in France enabling cultivation. Mimi’s Restaurant and Lounge Bar is proud to show case Hiroshima grown Miyagi Oysters, fresh from the sea and shucked to order.
SHINSHU SALMON
A delicately flavoured Salmon farmed less than two kilometers from the Phoenix Hotel. The fish is literally caught and delivered directly by Minoru San, a Hakuba local and judo champion. Minoru San is also responsible for the fresh baby cress used by our Mimi’s chefs.
ITOIGAWA MARKET FISH
The Itoigawa Fish Market is located just forty kilometers from Hakuba. The market provides access to the renowned Japan Sea aquaculture. With an unsurpassed dedication to quality and freshness, the Itoigawa Market is able to supply Mimi’s Restaurant with exceptional fish and shellfish.
NAGANO PREFECTURE FRUIT
A visitor to the Nagano region is well advised to explore the extraordinary fresh friut on offer. Dotted throughout our menu, we pay homage to this fantastic product. Apples, pears and strawberries from this region are honestly, second to none.
NAGANO SOBA
Soba or Buck Wheat grown in the Nagano Prefecture is renowned as Japans finest. Soba kernels are traditionally ground into fine flour for the production of Soba Noodles, again the Nagano Prefecture is also famous for it’s soba restaurants.
SHINSHU PORK
Locally sourced Shinshu Pork Loin and Belly have become a highlight in our Bar and Restaurant. A clean palatable meat with exceptional flavour and gorgeous streaking, the local Shinshu Pig Farmers should be applauded for producing such a wonderful product.

Menu

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BONED AND ROLLED QUAIL, GRAIN SALAD, PICKLED MELONS, HERB PUREE  1550

CALAMARI-SEARED AND SLOW COOKED, TURNIP PUREE, SQUID INK DAIKON, DRIED ORANGE, CHORIZO, CAPERBERRIES  1350

SLOW COOKED KING BROWN MUSHROOM, PICKLED BUNAPI, WASABI CREAM, COMPRESSED NASHI, CANDIED WALNUT  1200

BURI TATAKI, UMEBOSHI, AVOCADO, SAKE INFUSED CUCUMBER, SHISO, OKARA, KONBU SALT  1350

RAW, PICKLED AND COOKED VEGETABLES, OKAYU SAUCE, PUFFED RICE  1200

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SLOW COOKED PORK BELLY, ROASTED PORK FILLET, GRILLED MAITAKE MUSHROOMS, SOYMILK MISO SAUCE, BLACK OIL, PICKLED APPLE  3000

BRINED LOCAL BIRD, MYOGA, CHARCOAL CARROT PUREE, HEIRLOOM CAULIFLOWER, SEMI DRIED MIKAN  3100

BEEF, SLOW COOKED EGGPLANT, EDAMAME, GRILLED LEEK, GINGER AND MISO SAUCE, KONBU NO TSUKUDANI  3300

VENISON, SOUBISE, PICKLED BURDOCK, SMOKED BEETROOT, POACHED VEGETABLE, BLACK TRUFFLE SAUCE  3300

FISH MARINATED IN SAKE LEES, CLAMS, SEAWEED BUTTER, STEAMED LEAF VEGETABLES, CLEAR CLAM BROTH  3000

GOMA DOFU, BRAISED BLACK SOYBEANS, YAM, BABY CABBAGE, HAKUBA PUMPKIN, KONBU GLAZE  2300

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STEAMED VEGETABLES  600

SMOKED POTATOES  600

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YUZU CHOCOLATE FONDANT, YUZU MIKAN SORBET, SHERBET, ALMOND & PISTACHIO CRUMB  1250

HOKKAIDO PUMPKIN SPONGE, POACHED APPLES, APPLE MOUSSE, KINAKO SHISO SUGAR, BLACK SESAME ICE-CREAM  1250

EUROPEAN CHEESES – BREAD, DRIED FRUITS

EPOISSES, WASHED RIND, UNPASTEURIZED CHEESE FROM BURGUNDY, FRANCE  1050

CAPRICE DES DIEUX, SOFT RIPENED CHEESE WITH CLEAN FLAVOUR AND CREAMY TEXTURE, FRANCE  750

FOURME D’AMBERT, SEMI-HARD BLUE FROM AUVERGNE, FRANCE  750

PECORINO SICILIANO FRESCO, WHOLE SHEEP’S MILK HARD CHEESE, ITALY  750

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Chefs Five Course Tasting Menu

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RAW, PICKLED AND COOKED VEGETABLES, OKAYU SAUCE, PUFFED RICE

CALAMARI-SEARED AND SLOW COOKED, TURNIP PUREE, SQUID INK DAIKON, DRIED ORANGE, CHORIZO, CAPERBERRIES

BRINED LOCAL BIRD, MYOGA, CHARCOAL CARROT PUREE, HEIRLOOM CAULIFLOWER, SEMI DRIED MIKAN

BEEF, SLOW COOKED EGGPLANT, EDAMAME, GRILLED LEEK, GINGER AND MISO SAUCE, KONBU NO TSUKUDANI

YUZU CHOCOLATE FONDANT, YUZU MIKAN SORBET, SHERBET, ALMOND & PISTACHIO CRUMB

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6000

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