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Mitama has impressive food, especially the sushi. This shouldn’t be too surprising, as the sushi chef came from the well-regarded Hamano in San Francisco’s Noe Valley. Classic nigiri selections of strikingly fresh yellowtail and halibut melt in the mouth. Rolls—including the overwrought-sounding Mitama, made with tempura shrimp, spicy tuna, snow crab, and cucumber wrapped in avocado, yellowtail, flying-fish roe, and scallion—are succulent gems of balanced flavor and texture. If you’re not into sushi, the tempura is a delight, as the light batter allows subtle flavors of fresh shrimp or vegetable to sing. Of course, nothing is perfect, and the tastefully designed room can be marred by slow service. Go casual and watch the big game at Mitama’s new adjacent sake bar and loung. Lunch and dinner daily.
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