Miogi
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Miogi (みを木) is an intimate basement restaurant in Nihonbashiodenmacho, presided over by the talented Suzuki-san in what reviewers describe as a "micro restaurant hidden underground." The omakase-style menu changes with the seasons, featuring refined Japanese small plates such as marinated sardine and assorted appetizer sets, paired with a thoughtfully curated sake collection. With only a handful of seats, the atmosphere is intimate and personal — diners are often treated to stories and sake recommendations from the host himself.
Address
Japan, 〒103-0011 Tokyo, Chuo City, Nihonbashiōdenmachō, 9−７ 地下1階
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Hours
Today
Opens soon18:00 – 23:00
Monday
Closed
Tuesday
18:00 – 23:00
Wednesday
18:00 – 23:00
Thursday
18:00 – 23:00
Friday
18:00 – 23:00
Saturday
18:00 – 23:00
Sunday
Closed
Features
Reservations recommendedCash onlyIntimate basement hideawaySpecial occasion, date nightSeasonal Japanese small platesCurated Japanese sake selectionSeasonal omakase-style¥10,000+ per person
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Appetizers
Grilled & Simmered Dishes
Sake Accompaniments
Closing Dishes
Japanese Sake
Appetizers
Assorted Appetizers (4 varieties)
A rotating selection of four seasonal small plates chosen by the chef. Reflects current seasonal ingredients and Suzuki-san's creative approach to Japanese cuisine.
Marinated Sardine
Fresh sardine lightly cured in rice vinegar and seasonings. Delicate, clean flavor with a silky texture. A Miogi classic starter.
Seasonal Vegetable Small Dish
Carefully prepared seasonal vegetable dish, changing with the month. Showcases the kitchen's respect for Japanese ingredient cycles.
Tofu Preparation
Housemade or carefully sourced tofu prepared in a seasonal style — chilled with yuzu, or lightly warmed with dashi. Simple and refined.
Assorted Sashimi Platter
Fresh seasonal sashimi selected by the chef. Fish selection changes daily based on market availability.
Grilled & Simmered Dishes
Seasonal Grilled Fish
Whole or filleted fish grilled simply with salt or miso. Selection changes by season and market catch.
Simmered Seasonal Vegetables
Assorted vegetables slow-simmered in a light dashi broth. Deeply flavored and gentle on the palate.
Braised Pork Belly
Thick slices of pork belly slow-braised in soy, sake, and mirin until meltingly tender. Rich and satisfying.
Steamed Egg Custard
Silky Japanese egg custard steamed with dashi, topped with seasonal garnishes such as lily bulb, ginkgo, or shrimp.
Sake Accompaniments
Seasonal Fish Namero
Finely chopped seasoned raw fish mixed with miso and ginger. A classic Japanese izakaya dish that pairs beautifully with sake.
House Fermented Pickles
Vegetables fermented in the restaurant's own rice-bran pickling bed. Complex, tangy, and umami-rich.
Cream Cheese Marinated in Miso
Cream cheese aged in white miso, creating a rich, savory spread. Excellent paired with sake.
Grilled Rice Ball
Rice balls grilled until lightly charred on the outside, brushed with soy sauce. Crispy, smoky, and deeply comforting.
Closing Dishes
Dashi Ochazuke
Steamed rice with seasonal toppings, finished tableside with hot dashi broth poured over. A classic Japanese meal closer.
Handmade Soba Noodles
House-made buckwheat soba served cold with dipping broth or warm in dashi. A refined finish to the evening's courses.
Japanese Sake
Seasonal Sake Selection
Curated rotating sake list featuring breweries chosen by the owner to complement the season's menu. Ask for Suzuki-san's recommendation.
¥650
Chilled Sake
Sake served cold, ideal for summer or delicate flavor profiles. Selection changes seasonally.
¥700
Warm Sake
Gently warmed sake, recommended for winter months or richer dishes. Opens up the flavor of the rice wine.
¥700
Plum Wine
House-selected umeshu, sweet and slightly tart. Great as an aperitif or dessert drink.
¥600
Shochu
Selected Japanese distilled spirit, available on the rocks or with water.
¥600