Migiwa
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Migiwa occupies an intimate six-seat counter on the 36th floor of Fairmont Tokyo, overlooking Tokyo Bay. Chef Takanobu Kayama brings rare dual mastery — precision sushi and hand-cut soba — to a menu that redefines tradition through a "new-authentic" lens. Each omakase course highlights seasonal seafood, with hallmarks like Shiba-Ebi Shinjo (Shibaura shrimp cake), red-vinegar shari, and premium nori from across Japan. Kintsugi-restored plates, freshly roasted hojicha, and an interactive dessert complete an experience calibrated for discerning gourmets.
Address
BLUE FRONT SHIBAURA South Tower, 1-chōme-1-1 Shibaura, Minato City, Tokyo 105-0023, Japan
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Contacts
Hours
TodayLast order: 21:30
Open now11:30 – 14:3017:30 – 22:00
Monday
Closed
TuesdayLast order: 21:30
11:30 – 14:3017:30 – 22:00
WednesdayLast order: 21:30
11:30 – 14:3017:30 – 22:00
ThursdayLast order: 21:30
11:30 – 14:3017:30 – 22:00
FridayLast order: 21:30
11:30 – 14:3017:30 – 22:00
SaturdayLast order: 21:30
11:30 – 14:3017:30 – 22:00
Sunday
Closed
Features
Reservations required (TableCheck)English menuCredit cards acceptedTokyo Bay views from 36th floorSpecial occasion, date night, business dinner6 counter seatsOmakase course onlyOmakase sushi and handmade sobaShiba-Ebi Shinjo, red-vinegar shari, seasonal nigiriChef Takanobu Kayama
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Omakase Course
Starters & Small Plates
Nigiri Sushi
Handmade Soba
Dessert
Beverages
Omakase Course
Lunch Omakase Course
Chef's choice lunch course showcasing seasonal seafood in the new-authentic sushi style. Includes seasonal sashimi, Shiba-Ebi Shinjo, and nigiri selection with red-vinegar shari. Served at the intimate 6-seat counter.
Dinner Omakase Course
Full evening omakase by Chef Takanobu Kayama — a refined progression of seasonal starters, premium nigiri (8–10 pieces), handmade soba, and an interactive dessert overlooking Tokyo Bay.
Starters & Small Plates
Shiba-Ebi Shinjo
Delicate steamed or simmered cake made from Shibaura shrimp (shiba-ebi) — a signature tribute to the historic fishing legacy of Shibaura. Silky texture with sweet, oceanic flavor.
Seasonal Sashimi Selection
A curated arrangement of the day's finest seasonal fish, sourced for peak freshness and served with house-prepared condiments.
Seasonal Grilled Dish
Lightly grilled seasonal seafood or fish, prepared to highlight natural sweetness and umami.
Nigiri Sushi
Seasonal Nigiri with Red-Vinegar Shari
8–10 pieces of seasonal nigiri sushi crafted with akazu (red rice vinegar) shari, highlighting the nuanced acidity and umami of Chef Kayama's rice preparation.
Maki Roll with Premium Nori
Hand-rolled maki using premium nori sourced from select regions across Japan — thin, crisp, and deeply aromatic.
Tamago
Chef's handmade sweetened egg custard nigiri — a classic sushi course finale showcasing technique and balance.
Handmade Soba
Hand-Cut Soba Noodles
Chef Kayama's hand-cut soba, a rare dual mastery alongside sushi. Served chilled (zaru) or warm, with a refined dashi-based dipping broth. A course highlight unique to Migiwa.
Dessert
Interactive Dessert
A theatrical tableside dessert experience overlooking Tokyo Bay — a signature Migiwa moment that merges Japanese seasonal flavors with playful presentation.
Freshly Roasted Hojicha
House-roasted hojicha brewed to order, served as a course-closing palate cleanser with warm, toasty notes.
Beverages
Curated Sake Pairing
A selection of curated nihonshu (sake) paired course by course, chosen to harmonize with the seasonal seafood and vinegar-seasoned shari.
Non-Alcoholic Pairing
Non-alcoholic beverage pairing including seasonal teas, juices, and artisan drinks matched to each course.