★ Chef's Choice本日の刺身盛り合わせ
Today's Sashimi Assortment
Five to seven cuts chosen at dawn from Nakaminato port — buri, tai, hirame, and the day's rarer visitors.
¥3,800
— The Seasonal Menu —
お 品 書 き
旬の魚、炭火の焼き物、静かな一献。
The menu changes with the day's catch and the passing of the seasons. What follows is a portrait of the room in autumn — a starting point, never the whole story.
板 前 · 大 塚 誠 一 郎
— Chef's Recommendations —
本 日 の 逸 品
Three dishes the chef would choose for you tonight — a compass, if this is your first evening with us.
★ Chef's Choice
★ Chef's Choice常陸牛の炭火焼
Hitachi Wagyu, Charcoal-Grilled
A5 Ibaraki-raised wagyu, seared over binchō-tan, served with wasabi salt and a hint of yuzu-koshō.
¥5,600
★ Chef's Choice旬魚の塩焼き
Whole Seasonal Fish, Salt-Grilled
Line-caught mackerel or nodoguro, salted the night before and grilled slowly until the skin crackles.
¥2,900
— À la Carte —
一 品 料 理
戻り鰹のたたき
Bonito Tataki
Straw-seared bonito with ginger, myōga, and ponzu.
旬Seasonal
握り八貫
Eight-Piece Nigiri
Chef's selection from the day's fish, with hand-pressed akazu rice.
人 気Popular
銀ダラの西京焼き
Miso-Marinated Black Cod
Three days in Saikyō miso, grilled until caramelised at the edges.
季節野菜と海老の天ぷら
Seasonal Vegetables & Shrimp Tempura
Feather-light batter, sesame oil, and a pale dashi tsuyu.
人 気Popular
金目鯛の煮付け
Simmered Kinmedai
Whole snapper braised in soy, mirin, and ginger.
旬Seasonal
和牛と九条葱の朴葉焼き
Wagyu Hōba-Yaki
Wagyu and Kujō leek grilled over a magnolia leaf brushed with hatchō miso.
常陸秋そば
Hitachi Autumn Soba
Hand-cut buckwheat noodles in a chilled dashi with grated daikon.
抹茶と柚子のわらび餅
Matcha & Yuzu Warabi-Mochi
Uji matcha mochi with a small scoop of yuzu sorbet and kinako.
※ 価 格 は 税 込 · Prices include tax. Menu changes daily with the market.
— Chef's Special —
秋 の 一 皿
松茸と鱧の土瓶蒸し
For a few short weeks each autumn, pine mushrooms arrive from the cedar forests of Iwate. We steep them slowly with hamo pike-conger and a whisper of yuzu in a small clay pot, served with a squeeze of sudachi. It is a dish for one quiet moment — the season, distilled.
¥4,400Limited · 10 servings per evening
季 節 は 、静 か に 皿 の 上 へ 。
— Food & Drink —
相 性 の 妙
A short guide to what we would pour beside each of tonight's dishes — a starting point, softly offered.
Food
Drink刺 身
Sashimi
而 今 · 純 米
Jikon Junmai
A clean rice sweetness that lifts fatty toro and cools the palate between cuts.
Food
Drink寿 司
Sushi
甲 州 辛 口
Koshu Dry White
Minerality and low acidity meet akazu rice without overpowering the neta.
Food
Drink和 牛
Wagyu
山 崎 12 年
Yamazaki 12
Mizunara sweetness carries the wagyu fat; a hand-cut sphere keeps it slow.
Food
Drink焼 魚
Grilled Fish
獺 祭 45
Dassai 45
Floral daiginjō against binchō-tan char — the season on a plate and in a glass.
Food
Drink天ぷら
Tempura
角 ハイボール
Kaku Highball
Cold carbonation cuts the sesame oil and resets each crisp bite.
Food
Drink甘 味
Dessert
宇 治 抹 茶
Uji Matcha
A bitter finish that closes the meal quietly — as it has for centuries.
— Reservations —
静 か な 一 席 を、
お 取 り 置 き し て。
Only a handful of counter seats and two small private rooms are set each evening. We recommend reserving a few days ahead — especially for the weekend and during the autumn season.
Address
茨城県水戸市泉町2-3-14
美 味 · Bimi
Hours
17:30 – 23:00
火 曜 定 休 · Closed Tuesdays
Contact
029 — 246 — 6067
hello@bimi.jp