Restaurant Mitsunobu

Restaurant Mitsunobu Traditional & Contemporary Japanese Cuisine Inspired by California
(2)

05/15/2019
Restaurant Mitsunobu's cover photo
07/27/2016

Restaurant Mitsunobu's cover photo

Live Sweet Shrimp from Canada & Fresh Sea Urchin in Sea Water from Hokkaidoカナダ産活けぼたん海老と北海道産か海水に浸かっている採れたて雲丹:お造りでどうぞ
03/13/2014

Live Sweet Shrimp from Canada & Fresh Sea Urchin in Sea Water from Hokkaido
カナダ産活けぼたん海老と北海道産か海水に浸かっている採れたて雲丹:お造りでどうぞ

A-5 Wagyu from Miyazaki, Japan now available. 宮崎産黒毛和牛到着しました。
01/17/2014

A-5 Wagyu from Miyazaki, Japan now available.
宮崎産黒毛和牛到着しました。

Savory Jidori-Egg Custard with Hokkaido Red Sea Urchin & Alaskan King Crab寒い季節に体も心も温まる茶碗蒸し北海道産の赤雲丹とアラスカ産の鱈場蟹をのせて。。。
11/19/2013

Savory Jidori-Egg Custard with Hokkaido Red Sea Urchin & Alaskan King Crab
寒い季節に体も心も温まる茶碗蒸し北海道産の赤雲丹とアラスカ産の鱈場蟹をのせて。。。

Alaskan Black Cod with Red Beet Puree銀ダラ西京焼、ビーツピュレ
11/05/2013

Alaskan Black Cod with Red Beet Puree
銀ダラ西京焼、ビーツピュレ

Sweet Shrimp & Blue-Fin Tuna Tartar with Hokkaido Sea Urchin, Wasabi, Chive, Qauil Eggボタン海老と本鮪のタルタル仕立て:北海道産赤雲丹、山葵、チャイブ、鵜...
10/23/2013

Sweet Shrimp & Blue-Fin Tuna Tartar with Hokkaido Sea Urchin, Wasabi, Chive, Qauil Egg
ボタン海老と本鮪のタルタル仕立て:北海道産赤雲丹、山葵、チャイブ、鵜玉

Chilled Lobster with Japanese Hollandiase Sauce (From Octber '13 Dinner Kaiseki)冷製オマール海老と黄味酢、叩きオクラ、針紫芋、黒トビコ(神無月会席献立より)
10/07/2013

Chilled Lobster with Japanese Hollandiase Sauce (From Octber '13 Dinner Kaiseki)
冷製オマール海老と黄味酢、叩きオクラ、針紫芋、黒トビコ(神無月会席献立より)

"Chawan-Mushi" Savory Jidori-Egg Custard with Tai Snapper, Sea Urchin, Matsutake Mushroom (From October '13 Dinner Kaise...
10/01/2013

"Chawan-Mushi" Savory Jidori-Egg Custard with Tai Snapper, Sea Urchin, Matsutake Mushroom (From October '13 Dinner Kaiseki)
鯛、雲丹 と松茸入り茶碗蒸し(神無月会席献立より)

Muscovy Duck Breast with Endive Orange Flavor夏鴨香蒸し焼きオレンジ風味のエンダイブを添えて
08/07/2013

Muscovy Duck Breast with Endive Orange Flavor
夏鴨香蒸し焼きオレンジ風味のエンダイブを添えて

Wagyu Nigiri Sushi with Ponzu Sauce宮崎産和牛にぎりポン酢掛け
07/26/2013

Wagyu Nigiri Sushi with Ponzu Sauce
宮崎産和牛にぎりポン酢掛け

Hon Maguro form Spain has just arrived!スペイン産本鮪入荷しました。
07/17/2013

Hon Maguro form Spain has just arrived!
スペイン産本鮪入荷しました。

Miyazaki Wagyu A-5 Sirloin Steak has just arrived!宮崎牛A−5サーロイン入荷しました。
07/15/2013

Miyazaki Wagyu A-5 Sirloin Steak has just arrived!
宮崎牛A−5サーロイン入荷しました。

From Mitsunobu Kaiseki Dinner with Tedorigawa Sake Pairing on Father's Day: Jewelry Box
07/05/2013

From Mitsunobu Kaiseki Dinner with Tedorigawa Sake Pairing on Father's Day: Jewelry Box

Kaiseki June '13 "Hirousu" with Alaskan Snow Crab & Dungeness Crab アラスカ産ずわい蟹とダンジネスクラブの飛龍頭 
06/13/2013

Kaiseki June '13 "Hirousu" with Alaskan Snow Crab & Dungeness Crab アラスカ産ずわい蟹とダンジネスクラブの飛龍頭 

2013 Father’s Day SpecialFeaturing the Sakes of TEDORIGAWAKAISEKI SAKE PAIRING DINNER(Limited to 28 seats)Please join us...
05/21/2013

2013 Father’s Day Special
Featuring the Sakes of TEDORIGAWA
KAISEKI SAKE PAIRING DINNER
(Limited to 28 seats)

Please join us for a special seven-course early summer menu featuring six specially selected premium sakes. Our guest for the evening is Mr. Yasuyuki Yoshida from Yoshida Sake Brewery, makes of classic, elegant Tedorigawa sakes.

Seats are limited, so please call us (650) 234-1084 to make a reservation soon!

We are excited to announce that Restaurant Mitsunobu was selected as a winner of the Foodie Top 100 Restaurant winners.T...
05/05/2013
Foodie Top 100 Restaurants | Glam Media

We are excited to announce that Restaurant Mitsunobu was selected as a winner of the Foodie Top 100 Restaurant winners.

This list and the upcoming corresponding guidebook celebrates world-class food as determined by Foodie editors and 12 of the world's leading food critics, including Jonathan Gold, Ruth Reichl, and Gael Greene. For more information please visit: http://www.glammedia.com/verticals/foodie-com/foodie-top-100-restaurants-of-the-world/

Foodie Top 100 Restaurants Glam Media presents the Foodie Top 100 Restaurants winners, selected by top food critics and Foodie editors, including: Samir Arora, CEO of Glam Media; former New York Times food critic Patricia Wells; New York Magazine’s Gael Greene; Gourmet‘s former editor in chief Ruth…

From April Kaiseki 2013: Jewelry Box: Rainbow & Golden RollCherry Blossom Shaped Carrot, Fava Bean, Dashi FlavorMuscovy ...
04/09/2013

From April Kaiseki 2013: Jewelry Box: Rainbow & Golden Roll
Cherry Blossom Shaped Carrot, Fava Bean, Dashi Flavor
Muscovy Duck Breast
“Aori” Squid, Japanese Hollandaise Sauce
“Kinki” Rockfish, Miso Flavor
Bamboo Shoot, Kinome Miso Flavor

From April Kaiseki 2013: Live Mussel Gelee "Ginjo Sake" Flavor
04/02/2013

From April Kaiseki 2013: Live Mussel Gelee "Ginjo Sake" Flavor

Announcement: Starting this Sunday 3/31/'13, we will be closed on every Last Sunday of the month. Thank you very much. P...
03/25/2013

Announcement: Starting this Sunday 3/31/'13, we will be closed on every Last Sunday of the month. Thank you very much.
Picture: Maine Lobster Claw "Sunomono", Image of Claude Monet's Art

Spring is coming soon, Maine Lobster with Japanese Hollandaise Sauce
03/21/2013

Spring is coming soon, Maine Lobster with Japanese Hollandaise Sauce

From Kaiseki March '13: Spring Green Pea Tofu with Santa Barbara Sea Urchin
03/11/2013

From Kaiseki March '13: Spring Green Pea Tofu with Santa Barbara Sea Urchin

Fish, Fish & Fish from Japan
02/20/2013

Fish, Fish & Fish from Japan

Kagoshima,  Japan: A-5 Wagyu Rib Eye just arrived
01/31/2013

Kagoshima, Japan: A-5 Wagyu Rib Eye just arrived

Preview of February '13 Kaiseki Tasting Menu: Beet & Seasonal Vegetables with Hokkaido Scallop
01/30/2013

Preview of February '13 Kaiseki Tasting Menu: Beet & Seasonal Vegetables with Hokkaido Scallop

Mitsunobu will be offering 8-course Dinner Kaiseki Menu featuring seasonal delicacies with Japanese Savory Flavors. For ...
01/17/2013

Mitsunobu will be offering 8-course Dinner Kaiseki Menu featuring seasonal delicacies with Japanese Savory Flavors. For this evening no other menu option will be available. Please check our web site for the menu and call us for a reservation: (650)234-1084.

Seafood in a hot pot...
01/08/2013

Seafood in a hot pot...

Timeline Photos
01/02/2013

Timeline Photos

Jewelry Box from Eve Menu '12: Aka Uni, Hirame, Ankimo, Black Truffle, Muscovy Duck Breast, Alaskan Black Cod and more.
12/31/2012

Jewelry Box from Eve Menu '12: Aka Uni, Hirame, Ankimo, Black Truffle, Muscovy Duck Breast, Alaskan Black Cod and more.

Japanese Traditional Soup from New Year's Eve Kaiseki Menu: Alaskan Crab with Daikon Radish and Carrot yuzu flavor.
12/28/2012

Japanese Traditional Soup from New Year's Eve Kaiseki Menu: Alaskan Crab with Daikon Radish and Carrot yuzu flavor.

Live Alaskan King Crab "Kani Suki Babe" Style
12/18/2012

Live Alaskan King Crab "Kani Suki Babe" Style

Kagoshima Wagyu A-5 Shabu Shabu
12/11/2012

Kagoshima Wagyu A-5 Shabu Shabu

Now, December Kaiseki Menu2012 is on line and starts on December 1st this coming Saturday, please visit and take a look....
11/29/2012

Now, December Kaiseki Menu2012 is on line and starts on December 1st this coming Saturday, please visit and take a look.
Preview: Chilean Seabass Grilled in Cedar Board "Yuzu-Teriyaki Flavor"

Join us Christmas Eve & New Year's Eve and the weekends for a fabulous 12 course chef's tasting Kyoto-Stayle Kaiseki men...
11/27/2012

Join us Christmas Eve & New Year's Eve and the weekends for a fabulous 12 course chef's tasting Kyoto-Stayle Kaiseki menu $120, Sake pairings additional $68〜. Please call us to make reservations since seats are limited. (650) 703-7266

Mitsunobu Signature Dish: Grass-Fed Fliet Mignon 55.5℃→60℃, Magnolia Leave grilled with Red Miso Sauce, Maitake Mushroom...
11/19/2012

Mitsunobu Signature Dish: Grass-Fed Fliet Mignon 55.5℃→60℃, Magnolia Leave grilled with Red Miso Sauce, Maitake Mushroom, Spinach Puree

From November Kaiseki: Autumn Salmon "Ichiya-Boshi" Rice cooked in clay pot.
11/14/2012

From November Kaiseki: Autumn Salmon "Ichiya-Boshi" Rice cooked in clay pot.

From November Kaiseki: Chef Aoki Selection: Baked Pacific Oyster with Japanese Hollandaise Sauce and Burdock Salad
11/05/2012

From November Kaiseki: Chef Aoki Selection: Baked Pacific Oyster with Japanese Hollandaise Sauce and Burdock Salad

Preview: Kaiseki November '12, Jewelry Box: One-Year Anniversary Special including our signiture dishes such as Alaskan ...
10/31/2012

Preview: Kaiseki November '12, Jewelry Box: One-Year Anniversary Special including our signiture dishes such as Alaskan Black Cod & Filet Mignon and more.

Wagyu from Kagoshima, Japan.
10/26/2012

Wagyu from Kagoshima, Japan.

From Kaiseki October '12, Jewelry Box: Image of Japanese Machiya in Autumn
10/25/2012

From Kaiseki October '12, Jewelry Box: Image of Japanese Machiya in Autumn

From Kaiseki October '12, Chef Aoki Selection: BBQ Unagi, Japanese Cucumber & Eggplant
10/25/2012

From Kaiseki October '12, Chef Aoki Selection: BBQ Unagi, Japanese Cucumber & Eggplant

Preview: Japanese Pumpkin Pudding from Kaiseki Dessert 2012 October.
09/25/2012

Preview: Japanese Pumpkin Pudding from Kaiseki Dessert 2012 October.

Hon Maguro Chu-Toro Sashimi
09/24/2012

Hon Maguro Chu-Toro Sashimi

Address

325 Sharon Park Dr
Menlo Park, CA
94025

Telephone

(650) 234-1084

Services

  • Reserve
  • Waiter
  • Walkins

Specialties

  • Dinner
  • Lunch

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