Thank you for viewing. I visited "mikami limited50," a sushi restaurant that opened in August 2021. This place operates on a futuristic system where there are only 50 members with a membership fee of 1,000,000 yen. You can only go if a member takes you. It is located about a 7-8 minute walk from Shinsaibashi Station and a 2-3 minute walk from Yotsubashi Station in a quiet area. The restaurant does not have a sign outside, but you can feel the atmosphere subtly, so you should be able to find it. The interior is dimly lit and decorated in black. The BGM is stylish and chic. There are 8 seats at the straight counter, and there is a wood-burning stove at the left end. Despite being a members-only establishment, Chef Mikami, the female owner, and the apprentices are all very humble and provide extremely polite service. Thanks to them, I had a very pleasant experience until the end. Now, onto the food - the chef has a strong commitment to the ingredients and cooking methods, making him undoubtedly a "crazy" chef. The "Uni Squid" dish has Otaru Kitamura Purple Uni under the squid and Bafun Uni on top, with the squid being cut 700 times. It is amazingly tender and sweet. Another dish with the same two types of Uni is served with Yatsushiro Nori from Kumamoto, adding a unique flavor that was also very delicious. Additionally, I enjoyed dishes like the red scallop shell chawanmushi, hime trout, extra-large Lake Biwa eel, and marinated salmon, which were all rare and exciting. I also asked for a special request for Natto Maki, which was rolled with Uni, creating a delicious and unique combination. The menu I had that day included dishes such as "Karasumi," "Akashi no Haruko," "Uni Squid," "Kitamura Purple Uni and Bafun Uni, Yatsushiro Nori," "Awaji Gizzard Shad Konbu-zuke," "Red Scallop Shell Chawanmushi, Kitamura Purple Uni and Bafun Uni," "Hime Trout," "Mie Honmiru Shell," "Awaji Yellowtail," "Akashi Conger Eel," "Lake Biwa Eel," "Shirasu," "Kochi Muroto Striped Jack," "Golden Eye Snapper," "Marinated Salmon," "Tuna Trio," "Special Futomaki," "Wakame Miso Soup," "Uni Natto Maki," "Sun Egg Mango," and "Pesticide-free Hojicha." I had a very enjoyable time and would love to visit again if given the chance. Thank you for the wonderful meal.

I revisited "shizuku limited50," which was selected in the "Tabelog Sushi WEST Top 100 2022 2021." This is a place with undisclosed location and contact information. It is a restaurant run by Chef Mikami of "Sushi Shizuku," which opened in August 2021. The restaurant is exclusive to members, limited to 50 people, and requires a membership fee of 1 million yen. Non-members can only dine with a member present, making it a high hurdle to access. The exterior and interior are stylish spaces with a black color scheme, featuring only a counter. The ambiance is enhanced by a wood stove. The dishes I enjoyed this time included: - Otaru's 100% North Sea shrimp oboro - Sea urchin squid, with sea urchin from Rishiri Island and Rebun Island - Okayama's marinated sandfish - Scallop chawanmushi with red ball scallop - Akashi grilled conger eel - Ibaraki's natural black abalone with liver sauce - Niigata's wandering bonito - Awaji Island devil mackerel - Marinated peony shrimp from Rebun Island - New herring roe from Hokkaido - Koshiki - Akashi/Niimi natural sea bream - Akashi flounder - Aomori Hachinohe tuna - Sushi rolls - Otaru's fine-eyed kombu soup - Shizuoka musk melon - Aichi farmer's green tea Personal impression: The sea urchin squid dish was particularly impressive. The sea urchin is not treated with chemicals, washed here, and then the squid is lightly blanched with kelp dashi after making about 700 cuts. This preparation allows you to directly taste the umami before even biting into it. The presentation was visually appealing, and the meticulous preparation of the ingredients engaged all the senses, making the dining experience truly enjoyable. Thank you for the meal.

I was invited by a member and luckily got to visit. The dishes I received were amazing - dried Japanese flying squid, sea urchin and red scallop chawanmushi, hairy crab with Rebun Island kombu, Botan shrimp shinjo from Ibaraki, wild black abalone and anglerfish with sauce and salt from Awaji Island, oni-aji sea bream from Akashi, wild red sea bream from Akashi, fresh flounder, ikura from Aomori, tuna from Hokkaido, miso soup with kombu, torotaku, extra water octopus, suzuki, dessert, lychee, melon, bottled beer, sake, highball. Mikami limited 50. I'm so full!

I was miraculously invited by a member. The dishes I received were: grilled squid with sea urchin, red king crab and scallop chawanmushi, kelp-cured botan shrimp, natural black abalone with anglerfish liver sauce, natural black abalone with anglerfish liver sauce, salted skin of amberjack, natural red snapper, flounder, salmon roe, tuna, Hokkaido miso soup with kelp, torotaku octopus, suzuki sea bream, melon, bottled beer, sake, highball.

I was taken to a members-only restaurant by an acquaintance's introduction! The address was kept secret and it felt like a hidden gem, giving a sense of exclusivity. The ingredients used in the dishes, including the fish, were top-notch, providing a satisfaction beyond the price. I may not become a member myself, but it's definitely a sushi restaurant I would like to visit again!

This time at Mikami Limited, I enjoyed a meal with over 300 cuts of fresh squid and two types of sea urchin. The meal included a sea urchin rice bowl with red egg, scallops, rainbow trout, honmirugai clam, barracuda sushi, grilled conger eel with cherry wood, tokishirazu fish, striped jack, golden eye snapper, three types of tuna, fatty tuna, iron cucumber roll, sea urchin and natto roll, and a tamago (Japanese omelette) shaped like the sun. It was a delightful dining experience.

Limited to 50 members, with a membership fee of 1,000,000 yen, I was invited to visit "mikami limited50," a place I thought was impossible to visit. I remembered the delicious sushi I had at "Sushi Shizuku" in Nagahoribashi in August 2018. We started with a toast and then began the omakase course, which included various types of sushi, each one incredibly delicious. The cuttlefish, sea urchin, and horse mackerel were particularly outstanding. The eel and bluefin tuna were also exceptionally tasty. I never thought I would have the opportunity to dine at this exclusive restaurant, so I am truly grateful for the invitation. Thank you for the wonderful meal!

Here are some of the sushi restaurants I visited in the past 3 months (a total of 16 restaurants, 12 of which are listed here). Mikami limited50 is a place that many people are interested in, but I don't want to spoil it, so please find a member to take you there. [Haruko] Very thick [Bigfin reef squid] Sea urchin [Tilefish] from Awaji Island [Grape shrimp] from Hokkaido Sea urchin chawanmushi with Murasaki Uni and Buffun Uni with scallops inside [Mirugai] [Scorpion fish] [Eel] [Seasonal salmon] (with certificate) [Kohada] [Tsubugai] Huge tsubugai [Flathead flounder] A type of fish related to grouper [Isaki] [Three-layered tuna] Otoro, Chutoro, Akami [Toro-taku with iron cucumber] [Mango] Thank you, Mr. Mikami.

I received an invitation and visited this restaurant. The atmosphere, lighting, sound system, display case, knives, dishes, etc. all show attention to detail, and watching Chef Mikami create sushi was a beautiful experience. The sushi was placed elegantly and artistically, and I had a special time enjoying it. Of course, the taste was delicious too! They use top-notch ingredients that are hard to come by. Thank you for the wonderful meal!

✨To the exclusive and unique sushi restaurant mikamilimited50 with 50 members and a membership fee of 1 million yen✨ I had the opportunity to try Chef Mikami's sushi at #鮨shizuku in the past and I was truly impressed. Finally, I had the chance to visit mikamilimited50 and it was an unforgettable experience✧︎*. The omakase course (with a budget of about 40,000 to 50,000 yen) included: - Amaou from Akashi: amazingly delicious with a thick and flavorful texture, complemented by a hint of sudachi and perfect saltiness. - Aoriika from Awaji and Hokkaido Murasaki Uni: the uni was sliced with a 700-fold knife, creating a rich and sweet flavor that melted in the mouth. - Aji: moist and tender, with a hint of scallions that was irresistible. - Ezo Bafun Uni with red scallops in chawanmushi: a rare treat with a delightful combination of flavors and textures. - Kohada from Shimane: the sweetest Kohada I've ever tasted, with a gentle touch of kombu that balanced well with the rice. - Tuna Mille-Feuille: layers of tuna that melted in the mouth, creating a harmonious blend of flavors. - Densuke Anago: first simmered and then grilled over charcoal, resulting in a crispy yet tender texture with a delightful aroma. - Hime Masu from Lake Shikotsu, Hokkaido: incredibly moist and velvety, with a subtle ginger flavor that was delicious. - Wild Shima Aji: an amazing texture and flavor, especially when paired with negi and sesame. - Charcoal-grilled Tako: with a perfect balance of firmness and flavor, enhanced by salt and sudachi. - Toro Taku Taku Kyu: an enchanting experience with its texture, flavor, and the combination of ingredients. - Kombu Miso Soup: a sweet and comforting soup that rounded off the meal perfectly. Additional highlights included: - Tokishirazu Salmon: incredibly delicious and tender, with a gentle touch of ikura. - Miyazaki Tamago: sweet and fragrant, a delightful treat. My top 3 favorites were: 1. Toro Taku Taku Kyu 2. Amaou & Ama Te-Garei 3. Charcoal-grilled Tako & Wild Shima Aji Each dish felt like a piece of art, captivating my senses with its artistic presentation and exquisite flavors. I hope to visit again someday and experience this culinary masterpiece once more.

I received an invitation and tried the usual sushi. I had kelp, squid, sea urchin, snow crab, sea urchin with green seaweed, Pacific saury, conger eel, and shrimp eggs. I compared the flavors of white snapper, sea bream, tilefish, and mackerel from three different parts. I also had a thick roll and for dessert, I had the "Sun's Egg." Every time I come here, the food is always delicious beyond my expectations.

The restaurant offers a delicious variety of dishes including fresh squid, sea urchin, crab, shrimp, and sweetfish. The sushi, sashimi, and dessert are all consistently delicious.

Upon entering the restaurant limited to 50 members with a membership fee of 1 million yen, the interior design immediately captivates you with its attention to detail. The sushi ingredients are meticulously prepared, each one a masterpiece that will leave you amazed. The chef's knife skills are mesmerizing, and watching him work is a delight. The stories shared were also enjoyable. Thank you for inviting me.

As you can see from the name, this is not a sushi restaurant, but a limited restaurant where members pay a high membership fee and the restaurant caters to their requests. For example, if you want game meat, they will serve meat, and if you want a crab course, they will bring out a crab course. If you don't specify anything and just reserve a seat, a course centered around sushi will be served. This time, we held a private party in the frame of a member's friend. We had a great time with the unique dishes served. Thank you for the meal. The menu for the day included items such as spring child, squid and sea urchin sandwich, red scallop and hairy crab chawanmushi, simmered clams with mountain pepper, kelp-cured golden eye snapper, and miso soup.

I have started a gourmet website for Mitomi Emon. Do you know about the sushi restaurant "Mikami Limited50" that takes you to the next level? First, let's talk about the business model. As the name suggests, this is a sushi restaurant limited to 50 people. Moreover, the membership fee is set at 1 million yen, making it quite exclusive. It is a high-end restaurant with a luxurious interior that justifies the high cost. Instead of borrowing from banks, they can prepare with the investment from customers, which is quite efficient. After all, those members automatically become regular customers. This time, I am infiltrating as a regular customer. Moving on to the sushi work, the most surprising thing was the squid. They cut it over 700 times with a knife! There is no hiding the skill here. The squid has a unique texture that I have never experienced before, in addition to being soft. When combined with sea urchin, it creates a sense of unity as if the fibers have intertwined. The ingredients themselves are also captivating, such as the small yet plump spring sea bream and the incredibly thick kelp. The journey continued with dishes like "Sea Urchin," "Bonito, Kazunoko, Karasumi," "Simmered Conger Eel," "Kohada," "Sekiaji," "Flatfish," Konbu-jime "Ark Shell," "Tuna" marinated, "Tuna" bloodline, "Toro Taku" Special!

On this day in February 2023, I visited a restaurant called shizuku limited 50 in Osaka. The restaurant is located in the city, but the phone number and address are not disclosed, and reservations are only available for members with a membership fee of 1,000,000 yen. The owner, Mikami, who used to be the chef at the original shizuku in Shinsaibashi and Nishi-Temmabashi, has created an amazing dining experience. The food was updated with new ingredients and techniques since my last visit, and every dish was impressive, especially the kanazuchi (door latch) sushi. The use of Hokkaido ingredients, including the rare grape shrimp, was a highlight. The sushi course included intermittent sashimi servings, and I was treated to a Toro-taku as a special gift. The menu for the day included dishes like Awaji Island kanazuchi, Akashi Densuke conger eel, Fugu shirako, and more. It was a memorable dining experience, and I am grateful for the invitation.

This was my first time at Mikami Limited, and as always, I enjoyed the amazing sushi made with the master's dedication and excellent ingredients. I had dishes like squid with 333 knife cuts, flounder with roots removed by fire, pufferfish, swordfish, monkfish liver with green onion ponzu, shirako, karasumi, ankimo, sea bream from Akashi, sardines, ark shell, and himekyu. I also asked for a souvenir sushi leaflet this time. Thank you for the delicious meal!

The total amount including drinks was 47,000 yen for 50 members with an entrance fee of 1 million yen at this popular restaurant. We enjoyed dishes such as squid with 333 knife cuts, grilled natural yam, flounder, pufferfish, cutlassfish, monkfish liver with ponzu sauce, mullet roe, anglerfish liver, sea bream from Akashi, sardines, ark shells, and himekuri. We had a great experience and immediately made a reservation for our next visit.

I was able to visit this restaurant through an acquaintance who is a president. This was my third visit, and each time was a continuous delight. Each dish is filled with the chef's dedication. The detailed explanations provided make each visit enjoyable. The taste is always a pleasant surprise.

I had been looking forward to visiting mikami limited50 in Horie, Osaka for a long time. The moment I entered, I was impressed by the breathtaking space and presentation. The attention to detail in the presentation of the dishes, as well as the hospitality, was truly remarkable. Each piece of sushi was meticulously prepared and presented in a way that was truly amazing - the way the chef cut the fish to achieve such a unique shape and texture was incredible. The visual appeal of the dishes made the time fly by. The toro tartare melted in my mouth with each bite. Thank you for the invitation as always. #Respect for Yoshio #Don't want to connect with people who rely on others until March #Want to connect with independent people from April

Finally, I made my first post on Tabelog after my fifth visit. I have been a fan of Chef Mikami since his Shizuku days, and I believe there are very few sushi chefs who love fish as much as he does. I decided to only post photos without any descriptions because I believe his focus on making customers happy and bringing out the best flavors in the fish speaks for itself. Chef Mikami's dedication and personality are what create not just "impressions," but "inspirations" beyond belief. Thank you for always inspiring me. Thank you for the delicious meal.