Named after Toshiro Mifune, the famed Japanese actor praised for his emotional portrayal of disciplined, unmatched samurai warriors, MIFUNE New York is fueled by a Michelin starred cast of top young chefs, displaying a level of refinement that would make its namesake proud. Just as Mifune himself crossed the ocean and captivated global audiences, this assemblage of culinary talent has arrived in NYC to provide a new take on Japanese cuisine.
MIFUNE New York takes traditional Japanese cooking that places supreme importance on the seasonal bounty of the land and sea—and reimagines it using French technique to create innovative, artistically composed dishes.
Hiroki Yoshitake began his career as an apprentice under Iron Chef Hiroyuki Sakai. After extensively traveling the world he did stints in some of the most prestigious kitchens in France—Fogón, Ze Kitchen Galerie, Les Magnolias and Astrance—before opening Sola in 2010, where he garnered his first Michelin star and penned the Sola Cookbook. At MIFUNE New York, Yoshitake takes the concept of Washoku cuisine—traditional Japanese cooking that places supreme importance on the seasonal bounty of the land and sea—and reimagines it using French technique to create innovative, artistically composed dishes.
EXECUTIVE CHEFHEAD CHEF
Yuu Shimano studied at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France, before securing his first kitchen position at two Michelin-starred La Villa des Lys at the Hotel Majestic in Cannes. Before coming to MIFUNE, he was in charge of main dish position at Guy Savoy's eponymous three Michelin-starred restaurant in Paris.
An internationally renowned mixologist, Shingo Gokan developed a reputation for excellence early on as Head Bartender and Bar Manager at revered NYC cocktail institution, Angel’s Share. He won the 2012 Bacardi Legacy Global Cocktail Competition, and was recently crowned International Bartender of the Year 2017 by Tales of the Cocktail. His cocktails at MIFUNE are innovative and well-executed, perfectly underscoring the refined creativity of the cuisine.