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.
Tomohiro Urata studied at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France, graduating at the top of his class as valedictorian. He then traveled to France securing the position of Chef de Partie of Fish and Appetizers at two Michelin-starred La Relais de la Poste in Magescq, three Michelin-starred Régis & Jacques Marcon in Saint-Bonnet-le-Froid and finally three Michelin-starred Maison Troisgros in Roanne, before taking his place at MIFUNE New York. An award-winning chef, Urata received the Bronze Egg Award in the 2017 Red U-35 Competition.
MENU PRODUCER
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.
MIXOLOGIST
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.
