Mitate means ‘the three freshes’: freshly ground, freshly kneaded and freshly boiled. Like the chef, most of the ingredients come from Toyama, and his experience with Japanese cuisine is evident. The set menu includes buckwheat-flour galettes of tuna and caviar as well as an assortment of delicacies served before the soba, which is are slender, cleanly cut 100% buckwheat noodles. Watching his practiced movements as he prepares the soba is an added entertainment. An impressive list of champagnes is also offered.