Simmer, Dip, Savor: Japanese Hot Pot & More at Mitani Restaurant

Munich is full of secrete foodie havens, and on this trip, we discovered Mitani, a cozy, intimate Japanese restaurant. Despite its modest size, Mitani is incredibly popular, and reservations are a must. Phone reservations are only accepted between 5 and 6 PM, and if you miss that window, you’ll need to visit in person—usually at least a week in advance to secure a table.

The restaurant is lined with two- and four-seater tables, with a sleek yet traditional interior, dim lighting, and a projected display showing iconic Japanese landscapes – a refined and immersive ambiance.

Before we dive into the food, let’s raise a glass of Asahi Beer—Japan’s legendary brew and a national favorite.

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Torikara – marinated fried chicken

If there’s one appetizer you must order, it’s Torikara – marinated fried chicken. No exaggeration: glance around the restaurant, and you’ll spot a golden pile of this glory on nearly every table.

The boneless chicken, served in generous portions, is cloaked in a thin, peppery batter that shatters with an audible “crrrrack” at each bite. And then comes the real deal – the juice. Pierce through that crunchy coating, you’ll get a torrent of savory, steaming-hot chicken juice spill in—so indulgent.

The marinade has a subtle nori (seaweed) taste of the ocean, with a smoky, charred depth. There’s a faint cheesy, umami richness too.

Torikara is served with a flavorful dipping sauce—garlicky, gingery, sweet-savory with a touch of sourness – alongside Japanese mayo, creamy, slightly sweet, and tangy, plus a squeeze of lemon.

A tangy side salad dressed in a gingery, lemon-zapped vinaigrette provides a refreshing contrast.

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A La Carte Eintopf – hotpot with thinly sliced beef, vegetables, mushrooms, tofu, and udon noodles.

This luxurious, simmering hot pot is a signature specialty at Mitani, bringing together various ingredients in a bubbling iron pot with a flavorful, umami broth. It’s available for a minimum of two people. You can order it à la carte or as part of a set menu that includes miso soup, sashimi, sushi rolls, and ice cream/hot tea.

But as we came here for the fried chicken too, so we decided to just have the hot pot.

You can choose between two broths:

1. Sukiyaki broth (warishita) – A deep, umami blend of soy sauce, sugar, sake, and mirin, giving it a slightly sweet yet bold, salty flavor. Traditionally eaten with raw egg, for silky, velvety dip. We opted for this one, for a more traditional flavor.
2. Shabu-shabu broth – A light fish broth, designed to be paired with ponzu sauce (a bright, citrusy mix of soy sauce and lemon).

They bring extra jars of broth and hot water, so you can adjust the intensity and control the saltiness. Mitani recommends turning off the fire while eating to prevent the broth from reducing too much and becoming too salty. But with extra water on the side, you can also keep the heat on.

Before the broth starts bubbling, prepare your egg dip—crack a fresh egg into your bowl and whisk it with a splash of broth. This will become your luxurious, velvety dipping sauce for the beef, coating each bite in pure indulgence.

As the broth starts to simmer, it’s time to layer in the ingredients:

1. Mushrooms – Left in for 10 minutes, soaking up the broth and releasing their earthy umami into the soup.
2. Vegetables (cabbage, leeks) – Cooked for 5 minutes, adding a fresh, slightly sweet balance as they soften.
3. Tofu– Already cooked, it’s soft and soothing, with a gentle soy fragrance.
4. Beef – thin slices that melt at the mere sight of heat. 2 minutes until the pink vanishes—leaving you with tender, buttery meat that’s savory-sweet and silkened by its rich, raw egg dip. As the warm, soy-glazed beef slips from the dip, it turns into something cool, velvety, and impossibly rich. The initial sweetness of the sukiyaki broth clings to the meat, but the egg mellows it out, rounding the flavors into a savory-sweet bite. The slick, creamy mouthfeel is lush – like swallowing a cloud, as the meat dissolves into a savory custard as you chew, leaving behind a subtle richness that lingers.
5. Udon Noodles – Traditionally, the final act of the meal. Already cooked, these tender strands are ready to absorb the broth’s delicious flavors for a satisfying finish. This flavor-infused udon noodles are an unexpected highlight – pure comfort!

To enhance the flavors, shichimi togarashi—a spicy Japanese seasoning—is provided. A mix of chili pepper, sesame seeds, dried orange peel, and seaweed, it adds a mild heat with a nutty, citrusy kick.

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Mitani is literally the place that those in the know swear by. Beyond what we tried, their crispy tempura, sushi platters, caramelized grilled eel donburi, and ginger-glazed squid are also super popular.

With a Tokyo-born owner, attentive Japanese-style service and a dining room where nearly 80% of the guests are Japanese, the authenticity speaks for itself. We felt almost like being in a cultural institution – where the hum of Japanese conversation, clink of sake cups, and comforting scent of dashi filled the air, carrying with them the warmth of the Japan’s backstreet izakaya culture.