Our story
A casual Japanese restaurant on College Avenue that takes the fish, the broth and the rice seriously, and the rest of the evening easy.
Between Rockridge and Elmwood, on purpose.
Mitama sits at 3201 College Avenue, where Berkeley meets Oakland. It's the kind of spot where students, families and the sushi-bar regulars all end up at the same counter.
Our menu covers more ground than most sushi bars. The idea is simple: a family should be able to sit down together whether someone wants uni, someone wants chicken katsu, and someone just wants a big bowl of udon. Everything is made here, from the miso glaze to the ramen broth.
We use organic tofu, organic miso and certified organic greens, premium Japanese rice, and noodle broths without MSG.
From the Pacific, through San Francisco.
We buy from local, San Francisco based fishmongers. Their boats and buyers bring in the Pacific catch, and specialties like Hokkaido scallop come in from Japan.
The menu follows what's good: wild halibut, red snapper, albacore and mackerel shift with the season, and toro and uni are priced at the market each day.
Three things we won't rush.
Broth
Ramen stock boils for 20 hours. Noodle dashi of bonito, mackerel, sardine and kombu is made fresh every morning.
Fish
Cut to order at the sushi bar, two pieces per nigiri, over rice seasoned in-house.
Sauces
Teriyaki, our sweet miso katsu glaze and the house salad dressing are all made in our kitchen.
“Two thumbs up! Fish are fresh and superb quality. Felt like I'm in Japan.”
“Tradition and innovation are rolled into a winning combination at Mitama.”
From 223 Google reviews.