Mu

The best dining experience for the greatest women in your life! Surprise HER on Mother's Day with Mu Omakase's digital dining voucher which is available on our website.

Voucher can be redeemed in Mu as well as the adjoining Cicada Bar.

Drunken king prawn with the deep aroma of Chinese Yellow Wine.

Squid noodle, apple & pear, anchovy espuma. Enjoyable to the palate and the eyes.

Karl. The mood. Preparing for opening tonight.

See what’s for sushi tonight

“I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more.” - Jiro Dreams of Sushi

Mu Omakase & Cicada Bar is going to take a 3-week new year holiday and reopen on 24th January. Before this long break, we are open in the last week of December except on Boxing Day.

We wish you a fantastic silly season.

Its visual aesthetics are as important as its taste, and no doubt define sushi as a form of art.

Reserve your spots in December while seats last.

Swordfish sashimi, misozu, seeded mustard, fennel. Rich, textured, a burst of flavours.

We invite you to come and enjoy our Summer menu, now including the addition of the meticulously crafted sushi.

Limited seating nightly. Bookings essential.

“Walking into the elegant, enclosed dining area of Mu, the first thing that strikes you is the utter privacy of the space. The next thing is that the kitchen located at the centre of the wrap-around counter, lit up almost like a stage – which is a perfect metaphor for what happens next.”

Check out what said about dining with Mu:

https://hercanberra.com.au/food-drink/the-sophistication-of-simplicity-what-its-like-to-dine-at-one-hat-restaurant-mu-omakase/

Pacific oyster, anchovy espuma, fig.

A heavenly bite.

- - - - - - - - - - - - - - - - - - - - - - - -

We are so grateful for the recognition by Good Food Guide 2024! Big thanks to our team and every guest who has been placing trust in us. Swipe and see how happy the chef is!

Do you know you can reserve our chef's counter exclusively for up to 12 guests? It's a private and intimate space for dining with close friends and families. Email us for more availability.

One of our diners' top 3 favorites - MB 8+ Wagyu Rump Cap, Wasabi salsa, duck fat sautéed mushroom.

Bookings for October to December are now available.

Have yourself immersed in the intimate counter dining experience and the minimalistic aesthetic.

Bookings for October and November are now available.

See what's fresh and available today.

Patagonian tooth fish, hazelnut miso, fingerlime. Can't help mopping the plate up with my finger!

Bookings for September and October are now released.

Mu & Cicada Bar Reservations Book a reservation at Mu & Cicada Bar. Located at 1 Constitution Avenue, Canberra, Australian Capital Territory, 2601, AU.

Dear VIPs and returned customers, thank you for always supporting Mu. If you haven't claimed the winter offer that ends in a week or so, please click the link below to make a dinner booking and let us serve you a new sake/cocktail on the house!

More sansho for me please!

Thanks for coming and for sharing you beautiful photos .kuno 🍂
ありがとう ございます! 🙏
- - - - - - - - - - - -
- - - - - - - - - - - -

Main reasons we keep drinking sake:

1. It complements the umami-focused Japanese dishes.
2. The variety is insane!
3. Labels and serving glasswares are gorgeous.

Speak to your server to know more about our personalized sake pairing.

Thank you for joining us and for sharing your beautiful photos! See the full post on The Food and Wine Marshall's page.

We'll be closed this Easter long weekend.
Re-open Tues 11 April.
Have a safe and happy holiday 🍂

A signature evolved - Patagonian toothfish with hazelnut miso and lime zest. Silky, buttery, flaky, caramelised. On the menu now.

Enjoyed alone or enjoyed together - always a delight. Book your Mu experience now.

New dishes, inspired by Autumn 🍂

🍶 // Asahi Wakamatsu Aged sake (Koshu) from Tokushima

Made with an heirloom sake rice, Omachi (which often produces rich, earthy, complex sake) and a table rice Nihonbare, whose amino acids are often considered an impurity in ginjo, but after 3 years of aging they turn into something beautiful and profound. Earthy, mushroomy, whiskey characters with dark chocolatey, rum raisin and forest notes.

Aged in the French Oak Barrel for 8 years, this sticky Japanese plum wine just tastes like a port with beautiful tanginess. The perfect end to your meal.

Silken perfection.