Misaki

The story

Misaki Warsaw: Award-Winning Modern Japanese Dining at Elektrownia Powiśle

The Kitchen and Its Foundations

Misaki in Warsaw delivers a refined modern Japanese menu where seafood and wagyu take center stage. Head chef Paula Mycka directs operations from the third floor of Elektrownia Powiśle, building her plates around Nikkei cross-pollination and clean plating techniques. Her background at Ceviche Baru informs a restrained approach to raw preparations and quick grilling methods. This disciplined Japanese cooking style consistently earns attention from critics tracking the capital’s culinary shifts.

Signature Plates and Sweet Finishes

Ocean catches appear either raw or lightly grilled, following the kitchen’s preference for minimal intervention. Wagyu portions follow a similar philosophy, resting medium rare to preserve their inherent texture. Guests finish the meal with house-made mochi that arrives soft and lightly sweetened, ensuring diners save room after richer courses. These straightforward presentations let ingredient quality dictate the pacing of each service.

The Room and Evening Ambience

Burgundy walls enclose the dining space while low lighting keeps the room in a comfortable half-darkness. A curated soundscape hums at conversational volume, transforming routine dinners into deliberate evening rituals. The cohesive interior design directly contributed to a fourteen point score from Gault&Millau for 2026. Visitors seeking an intimate setting will find the sightlines carefully arranged to preserve privacy between tables.

Drinks and Wine Selection

Olga Gnatyk crafts original cocktails that echo Japanese aesthetics through careful glassware and botanical pairings. Her status as a World Class finalist shows in the precise temperature control and measured bitterness levels across the bar menu. A structured wine list offers versatile bottles that complement the kitchen’s lighter preparations. Every beverage option aligns with the restaurant’s broader commitment to restrained elegance.