The story
Mirin occupies a corner of Leith in Edinburgh, operating as an experimental Asian fusion kitchen where Scottish produce meets deranged junk food and delicate techniques. Owners Sharif Gergis and Elizabeth Elliott have steered the venue away from its ramen roots, focusing instead on a dynamic menu that rewards sharing two or three small plates. The Good Food Guide highlights this evolution, praising the restaurant as one of the capital's most innovative eateries following the couple's deliberate pivot toward creative complexity.
The kitchen pairs unexpected ingredients across a roster of meat and vegetable dishes. A kimchi crust burger features dry aged beef on a smashed potato bun, while a lamb and mutton curry incorporates reestit mutton and North Havra seaweed alongside a xacuti spice base. Wood pigeon arrives braised with haggis and kataifi pastry, and sika deer tartare includes mango and anchovy garnish. This approach defines the restaurant's style, blending Asian cooking principles with regional produce to create dishes that feel both familiar and surprising.
The dining room maintains a relaxed vibe with bare bulb lighting, wooden benches, and counter stools. Good music and warm service complement a compact layout designed for efficient dinner service. The beverage program highlights low intervention wines, featuring skin-contact orange varietals that pair with the bold flavours. Advance notice is requested for dogs, allowing the staff to manage the small space comfortably.
Recognition
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