1860 Laskin Road Ste 115B
Virginia Beach, Virginia 23454
Phone: 757-422-1200
Cuisine Japanese • Seafood
Features Dinner • Takes Reservations
Hours Mon: 5:00 pm - 10:00 pm
Tue - Fri: 11:30 am - 10:00 pm
Sat: 5:00 pm - 10:00 pm

Accepts VBRA Gift Certificates Yes
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Mizuno Japanese Restaurant

Mizuno Japanese Restaurant is a family-run business that first opened in 1996. Located in Virginia Beach, Mizuno is embedded in a seafood hotspot, only 25 miles south of the Eastern Shore of Virginia and the Chesapeake Bay, and 158 miles north of Hatteras, North Carolina.
Chef-owner Wataru Mizuno feels blessed to be a sushi chef in a culinary trifecta like Virginia Beach. Mizuno and his team take advantage of the restaurant’s access to local sources by artfully composing daily specials that feature fresh shrimp, yellowfin tuna, bluefin tuna, flounder, blue crabs and oysters, to name a few.
The hook’s simple. Mizuno resists complicated sauces and excessive ingredients. Instead, he flavors scallops from the world famous Chesapeake Bay, adding nothing more, at times, than a dash of citrus and a pinch of sea salt.
Wataru Mizuno: Chef/Owner
Born in Japan, Wataru Mizuno received his formal training in Tokyo, as an apprentice under master Teruo Sato. Mizuno was one of the few who completed the rigorous program.
At Mizuno, Chef Wataru’s foundation in proper technique is a platform for the dazzling effect of simple cuisine. With a 2012 addition of a sleek bar and dining area, and a sushi bar on the opposite side of the bar, the menu now showcases evolving interpretations, such as an Italian ‘crudo’ approach to sushi.

Beverly Chen: Co-Owner
Beverly brings 15 years front-of-house restaurant experience to Mizuno. She is uncompromising when it comes to special wines and fusion cocktails, fresh food simply prepared, and the ultimate in-house experience for every guest.


$35 Dinner

Course 1

Hot & Sour Soup

Spicy beef broth with rib-eye trimmings, shitake mushrooms, and sour cabbage.

Tuna salad

Yellow-fin tuna with field mix greens, tomato and cucumber with Mizuno ginger dressing.*

Crispy Oyster Lettuce Wrap (2pc)

Louisiana oyster katsu with cinnamon soy and pickled red onion.

Course 2


1) I’m so Hot roll: Salmon, lump crabmeat and scallion rolled in soy paper then tempura to a crisp. Drizzled with eel sauce and ginger.
2) Jumbo Shrimp tempura roll: Jumbo shrimp tempura with avocado and masago.

3) VA Beach roll: Lump crabmeat, celery, shrimp tempura and avocado. Ginger sauce on side.

4) Crispy Scallop: Bay Scallop lightly seared on top of crispy rice and avocado. Miso garlic sauce. (4 pieces)*

5) Flounder roll: Tempura flounder rolled with avocado and masago. Mizuno tarter sauce.

6) 4 pc Tuna or Salmon Crudo: lemon juice, sea salt and olive oil.*

7) Tuna Crunchy Crunchy: Tuna slices on top of a tuna and avocado roll with spicy sauce and crunchy.*

Course 3

Japanese waffle ice cream

Vanilla ice cream in the middle, then chocolate and a waffle cover.

Homemade Chocolate Mousse with candy blueberry.

* Includes one item per course

Proud Local Supporter

Trueworld foods is our main seafood supplier who sources seafood from all around the world. All of our fish is wild except for salmon we get from Norway, known for the best salmon with no gmo feeds. Most of our greens come from a Local vendor : Smart Basil farms in Suffolk, VA.