Mirin is an owner operated restaurant at 9 Albert Place in Leith. The small, laid back dining room combines warm service and good music with an intentionally inventive approach to Asian flavours, moving freely between delicate cooking and playful comfort food.
The concise menu is organised around dumplings and noodles, seasonal small plates and desserts. Diners are encouraged to choose several dishes each, which turns dinner into a progression of contrasting broths, textures and bold combinations rather than a conventional starter and main course format.
Current ideas can bring Scottish ingredients such as roe deer or smoked haddock into dumplings finished with chilli, kaffir lime or laksa broth. Chilli crunch noodles combine ramen, crisp chilli oil, egg yolk, cheese and spring onion, illustrating the kitchen’s deliberately inauthentic but carefully balanced style.
Vegetable dumplings and other meat free plates appear alongside the meat and fish choices, although the compact kitchen means some severe allergies are difficult to accommodate. Low intervention wine supports the food, making Mirin a distinctive choice for diners who enjoy creative cooking and sharing unfamiliar flavours.
Address: 9 Albert Place, Leith, Edinburgh EH7 5HN, Scotland
Mirin Menu
Dumplings & Noodles
Meat
Roe deer, pork shoulder, chilli & kaffir lime broth. Hot.
Fish
Smoked haddock, pear & celeriac, laksa broth.
Veg
Tenderstem broccoli, edamame & carrot, shiitake mushroom broth. Vegan. Vegetarian.
Chilli Crunch Noodles
Ramen noodles, Laoganma crispy chill oil, confit egg yolk, grana pandano cheese, spring onions. Vegan. Vegetarian. Hot.
Small Plates
Dishes vary in size, your server will happily advise on arrival at the restaurant.
Broccoli
Purple sprouting broccoli, tarka dahl, goat’s curd, soy cured egg yolk. Vegetarian. Vegan.
Steamed Greens
Pak choi, green beans, sugar snaps, garlic, oyster sauce. Vegetarian. Vegan.
Truffle & Cheese
White spring truffle, Tete de Moine & Blue Murder cheese, umeboshi, crispy wonton (V).
Halibut
Kombu cured halibut, daikon, clementine, nam Jim, sugar kelp.
Monkfish
BBQ monkfish cheek, smoked bacon, passionfruit, seaweed, matcha vinegar.
Veal
Hot & sour veal tongue, charred & pickled radicchio, negi shio.
Sika Deer
Venison tartare, togarashi potato crisps, anchovy, mango.
Kimchi Crust Burger
Dry aged beef smash burger, kimchi, American cheese, smashed potato bun.
Lamb & Mutton Curry
Reestit mutton and North Havra seaweed lamb, Xacuti curry, kohlrabi raita, golden raisin & caper chutney, paratha.
Mushrooms
Crispy oyster mushrooms, fermented mustard greens, morning glory, wild garlic. Vegetarian.
Yakitori
BBQ chicken thighs, garlic chives, shoyu tare, lemon togarashi.
Pigeon
BBQ wood pigeon breast, haggis, fried bread, pistachio, kataifi, sambal sauce.
Dessert
Cheesecake
Pineapple cheesecake.
Chocolate
Dark chocolate cremeux, rhubarb, kaya, coconut.
Panna Cotta
Coconut, kaffir lime, force rhubarb.