Recent Reviews
A 7-minute walk from Omotesando Station! I revisited 【Miyasaka】, a Japanese restaurant that relocated and reopened last November! This renowned establishment, formerly known as 『Goryori Miyasaka』 in Omotesando and awarded two Michelin stars, has been newly renovated! Chef Nobuo Miyasaka honed his skills at famous restaurants in Tokyo and at one of Kyoto's leading Japanese restaurants, which earned three Michelin stars, before opening 『Goryori Miyasaka』 and 『Saryo Miyasaka』. Previously, it seems the restaurant was operated by a company that also runs popular establishments like RODEO, Torishiki's branch Torika, and Nakameguro Iguchi, but the newly renovated 【Miyasaka】 is now completely independent! The interior has 6 counter seats and one private room. The emotional garden visible over the counter is simply wonderful! Chef Miyasaka's cuisine utilizes traditional Japanese cooking techniques without any gimmicks, creating dishes that are like snapshots of the four seasons. Furthermore, the restaurant's dedication to "white rice," which is undoubtedly familiar to Japanese people, is outstanding, allowing you to enjoy the changes over time, starting from the freshly cooked "nibana" (the first stage of rice cooking). I want to visit every season. The following is what I had on this day. ★Kumi-dashi Cold tea ★Sakizuke (Appetizer) Sesame Minazuki tofu, kuruma shrimp, purple sea urchin, azuki beans, and dashi jelly ★Otsukuri (Sashimi) Mako-garei (flatfish), 127kg Hon-maguro (bluefin tuna) chutoro (medium fatty tuna) from Sakaiminato, Tottori Prefecture, miso soy sauce, citrus salt, and wasabi ★Wanmono (Soup) Soup with hairy crab shinjo (fish paste dumpling) ★Yakimono (Grilled Dish) Hyogo Prefecture Tajima-gyu Marushin charcoal-grilled, sansho (Japanese pepper) sauce ★Hassun (Assortment of seasonal delicacies) Triangle sushi, boiled white shrimp and seri (Japanese parsley), turban shell, new mozuku seaweed and green peas, Kyoto Miyazu black abalone and black coral (cucumber) ★Hachizakana (Main Dish) Natural ayu (sweetfish) from Gujo Hachiman ★Nimono-wan (Simmered Dish) Kamo eggplant simmered with Awaji hamo (pike conger) ★Shiizakana (Main Dish) Ehime Prefecture white amadai (tilefish) ★Gohan (Rice) Chiba Prefecture Koshihikari rice Nibana (first stage of rice cooking) Pickled akami (lean tuna) and hamo (pike conger) fry ★Kanmi (Dessert) Homemade warabi mochi (bracken-starch dumplings) made with Akashi's genuine warabi flour, black honey also homemade ★Koicha (Thick Tea) Matcha ★Mizugashi (Fruit) Fig ice cream, pione grapes, shine muscat grapes, watermelon, and pink grapefruit jelly 【Miyasaka】 is one of the few renowned restaurants in Tokyo where you can enjoy authentic Kyoto-style kaiseki cuisine. I look forward to my next visit. Thank you for the meal! ___________________________________________________ Thank you very much for reading to the end. ★Instagram ★Twitter ★Facebook page ★LINE PLACE ★Ameba Blog Please search and follow @yoshimurakei if you like.
This is a great place to bring someone special. The tableware and glassware are lovely, the interior is beautiful, and the chefs have such poise. However, the restaurant is a bit too quiet. I was a little concerned that conversations might carry.
Delicious, and the tableware is amazing!
It's rare to find a restaurant where you can enjoy kaiseki cuisine while gazing at a beautiful garden with a tsukubai from the counter. The setting and the tableware used for the dishes are both top-class.
It was delicious, but the flavor has dropped a bit.