- Cloudy Shiitake Mushroom and Celery White Miso Soup - Matsukawa Karei (Flatfish) and Chutoro (Fatty Tuna) Sashimi - Tajima Crab and Crab Miso Soup - Managatsuo (Pomfret) Grilled with Miso - Wakasagi (Smelt) Deep-Fried with Brown Rice Flour, Turban Shell, Mozuku Seaweed, Tai (Sea Bream) Temari Sushi, Tender Octopus Stew, Anago Liver - Seigoin Kabura Turnip and Tajima Wagyu Shabu-Shabu - Tajima Crab and Kasumi (Sandfish) - Boiled Vegetables, Tuna Pickled in Soy Sauce, Red Miso Soup, Pickles - Crab Rice - New Buckwheat Flour, Buckwheat Pancake, Pearl Bean Paste - Matcha Green Tea - Apple Ice Cream, Orange Jelly, Strawberry, Muscat Grape, Persimmon Visited Miyasaka for the first time. The restaurant, which previously earned two Michelin stars, moved to Minami-Aoyama in November 2021. At the previous location, photography was not allowed, but it is now permitted at the new venue. The ambiance is more luxurious, with a view of the garden. The head chef trained at the renowned Kyoto restaurant "Mizai." The cuisine is traditional Japanese, with vibrant and eye-catching presentation in the dishes. The flavors tend to be on the richer side, with a strong umami taste throughout. Personally, the red miso soup with fried taro served at the end of the meal left a lasting impression. The atmosphere is elegant yet relaxed, making it suitable for everyday dining. Reservations are relatively easy to secure, which is a plus. I look forward to visiting again if the opportunity arises. Thank you for the wonderful meal.

A person who was visiting Kyoto for the first time was invited to have lunch in Tokyo for some reason. Unaware that it was the first day of a three-day weekend, they agreed to the invitation. The restaurant was located in a low-rise building about 4-5 minutes south of Omotesando Station, with a calm and peaceful atmosphere. Although the restaurant seemed to always be fully booked for dinner, it was surprisingly empty during lunchtime. They were served a variety of dishes, including a starter with nodoguro, shimeji mushrooms, and maitake mushrooms, sashimi with tuna belly and mizuna, a soup with akou fish and winter melon, a simmered dish with hamo and eggplant, a rice dish with koshihikari rice and mountain yam, and a dessert of chestnut daifuku. The meal was accompanied by a glass of ponzu sake, and the total bill came to around 24,500 yen. Here are some thoughts on the experience: The restaurant's atmosphere and the view of the garden from the counter evoke a sense of tradition. The ingredients used are mainly from the Kansai region, with some exceptions from Toyosu. The meal was a modern take on traditional kaiseki cuisine, with a simple yet elegant presentation. The highlight of the meal was the rice dish, which featured glossy Omi rice and was the most memorable part of the meal. The dessert was so delicious that it overshadowed the purchased sweets that followed. The tableware, including the dishes and sake cups, reflected the thoughtfulness of the restaurant's owner and added to the overall experience.

I visited Mr. Miyasaka for a regular appointment and here is my review for September 2023: - Price: Course 50,000 yen - Duration: Approximately 2.5 hours - Dishes received: - Appetizer: ★★★★ - Sashimi (Sea bream and fatty tuna): ★★ - Soup (Abalone from Miyazu and winter melon): ★★★★ - Grilled dish (Sea eel and Shishito pepper): ★★★ - Appetizer plate: ★★★ - Simmered dish (Round eggplant and conger eel): ★★★ - Main dish (Hairy crab): ★★★ - Rice dish (Niezutsu): ★★★ - Dessert (Wu tofu and sweet chestnuts): ★★★ - Fruits: ★★ Detailed review: - The appetizer was a perfect blend of flavors with ingredients like chrysanthemum paste, blackthroat seaperch, king oyster mushroom, and red Shishito pepper. - The sashimi was flavorful with salted bonito and tender sea bream. - The soup with abalone and winter melon had a clear and delicious broth. - The grilled dish of sea eel and Shishito pepper was tasty and perfect for summer. - The appetizer plate included sea urchin from Rebun Island, Ayu terrine from Gujo Hachiman, white clam, fresh chestnuts and ginkgo nuts, flounder sushi, green bean salad, and seaweed. - The simmered dish of round eggplant and conger eel had a rich and juicy flavor. - The main dish of hairy crab was served with a refreshing jelly, okra, crab miso, grilled eggplant, and Old Larrick. - The rice dish Niezutsu was accompanied by fried conger eel and marinated red tuna. - The dessert of Wu tofu and sweet chestnuts had a rich and sweet taste. - The fruit plate included fig and red wine ice cream, Shine Muscat grapes, Kyoho grapes, and mini watermelon. Thank you for reading. If you found this helpful, please consider liking and following. I also have an Instagram account where I share more content. You can find me at gatarou19.

This post is about a visit in mid-August. On this day, I visited with two friends. The meal included: - Appetizer: Hokkaido hairy crab on a lotus leaf, grilled eggplant, Tataki okra, dashi jelly - Sashimi: Tuna belly from Hachinohe, Meichidai - Simmered dish: Abalone from Miyazu with Kaga daikon radish - Grilled dish: Grilled buttermilk from Tajima with Sansho pepper sauce - Hassun: Grilled ayu fish, simmered white shellfish, seaweed from Miyazu, simmered conger eel, temari sushi, green bean salad, sea urchin from Rebun Island - Steamed dish: Baby eggplant, deep-fried conger eel from Awaji - Main dish: Grilled guji fish from Tango Peninsula with seared skin, served with chili vinegar - Rice: Tuna marinated rice, fried red snapper, red miso soup, pickles - Dessert: Kuzu lotus root - Matcha - Fruit: Shine Muscat, Pione, etc. - Sake: Hime White, Kachikoma, Tedorigawa The restaurant opened on November 16, 2015, and I first visited in January 2016. The restaurant recently relocated in November 2021 to a new location with a spacious and serene atmosphere. The chef's dishes are beautifully presented and photography is allowed. The restaurant has a Kyoto-like ambiance with a traditional garden view. The chef's background in tea ceremony influences the dining experience. The meal starts with a light broth and features seasonal ingredients in each course. The attention to detail in presentation and service is impressive.

The dashi jelly with hairy crab and grilled eggplant, kombu soy sauce, salted citrus vinegar abalone, cucumber, and white-haired green onion soup, sandfish and fried eggplant entwined simmered dish, pickles, red miso, marinated tuna, fried sandfish, soy milk dessert, and matcha were all delicious.

I have always wanted to visit this place. It seems that there were many requests, so they have started serving lunch. I made a reservation and visited promptly. It is a 5-minute walk from Omotesando Station. A bit hidden in a familiar location. It is on the first floor of an apartment building. After a short wait, the sommelier welcomed me with a curtain. I sat at the end of the 5-seat counter. In front of me, I could see blue maple and hundred-day red flowers. A tranquil atmosphere that doesn't feel like Aoyama. Calming incense is burning. The name is "Muromachi." I started with cold green tea. I enjoyed Champagne and Sur Lie. Everyone started their lunch. The dishes were modestly seasoned and presented, like a tea kaiseki meal. Finally, I had matcha and felt satisfied. Everything was for the matcha. The matcha was refreshing and perfect for summer. The dishes I had were as follows: - Appetizer: Sesame tofu, shrimp, okra, dashi jelly - Sashimi: Hiramasa and Meita - Soup: Abalone from Miyazu, sliced abalone liver, Kagata cucumber - Simmered dish: Kamo eggplant, Tajima tuna shabu-shabu - Rice dish: Pickles, silk-woven small fish, kinmedai fry with lemon soy sauce - Dessert: Tofu made from soy milk - Matcha, presented by Okunishi Ryokuyo-en (Kyotanabe City) They mentioned that the dinner menu includes about four more dishes. It was a calming experience with food and ambiance that soothes the heart.

"Miyasaka" Japanese Cuisine - Tokyo Omotesando ----------------------- Tabelog 4.23 price 50,000 to 60,000 Nearest Station: Omotesando Reservation: Difficult to make a reservation Tabelog Bronze 100 Best Restaurants ----------------------- The owner, Mr. Miyasaka Teio, is a talented chef who trained for 10 years at the three-star restaurant "Mizai" in Kyoto before becoming independent. His traditional and simple seasoning, as well as delicate dishes that evoke the seasons, quickly gained popularity, making it a difficult-to-reserve restaurant. The atmosphere of the garden, which can be seen through the counter and allows you to feel the four seasons, is very Japanese. You can enjoy traditional Japanese cuisine using all five senses, not just taste. Honestly, I don't think there are many places in Omotesando where you can experience such a visually pleasing dining experience. On a personal note, it was my birthday and I was pleasantly surprised with a cake from my friend Moto-san. Thank you very much for your cooperation, Master. I am grateful for your consideration. It was a wonderful time. I would love to visit again. #Miyasaka #JapaneseCuisine #Kaiseki #JapaneseFood #DifficultReservation #DifficultReservationRestaurant #Tabelog #Gourmet #Minato-ku #Michelin #Akasaka #Ebisu #Nakameguro #Shibuya #Omotesando #Aoyama #Harajuku #Hiroo #Daikanyama #Hibiya #Azabu #Ginza #Tokyo #OrthoGourmet

I suddenly had to go to Tokyo and was thinking about where to have dinner, when I happened to find two available seats at a restaurant that I was visiting for the first time since it moved locations. I had been to the previous restaurant five times. The new restaurant had a sommelier and a variety of wines, including local ones for some reason. The seasonal main dish was bamboo shoots from Tsukahara, served in a bowl with white sweetfish from Yawatahama. The sashimi was bluefin tuna from Shiogama. The grilled dish was bamboo shoots with flower sansho from Tamba Gen. Grilled bamboo shoots, white rice, and side dishes. It was Japanese cuisine in Tokyo. It seems like reservations are relatively easy to make. I just checked and they offer lunch on Wednesdays, Fridays, and Saturdays for 22,000 yen.

Introduced by the head chef of Sushi Saito, I visited this restaurant for the first time with a chef. For me, Mr. Miyasaka is someone whom the head chef of Sushi Saito deeply trusts from their time training together. Before the opening of Sushi Saito, Mr. Miyasaka introduced many important customers from Tokyo, quickly making it difficult to get a reservation. Even now, Mr. Miyasaka holds a special place in the head chef's heart. The restaurant we visited this time was incredibly beautiful, leaving us breathless. Located on a quiet street in Aoyama, with no cars allowed, the building stood peacefully. As we opened the sliding door, we were greeted by stepping stones leading up to a corridor. Despite being on the first floor of a building in the city, it felt like walking through a luxurious Japanese garden. The entrance led to a counter seating area overlooking a stunning inner garden. The compact garden featured a stone bridge from Kyoto, lush greenery, and impeccable lighting that framed the garden like a painting. The six-seat counter exuded an elegant and serene atmosphere, with everything exuding exceptional beauty. The dishes, from the appetizers to the soup, showcased a refined and flawless Japanese cuisine honed through rigorous training. Away from the hustle and bustle of Tokyo's Aoyama, this restaurant exuded a sense of dignity and solemnity. The elegance and sophistication felt from the restaurant's presence are top-notch in Tokyo. Surrounded by the beauty of the interior, I was deeply moved and felt my heart healed.

I have been visiting Mr. Miyasaka regularly, and this time I will review my visit in April 2023. The dishes were delicately balanced, with a subtle saltiness that allowed the flavors of the ingredients to shine through. The serene atmosphere of the restaurant, with a view of the elegant garden from the solid counter, along with Mr. Miyasaka himself, created a sense of tranquility and a distinct world within the restaurant. It was a wonderful time where I could relax and forget about the daily grind without feeling overwhelmed by the food. I look forward to my next visit. - Price: Approximately 48,000 yen (tax included) for the course menu with 1 cup of sake. - Dishes: - Appetizer: ★★★ - Sashimi: ★★ - Soup with sweetfish and bamboo shoot: ★★★★ - Grilled dish with Tanba beef and sansho pepper: ★★★ - Hassun (assorted appetizers): ★★★ - Bamboo shoot dish: ★★★ - Main dish: ★★★ - Rice dish: ★★★ - Dessert 1: Sakura mochi: ★★★ - Dessert 2: Fruits and strawberry ice cream: ★★ Detailed review: - Appetizer: ★★★ - Sashimi: ★★ - Soup with sweetfish and bamboo shoot: ★★★★ - Grilled dish with Tanba beef and sansho pepper: ★★★ - Hassun (assorted appetizers): ★★★ - Bamboo shoot dish: ★★★ - Main dish: ★★★ - Rice dish: ★★★ - Dessert 1: Sakura mochi: ★★★ - Dessert 2: Fruits and strawberry ice cream: ★★ Thank you for reading. If you found this review helpful, please consider liking and following. I also have an Instagram account where I share more content. You can find me at gatarou19.

Spring is the season I love for Sansho pepper, but due to the impact of global warming, it is getting earlier and earlier. This year, it appeared in mid-March, priced at 700,000 yen per kilogram, too expensive even for high-end restaurants. By the end of March, it finally dropped to 100,000 yen per kilogram, still very pricey but at least now affordable. I made a reservation starting from April 3rd, including a lot of Japanese cuisine. The first dish I will have is the Miyasaka, paired with my favorite Butsugen from Tajima. The young Sansho pepper has a juicy and elastic texture when chewed, which is the best. The other dishes, such as the Kyoto bamboo shoots, are also excellent. The freshness of the bamboo shoots, harvested in the morning to prevent bitterness, is top-notch. The young sweetfish in the eight-piece dish was also very good.

Better late than never, this post is about my visit at the end of March. Mr. Miyasaka's bamboo shoots and clams were absolutely fantastic and a must-try. The menu included a variety of dishes such as shellfish assortment, sashimi (sea bream and Katsuura tuna), bamboo shoots and clam soup, grilled dish (Butama-gen cut), and an assortment of small dishes. The meal ended with dessert. The restaurant opened in November 2015 and I have been a regular customer since January 2016. The new location, opened in November 2021, is spacious and elegant with a traditional Japanese garden view. The chef's attention to detail and seasonal ingredients make each dish a work of art. The meal starts with a small dish, followed by sashimi, and various other courses. The chef's background in tea ceremony and interest in Japanese culture is evident in the presentation and atmosphere of the restaurant. Overall, it was a delightful dining experience that I highly recommend.

Better late than never, this post is from my visit in February. Once again, the food was excellent. The dishes I enjoyed are as follows: - Started with the usual soup - First had a stout beer - The appetizer was a lotus root manju with sea bream on top - Followed by sake "Oze no Yukidoke" - Sashimi of tuna (from Hagi, Yamaguchi) and flounder on a plate by Rosanjin - Second sake "Gorin" - Simmered dish with tilefish and daikon radish - Grilled dish with swordfish from Takeoka - Hassun with various delicacies such as deep-fried smelt, flounder sushi, sea snails, sea cucumber with mozuku, homemade karasumi, and ankimo from Yoichi, Hokkaido - Steamed dish with turnips, herring, and bamboo shoots from Kumamoto - Strong dish with blowfish and its shirako - Followed by delicious rice - Tsubaki mochi and fruits This restaurant opened on November 16, 2015. I first visited in January 2016 and have been a regular ever since. The restaurant relocated to its current location on November 16, 2021. The space is spacious and elegant, with a beautiful garden outside the window. The chef's dishes are not only delicious but also visually appealing. The chef's background in tea ceremony and interest in Japanese culture are evident in the decor and atmosphere of the restaurant. The meal starts with a soup and appetizer, followed by a series of exquisite dishes. The restaurant now allows photography of the food, which is a welcome change. The attention to detail in both the food and the ambiance makes dining here a truly special experience.

Today's meal at Miyasaka-san's restaurant was delicious as always. From the splendid golden eye snapper to the tender Matsusaka beef, and the flavorful tuna, every dish was exquisite. The assorted appetizers were so good they almost made the sake evaporate. And let's not forget about the rice - nothing beats freshly cooked white rice. It was a truly enjoyable meal! #ThankYouForTheMeal #Miyaoka Teo, chef #Gourmet #Kaiseki cuisine #Omotesando #JustBetweenUs #The staff thoroughly enjoyed it #That's all from the scene