Hyperlocal Tokyo

Just a 7-minute walk from Omotesando Station! I revisited "Miyamasaka," a Japanese restaurant that relocated and reopened last November. This renowned establishment, previously known as "Miyamasaka," had been operating in Omotesando and earned two Michelin stars. Now, it has been reborn with a fresh look. Chef Miyamasaka Nobuhisa honed his skills at renowned restaurants in Tokyo and at one of Kyoto's top Japanese restaurants, which holds three Michelin stars. He then opened "Miyamasaka" and "Charyo Miyamasaka." Previously, the restaurant was part of a company that also ran popular establishments like Rodeo, Tori-shiki's branch Tori-oka, and Nakameguro Iguchi. However, the newly renovated "Miyamasaka" is completely independent. The interior features a six-seat counter and a private room. The charming garden visible from the counter is truly breathtaking. Chef Miyamasaka's cuisine is traditional and unpretentious, showcasing the techniques of Japanese cooking. It's like a collection of dishes that capture the essence of each season. The restaurant's dedication to "white rice," a staple for Japanese people, is also remarkable. You can savor the rice's transformation over time, starting from the "ni-ebana" stage, when it's freshly cooked. I'll definitely be returning every season. Here's what I enjoyed on this visit: ★ Kumi-dashi Cold tea ★ Sakizuke Sesame water mochi tofu, kurumaebi shrimp, purple sea urchin, azuki beans, dashi jelly ★ O-zori Mako garei (flatfish), Tottori Prefecture Sakai Port 127kg Honmaguro (bluefin tuna) medium fatty, miso soy sauce, citrus salt, wasabi ★ Wan-mono Hair crab surimi soup ★ Yaki-mono Hyogo Prefecture Tajima Kuroge Wagyu beef, charcoal-grilled, real sansho pepper sauce ★ Hassun Triangle sushi, white shrimp and serri (wild celery) simmered in soy sauce, bai-gai (whelk), new mozuku seaweed and thin-skinned beans, Kyoto Miyazu black abalone and black coral (cucumber) ★ Hachizakana Natural ayu (sweetfish) from Gunjo Hachiman ★ Nimono-wan Kamo eggplant simmered in soy sauce and Awaji Island hamo (pike conger eel) ★ Kyo-zakana White sweetfish from Ehime Prefecture ★ Gohan Chiba Prefecture Koshihikari rice Ni-ebana Akami (lean tuna) marinated in soy sauce and hamo (pike conger eel) fried ★ Amami Homemade warabi mochi (bracken starch cake) made with Honwarabi powder from Akashi, homemade black honey ★ Koncha Matcha (powdered green tea) ★ Mizugashi Fig ice cream, Pione grapes, Shine Muscat grapes, watermelon, pink grapefruit jelly "Miyamasaka" is one of the few places in Tokyo where you can enjoy authentic Kyoto-style kaiseki cuisine. I'm already looking forward to my next visit. Thank you for the delicious meal! ___________________________________________________ Thank you for reading all the way to the end. ★ Instagram ★ Twitter ★ Facebook Page ★ LINE PLACE ★ Ameba Blog I'm running these accounts, so please search for @yoshimurakei and follow me if you'd like.

A restaurant suitable for bringing someone special. The tableware and glasses are beautiful, the interior is lovely, and the chef's posture is elegant. However, the atmosphere might be a bit too quiet. I was a little concerned about the sound echoing.

The food was delicious, but the dishes were amazing 👍!

It was delicious, but the flavor has slightly declined.

It's rare to find a restaurant where you can enjoy kaiseki cuisine while gazing at a beautifully designed garden through the counter. The setting, the food, and the dishes are all top-notch.