Godan Miyazawa
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
The interior is meticulously styled in the manner of a teahouse. Wickerwork ceiling and earthen walls give an austere, rustic tenor. Cuisine is understated as well, suffused with the spirit of chakaiseki (the light meal served before tea ceremonies). Baked sesame tofu brings the flavours of the four seasons. Vegetables such as garden peas, maize, squash and turnip are kneaded into sesame tofu to herald the arrival of the season. Following tea-ceremony etiquette, rice is served the moment it finishes cooking and served thrice, varying the steaming time.
Unique Things
From Visitor Experiences
Fusion of Kyoto, French, and Japanese Cuisine with Innovative Techniques
Godan Miyazawa uniquely blends Kyoto traditional flavors with French and Japanese culinary techniques, creating inventive dishes such as serving rice with three different levels of hardness in separate bowls. This approach showcases the chef's creativity and reverence for rice as a staple ingredient, making the dining experience both innovative and educational.Minimalist Interior Inspired by Traditional Japanese Tearoom (Chashitsu)
The restaurant’s interior design is deliberately minimalist and comfortable, reminiscent of a traditional Japanese tearoom called a Chashitsu. This setting enhances the zen-like atmosphere, complementing the refined and natural presentation of the dishes served on antique plateware.Cultural and Educational Kaiseki Experience Infused with Tea Ceremony Aesthetics
Beyond just food, dining at Godan Miyazawa is described as a cultural crash course where the beauty and care of the Japanese tea ceremony permeate the entire experience—from the utensils and plating to the seasonal omakase menu. This makes the meal not only a gastronomic delight but also an immersive lesson in Japanese culinary history and aesthetics.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Godan Miyazawa in Kyoto include:
Golden Eye Snapper: Featured in a sashimi dish lightly seared with olive oil and topped with coarse-grated daikon, sea urchin, and fugu green onions, showcasing a delicate balance of flavors and textures.
Sea Urchin: Used as a topping in sashimi, adding a rich, creamy oceanic flavor that elevates the dish's luxury and depth.
Fugu Green Onions: A unique garnish that complements the sashimi, providing a subtle sharpness and freshness.
Grilled Sesame Tofu (Yaki Goma Tofu): A specialty of Chef Masato Miyazawa, where sesame seeds are grilled to develop a rich aroma, highlighting the nutty and savory qualities of sesame in a refined tofu preparation.
Butter-Soft Wagyu Beef: Sourced from the finest cattle and gently seared, this ingredient exemplifies the restaurant's dedication to premium, tender, and flavorful meat in its main courses.
These ingredients are carefully selected for their seasonality and quality, and are used in innovative ways that blend traditional Kyoto kaiseki with subtle French influences, creating a unique and memorable dining experience.