Miyamoto
Osaka, Japan
⭐2 Stars
The Experience
From Michelin Guide
Miyamoto was run by a couple until the lady of the house opened O-udon Yomogi; today Daisuke Miyamoto devotes himself to his cooking to ensure quality, with a graduate from Tsuji Culinary Institute providing gracious service. Miyamoto focuses on drawing out the natural flavours of ingredients, so everything you eat leaves an impression. Aroma of charcoal flame wafts through the restaurant. Fragrances that whet the appetite are part of the flavour of Miyamoto. Photography is prohibited here.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Miyamoto in Osaka, highlighted by their titles:
1. "A Unique Depth and Feeling in Each Single Dish"
Miyamoto is renowned for its free and unique style of Japanese cuisine that combines a strong foundation of basics and tradition with innovative techniques borrowed from other cuisines. This approach creates a distinctive depth and emotional resonance in every dish, making the dining experience truly singular and memorable. The chef's constant evolution of monthly courses adds to this uniqueness.
2. "Perfectly Crafted Sushi Rice and Rare Dishware Presentation"
At the heart of Miyamoto’s culinary experience is the meticulous crafting of sushi rice, which is considered a cornerstone of their flavor profile. Additionally, the dishes are presented on rare and beautiful dishware, enhancing the aesthetic and sensory experience. The intimate setting with a chestnut wood counter seating only eight guests adds to the exclusivity and refined atmosphere.
3. "Fusion of Japanese-Style Aspic with French Techniques"
Miyamoto incorporates subtle French culinary techniques, such as the use of Japanese-style aspic, into its traditional Japanese cooking. This delicate fusion of sensibilities is woven throughout the menu, showcasing a sophisticated blend of cultural influences that is unconventional for a Japanese Michelin-star restaurant.
These elements collectively define Miyamoto's innovative yet tradition-rooted approach to Japanese haute cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Miyamoto in Osaka are:
Seasonal Ingredients: Miyamoto emphasizes carefully selecting seasonal ingredients to enhance their natural flavors, reflecting the Japanese culinary tradition of seasonality and freshness.
Charcoal Flame Aroma: While not a specific ingredient, the use of charcoal flame imparts a distinctive aroma and flavor to the dishes, highlighting the natural taste of the ingredients.
Japanese-style Aspic with French Techniques: This unique combination showcases Miyamoto's approach to blending traditional Japanese ingredients with French culinary methods, creating refined textures and flavors.
These ingredients and techniques are used to create dishes that leave a lasting impression by focusing on purity and natural taste rather than heavy seasoning or complex sauces. The restaurant's signature style is to bring out the essence of each ingredient through subtle and skillful preparation.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Not specified in the provided sources.
Signature Dishes with Prices
- Roast Kumamoto beef: Not specified in the provided sources.
- Steamed seafood: Not specified in the provided sources.
- Mochi: Not specified in the provided sources.
Course Menu
- Soba Shubo Fukumaru: Lunch €29.89-35.87, Dinner €29.89-35.87
- Minokichi Shinsaibashi Midosuji: Lunch €77.72-113.60, Dinner €77.72-113.60
- Kitashinchi Okurano: Lunch €29.89-59.79, Dinner €149.47-179.37
- Iwaki: Lunch €119.58-179.37, Dinner €119.58-179.37