Miyasaka

Nobuhisa Miyasaka opened his restaurant in quiet Minami-Aoyama. The interior, with touches of the sukiya style of tea arbours, enfolds the visitor in elegance. Miyasaka was deeply moved by the spirit of the tea ceremony when he lived in Kyoto, and the bowls of stew, starter dishes and appetiser platters in his menu express the essence of tea culture. The soul of graceful hospitality lives in rice served the instant it is fully steamed and the matcha tea prepared by the host.

• Unique Interior Design: Miyasaka features a modern interior plastered entirely in shikkui, a traditional Japanese stucco made from lime and eggshells, known for its benefits to air quality and hygiene.
• Personalized Dining Experience: Chef Nobuhisa Miyasaka engages with guests daily, offering a single sitting per day, which enhances the personalized dining experience.
• Specialty Rice Preparation: The restaurant serves Koshihikari rice carefully sourced from Shiga Prefecture and prepared with soft water from the Nagara River, renowned for its clean flavor and health benefits.

The most honored or signature ingredients at the Michelin-starred restaurant Miyasaka in Tokyo include:

• Koshihikari rice from Shiga Prefecture: This rice is carefully sourced and prepared with soft water from the Nagara River, known for its clean flavor and health benefits. It is a highlight of the meal, served simply to showcase its pure taste.

• Seasonal seafood such as barracuda (kamasu): Used in dishes like grilled parcels wrapped in arrowroot leaves or served atop tamago toji (egg custard), reflecting the restaurant's dedication to freshness and seasonality.

• Matsutake mushrooms: Chargrilled matsutake appear in the autumn hassun course, adding a heady aroma and deep umami flavor that evoke the season.

• Ginkgo nuts and chestnuts: These are featured in seasonal courses, often prepared with care to highlight their natural flavors and textures.

• Fresh bamboo shoots and caviar: Bamboo shoots are noted for their crunchiness, and caviar is served in umami-rich jelly, demonstrating the restaurant's creativity and focus on premium ingredients.

These ingredients are integral to Miyasaka's kaiseki cuisine, where the chef emphasizes seasonal storytelling, precise seasoning, and traditional Japanese aesthetics to create a harmonious dining experience.

Menu Options for Miyasaka, Tokyo

Set Menus

• Dinner Course: Prices start from ¥22,000. The menu includes a 7-course meal featuring appetizers, sashimi, simmered dishes, steamed dishes, rice, dessert, and green tea.
• Lunch: Available on limited dates, but specific prices are not detailed.

A La Carte Options

No specific a la carte options are mentioned in the available information.

Special Seasonal Menus

• Hassun Course: Part of the kaiseki cuisine, this course is designed to highlight seasonal ingredients. It includes dishes like grilled barracuda, deep-fried chestnuts, and chargrilled matsutake mushrooms. Specific prices are not detailed.