Miyawaki

Japanese decor with Scandinavian chairs creates a harmonious modern Japanese interior. The chef respects the boundaries of Japanese cuisine while overlaying some creative touches. Tsukuri are dressed with salted kombu, enhancing umami. Tofu skin is grated and incorporated into pureed soup, coaxing out its sweetness. Pairing of fish and vegetables with fruit adds a lightness for a modern sensibility. Ingenious, yet true to the native flavours of the ingredients.

Why it stands out

• Japanese interior with Scandinavian chairs, minimal, calm, modern.
• Strictly Japanese foundations with small creative overlays, kombu seasoning, tofu skin in soup, fruit with savoury.
• A one-star address near Nijo Castle.

Signature ingredients

• Kombu used as seasoning, especially for sashimi
• Tofu skin worked into soups for sweetness and body
• Seasonal fish and vegetables, sometimes paired with fruit

What to expect

• Modern Japanese counter cooking with a light touch, seasonal courses.
• Sashimi dressed with salted kombu to deepen umami.
• Pureed soups enriched with grated tofu skin, sweetness coaxed rather than forced.
• Fish and vegetables paired with fruit for brightness.