Myojaku

• Architectural and Natural Design Integration
  Myojaku is uniquely designed by architect Tetsu Kijima, featuring a minimalist and elegant space centered around an eight-meter single spruce plank, with motifs of timber, earthen walls, and restrained Japanese-style flower arrangements by Fuan in Minami-Aoyama. This design creates an atmosphere that makes diners feel immersed in nature, blending architecture with natural elements.

• Seasonal and Highly Curated Kaiseki Course
  The restaurant offers a fifteen-dish kaiseki course that changes monthly and is customized for repeat guests. Chef Hidetoshi Nakamura personally inspects every ingredient before deciding how to highlight its qualities, resulting in dishes with clean flavors that cleanse the palate and sharpen the senses. The progression includes traditional elements like appetizer, sashimi, bowl dish, charred, steamed, fried seasonal produce, soba, grilled dish, hot pot, rice dish, and dessert, all with ingenious and unique touches.

• Sustainability and Ingredient Purity Focus
  Myojaku places special emphasis on the sustainability of ingredients and the purity of flavors, using minimal seasoning to express the richness of the best seasonal Japanese ingredients and Japanese water. This approach reflects a commitment to harmony and simplicity in the cuisine, aligning with contemporary sustainable gastronomy principles.

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

• Abalone: Used in an indulgent dish served in a flavorful, creamy broth that highlights the chef's knife skills and pairs well with sake.

• Hamo (daggertooth pike conger): Featured in a bowl dish with sweet Awajishima onions and plum seed core, showcasing texture contrasts and delicate preparation.

• Shimaaji (striped jack): Roasted over rice straw and charcoal, served with young renkon lotus root in three textures (sliced, chopped, grated) with ponzu, emphasizing harmony and subtlety.

• Awajishima onions: Carefully prepared to achieve a texture between fluffy fish flesh and firm kernel, contributing to layered mouthfeel in signature dishes.

• Fresh raw shishamo (smelt fish) and char (iwana) hand-rolled sushi: Popular menu items that emphasize the freshness and quality of seafood.

These ingredients are significant as they reflect Myojaku's philosophy of focusing on the innate flavors of premium, seasonal Japanese ingredients, with special attention to texture and subtle seasoning to elevate the dining experience.