Sushi Miura

Sit down at the counter, and the calligraphy on the wall catches the eye. A gift from the chef’s mentor, it reads ‘Jikishin’, meaning ‘true heart’, a Zen exhortation to disengage from worldly attachments and maintain a pure spirit unsullied by petty distractions. The omakase set menu begins with items reflecting the chef’s experience with Kyoto cuisine, then proceeds to sushi. The beguiling texture of the sushi rice, which leaves a lingering sweetness, derives from a combination of rice from both this year’s and last year’s harvests. Sushi moulded with unwavering conviction and an honest heart.

• Calligraphy on the wall reading “Jikishin”, a gift from the chef’s mentor, sets the tone for the room.
• Omakase opens with Kyoto-style items before the nigiri sequence.
• Rice is built from a blend of two harvest years to shape texture and sweetness.

Signature Ingredients

• Sushi rice blended from rice harvested this year and last year, used to keep a lingering sweetness.
• Seasonal fish and shellfish for the omakase progression.

Menu

• Omakase set menu that begins with small dishes shaped by the chef’s Kyoto-cuisine background, then moves into sushi at the counter.

Style

• One-star Edomae-style sushi in Akasaka, with an emphasis on quiet restraint and rice texture.