Chef Nobuhisa Miyasaka, the owner of Miyasaka, trained for 10 years at the renowned kaiseki restaurant "Mizai" in Kyoto before opening his own establishment, which relocated and opened in November 2021.2025 Tabelog Top 100 Restaurants2026 Tabelog Silver2026 Michelin Tokyo One Star ⭐︎(Appetizer)- Clam, shrimp, and canola flower with clam dashi jelly(Sashimi)- Chutoro (medium fatty tuna)- Aori Ika (bigfin reef squid)- Hoshigarei (starry flounder)(Soup)- Sweetfish and nyumen (thin noodles)(Grilled Dish)- Shirohata (white seabass) grilled in yuuan style(Assorted Dishes)- Young sweetfish, fried persimmon seeds- Azukigai (red clam)- Octopus- Sea bream roe- Chumaki (rice dumpling)- Ankimo (monkfish liver)(Simmered Dish)- Tajima beef shabu-shabu and duck eggplant(Main Dish)- Omi rice from Koka City, Shiga Prefecture, served with a light boil- Chirimen sansho (dried baby sardines with Japanese pepper)- Pickles: canola flower, eggplant, cucumber, turnip- Red miso soup- Rice- Marinated red meat- Fried anago (conger eel)(Dessert)- Matcha (green tea)- Kuzumandou (kuzu dumpling) with broad beans(Fruits)- Mini watermelon, fig ice cream, strawberries (Yayoi Hime), with orange jelly underneath.They wrapped the remaining rice with chirimen sansho on top.- Drink Tea Set (4 varieties) ¥6,800KUSAWAKABAAOMYMIJIAKIZAKURAFUYUTSUKI
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