I visited Ryoriya Miyazaki.I learned that the restaurant relocated near the station a year ago, and the interior exudes a refined atmosphere. The decor and furnishings reflect a thoughtful design, creating a calm and sophisticated space for adults.This time, I opted for the omakase course (JPY 22,000, tax included).The course featured an abundance of spring ingredients, showcasing seasonal flavors from start to finish.The first dish, featuring cherry salmon and urui with citrus jelly, offered a refreshing start. The following dish, a delicate combination of glutinous rice, green peas, white shrimp, and karasumi, layered with the umami of "Sugamo Nori," left a strong impression.In the soup, the yanagibachime (yanagimebar) stood out in a delicate broth, while the torafugu sashimi was reliably delicious. The bamboo shoot dish was particularly memorable, with the simple sweetness of boiled bamboo shoots complemented by a fried version paired with a sansho tartar sauce, allowing for different expressions of the same ingredient.The mid-course included unagi and new burdock wrapped in yawatamaki, along with firefly squid, which was a delightful pairing with sake. The lightness of the young sweetfish marinated in nanban sauce was refreshing, and the playful dish of torafugu and soft roe "Toutoumi Parfait" was also impressive.The main dish was a hot pot featuring Tsuki no Wa Kuma and flower pepper. The balance of the slightly sweet broth, the richness of the bear meat, and the aroma of the flower pepper was exquisite, marking the highlight of the meal.To finish, we enjoyed a rice dish with sakura shrimp, new ginger, fuki, and bamboo shoots. It was so delicious that I couldn't help but ask for a second serving, ensuring a high level of satisfaction until the end.The dessert of Japanese black tea ice cream and Koto Ka allowed us to savor the lingering flavors.With a generous number of dishes and substantial portions, this course beautifully expressed the changing seasons, making it a highly satisfying experience.- Cherry salmon, urui, citrus jelly, asparagus- Glutinous rice, green peas, white shrimp, karasumi, Sugamo Nori- Yanagibachime (yanagimebar), mozuku soup- Torafugu sashimi- Boiled bamboo shoots, salt, and kinome miso- Fried bamboo shoots with sansho tartar- Microgreens, onion dressing- Grilled unagi and new burdock yawatamaki, firefly squid, kogomi- Wasabi oil, namekko, Watomu farm zucchini- Young sweetfish nanban-zuke, koshi-abura, broad beans- Torafugu, soft roe Toutoumi parfait with caviar- Tsuki no Wa Kuma and flower pepper hot pot with bamboo shoots- Sakura shrimp, new ginger, fuki, bamboo shoot rice- Shizuoka Masui farm Japanese black tea ice cream- Koto Ka
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