I finally visited Myoujyaku in Nishiazabu, a place I had been curious about for a long time. As rumored, the dishes stripped away unnecessary seasonings and the heaviness of broth to highlight the potential of water, salt, and the ingredients themselves.I was particularly amazed by the "Shiitake and Aina-me Soup." The chef guided me to taste in the order of "broth → shiitake → broth → Aina-me," and I was overwhelmed by the brilliant design that dramatically changed the flavor of the broth with each sip.Additionally, the "Grilled Young Sweetfish from Nagano" was served in a hand-rolled style with wasabi leaves and egg whites. The beautiful bitterness of the sweetfish paired perfectly with the sharp saltiness of the homemade fish sauce.The "Handmade Ju-wari Soba" was served not with soba dipping sauce, but with a unique "Ushio" made from pure water, salt, and bittern, which highlighted the soba's contours and sweetness directly—it was an eye-opening experience.The treatment of vegetables, such as the simmered wild plants and fried young corn silk, was extremely meticulous. There was no compromise from the rice (Tsuyahime) to the dessert.It was my first experience in the world of Chef Nakamura, and I had a wonderful time experiencing the essence of Japanese cuisine's "subtractiveness."【Today's Menu】- Turnip with Ushio- Cooked abalone with liver and fresh abalone in a smooth sauce- Sashimi: Sea bass from Akashi, spear squid from Chiba, and squid with salt- Shiitake and Aina-me Soup (enjoy the flavor change in the order of broth → shiitake → broth → Aina-me)- Grilled striped jack with new lotus root, served with lemon juice and lotus root sauce- Hokkaido hairy crab, with Osaka peas and crab miso in a smooth sauce- Grilled young sweetfish from Nagano, hand-rolled with wasabi leaves and egg whites, served with sweetfish fish sauce- Simmered wild plants of spring (12 varieties)- Grilled young corn and young spear squid with squid ink- Fried young corn silk- Handmade Ju-wari Soba (Hitachi Aki), served with homemade Ushio (water, salt, bittern)- Red clam, clam, and asparagus in clam broth- Grilled duck- Duck with violet- Rice: Yamagata Tsuyahime- Pickles: Fresh snap peas, shrimp yam, new burdock, and young bamboo- Tai (sea bream) jelly, tai furikake, and marinated bonito- Dessert: Sweet summer orange white bean soup, dried tangerine peel, and sorbet- Mugwort new shoots rice cake- SenchaIt was a great meal.
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