⭕️ Tokyo, Nishiazabu's Three-Star Restaurant 【Myoujyaku】.The summer course offered a moment to fully appreciate the essence of the ingredients and the beauty of "subtlety" created by Japanese water.▶️ Appetizers & Sashimi* Salt-boiled Nagaimo: The first dish is salt-boiled nagaimo. With a delicate flavor that hints at dashi, it gently seeps into your body, showcasing the natural taste of the ingredient.* Hairy Crab with Mikan: A dish combining the sweet and sour notes of Sagan mikan with the umami of hairy crab, enhanced by a touch of sansho pepper. This seemingly unexpected pairing surprisingly complements each other with a refreshing harmony.* Sashimi (Sea Bream from Akashi, Octopus): The sea bream from Akashi is served with a special "Tai Shio Mizu," enhancing its sweetness. The delightful texture of the octopus's suckers adds to the experience.▶️ Soup & Grilled Dishes* Soup (Hamo, Onion, Umeboshi Seed): A classic combination of sweet onions and hamo, paired with the inner seed of umeboshi called "Jin." The refreshing aroma of plum wafts through, creating perfect harmony.* Grilled Masu: A thick masu salmon enveloped in the robust aroma of straw, finished with a refreshing summer touch.▶️ Stunning Mid-Course* Surf Clam and Salad Turnip Purée: Today's MVP. The rich, crunchy umami of surf clam melds with the smooth, clear flavor of salad turnip, creating a moment of pure delight with every bite.* Specialty Ayu in Three Styles (Salt Grilled, Smoked, Silk Wrapped): A signature dish that allows you to savor every aspect of the ayu from the Tenryu River. The fragrant salt-grilled version, the richly aromatic smoked version, and the delicate silk-wrapped version showcase the ayu's versatility in a luxurious manner.▶️ Seasonal Delicacies & Strong Dishes* Eggplant Somen: A refreshing dish perfect for summer, with a delightful texture.* Kyoto-style Karasumi: Karasumi on the core of corn, paired with a touch of salt. This dish naturally encourages you to enjoy more drinks.* Chiba Wild Boar and Winter Melon: A rare combination of summer wild boar and winter melon, with the meat being incredibly tender and juicy, free of any gamey taste. It pairs excellently with the winter melon soaked in dashi.▶️ Rice & Sweets* Tsuyahime Rice Set: A set surrounding the fluffy "Tsuyahime" rice with various accompaniments. It envelops you in a sense of happiness that makes you wish to have it for breakfast every morning.* Nanko Ume: A bold dessert featuring large plums. Its sweet and sour flavor provides a refreshing finish.* Hoshou Maki: The final dish wraps up the course beautifully, leaving no room for flaws.The aesthetic of minimalism that maximizes the quality of the ingredients, along with the surprising combinations of ingredients, made for a dining experience filled with wonder and healing from start to finish. This was the true value of a three-star experience. ~~~ Title: Drool Stars Reference ~~~ ⭐️ Probably won't go again ⭐️⭐️ If the timing is right ⭐️⭐️⭐️ Definitely will return ❤️ I've already made my next reservation.
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