An ultimate subtraction creates a serene and flavorful early summer feast.I visited Myoujyaku, a Michelin three-star restaurant in Nishiazabu, at the beginning of May.The chef's philosophy of "drawing out the flavors of the ingredients with just water and salt, without relying on dashi" showcases a unique culinary perspective that truly captivated me.The interior is a tranquil space stripped of unnecessary decorations, heightening my anticipation for the feast to come. On this day, a stunning array of wild vegetables was presented, allowing me to visually sense the arrival of early summer.The course was a continuous series of surprises and delights.The moment the first dish arrived, I was breathless at its crystal-clear beauty. Prepared solely with water, salt, and the natural moisture of the ingredients, this dish exemplified the essence of Myoujyaku. With the first bite, the pure sweetness and aroma of the ingredients spread directly and clearly across my palate.The sashimi served with salt was astonishing in its sharp flavor, while the expertly cooked fish dish highlighted the natural sweetness of the fish with its perfect char.The wild vegetables struck a perfect balance between bitterness and sweetness, showcasing their vitality.The meat and fish dishes maximized the characteristics of each ingredient, and the soba served at the end was fragrant and had an excellent texture.The deep affection and relentless curiosity of the chef towards the ingredients create the dishes at Myoujyaku. This experience transcends the simple word "delicious" and sharpens the senses. I definitely plan to return in a different season.
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