We reserved a private room for five family members to celebrate my father's birthday.I had heard that this restaurant, Myoujyaku, adheres to a unique philosophy of "salt and water," and I honestly thought that some might find it lacking. However, after experiencing the dishes, my impression completely changed.Instead, I found that the food highlighted the strength and beauty of the ingredients themselves, stripped of any unnecessary elements, which I personally found very appealing.From the first course of turnip soup to the sashimi, grilled dishes, and fish courses, the "aesthetic of subtraction" was consistently present.The dashi was subtle, and the saltiness was just enough. Yet, it was far from bland; each dish allowed the contours of the ingredients to shine through, prompting deep reflections on what Japanese cuisine truly is.The sashimi was exceptional, with meticulous attention to the freshness and aging of the fish.One standout dish was the fried sweetfish served like a hand roll sushi. I had always associated sweetfish with salt grilling, so this presentation was a refreshing surprise. The combination of its savory flavor, the unique bitterness of the sweetfish, and the harmony with the vinegared rice created an unforgettable dish.Additionally, the striking black fried items were quite impressive.They contained small squid and young corn, and were fried in a batter made from rice. The visual impact was remarkable, and the flavor was astonishingly fragrant with a light texture that left me in awe.What surprised me the most was the duck.Having tried duck at various restaurants, I can confidently say this was the best I’ve ever had.The cooking was exquisite, incredibly tender, and the umami expanded with each bite. The simple seasoning allowed the quality of the ingredients and the chef's skill to shine through.The soba served at the end was also very memorable.I learned that there was originally a concept of eating it with seawater, but it couldn’t be realized due to a lack of precedent, so the flavor was expressed through "water and salt."This idea was fascinating, reflecting Chef Nakamura's philosophy of not being bound by fixed notions while staying true to the essence of Japanese cuisine.The aroma and sweetness of the soba stood out, prompting me to reconsider the meaning of "enjoying the taste of ingredients."Moreover, the attentiveness of the staff was truly remarkable.They carefully monitored our dining pace and adjusted the portions accordingly.Their service was never pushy but rather natural and warm, allowing us to enjoy a comfortable experience throughout.Chef Nakamura himself also took the time to greet us before and after the meal.He was a quiet and gentle person, yet I sensed a strong conviction within his calm demeanor.Rather than flashy presentations, his dedication to "engaging with the ingredients" left a lasting impression, and I felt that his character was reflected in the dishes.What touched me even more was that, despite not mentioning my father's birthday in advance, they prepared a celebration with a music box at the end.When the tai-shaped sweet was brought out, symbolizing celebration, it brought smiles to all our faces.Such thoughtfulness is not something to be taken for granted; it conveyed the warmth of a restaurant that aims to bring joy to its guests, beyond just the food.For those seeking bold flavors or strong impacts, this restaurant might not be to their taste.However, for those who wish to enjoy the true flavors of the ingredients, quiet beauty, and the richness born from subtraction, I believe it is truly one of a kind.After finishing the meal, I found myself reflecting not just on how delicious it was, but also on questions like "What is Japanese cuisine?" and "What does truly rich flavor mean?" It was a precious experience.It was not just a meal, but a moment of touching upon a philosophy.I definitely want to return in a different season.