2022 Top 10 Dishes
(No. 7 in chronological order)

Kinoko, Salt, Water
Myoujyaku, Japan
November 2022

Hirohisa Koyama (小山裕久) of Tokushima Aoyagi (徳島青柳) has trained a group of chefs who dominated the Michelin rankings in Tokyo and I have always wanted to understand the style of this lineage. Chef Nakamura trained at Aoyagi for 11 years before moving on to other restaurants and he opened Myoujyaku in April 2022. This is the first course and what a statement! Mushroom cooked in water and salt. Nothing else is added and yet the aroma and flavor is delicate and layered. When I went in early November, it was a relative easy reservation on Omakase. After gaining two Michelin stars later that month, it has become quite difficult to book

In addition to Hong Kong, visited Canada, Denmark, US, Sweden, Norway and Japan in 2022