A glimpse of Kyoto Kaiseki in Tokyo . Miyasaka is Michelin starred and Tablelog silver , the food is understated, well curated and overall satisfying .

Highlight was the rice course , the rice was “niebana” freshly cooked, so over the course of 10 minutes it transformed from al dente to “perfect” to a little over as it rested in the claypot , the differences in flavour were also pronounced as time went on .

Each broth or dashi served thru the meal were also excellent .

Boiled soft cod roe and Bean curd skin With Wild vegetables in White miso soup

Tuna and Flounder with Homemade kelp soy sauce

Steamed crab dumplings with rice cake in clear soup

Steamed SHOGOIN radish and “Tajimaguro” beef shabushabu style

Niebana steamed rice, Pickled vegetables, Dried young sardines,
Tuna and fried Red bream with lemon soy sauce

TSUBAKI-MOCHI