Dinner at 明寂 Myoujyaku
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Newly minted 2 star Kaiseki restaurant from the Sazenka group.
Chef Nakamura serves food which respects the traditions while adding a modern twist to it. It somewhat reminds in the flavor profil to Maeda in Kyoto.
He strives for the utmost purity. For example the onion served at the beginning of the menu was just cooked in special water from Kyotango with a pinch of salt. So naturally the umami of the soup was less than normal but the pure taste made more than up for this.
He adds to the sashimi course a little bit of powder, made from salt and the head of the Tai. A wonderful addition to the fish.
The most surprising dish and clearly the star of the evening was a grilled honmorko in an egg taco.
The fish from Lake Biwa is separated, the flesh grilled and served on silky bed of special egg. The chicken eat a lot of rice, so the yolk is not so deep yellow as it normally is in Japan. You roll up the egg around the fish parts and eat it with your hands. An unbelievable experience of texture, umami and flavor.
All in, a great, wonderful new restaurant (since April 2022), which won two stars in record breaking speed. Well deserved.