Haven’t posted yet about one of the most stunning meals of my previous Japan trip: 明寂 (Myoujyaku), a minimalist-perfectionist-purist kaiseki with utmost focus on ingredients, execution and plating. Photo #1 is a perfect example: it’s daikon (radish) boiled in salt water. 寂=beauty in the true nature of things. Chef Nakamura used 3 different waters from different regions and a pinch of carefully selected salt. A stellar meal.
More pics: 👉 #jokuti_myoujyaku
#jokuti_kaiseki #kaiseki #明寂 #hidetoshinakamura #daikon #water #omakase #tokyofood #tokyofoodguide #michelinstar #privateroom #minimalistcuisine
