I visited the Japanese restaurant "Myoujyaku," located in a quiet corner of Nishi-Azabu, on the basement floor. The modern and sophisticated private rooms, stripped of unnecessary decorations, heighten my focus on the culinary experience that is about to begin.This time, I enjoyed the menu from June 1, 2026. I was completely overwhelmed by the meticulous and dramatic flavor design woven into the thorough "aesthetic of subtraction."【Thoughts on the Dishes】The refined series of courses I had today are as follows:⚪︎ Sea Turnip with Sea Salt: A simple dish boiled with just salt and water, bringing out the pure, elegant sweetness of the ingredient without any muddiness. This first plate conveys a clear direction of purity in cuisine.⚪︎ Braised Abalone with Liver and Grated Raw Abalone: A dish combining the rich braising liquid of abalone with grated raw abalone that has been frozen and then grated. The addition of the fresh flavor transforms it into a rich sauce concentrated with umami, offering a new sensory harmony.⚪︎ Sashimi: Sea bass from Akashi and spear squid from Chiba. By enhancing the ingredients with a special squid salt and a saltwater made from fish broth, the vivid contours of the ingredients are beautifully highlighted with minimal salt.⚪︎ Shiitake Mushroom and Aina-me Soup: Served in a beautiful lidded bowl, this dish is designed for alternating bites of dashi, shiitake, dashi, and Aina-me, creating a dramatic change in the flavor and expression of the soup as you enjoy it.⚪︎ Grilled Striped Horse Mackerel with New Lotus Root: The grilled striped horse mackerel, wrapped in fragrant straw, is elegantly complemented by refreshing lemon juice and lotus root sauce.⚪︎ Hairy Crab with Peas: A luxurious blend of the pure sweetness of peas and the rich depth of crab miso, served as a thick puree.⚪︎ Young Sweetfish Hand-Rolled Sushi: A dish featuring hand rolls with Japanese pepper leaves and egg whites, accompanied by homemade fish sauce. The arrangement of one deep-fried fish and two grilled fish creates a delightful experience where the pleasant bitterness of the innards spreads in the first bite, followed by a perfect story of aroma and texture as you continue to eat.⚪︎ New Ginger and Young Greens: Beautifully colored new ginger enhanced with citrus acidity. After the young sweetfish hand-rolled sushi, it refreshes the palate with a crunchy sensation, serving as a perfect palate cleanser.⚪︎ Young Corn and Squid Ink Fried: Dressed in a beautiful black coating, this dish perfectly retains the ingredient's moisture through precise cooking. Despite its striking color, it is designed not to stain the mouth or teeth after eating, showcasing meticulous pride.⚪︎ Fried Young Corn Silks: Each delicate silk is lightly fried to a crisp, providing a pleasant accent with its distinctive aroma.⚪︎ Handmade Ju-wari Soba: Served not with soba dipping sauce but with pure water, salt, and nigari, known as "Ushio." The refined contours and pure sweetness of the soba shine through directly.⚪︎ Clams, Asari Clams, and Asparagus: A dish that allows you to savor the luxurious umami of concentrated clam broth without waste.⚪︎ Grilled Duck: A dish that allows you to directly savor the powerful flavor of the meat and the wild richness, stripped down to its essence.⚪︎ Duck with Violet: A smooth and rich duck puree that condenses the umami of duck, gently permeating the body.⚪︎ Rice, Pickled Vegetables, and Accompaniments: Freshly cooked clay pot rice made from Yamagata Prefecture's "Tsuyahime," where each grain stands beautifully. Enjoyed with fresh snap peas, deep-fried taro, new burdock, and pickled young bamboo, along with luxurious accompaniments like simmered sea bream, sea bream furikake, and marinated tuna, enhancing the sweetness of the white rice.⚪︎ Dessert, Wagashi, and Tea: A refreshing sweet orange acidity paired with white bean anko and a special sherbet infused with dried tangerine beautifully ties everything together. Following this, homemade grass rice cakes made with fresh mugwort, which spreads the refreshing scent of early summer, are served, and the course concludes with a warm, fragrant sencha that perfectly wraps up all the lingering flavors.【Overall Impression】The technique of stripping down the elements of the ingredients to the utmost and perfectly controlling the story of flavors through the order and combinations of dishes truly embodies the essence of a three-star experience. In this refined space without waste, I was able to enjoy the wonderful qualities of early summer ingredients in the purest form possible. I was deeply impressed by the meticulously crafted dishes, and I look forward to visiting again to experience this overwhelming world from a different seasonal perspective.
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