Ryoriya Miyazaki (料理屋 みや﨑) Fukui

The interior has the atmosphere of a top-tier Japanese restaurant you might find in Tokyo, with a pleasant wooden scent and a relatively new feel.I thought the drink prices were a bit high for a local establishment.I started with a seasonal cold corn jelly. It was simply seasoned to highlight the ingredients, and its smooth texture really whetted my appetite for the first dish.The sashimi was also outstanding, with the squid being melt-in-your-mouth tender. I switched to Japanese sake from here, and it paired beautifully with the squid when eaten with salt.The sweetfish was incredibly delicious, grilled to a perfect crisp, and its rich liver flavor complemented the sake perfectly.The abalone was also very tender, and when dipped in liver soy sauce, it made my sake disappear quickly. I appreciated that I could enjoy half servings in a glass.The chawanmushi (savory egg custard) was topped with a rich shrimp bisque. While it didn’t pair well with the sake, you could definitely taste the generous amount of shrimp used.The eel was prepared in the Kansai style with crispy skin and a sweet-savory sauce, which was a nice palate cleanser. I finished with a flavorful rice dish.I was a bit concerned about the seasonal choices, but everything was delicious. The sweetfish and abalone were particularly noteworthy. The total bill came to just under JPY 30,000. I’d love to return during crab season. Less

Today, I visited this restaurant.It is a Japanese cuisine establishment located in Fukui City.Before moving to its current location, it was awarded the Tabelog Bronze Award and was selected as one of the top 100 restaurants.It had been five years since my last visit before the relocation, and I made a reservation for dinner.Here’s what I enjoyed:● Boiled Sweet ShrimpWith shrimp miso, asparagus, fava beans, and red shiso.Served with a vinegar jelly.● Grilled Mackerel SushiWrapped in seaweed.● Sea Bream SoupWith eggplant and somen noodles.● Seasonal Side DishFeaturing squid and torigai (bird shell).The torigai came with its liver.● Tiger PufferfishWith the flesh and skin, topped with liver mixed with ponzu.● Grilled SweetfishServed with a vinegar made from Japanese pepper and cucumber, alongside snap peas and tomatoes with egg yolk vinegar.● Chawanmushi with Sakura Shrimp and EdamameTopped with a Japanese-style shrimp bisque.● Noto Black MozukuTopped with squid tentacles mixed with condiments.● Grilled Natural Eel from Lake BiwaWith flower pepper tsukudani and pickled zucchini.● Takishirazu (young sea bream) and Manganji Pepper Rice● Bear Soup Soba● Honey Ice CreamWith Miyazaki mango and lemon-lime sauce.Due to the season, I couldn't have Echizen crab, but I was thoroughly satisfied with the meal.I enjoyed exquisite Japanese cuisine centered around ingredients from the Hokuriku region.The hospitality from the owner and staff was exceptional, making for a blissful experience.I had the leftover rice made into onigiri, which I enjoyed for breakfast the next day.It was a great meal! Less

This time, I attended a collaboration event between Ryoriya Miyazaki and Chef Kitagawa. Chef Kitagawa is active at the Kanazawa restaurant, Respiration, and its sister establishment, Commer Montagne.Collaboration events can sometimes be hit or miss, but this one was perfectly blended, with a great flow, resulting in an absolutely fantastic course.I was thrilled to enjoy my favorite grilled sweetfish made by Miyazaki and a delicious paella crafted by Kitagawa, both presented in a collaborative style.I hope they do this again! Less

I visited Ryoriya Miyazaki.I learned that the restaurant relocated near the station a year ago, and the interior exudes a refined atmosphere. The decor and furnishings reflect a thoughtful design, creating a calm and sophisticated space for adults.This time, I opted for the omakase course (JPY 22,000, tax included).The course featured an abundance of spring ingredients, showcasing seasonal flavors from start to finish.The first dish, featuring cherry salmon and urui with citrus jelly, offered a refreshing start. The following dish, a delicate combination of glutinous rice, green peas, white shrimp, and karasumi, layered with the umami of "Sugamo Nori," left a strong impression.In the soup, the yanagibachime (yanagimebar) stood out in a delicate broth, while the torafugu sashimi was reliably delicious. The bamboo shoot dish was particularly memorable, with the simple sweetness of boiled bamboo shoots complemented by a fried version paired with a sansho tartar sauce, allowing for different expressions of the same ingredient.The mid-course included unagi and new burdock wrapped in yawatamaki, along with firefly squid, which was a delightful pairing with sake. The lightness of the young sweetfish marinated in nanban sauce was refreshing, and the playful dish of torafugu and soft roe "Toutoumi Parfait" was also impressive.The main dish was a hot pot featuring Tsuki no Wa Kuma and flower pepper. The balance of the slightly sweet broth, the richness of the bear meat, and the aroma of the flower pepper was exquisite, marking the highlight of the meal.To finish, we enjoyed a rice dish with sakura shrimp, new ginger, fuki, and bamboo shoots. It was so delicious that I couldn't help but ask for a second serving, ensuring a high level of satisfaction until the end.The dessert of Japanese black tea ice cream and Koto Ka allowed us to savor the lingering flavors.With a generous number of dishes and substantial portions, this course beautifully expressed the changing seasons, making it a highly satisfying experience.- Cherry salmon, urui, citrus jelly, asparagus- Glutinous rice, green peas, white shrimp, karasumi, Sugamo Nori- Yanagibachime (yanagimebar), mozuku soup- Torafugu sashimi- Boiled bamboo shoots, salt, and kinome miso- Fried bamboo shoots with sansho tartar- Microgreens, onion dressing- Grilled unagi and new burdock yawatamaki, firefly squid, kogomi- Wasabi oil, namekko, Watomu farm zucchini- Young sweetfish nanban-zuke, koshi-abura, broad beans- Torafugu, soft roe Toutoumi parfait with caviar- Tsuki no Wa Kuma and flower pepper hot pot with bamboo shoots- Sakura shrimp, new ginger, fuki, bamboo shoot rice- Shizuoka Masui farm Japanese black tea ice cream- Koto Ka Less