Miyasaka Tokyo

Nestled in a back alley of Omotesando, Miyasaka is a Japanese restaurant that offers a serene atmosphere for its omakase course. Each dish provides a special moment to savor the essence of the seasons.The cuisine showcases delicate flavors that bring out the natural qualities of the ingredients, and the visual presentation is equally impressive. The attention to detail in the tableware and plating allows for enjoyment not just through taste, but also through sight. The final dish, clay pot rice, highlighted the sweetness and aroma of the rice itself, leaving a lasting impression.The interior exudes a quiet, refined ambiance, making it perfect for dining with loved ones or celebrating special occasions. This establishment excels not only in its culinary offerings but also in its hospitality and overall atmosphere, resulting in a high level of satisfaction. It's a wonderful place that I look forward to visiting again in a different season. Less

Beyond the large window facing the counter lies a seasonal garden. The sound of water from the bamboo fountain, the hand-washing basin, and the bamboo fence are beautifully arranged, creating a serene atmosphere that is elegant yet not ostentatious. The owner's hospitality, which cherishes the spirit of tea ceremony, naturally comes through in the setting.The first dish, a sesame tofu, immediately captured my heart. Beneath the jewel-like shimmering dashi jelly, there were perfectly cooked sweet shrimp and abalone. The cool sesame tofu, with its rich aroma, combined with the clear umami of the dashi, created a refreshing aftertaste that lingered in my mouth.Next was the seasonal side dish featuring tuna and flounder. The medium fatty tuna offered a blissful taste, with its rich aroma and deep umami gradually spreading. On the other hand, the flounder had a delightful crunch and a remarkable texture, and when enjoyed with salt, its delicate flavor was further enhanced. This dish exuded absolute confidence in the quality of its ingredients.The most memorable dish of the day was the soup. Watching the beautiful knife skills as the conger eel from Awaji Island was filleted right in front of me felt like witnessing a culinary performance. The moment the lid was lifted, the exquisite aroma of the dashi wafted up, taking my breath away. The eel, cooked to perfection, was astonishingly tender, releasing umami with every bite, and a subtle hint of plum aroma elegantly tied the dish together. It was a remarkable bowl that truly captured the essence of Japanese cuisine.The mackerel sushi served as a vinegared dish was one of the highlights of the day. The thick mackerel was perfectly marinated, retaining only the rich flavor of the fat without any unpleasant odor. Wrapped in fragrant seaweed like a rice ball, taking a big bite revealed a wave of the mackerel's rich umami combined with a hint of sansho pepper. Without a doubt, it was the pinnacle of mackerel sushi I have ever had, making me want to return just for this dish.The simmered dish featured Tanba black beef and Kamo eggplant. The Tanba beef, briefly dipped in dashi, retained its tenderness and inherent flavor beautifully, while the Kamo eggplant absorbed the high-quality dashi and beef umami, creating a wonderful combination that complemented each other. Even without flamboyance, the dish reflected the aesthetic of subtraction typical of Japanese cuisine.The final rice dish was cooked to fluffy perfection in a large clay pot, and the moment the lid was opened, the steam and glossy beauty captivated me. Each grain stood out, and when I took a bite, the juicy sweetness and rich aroma spread delightfully. Accompanied by pickles, fragrant chirimen sansho, moderately pickled tuna, and luxuriously prepared fried conger eel that was crispy on the outside and fluffy on the inside, I couldn't stop eating. The deliciousness compelled me to ask for a second helping. The meticulous attention to detail until the last grain of rice reaffirmed the restaurant's exceptional skill.For dessert, there was a red bean yokan with white flower beans. The sweetness was restrained, allowing the rich aroma of the red beans to shine, and it paired perfectly with the beautifully served matcha, concluding the meal quietly and beautifully.Not only the food but also the owner's movements, knife skills, choice of dishes, and the ambiance were all executed without any waste, allowing each plate to convey the seasons and Japanese culture. Despite being located in Omotesando, this restaurant allows you to forget the hustle and bustle of the city and slowly immerse yourself in the depth of Japanese cuisine and the changing seasons. I definitely want to visit again in a different season. It was a great meal. Less

For my 100th post, I would like to introduce Miyasaka, a renowned Japanese restaurant in Omotesando that has earned two Michelin stars for five consecutive years.This restaurant is located about a 5-minute walk from Exit B3 of Omotesando Station, tucked away in a charming spot. If you make a reservation, the staff will greet you at the entrance, making for a delightful experience.《Basic Information》【Purpose】Business meals ◎ / Dates ◎ / Casual gatherings △【Budget】JPY 50,000 - 70,000 (depending on drinks)【Seating】Counter, Private rooms【Atmosphere】A carefully designed Japanese space with a view of the garden【Revisit Frequency】A must-visit for special occasionsThe owner, Nobuhisa Miyasaka, and the staff provide wonderful service at this main branch. From the entrance's design to the fragrant hallway filled with incense, and the counter where you can enjoy your meal while overlooking the beautifully curated garden, the ambiance is truly special.In the evening, they offer a single omakase course priced at JPY 50,000. Honestly, the pace and variety of ingredients are superior to similar-priced sushi restaurants, resulting in a high level of satisfaction.Tonight's course began with a refreshing shiso drink, followed by:- Waterless month tofu jelly- Sashimi of tuna and flounder- Clear soup with pike eel and junsai- Grilled eel- A colorful assortment of appetizers (including simmered octopus, chimaki, mozuku seaweed, bay shell, and fried scallops)- Tajima beef shabu-shabu- AbaloneAmong other delightful dishes. I had the experience of tasting freshly cooked rice first in its firm state, then enjoying it fully cooked, which enhanced the fluffy texture of the rice.Additionally, since Miyasaka-san has trained in tea ceremony in Kyoto, you can savor matcha and wagashi, followed by dessert, allowing you to enjoy your meal until the very end. The distance between courses was just right, and I gained valuable insights while engaging in pleasant conversation, leaving me thoroughly satisfied. Although the lunch portion may be slightly smaller, the JPY 25,000 course is also a great option. This restaurant is sure to please older guests who appreciate Japanese cuisine. While it may not be an everyday price, I highly recommend visiting for a special occasion. Less

I travel across the country seeking delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Silver Award 2026 Tabelog Top 100 Japanese Cuisine in Tokyo 2025 ◆Crowd Level◆ I was able to make a reservation online.◆Parking◆ None◆Duration of Stay◆ About 3 hours◆Cuisine◆ Dinner Course◆Comment◆ Recently, I have been visiting Silver Award-winning restaurants. This time, I went to Miyasaka.Located in a residential area, it allows you to forget the hustle and bustle of the city. The Japanese cuisine was consistently good. I also appreciated that the timing was not rushed.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • The score is primarily determined by the taste of the dishes within their respective genres. • Additional points or deductions are made based on cost performance, service, and ambiance. • Facilities such as accommodations, roadside stations, and golf courses are rated as a whole on a 0.5 scale. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all your likes, follows, and saves of the restaurant. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

Chef Nobuhisa Miyasaka, the owner of Miyasaka, trained for 10 years at the renowned kaiseki restaurant "Mizai" in Kyoto before opening his own establishment, which relocated and opened in November 2021.2025 Tabelog Top 100 Restaurants2026 Tabelog Silver2026 Michelin Tokyo One Star ⭐︎(Appetizer)- Clam, shrimp, and canola flower with clam dashi jelly(Sashimi)- Chutoro (medium fatty tuna)- Aori Ika (bigfin reef squid)- Hoshigarei (starry flounder)(Soup)- Sweetfish and nyumen (thin noodles)(Grilled Dish)- Shirohata (white seabass) grilled in yuuan style(Assorted Dishes)- Young sweetfish, fried persimmon seeds- Azukigai (red clam)- Octopus- Sea bream roe- Chumaki (rice dumpling)- Ankimo (monkfish liver)(Simmered Dish)- Tajima beef shabu-shabu and duck eggplant(Main Dish)- Omi rice from Koka City, Shiga Prefecture, served with a light boil- Chirimen sansho (dried baby sardines with Japanese pepper)- Pickles: canola flower, eggplant, cucumber, turnip- Red miso soup- Rice- Marinated red meat- Fried anago (conger eel)(Dessert)- Matcha (green tea)- Kuzumandou (kuzu dumpling) with broad beans(Fruits)- Mini watermelon, fig ice cream, strawberries (Yayoi Hime), with orange jelly underneath.They wrapped the remaining rice with chirimen sansho on top.- Drink Tea Set (4 varieties) ¥6,800KUSAWAKABAAOMYMIJIAKIZAKURAFUYUTSUKI Less