Myoujyaku (明寂) Tokyo

2023.10 #明寂 (Myoujyaku/묘쟈쿠)

#omakasegurume

Restaurant: @myoujyaku

旬の食材を使い、職人が心を込めて作り上げた日本料理が味わえるミシュラン二つ星「明寂」
"Myoujyaku", a Michelin two-starred restaurant where you can enjoy Japanese cuisine carefully prepared by artisans.
장인으로부터 정성껏 요리된 일본 요리를 즐길 수 있는 미슐랭 2스타 레스토랑 "묘쟈쿠"

料理人中村氏は食材の本来の姿を引き立て、調和、淡さ、清らかさを大切にし、日々料理に取り組む。「野菜の水煮」は、こだわりの塩に季節の野菜のみを使った逸品。また、手打ちそばやスッポンの丸揚げなど、中村氏の特別な料理が提供される。ドリンクメニューには日本酒やワイン、ノンアルコールの選択肢があり、建築家の木島氏による店内はシンプルで凛とした雰囲気で、カウンター席や個室が用意されている。
予算：￥39,600〜
予約：OMAKASE

★ 「美味しそう」と思ったら"セーブ"をお忘れなく！(料理がおいしくなければ、掲載しません！)

Chef Nakamura values harmony, lightness, and purity in his cooking. His "Vegetable Boiled in Water" is a masterpiece using only seasonal vegetables and special salt. HE also offers special dishes such as handmade Soba and fried whole Suppon. The drink menu includes sake, wine, and non-alcoholic options. The restaurant, designed by architect Kijima, has a simple and dignified atmosphere with counter seats and private rooms.
Budget: From ¥39,600
Reservations: OMAKASE

★ If the dishes look delicious, please hit the SAVE button! (You can expect to see only the best on our account)

나카무라 셰프는 요리에서 조화, 담백함, 순수함을 중요하게 생각합니다. 그의 "데친 채소 요리"는 제철 채소와 특제 소금만으로 요리하지만, 그 맛이 일품입니다. 수제 소바와 통째로 튀겨낸 자라 튀김 등 특별한 요리도 맛보실 수 있습니다. 음료로는 사케, 와인, 무알콜 드링크가 준비되어 있습니다. 건축가 키지마(Kijima)가 디자인한 레스토랑은 심플하고 세련된 분위기가 특징이며, 카운터석과 프라이빗 룸을 갖추고 있습니다.
예산: 39,600엔부터~
예약 : OMAKASE

★ 요리가 맛있어 보인다면? 해당 포스트를 “저장” 해주시기 바랍니다! (맛없는 곳은 포스팅 안 합니다!)

#michelintokyo #Azaburestaurant #japanesefoodlover #omakase #tokyorestaurant #ミシュラン東京 #麻布グルメ #和食好き #おまかせディナー #おいしいお店 #미슐랭 #아자부맛집 #일식러버 #오마카세 #도쿄맛집 Less

Such a refreshing meal at Myoujyaku 明寂 with early summer ingredients. Suppon and goma tofu was an interesting combination, both chi ayu and komochi ika were fried to perfection. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #myoujyaku #kaiseki #tokyo #japan #japanesefood #明寂 #懐石料理 #日本 #日本料理 #東京 #michelinstar Less

Nestled in Nishiazabu, Myoujyaku is a hidden gem for Japanese Kaiseki enthusiasts seeking a unique and innovative dining experience. Chef Hidetoshi Nakamura's creations are not for the faint of heart, showcasing a remarkable level of subtlety and minimal seasoning that truly highlights the essence of each ingredient.

During my visit, I embarked on a culinary adventure that delighted my taste buds and challenged my palate. One standout dish was the sashimi course featuring akou, skillfully complemented with a salt mixed with fish powder made from dried fish. This unexpected combination brought forth a burst of flavors that danced on my tongue.

In the midst of summer, when ayu can sometimes become mundane, Chef Nakamura presented it in a truly remarkable way. The ayu was elegantly wrapped in a crepe made from a special egg, with a yolk so pale it resembled an egg white crepe. This clever twist infused new life into the familiar dish, elevating it to an extraordinary level.

Another memorable creation was the Komochi yari ika and baby corn, coated with a crushed rice cracker infused with squid ink before being expertly deep-fried. The result was a delightful combination of textures and flavors that captivated my senses.

To conclude the meal, I was treated to a first dessert of Hassaku with white Anko. This exquisite creation boasted a remarkable balance of high acidity and low sweetness, resulting in a refreshing and invigorating finale to the culinary journey.

Both courses I experienced were a testament to Chef Nakamura's culinary prowess. The dishes showcased a harmonious blend of flavors, surprising twists, and a complexity that left me in awe. It was evident that meticulous thought and creativity went into every detail of the meal.

With its warm and serene ambiance, Myoujyaku provided the perfect backdrop for this extraordinary dining experience. The attentive and knowledgeable staff further enhanced the overall enjoyment, ensuring that every aspect of the meal was a delight.

For those seeking an exceptional dining adventure, Myoujyaku is a destination worth exploring. Chef Nakamura's innovative and original approach to Japanese cuisine will leave you with lasting memories of superbly crafted dishes that challenge and delight the senses. Prepare to embark on a gastronomic journey unlike any other. Less

Myoujyaku 明寂 in spring — huge bamboo shoot, ayu, 15 types of mountain veggies, and komochi (pregnant) squid! •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #myoujyaku #tokyo #japan #japanesefood #kaiseki #spring #明寂 #東京 #日本 #日本料理 #懐石料理 Less

So glad that I discovered 明寂 @myoujyaku when they just opened last year and pleased to see them getting 2 Michelin stars so quickly and never stopped improving. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #myoujaku #tokyo #japan #japanesefood #kaiseki #明寂 #東京 #日本 #日本料理 #懐石料理 #michelinstar Less

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. Less

Myoujyaku 明寂 in November. Just love this place, and it got even better as we enter winter season. Congrats on getting 2 Michelin stars in the first year! •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #myoujaku #kaiseki #tokyo #japan #japanesefood #michelinstar #明寂 #東京 #日本 #日本料理 #懐石料理 Less

Myoujyaku 明寂 1st visit — I was very impressed by this new kaiseki place (Sazenka group) understated decoration, simple and elegant presentation, balanced and profound flavors. Loved the suppon chawanmushi and the torigai nabe. The housho maki at the end was one of the best Japanese desserts I’ve had in a while. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #myoujyaku #kaiseki #tokyo #japan #japanesefood #明寂 #懐石料理 #東京 #日本 #日本料理 Less