This place is amazing! I can totally understand why Myoujyaku has received a Michelin rating. Instead of using an overwhelming amount of seasonings, the dishes showcase a complex and delicate fusion of ingredients in refined Japanese cuisine. ✨ It's not that the flavors are bland; each dish has a robust umami flavor. Well, some are indeed quite mild, but experiencing the "taste bugs" is part of the fun.● Ordered Items Omakase Course: JPY 49,500, Tea, 2 types of Sake Total: Approximately JPY 65,000 *Service charge of 10% included⚫︎ Reservation Method OMAKASE *Reservations can be a bit tricky for small groups. *If you're going alone, it's best to book right when reservations open.● Course Details 1. Simmered Yam with Salt 2. Crab Meat with Crab Miso, Crab Claw, Mandarin Orange (lightly soaked in lemon juice) 3. Sashimi of Akashi Sea Bream and Squid 4. Pike Conger, Umeboshi Seed, Onion 5. Striped Jack, Melon, Shiso Grated 6. Whelk, Grated Turnip 7. Grilled Sweetfish on Skewers 8. Smoked Sweetfish 9. Fig with White Miso 10. Tade Leaves, Sweetfish, Egg White 11. Eggplant Somen 12. Corn and Karasumi 13. Winter Melon and Wild Boar (Kombu and Bonito Broth) 14. Water Eggplant with Mustard Soy Sauce, Pickled Vegetables, Rice, Furikake, Dried Shrimp, Red Miso Soup 15. Blueberry Ice Cream with Sweet Red Bean Soup 16. Rice Flour Dorayaki with Zunda 17. Souvenir (Onigiri)● Course Duration 2 hours and 15 minutes⚫︎ Taste 1. Simmered Yam with Salt First up is the signature dish, the simmered yam. This is incredibly mild, but it feels like a clever setup.2. Crab Meat with Crab Miso, Crab Claw, Mandarin Orange This dish features shredded crab meat mixed with crab miso, topped with crab claw and mandarin orange. The acidity and sweetness of the mandarin, along with the citrus aroma from the lemon juice, beautifully complement the crab's flavor. This combination was exceptional!3. Sashimi of Akashi Sea Bream and Squid The sashimi consists of squid and Akashi sea bream. The white powder is squid salt, which isn’t overly salty, so you can enjoy it generously. It's rare to find squid that melts in your mouth like this! The knife skills are remarkable—truly a national treasure. ✨4. Pike Conger, Umeboshi Seed, Onion This was astonishing! The dish brings out the ingredients' flavors to the max. The pike conger is sliced so thinly that it achieves an ultimate smoothness. While umeboshi typically pairs well with pike conger, here they used the umeboshi seed (Tenshin) in a unique way. Despite that, the harmony of the sweetness of the onion, the flavor of the pike conger, and the umeboshi seed was on a high level. I was moved! ✨5. Striped Jack, Melon, Shiso Grated This dish was quite impressive. There’s a slight grassy taste, which might be divisive, but as a shiso lover, I enjoyed it overall! 6. Whelk, Grated Turnip This was rather ordinary. I didn’t really taste the turnip, and the whelk was tough, making it a bit hard for me to eat. If you were to chew it to extract flavor, that might be one way to describe it. As a result, it became more of a palate cleanser before the sweetfish.7. Grilled Sweetfish on Skewers They use sweetfish that are still swimming until just before cooking. I think this one was relatively small. Well, this is sweetfish...8. Smoked Sweetfish This sweetfish was smoked using the oil from the skewers used for grilling. Yep, still sweetfish...9. Fig with White Miso This was my first time having white miso with something other than spinach! This combination was very interesting. The sweetness and sesame flavor, along with the texture of the fig, were surprisingly harmonious.10. Tade Leaves, Sweetfish, Egg White This was an incredible dish. So delicious! The story from the grilled sweetfish led to a perfect balance of bitterness and just pure deliciousness. The tade leaves are bitter on their own, but when eaten together, they lose their bitterness—what a shocking experience! ✨11. Eggplant Somen The eggplant was carefully strained and combined with a broth made from fish bones (if I remember correctly). The somen had a strong chewiness, and the eggplant broth was so good that I wanted to ask for a refill!12. Corn and Karasumi This was the most flavorful dish! This combination was unexpected—like the classic sweet and salty pairings of watermelon with salt or melon with prosciutto. It was a delightful surprise.13. Winter Melon and Wild Boar (Kombu and Bonito Broth) This dish was made with kombu and bonito broth, and the richness of the wild boar fat blended beautifully into the broth. The winter melon was... just average.14. Water Eggplant with Mustard Soy Sauce, Pickled Vegetables, Rice, Furikake, Dried Shrimp, Red Miso Soup This was like a set meal! The furikake and dried shrimp made the rice eternally delicious. It was a summer day when I wanted to challenge my stomach's limits.15. Blueberry Ice Cream with Sweet Red Bean Soup What a revelation! Blueberries and sweet red beans pair perfectly. It's a well-known combination, and apparently, their nutritional components are quite similar, which enhances their compatibility.16. Rice Flour Dorayaki with Zunda This could stand alone as a shop! The quality is so wonderful that even dessert lovers would be impressed. I might be biased since it was freshly made.17. Souvenir (Onigiri) Not just any onigiri, but omusubi. I had it the next day, and I was so happy to rediscover how delicious it was! ⚫︎ Impression At the end, they gave a deep bow as they saw me off. Such gestures are important and set this place apart as a favorite. I will definitely return! The alcohol is somewhat pricey. There were quite a few solo diners, with 3 out of 9 seats occupied by individuals. Personally, I felt comfortable dining alone. The staff were polite and attentive, even noticing when I switched hands and adjusting the arrangement accordingly. Their responsiveness is impressive! ✨✨ (I didn’t do it on purpose; my right wrist was hurting that day.)⚫︎ Other The menu changes every two months. All the staff seem to speak multiple languages, which reflects the high quality of service. Additionally, the counter seating is designed so that the kitchen is about 60cm lower, preventing any feeling of pressure from standing in front of it. Such thoughtful details are wonderful! ♪♪ #Michelin #Three Stars #Solo Dining #Special Occasions #Calm Atmosphere
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