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Myoujyaku

Tokyo

An expedition to uncover the essence of Japanese ingredients

Culinary philosophy: At Myoujyaku, the culinary philosophy behind the 14-course, French-leaning omakase menu revolves around three guiding principles: harmony, flavour and purity. Chef Hidetoshi Nakamura and his team are dedicated to bringing out the innate potential of each ingredient, focusing on seasonal vegetables and seafood sourced from the rich landscapes of Edo Tokyo and beyond. This commitment to and gratitude for nature ensures that every dish is a reflection of the wilderness, waters and winds that nurture said ingredients.

Keep it simple: Found on a quiet residential street in Nishiazabu, Myoujyaku's interior – designed by Tetsu Kikima – offers a serene setting. The main dining room features an intimate nine-seat counter, allowing guests to observe the artistry of the chefs at work.

On the Pass

Hidetoshi Nakamura

Water is life: Nakamura emphasises the importance of water, utilising Miyazu Gulf submarine spring water, setting his approach apart from conventional techniques that rely heavily on kombu and katsuo. By stripping down to the essentials, Nakamura allows the natural flavours of the bounty of Japan's landscapes to shine through, affording diners enhanced awareness of the need for environmental protection of the area. The opening course, Greetings from Myoujyaku, highlights seasonal vegetables cooked solely in seawater – a technique known as ushioni – showcasing the purity of nature’s bounty. This method is echoed in the handmade soba noodles served with a dipping sauce made from the same pristine ‘mother water’, sourced from Kyotango.

Drinks accompaniment: Complementing the food is an impressive drinks menu curated by the team of wine and sake sommeliers, with more than 30 varieties of sake alongside carefully selected wines and teas.

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