Miyasaka

Tokyo and Kyoto-trained head chef Nobuhisa Miyasaka puts the full extent of his experience into kaiseki cuisine, here at the acclaimed Miyasaka. Serving a genuine sense of hospitality is of utmost priority at this establishment — which is apparent as soon as guests step inside the restaurant. Chef Miyasaka devotes attention to even the smallest parts of the dining experience, from the trees in the tea garden, to the feel of the counter seats, to the tasteful mix of new and antique tableware. It’s the perfect environment to thoroughly savor each dish. But Miyasaka is first and foremost a restaurant, and in each masterfully crafted omakase course, Chef Miyasaka makes a great effort to bring out the rich, natural flavors of the seasonal ingredients in each dish. Take the opportunity to taste the restaurant’s famed rice: a Koshihikari grain carefully sourced from Shiga Prefecture. It is then prepared with highly soft water from the Nagara River, which is renowned for its clean flavor and purported health benefits. Diners can also look forward to a bottle of sake — personally chosen by the chef himself — that perfectly complements his culinary craft. With only six counter seats and intimate private rooms that can accommodate between four to six guests, reservations are highly recommended for Miyasaka, particularly since its being awarded a Michelin star in the Michelin Guide Tokyo 2024. Michelin Guide: 2024 - 1 Michelin Star