Miyasaka

At 'Miyasaka', we use the finest seasonal ingredients to bring out the best flavors of the materials. The highlight is the 'rice', which is freshly cooked every day using Koshihikari rice sourced from Shiga Prefecture, allowing you to experience the essence of Japanese cuisine.

The counter seats overlooking the tea garden provide a moment to calm the mind in tranquility. While respecting tradition, the modern and sophisticated interior is characterized by the presence of hanging scrolls by Matsudaira Fumai and Lalique antiques, creating a space that stimulates aesthetic sensibilities. Visitors are drawn to its dignified beauty and breathtakingly beautiful arrangements, making the time spent here truly like a work of art. This is an extraordinary space that makes one understand why Japanese cuisine is said to be an art.

In 2015, Nobuhiro Miyasaka, who honed his culinary philosophy at a renowned restaurant in Kyoto, opened his own establishment in Minami Aoyama, Tokyo. Since the opening of 'Miyasaka' in 2015, he has achieved the remarkable feat of earning two Michelin stars in the 'Michelin Guide Tokyo' for five consecutive years. In 2021, he renewed the restaurant as 'Miyasaka' and embarked on a new journey. Miyasaka, who grew up enjoying dining in Shinjuku, has refined his unique culinary philosophy, which forms the foundation of his current restaurant. The presence that continues to captivate many regular customers each year is truly a testament to its status as a renowned establishment.

Chef Nobuhisa Miyasaka pursues the depth of Japanese cuisine. Based on his experience at 'Mizai' in Kyoto, he embodies his commitment and philosophy towards cooking, continually impressing many food enthusiasts.