Culinary philosophy: At Myoujyaku, the culinary philosophy for the fourteen-course, French-leaning omakase menu revolves around three guiding principles: harmony, true flavor, 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:  The venue boasts an understated beauty inspired by Japanese simplicity. Nestled 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. It is this honesty of concept that has earned Myoujyaku two Michelin stars and notable awards from Gault & Millau and Tabelog since opening in April 2023.

Water is life: Chef Hidetoshi Nakamura emphasizes 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 flavors 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.

Chef’s inspiration: With a career that spans esteemed Japanese kitchens (like Maruta in Kyoto and Aoyama Club, Aoyagi, and Hananoren Kagura in Tokyo), Chef Nakamura's vision for Myoujyaku is driven by a desire to explore new culinary frontiers while remaining true to the ingredients themselves. Complementing the food is an impressive drinks menu curated by the team of wine and sake sommeliers, with over 30 varieties of sake alongside carefully selected wines and teas.

Myoujyaku, Japan, 〒106-0031 Tokyo, Minato City, Nishiazabu, 3 Chome−2−34 B1F

This article was originally written for and published on the Asia's 50 Best Restaurants website here.