Probably my most visited restaurant in the world the past 4 years. I think this was my 8th visit and it was probably my favorite one to date. As far as traditional kappo kaiseki goes, I think that myoujyaku is the most forward thinking one in Tokyo, also a fairly easy reservation for “Japanese” standards. Food wise is probably as pure as it gets, usually the chefs based a dish on a single ingredient and tries to extract as many different flavors from it, extremely interesting take on food in my opinion. A lot of dishes might feel underseasoned for a western palate, but going back multiple times is what makes you appreciate it even more. The daikon cooked in water is a brain bugging dish and its simplicity make you pause every single time. Chef is literally a jedi, his moves are captivating. If you are in Tokyo and you wanna experience very high level of cuisine, just go there, but be very open minded and respectful . We had 2 Spanish people on the end of the counter, and the were constantly(I don’t think on purpose) laughing about the dishes that are super simple and saying that they could do this at home(talking to each other in Spanish, which I speak) don’t be like this people please. Also make sure you go on time, as everyone is served at the same time
by AcanthocephalaOwn188
1 Comment
Have only been twice but I agree – some incredibly ballsy cooking going on there, some of which are mindblowing (the “sushi”, vegetable in water) and some a challenge that I appreciate (for my meal it was soba in seawater and a gobo dish). For my meals I also note that there were some more traditionally tasty dishes that showcased technique as well such as an amazing grilled sawara.
Look forward to the day I can return for the 8th time like you.