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Miyasaka
Japanese
A framed motto from tea master Sen no Rikyu sets the tone at this kaiseki restaurant in Minami-Aoyama, where the chef trained in Kyoto's chakaiseki tradition and still approaches every service as though it were his first. Rice comes out the moment it's ready so you can watch it change as the steam rises. The meal closes with handmade sweets and strong matcha, following wabicha tea ceremony etiquette. It holds a Michelin star.
The awards strongest first
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Rice
“Rice is served the moment it is ready, so guests can observe the changes in it as the steam billows.”
Michelin Guide -
Handmade sweets
“Handmade sweets conclude the meal, following the etiquette of the wabicha style of the tea ceremony.”
Michelin Guide -
Strong matcha
“Strong matcha also reflects the essence of the Way of Tea.”
Michelin Guide
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