Miyawaki

3 minutes walk from Akabanebashi station!

I visited [Miyawaki]'s store!

[Miyawaki] opened in Arakicho in 2012.

It was moved to its current location in Akabanebashi on the 10th anniversary of its opening.
Kenta Miyawaki is the owner of the store.

After training at Yoshizumi in Ebisu and Kyoto Restaurant Happei, he became independent at the age of 28.

You can enjoy traditional and careful Japanese cuisine that is typical of the taciturn General Miyawaki.

“A la carte” is what many people think of when they hear “Miyawaki”.

Inheriting the teachings of Mr. Happei, where he trained, one of the big points is that you can order mainly a la carte, which is becoming rare these days.

However, a la carte is basically available from the second time onwards, so it is recommended to use the course for the first time.

The interior of the store has a calm atmosphere, and the spacious and lively kitchen is sure to catch your eye!
There are 8 seats at the counter, 8 seats at the table, and one private room that can accommodate up to 6 people!
It seems that it can be used for various purposes.

Since it was my first time, I ordered the omakase course (¥18,700).

The following is the content and impressions received.

★Rock shellfish, sardine boiled in soy sauce, white fish

★Matsutake mushrooms and conger eel steamed in a clay pot

★Homemade salmon roe pickled in soy sauce

★Salt-cooked tuna, Matsukawa flounder

★Grilled sweet sea bream

★Fried oysters Sansho tartare

★Steamed soft-shelled turtle egg custard

★Fried abalone and eggplant

★Mozuku vinegar

★Kinmedai and mukago rice

★Fried matsutake mushrooms from Iwate Prefecture (additional)

★Grilled eggplant ice cream

I was captivated from beginning to end by the course, which was developed with an honest approach to the ingredients.

I also really liked the steamed claypot steamed rice with its seasonal scent, the home-made salmon roe with its mellow flavor, and the deep-fried abalone and eggplant.

On this day, my personal home run was the fried oysters and the fried matsutake mushrooms I ordered as an extra.

The fried oysters are not only delicious, but the special sansho tartare is also delicious!
The sourness and refreshing taste of the Japanese pepper went perfectly with the fried oysters.

The leftover tartare was also excellent as an accompaniment to alcohol, and I ended up drinking it just by using it.

And fried matsutake mushrooms!

After all, speaking of matsutake mushrooms, it's fried (lol)

Matsutake mushrooms, which have been cooked through and have even more flavor and aroma, go surprisingly well with the sauce.

It was very delicious.

In addition, the alcohol menu, especially the variety of wine, is very rich, so it seemed like you could have a meal that mainly consisted of alcohol.

Next time, I'm thinking of ordering a la carte with a total of 70 types, but I would like to take my time and conquer them little by little.

We are looking forward to seeing you again next time.

It was a feast!

Visited with eel for lunch.

Try to make a reservation in advance
We talked about wanting to eat Shirayaki and not being able to eat large amounts.
You choose the type and size.

It was very detailed and thorough.

When you enter the store, there are
It was crowded with customers and the place was fully booked.

So I made a reservation and felt relieved.

The staff immediately guided us to our seats and we were seated.
I have sent you a message with details.
Just order a drink
Now all you have to do is wait.

There are two types of small bowls, and the quality is excellent without cutting corners.

wait a little while
The shirayaki arrived, and the sauce immediately gave off a fragrant aroma.
Kabayaki will be served.

Shirayaki also came with a sauce containing Japanese pepper.
First, it's served with plenty of wasabi, and then it's served with real sansho sauce.
Needless to say, wasabi goes well with it and is delicious.
This sauce is also very good!

The sauce-yaki kabayaki also comes with a sauce.

I didn't like it with a lot of sauce on it.
That was when the eel was heavy.

I didn't eat kabayaki much.
Unlike Unajyu, the taste is so different.
It's different.

Add a little more sauce,
When I brought it to my mouth, I found the fluffy white rice and the burnt rice.
It's an indescribable feeling.

Eat with pickles and a bowl
I was really full.

I would like to visit you during the day, but also at night.

On this day, it was crowded with many customers.
I would be happy if we could talk next time.

Thank you for the meal ^ ^

-----------------------------------------

⚫︎TABEROG REVIEWER AWARD2023
We received the GOLD Store Complete Award again this year!

⚫︎ Thank you for reading to the end.
Likes and comments are very encouraging.
I would appreciate it if you could save and follow.

-----------------------------------------
☆☆☆ I would be happy if you could take a look here ☆☆☆
✔︎Instagram→ Yuko Kaibara♡ (kaibara_youco)
✔︎Google → Yuko Kaihara
✔︎Tabelog→ Yuko Kaihara♡
Please like and follow me.

---------------------------------------------

For first-time customers, take the course. So, I took the course. The dishes made full use of seasonal ingredients and were very delicious.
I would like to come back next time and try a variety of a la carte items.