Miyakami みやかみ
- Area
- Kanagawa
- Access and surrounding information
- Access and surrounding information
An Artistic Dish Reflecting the Flavours and Colours of Each Season
The owner, who grew up in Yokohama and was inspired to become a chef by his parents who ran a local restaurant, opened this kaiseki restaurant after honing his skills at a renowned establishment. He aims to bring out the natural flavours of carefully selected seasonal ingredients by handling them with restraint. In winter, diners can look forward to specialties like snow crab and pufferfish, as well as luxurious dishes such as "Kue Nabe" (longtooth grouper hot pot) and "Maru Nabe" made with soft-shelled turtle. Each table is served freshly cooked rice prepared in a copper pot using Koshihikari rice grown in the mountains with pure meltwater. If you can’t finish it, the remaining rice can be taken home as a thoughtful souvenir. The restaurant's signature dish, "Tai Chazuke with Sesame Sauce (sea bream rice with sesame-based broth"), also makes a popular takeaway gift.
A Gorgeous Hassun Dish to Start Off the Course
The delicious seafood and mountain delicacies go well with Japanese sake. The course includes hassun, soup, sashimi, grilled dishes, takiawase, seasonal rice cooked in a pot, and homemade Japanese sweets. It is reassuring to know that, when making a reservation, the chef will prepare a menu using the best ingredients of the day, tailored to your budget, based on the number of guests and the purpose of the gathering.
Sommelier-Selected Wines That Perfectly Pair with the Cuisine
There are seven to eight types of sake on offer at all times, carefully selected by the owner himself and procured from a local sake specialty store. There are recommendations for both hot and cold sake, including the approachable "Hikari Ippai" from Ishikawa. The owner is also a certified sommelier and offers a well-curated selection of wines, mainly from France and Italy.
