Myojaku
Bild des Orts
Guide Michelin
Japanisch
Bewertung des Guide Michelin
The name contains the character for sabi, the aesthetic of elegant simplicity. In a sukiya-style space, the subtle interplay of shadow suggests the feeling of daybreak. As for the cuisine, the effects Hidetoshi Nakamura aims for are “harmonious, simple and pure”. Rather than lean on kombu and dried-bonito flakes, Nakamura expresses the ingredients themselves, along with one of Japan’s treasures: water. ‘Mizuni’, vegetables boiled in nothing but water and salt, epitomises this approach.