Myojaku serves only one fixed menu each evening — no choices. Each course is designed to showcase a single ingredient's essence through careful preparation. Knife work is precise, seasoning is restrained (often just salt), and the plating emphasizes simplicity and whitespace. The menu changes nightly based on market quality and the season. Courses flow from delicate and light to richer flavors, with each ingredient telling a story connected to water and memory.
Tips from diners
Three Michelin stars and Tabelog Silver Award recognition. This is contemporary kaiseki at its most refined. Trust the chef completely.
Reservations essential and extremely competitive. Book as far in advance as possible. Japanese language preferred for calling.
Chef Hidetoshi Nakamura was awarded three Michelin stars in the 2026 Tokyo guide for his distilled, technique-driven kaiseki. Located in basement Nishiazabu, Myojaku serves only a single fixed menu nightly. The chef places emphasis on precise knife skills and storytelling centered on memories and water. Minimal seasoning reveals the pure essence of each ingredient. The Tabelog Silver Award (2025) recognizes the restaurant's consistent excellence.
Located in a small basement space in Nishiazabu, an upscale Minato residential area. Close to Roppongi-itchome Station. The intimate size adds to the refined experience.
Only a handful of seats at a single counter. The minimalist décor matches the food philosophy. You'll watch Chef Nakamura work the entire meal.
No choices — one menu per night. If you have allergies or strict dietary restrictions, communicate well in advance. Otherwise, embrace the experience fully.
Closed Sundays. Hours are 5:00pm–10:30pm Monday through Saturday. Plan to arrive on time.
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