Myoujyaku

Chef Hidetoshi Nakamura cooks with a plant-forward and highly minimalist approach. The products are, of course, seasonal and locally grown in Edo —only the very best makes it onto the plate. The refinement and technical precision are truly remarkable. It is clear that this culinary master knows exactly what he is doing. Here, you won’t find dashi, kombu, or katsuobushi— instead, the purity of water takes center stage. And that purity is both surprising and perfectly balanced in flavor every time. Were it not for the presence of meat and fish in the menu, Myoujyaku would certainly be among the very top in the We’re Smart Green Guide. Food for thought, Chef…