Sushi Miyako

The best seafood of the season is selected and carefully prepared. The sushi rice comes in two varieties, with either red or white vinegar, to take advantage of each ingredient's flavors and textures. With every piece, the sense of happiness increases with the depth of flavor. About 8 to 10 pieces are served in the course.

The restaurant is also known for its delicious shellfish dishes that maximize the natural flavor and texture of the ingredients. The photo is an example of raw oysters from Akkeshi, Hokkaido. Depending on the ingredients and season, steamed oysters and oyster shabu-shabu are also available. Red clam is exquisite in nigiri!

In the first half of the omakase course, dishes using ingredients that reflect the season's poetry are offered in excellent timing. The example in the photo is milt in the winter season. The dishes are prepared in various ways, such as raw, steamed, grilled, and deep-fried, and are so delicious that you will never get tired even if you come back repeatedly.