Miyasaka

Book lunch first — it's the smartest entry point into one of Tokyo's most consistent kaiseki rooms

If you're trying to get a table at Miyasaka without a months-long wait, the lunch service is your opening. Dinner at this 14-seat Minamiaoyama kaiseki room runs JPY 40,000–49,999 per person at the listed rate, with actual spend based on reviews pushing JPY 60,000–79,999. The omakase lunch, available on select dates, comes in at JPY 25,000 (tax and service included) for a seven-course sequence: appetisers, sashimi, simmered dish, rolled sushi, rice, dessert, and matcha. That is a materially lower barrier to judge whether Miyasaka is worth your dinner budget — and the kitchen is the same kitchen.

Miyasaka opened in November 2021 in the Minami Aoyama neighbourhood, a five-minute walk from Omotesando Station (Exit B3). In under four years it has collected the Tabelog Award in four consecutive years (Bronze 2023, 2024, 2025; Silver 2026), a Tabelog score of 4.27, two consecutive inclusions in the Tabelog Japanese Cuisine Tokyo 100, a Michelin star (2024), and rankings in Opinionated About Dining's Japan list that moved from #143 in 2025 down to #68 in 2023 , a trajectory pointing the right direction. For a room that seats 14, that is a credential stack that few peers of similar age can match.

The philosophy behind the cooking

Chef Nobuhisa Miyasaka structures his kaiseki around the principles of chakaiseki , the formal meal served before a tea ceremony , learned during time spent in Kyoto. The framed motto in the room paraphrases tea master Sen no Rikyu: begin at the start, and when you reach the end, begin again with the spirit of a novice. In practical terms, this means rice is served the moment it is ready so guests can observe the steam and texture change as the meal progresses. Handmade sweets conclude the meal following the etiquette of wabicha, and strong matcha is served in the spirit of the Way of Tea. This is not kaiseki shaped by European technique or modernist plating trends; the reference point is Kyoto, and the discipline is formal.

That disciplined framing matters for the explorer-minded diner: Miyasaka is not trying to fuse or surprise in the way that, say, RyuGin does. The kitchen's ambition is to deepen rather than expand. If you want a kaiseki meal that traces clearly back to the tea ceremony tradition, this room delivers that in Tokyo with as much rigour as you'd find in Kyoto. For Kyoto-origin kaiseki reference points, Hyotei and Kikunoi Honten are the natural comparators in their home city.

Lunch vs dinner: the honest comparison

The lunch format , seven courses, JPY 25,000, on select dates only , gives you the kitchen's full technique across the core kaiseki arc. You get sashimi, something simmered, rice at its ideal moment, handmade sweets, and matcha. That is not an abbreviated experience; it is the structure of a chakaiseki meal. The dinner price range (JPY 40,000–49,999 listed; up to JPY 79,999 in practice based on reviews) reflects either a longer course sequence, premium seasonal ingredients, or both , the database does not specify the additional courses, so do not book dinner expecting a simple extension of the lunch menu. What the data does confirm is that review-based actual spend at dinner runs 50–60% above the listed floor price, which means JPY 60,000+ per person should be treated as the realistic budget, not an outlier.

For a first visit, lunch is the rational choice: lower cost, same chef, same 14-seat room, same philosophy. If the kitchen earns a return visit, dinner becomes the appropriate upgrade. Lunch dates are limited (historically March 14 and March 21 are cited as examples), so check availability early and book via the OMAKASE platform, which accepts reservations 24 hours a day.

Booking and practical details

Getting a table here is genuinely hard. The room holds 14, dinner runs six nights a week (Monday through Saturday, 6–11 pm; closed Sunday), and the Tabelog Silver Award and Michelin star mean demand substantially outpaces supply. Reservations: Online via OMAKASE (24-hour booking); phone +81-3-3499-3877 also available. Book as far in advance as the platform allows , do not expect short-notice availability. Budget: Lunch JPY 25,000 per person (tax and service included); dinner JPY 40,000–79,999 per person depending on menu and beverages. Hours: Monday–Saturday 6–11 pm; closed Sunday. Lunch on select dates only. Seats: 14 total. Private rooms: Available for 2, 4, or 6 guests. Payment: Credit cards accepted (Visa, Mastercard, JCB, Amex, Diners); electronic money and QR code payments not accepted. Parking: No dedicated parking; coin parking available in front of the restaurant. The road outside is private property , do not park or wait in vehicles on it. Non-smoking: The entire restaurant is non-smoking.

Who should book, and who should look elsewhere

Miyasaka is the right call if you want a kaiseki meal rooted in tea ceremony tradition rather than contemporary reinterpretation, and you're prepared to plan well ahead. The 14-seat room and private tables for up to six make it viable for small groups , a private dinner for four or six here is a considered, intimate experience. Compared to other Tokyo kaiseki rooms, the Minamiaoyama location is more convenient than many Ginza addresses; Omotesando Station is a short walk. For a broader picture of Tokyo's Japanese dining options, Kanda, Kohaku, Ginza Kojyu, and Ginza Shinohara all occupy the same price tier with different culinary emphases worth comparing.

If you're planning a broader Japan trip around serious dining, the same framework of rigour-over-novelty that defines Miyasaka is present at Gion Sasaki in Kyoto and HAJIME in Osaka. For regional contrast further afield, Goh in Fukuoka, akordu in Nara, 1000 in Yokohama, and 6 in Okinawa each offer distinct perspectives on Japanese fine dining. See our full Tokyo restaurants guide, Tokyo hotels guide, Tokyo bars guide, Tokyo wineries guide, and Tokyo experiences guide for broader planning context.

FAQ

• Can Miyasaka accommodate groups? Yes, for small groups. Private rooms are available for 2, 4, or 6 guests, so a dinner party of up to six can book a private table. The total room holds 14 seats, so larger groups are not feasible without exclusive hire. If you want to book the whole room privately, contact the restaurant directly.
• What should I wear to Miyasaka? No formal dress code is listed, but the price point (dinner JPY 40,000–79,999), the Michelin star, and the tea ceremony ethos of the room all point toward smart attire. Tokyo kaiseki culture generally expects a considered appearance; treat it as you would a starred European restaurant dinner.
• Can I eat at the bar at Miyasaka? There is no bar listed in the venue data. This is a 14-seat kaiseki room, not a venue with a standalone bar or counter walk-in option. All seating is by reservation.
• Is Miyasaka worth the price? At the lunch price of JPY 25,000 (all-in), yes, clearly , a Michelin-starred, Tabelog Silver kaiseki meal at that price is strong value by Tokyo standards. Dinner is harder to assess without knowing your specific budget: if JPY 60,000–79,999 per person is within range, the credentials (four consecutive Tabelog Awards, Michelin star, OAD top 100 in Japan) support the spend. If that figure is a stretch, start with lunch.
• Is lunch or dinner better at Miyasaka? For a first visit, lunch. The omakase lunch at JPY 25,000 covers the full chakaiseki structure at roughly one-third the dinner cost. Dinner offers a longer or more ingredient-intensive experience, but the actual value added over lunch is unclear without confirmed course details. Book lunch, verify the kitchen earns your dinner budget, then return.
• Is the tasting menu worth it at Miyasaka? The awards data makes a reasonable case: Tabelog Silver 2026 with a 4.27 score, Michelin star 2024, and OAD Top 100 Japan rankings across three consecutive years is a track record that holds up against Tokyo peers. At dinner prices that can reach JPY 79,999 based on review data, it sits at the premium end , but the progression from Bronze to Silver on Tabelog in four years suggests the kitchen is still improving, not coasting.
• What should I order at Miyasaka? Miyasaka operates on an omakase (chef's choice) format , you do not order from a menu. The kitchen dictates the sequence. The lunch omakase is documented: appetisers, sashimi, simmered dish, rolled sushi, rice, dessert, and matcha. Dinner courses are not specified in available data. The one thing worth noting: rice is served at the precise moment it is ready, and the handmade sweets and matcha at the close of the meal are central to the tea ceremony ethos of the room.