Restaurant in Tokyo, Japan
Start with omakase, return for the menu.
Miyawaki is a counter-style Japanese restaurant in Mita, Tokyo, rooted in Kyoto culinary tradition and holding a Michelin Plate for 2024 and 2025. First-time visitors receive omakase set meals only, with seasonal ingredients including unagi, mollusc, and lily bulbs served on Kyoyaki ceramics. At ¥¥¥ and easy to book, it offers technically serious Japanese cooking without the pricing or booking difficulty of Tokyo's starred rooms.
If you are weighing Miyawaki against Tokyo's bigger-name kaiseki rooms, the honest answer is: Miyawaki makes more sense for the first-timer who wants serious Kyoto-tradition cooking without the four-symbol price tag or the booking-difficulty anxiety that comes with a three-Michelin-star counter. At ¥¥¥, it sits a full price tier below RyuGin and delivers a more intimate, less performative experience. Book it if you want technically grounded Japanese cooking rooted in Kyoto tradition; skip it if you are chasing the prestige of a starred room.
Miyawaki is a counter-style Japanese restaurant in Mita, Minato City, drawing its culinary grammar from Kyoto rather than Tokyo. The kitchen works within a clear tradition: fish grilled in soy sauce, sake, and citrus, or prepared with Saikyo miso; deep-fried tofu mixed with thinly sliced vegetables; ingredients that rotate with the season, including mollusc, unagi, mushrooms, and lily bulbs. Dishes are served on Kyoyaki ceramics, which grounds the meal visually in the Kyoto craft tradition. The result is a room that feels considered rather than theatrical — better for a focused conversation than for a show-kitchen spectacle.
The counter format matters for solo diners and pairs especially. You are watching the kitchen at close range, and the pacing tends to be measured. The atmosphere sits somewhere between contemplative and convivial — not hushed and reverent like some high-end kaiseki rooms, but not loud or rushed either. If you arrive expecting the ambient noise of a buzzing izakaya, recalibrate. Miyawaki rewards a slower gear.
There is one rule at Miyawaki that every first-time visitor needs to know before booking: on your first visit, you will receive omakase set meals only. You cannot order freely from the menu until your second visit. This is not a drawback , the omakase format is actually the most informative way to understand what the kitchen does well , but it is worth knowing so you arrive with the right expectations. The set-meal structure also makes the experience more predictable in terms of timing and spend, which suits diners who find open-ended tasting menus stressful.
The seasonal rotation of ingredients means timing your visit does affect what you eat. Autumn visits lean into mushrooms and root vegetables; summer menus tend toward lighter preparations with citrus-inflected fish. For a first visit, any season will show the kitchen's technique clearly, but autumn and spring are when the ingredient rotation is at its most expressive in Japanese counter cooking generally.
Miyawaki holds a Michelin Plate in both 2024 and 2025. A Michelin Plate is not a star , it signals that the inspectors found the cooking good but not at the level of a starred recommendation. In practical terms, this positions Miyawaki as a serious, quality-consistent room worth seeking out rather than a destination that demands international travel on its own. If you are already in Tokyo and care about Kyoto culinary traditions, the Plate recognition confirms the kitchen is technically sound. It also means booking is considerably easier than at a starred counter , no months-long waitlists, no competitive reservation systems. Google reviews sit at 4.3 across 109 ratings, which for a specialist Japanese counter in Tokyo represents a solid, consistent signal.
Against other Kyoto-tradition counters in Tokyo, Miyawaki's closest spiritual neighbours are Myojaku and Azabu Kadowaki. Kagurazaka Ishikawa and Ginza Fukuju sit higher on the prestige ladder with starred recognition, and Jingumae Higuchi is another counter worth comparing if you are building a Tokyo itinerary around Japanese cuisine. For those planning wider Japan travel, the Kyoto tradition Miyawaki draws from is even more fully expressed at Gion Sasaki in Kyoto or Isshisoden Nakamura in Kyoto , and if Osaka is on your route, Kashiwaya Osaka Senriyama operates in a similar register at a higher price point.
| Detail | Miyawaki |
|---|---|
| Price range | ¥¥¥ |
| Location | Mita, Minato City, Tokyo |
| Cuisine | Japanese (Kyoto tradition) |
| Counter style | Yes |
| First visit format | Omakase set only |
| Subsequent visits | À la carte menu available |
| Booking difficulty | Easy |
| Michelin recognition | Plate 2024, 2025 |
| Google rating | 4.3 / 5 (109 reviews) |
Miyawaki is in Mita, Minato City , a quieter residential-commercial pocket of Tokyo with good access via the Mita and Asakusa subway lines. The neighbourhood is less tourist-dense than Ginza or Shinjuku, which keeps the approach calm. For timing within a Tokyo trip, weekday evenings tend to produce the most focused dining experience at counter restaurants of this type. If you are planning a broader Japan trip and want to benchmark your palate against similar cooking in its home setting, consider pairing a Miyawaki visit with HAJIME in Osaka or akordu in Nara for contrast.
For everything else in Tokyo, see our full Tokyo restaurants guide, our full Tokyo hotels guide, our full Tokyo bars guide, our full Tokyo wineries guide, and our full Tokyo experiences guide. If you are planning further afield, Goh in Fukuoka, 1000 in Yokohama, and 6 in Okinawa are worth adding to the list depending on your route.
Miyawaki is the right call for a first-time visitor to Tokyo who wants a genuine, technically grounded experience of Kyoto culinary tradition at a price point that does not require a special occasion justification. The omakase-first policy removes decision fatigue, the counter format keeps the meal personal, and the Michelin Plate recognition confirms the kitchen earns its position. It is not the most prestigious room in the city, but it is a well-considered one , and considerably easier to book than most of its peers.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Miyawaki | Japanese | ¥¥¥ | Easy |
| Harutaka | Sushi | ¥¥¥¥ | Unknown |
| RyuGin | Kaiseki, Japanese | ¥¥¥¥ | Unknown |
| L'Effervescence | French | ¥¥¥¥ | Unknown |
| HOMMAGE | Innovtive French, French | ¥¥¥¥ | Unknown |
| Florilège | French | ¥¥¥ | Unknown |
Side-by-side comparison to help you decide where to book.
Counter seating makes Miyawaki a genuinely good solo option. You are positioned directly in front of the kitchen action, which is more engaging than a table for one at a conventional restaurant. On a first visit, solo diners receive the omakase set meal only, so there is no menu-navigation pressure — you just show up and eat what the kitchen sends.
For a first visit, yes — the omakase set is not optional anyway, as Miyawaki requires it for all first-time customers. It is well-suited to anyone unfamiliar with the Kyoto-tradition approach: fish grilled with soy, sake and citrus, Saikyoni preparations, seasonal ingredients like unagi, lily bulbs and molluscs, all served on Kyoyaki vessels. Return visitors unlock an extensive à la carte menu, which is where the restaurant arguably becomes more interesting for repeat diners.
The venue data does not specify a dress code. Given the counter format, Kyoto culinary tradition, and Michelin Plate recognition, treat it as a considered dinner rather than a casual one — neat, put-together clothing is a safe call. Avoid anything that would be out of place at a serious Tokyo neighbourhood restaurant.
The most important thing: first-time visitors receive omakase set meals only — you cannot order freely from the menu until your second visit. The kitchen draws from Kyoto traditions rather than the Tokyo kaiseki style, so expect Saikyoni fish, deep-fried tofu with sliced vegetables, and seasonal ingredients that shift with the time of year. Miyawaki holds a Michelin Plate for both 2024 and 2025, which signals consistent, inspector-approved cooking without the price premium of a starred room.
At the ¥¥¥ price point, Miyawaki sits in Tokyo's mid-to-upper tier — below the starred kaiseki rooms but above casual Japanese dining. For what you get — Kyoto-tradition counter cooking with seasonal ingredients, Kyoyaki presentation, and two consecutive Michelin Plate recognitions — the value case is solid, especially compared to starred alternatives like Kagurazaka Ishikawa or RyuGin where the same culinary tradition costs considerably more. If your priority is format familiarity over prestige, Miyawaki is the more considered spend.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
