ミシュラン☆獲得「銀座 奥田」の料理長が独立❗️器にこだわり、優しいお味の日本料理(*´ｪ｀*) : Waki Shun

2024 Michelin Selected Restaurants 2023/12 Japanese Cuisine ``Waki Shun'' ✨✨ It was opened independently by Shun Miyahara, who also worked at ``Ginza Koju'' and was the head chef at ``Ginza Okuda'' for many years. The store will open in February 2023. Located on the 2nd floor of a new restaurant building, 3 minutes walk from Tokyo Metro Mitsukoshimae Station. When you step off the elevator, General Miyahara greets you with a smile, and the interior has a nice atmosphere. How is the taste of the food (*´∇｀)ﾉ ■Lunch selection 15,000 yen (tax included, 10% service charge not included) ⚫Monk liver Red turnip Matsushiro 1 green onion Yuzu miso A dish with refreshing yuzu miso . what is it? I don't feel the temperature well. Maybe it's because I'm cooking alone. ………………………………… ⚫ Sweet sea bream Seri Maitake mushroom Apple The sweet sea bream from Yamaguchi Prefecture is 1.1 kg, and I use it as a seasoning with kelp. Garnish with cute apples and drizzle with plenty of apple vinegar jelly. An interesting finish that makes the apple vinegar work well. However, I was concerned about the sense of unity. ……………………………… ⚫Kinki Shogoin Turnip Bowl The soup stock has a clear and gentle taste. Kinki is a charcoal-grilled finish that brings out the best in the ingredients. The scent of true kelp at first, followed by bonito flakes. ………………………………… ⚫Fugu (fish made with bigfin squid) The Oribe ware pottery here is also beautiful (I got it from Mr. Okuda after all). The fugu in the Kamogawa River, Chiba Prefecture, is passable. The squid was thickly sliced, sweet, and delicious. ………………………………… ⚫Kobako crab Kobako crab from Kasumi fishing port, Hyogo Prefecture. Finish the piping hot Kobako crab with crab egg sauce. A finish that takes advantage of the material. ………………………………… ⚫Miso pickled pomfret and grilled pomfret miso pickled pomfret is delicious with miso! The tenkeiko cooked in the accompanying soup stock was good. *Giant shiitake mushrooms developed in Tokushima Prefecture ……………………………… ⚫ Shrimp Potato Minced Tiger Prawns [Shrimp Potato x Tiger Prawn] The classic finish. The low temperature reduced the quality of the food. ………………………………… ⚫Inari (crab ikura, conger eel) pickles Miso soup Unusual ~ What's with the ending! It's unique and the taste isn't bad, but the quantity is quite small. ……………………………… ⚫Chestnut Zenzai Anpo persimmon Delicious zenzai with a strong chestnut flavor. ■Customer service General Miyahara's customer service level is high. I think there are many people who appreciate this place. ■Price There are many other good restaurants at this price. Incomplete combustion (*´ｪ｀*) There were no dishes that were hot, and there were some dishes that did not have a good temperature feel. General Miyahara has a great personality and makes you want to support him. I want you to do your best. Thank you for the meal m(_ _)m □Rating Tabelog rating as of December 2023: 3.13 Number of reviews: 9 □Shun Miyahara Born in 1981 in Tokyo. After learning the basics of Japanese-style meal at Rokkon in Nishi-Azabu, he moved to the famous Michelin-starred restaurant Ginza Koju, where he studied under Toru Okuda. In 2011, he became the head chef of the sister restaurant [Ginza Okuda], where he demonstrated his skills, and moved to France in 2013. For 5 years until 2018, he will be the head chef of [Paris Okuda], showing off the charm of Japanese Cuisine to French people. After returning to Japan, he worked again as the head chef at Ginza Okuda before becoming independent.