The omakase menu begins with saki-tsuke, an appetizer, and continues with three shrimp tempura courses: deep-fried shrimp heads, deep-fried shrimp bodies, and nori-wrapped rice with deep-fried shrimp. The Chef serves approximately 12 tempura courses in total and intermixes exquisite Japanese dishes such as fugu sashimi, abalone shabu-shabu, and charcoal-grilled firefly squid. The menu always concludes with rice and a unique soup made with the bones of the fish served as that day’s tempura.

Crisp, delicate, thin tempura batter is Miyashiro’s style. While all of the batters are considered thin, he customizes them based on each ingredient. For example, the batter surrounding the shrimp is thinner than that of nori-wrapped shrimp, which allows his guests to enjoy these subtle variations.

The frying oil is a blend of rice oil and Taihaku, unroasted sesame oil, which creates a lighter, crispier batter texture. He even modifies the ratio of the blends of these two oils according to the season. The key to identifying the perfect timing for deep-frying, according to him, is to use the eyes and ears, and to sense subtle vibrations though the chopsticks in his hand. When deep-frying chateaubriand, he considers the residual heat and fries it just a little on the rare side rather than medium rare. He wraps it with shiso leaf and yuba tofu skin.

As for Japanese dishes, his unique techniques shine. Taking the abalone shabu-shabu as an example, first guests will enjoy the abalone by swishing the slices for a few seconds to enjoy a warm yet raw texture. Next, guests can enjoy it by swishing it for about 30 seconds for a more cooked texture. The shabu-shabu soup is made with kombu, abalone liver, white miso, sake, and other seasonings and is very flavorful itself. After enjoying all the abalone slices swished in the soup, the soup itself has become more flavorful from the abalone essence. Then Chef Miyashiro will add “rice tempura” to your soup. You can break up the rice tempura, and it will become something like risotto. The Chef will add one more high-end ingredient, but that will be kept a secret until you visit the restaurant.

The sake and wine list changes from month to month according to the seasonal ingredients Chef Miyashiro uses.

INGREDIENTS
The kuruma-ebi shrimp comes from Amakusa, Kyushu by way of Toyosu Market. He purchases all of his fish and vegetables from the market and relies on reputable vendors. Worthy of a special mention, his tuna comes from Ishiji, a renowned Toyosu tuna dealer who has been one of the top tuna dealers for almost 80 years. Because Miyashirio has a close relationship with Ishiji’s head director, Masayuki Nakajima, Miyashiro can get the very best tuna that even the top sushi restaurants are rarely able to obtain. He marinates the tuna with soy sauce, then tops nori seaweed tempura with a generous amount of the fish, and serves it directly onto guests’ hands.

He only uses the center of the dried bonito from Makurazaki, Kagoshima, for shaving and making clear dashi. The rice is Koshihikari from Mihama, Fukui, and has small grains that are less sticky, a texture he finds perfect for his cuisine.