Miyoshi

Miyoshi isn’t a steakhouse or a yakiniku restaurant. It represents a completely different concept: meat kaiseki, a uniquely Japanese approach to refined beef cuisine.

The restaurant opened in 2004 with a clear vision. Wagyu, as the name suggests, is a product born in Japan, and it deserves to be elevated through the techniques of traditional Japanese cooking. Miyoshi has become a destination for wagyu lovers who want to see how deeply beef can be woven into the world of Japanese cuisine.

Most of the beef served here comes from pure Tajima lineage, considered the original bloodline of wagyu, and raised in Hyogo Prefecture. For example, when it comes to Matsusaka beef, Miyoshi only uses the extremely rare “Tokusan Matsusaka,” a designation given solely to Matsusaka cattle with verified pure Tajima ancestry. This particular type accounts for just 2 to 3 percent of all Matsusaka beef. The same level of care is taken with Omi beef, with the chef personally sourcing only those from the pure Tajima line.

Chef Ito explains that while all wagyu is undeniably delicious, only pure Tajima beef delivers that overwhelming, spine-tingling sensation he aims to create with each dish.

Every course at Miyoshi features wagyu. In some dishes, it plays the starring role. In others, it serves as a subtle companion to highlight seasonal ingredients. The techniques of Japanese cuisine are everywhere, from the aesthetic beauty to the lingering flavors that unfold gradually with each bite. The experience is deeply moving, but only fully understood once tasted.

One of Miyoshi’s signature dishes is the kombu-cured wagyu tongue. The rare black wagyu tongue is wrapped in kelp, enhancing its natural sweetness while blending beautifully with the umami of the kombu. The result is rich, velvety, and layered with flavor.

Before the main sukiyaki course, thick cuts of sirloin and tenderloin are slowly grilled over charcoal. With each bite, the true character of the beef comes alive. Even with heavily marbled sirloin, you don’t feel weighed down. Instead, the lean umami flavor comes through clean and strong, a reflection of the Tajima lineage’s exceptional quality.

According to Chef Ito, the food hasn’t drastically changed in recent years. However, each dish feels more polished than ever. He still visits farms regularly and sees it as his responsibility to honor each animal by cooking it as beautifully as possible. After 18 years of running a meat kaiseki restaurant, and gaining new perspectives through overseas events and collaborations, he now approaches his craft with a renewed sense of purpose.

The restaurant offers six counter seats and one table for eight. Both options guarantee a phenomenal meal, but for the full experience, the counter is the best place to be. Watching Chef Ito in action is part of what makes dining here so unforgettable.