36,300 JPY 〜
/ Guest

A 2-star Japanese restaurant in Nishiazabu that celebrates the essence of ingredients, as implied by its name

Opened in a tranquil residential alley off Roppongi Street in April 2022, Myoujyaku is the long-awaited debut restaurant of Chef Hidetoshi Nakamura, who honed his culinary skills at renowned Japanese restaurants in Kyoto, Tokushima, and Tokyo.

The restaurant’s name, “Myoujyaku,” represents the culinary concepts of Chef Nakamura. Especially, the kanji character “寂 (Jyaku),” a phonetic equivalent to the kanji character “然,” which means beauty in the true nature of things, as valued in Japanese culture, represents the destination of the culinary journey of the Chef. He brings his deep insights into ingredients, solid fundamental skills, and flexible flair to create dishes celebrating the essence of ingredients. Sincere with his ingredients, he repeats the trial-and-error process every day with an emphasis on harmony, subtleness, and purity.
In particular, he strives to create dishes reflecting feelings and memories associated with water.
For example, the seasonal vegetables served as the first course of the meal are boiled in water from three different sources (mother water from a brewery in Kyotango, Kyoto, mother water from a brewery in Kanazawa, Ishikawa, and groundwater from Nishiazabu), depending on the vegetable, with nothing added except for a pinch of carefully selected salt. In addition, the handmade 100% buckwheat soba noodles are made from buckwheat flour and mother water from a brewery in Kanazawa, both from Ishikawa Prefecture. First-time guests are offered a deep-fried soft shell turtle whole, which you can call a specialty as it is so popular that there is no end to the number of repeat customers who order it, though Chef Nakamura offers a different menu to repeat customers every time they return.
The drink menu is curated by Sommelier Yuka Nakano. The sake list offers some 30 different seasonal varieties from around Japan as well as those selected to pair well with Chef Nakamura’s dishes, such as Tenon from Shimane. The drink menu also boasts a wide selection of wines served by the bottle, including 20 champagnes as well as 30 to 40 reds and 25 whites, mainly from Bourgogne, and a variety of non-alcoholic drinks, such as cold brew sencha tea and Kaga tea.

The interior designed by Tetsu Kijima, an architect who has designed a number of renowned restaurants, is simple, subdued, and refined. With a main dining room with an eight-seat counter, two private rooms (seating up to four and six guests, respectively), and a private room with a seven-seat counter, the restaurant serves any occasion. Please enjoy the relaxing dining experience at Myoujyaku with your family, friends, colleagues or partner.

※ Awarded 2 star on world-renowned gourmet guide Tokyo 2023.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

8 minutes walk from 「Roppongi」 Station on Tokyo Metro Hibiya Line




Omakase Course
36,300 JPY / Guest
43,560 JPY / Guest



Myoujyaku [明寂(みょうじゃく)]

Cuisine Type

Japanese, Kaiseki, Washoku

Opening hours



Sunday, Non-scheduled holiday


Nishiazabu Hills B1F, 3-2-34, Nisiazabu, Minato-ku, Tokyo


Myoujyaku [明寂(みょうじゃく)]