Fish from a Japanese fish market: what is on the counter this season
Fish at Miyako's counter comes from a Japanese fish market, fresh that day. The fish and seafood in the three autumn omakase sets.
The fish on Miyako's omakase counter comes from a Japanese fish market, fresh that day. The itamae prepares each piece right at the counter in front of guests, so the slicing and shaping of the rice happen while the meal is underway.
In all three sets
Four ingredients appear in KIKU, TSUKI and MIYABI alike:
- Madai — red sea bream, in the sashimi course
- Chutoro — bluefin tuna belly, in the sashimi course
- Otoro — fatty tuna belly, in the nigiri course
- Uni — sea urchin, in the nigiri course
Saba, Japanese mackerel, is also in all three sets.
Only in some sets
Hamachi (yellowtail) is only in KIKU. Shima aji (striped jack) and akami (lean bluefin tuna) are in TSUKI and MIYABI, while negitoro is only in TSUKI.
MIYABI adds three ingredients that do not appear in the other two sets: hotate (scallop), kinmedai (splendid alfonsino) and baigai (simmered Japanese whelk).
See the menu for each set on the Omakase page.