Attention to detail
There's a reason behind every dish.
Cotton candy sukiyaki and steak.
There are two very good reasons behind the two dishes we offer.
How to choose the materials, how to apply the heat, how to create the space.
It's all for the sake of simply making you feel that it's delicious.
Cotton candy sukiyaki and steak.
The two dishes we offer include:
Each of them has a firm reason.
How to choose the materials, how to apply the heat, how to create the space.
It's all just "delicious"
To help you feel it.
— Wataame Sukiyaki
Cotton candy sukiyaki
Cotton candy sukiyaki is a dish to be seen, a dish to smell, and a dish to eat.
The experience begins the moment it arrives on your table.
Only A5-grade Kobe beef and certified Omi beef are used.
The cotton candy sukiyaki at Miyako uses Kobe beef and certified Omi beef, both considered among Japan's three finest wagyu brands. Of these, only A5-grade female cows are carefully selected. Female cows have tender meat and a refined, light sweetness from their fat. When combined with the delicate sweetness of cotton candy, their exquisite flavor shines even brighter.
Kobe beef – the imperial family of Wagyu beef
Often referred to as the "Imperial Family of Wagyu," Kobe beef is Japan's world-renowned, top-tier brand of Wagyu beef. Its beautiful marbling, the sweetness of its melt-in-your-mouth fat, and its deep, inherent flavor are truly exceptional. Its true value is further enhanced when paired with sukiyaki broth.
Certified Omi Beef – A supreme animal raised on the shores of Lake Biwa.
Raised slowly in the rich natural environment of Lake Biwa in Shiga Prefecture, certified Omi beef is a prestigious brand of beef that has only been awarded to cattle that meet particularly stringent certification standards. Its fine marbling and tender yet firm texture are especially highlighted when used in cotton candy sukiyaki.
— Wagyu Steak
Wagyu steak
Wagyu steak isn't complete with just the quality of the ingredients. The temperature, the moment of preparation, and the amount of time spent cooking are all crucial factors.
All of that judgment is contained within that single slice.
Only A5-grade Kobe beef and certified Omi beef are used.
Just like with our cotton candy sukiyaki, we use only Kobe beef and certified Omi beef, specifically A5-grade female cows, for our steaks.
Even with the same top-quality ingredients, sukiyaki and steak present completely different flavors. The cooking process concentrates the sweetness of the wagyu fat and the savory aroma of the meat, imbuing each slice with a deep, rich flavor.
Kobe beef – a Japanese treasure recognized worldwide.
Kobe beef, renowned worldwide as the foremost of Japan's three finest wagyu beef varieties, speaks volumes about its quality when served as a steak. The effortless ease with which you cut into it, the rich flavor of the fat melting in your mouth—this is the hallmark of A5 grade Kobe beef.
Certified Omi Beef – Tenderness nurtured by history and climate.
Raised in the pristine waters and rich environment of Lake Biwa, certified Omi beef is characterized by its fine marbling and supple texture. Through the traditional cooking method, which involves searing the surface at high temperatures and then slowly cooking it through, the inherent sweetness and umami of Omi beef spread with every bite.
