Tracked on 1 list across 1 authority.
The crockery forms an essential part of the cuisine of Miyamoto. From a collection years in the making, each item is carefully selected to complement the item served on it. The arrangements remain simple to let this harmony shine, and there is a refreshing honesty in the chef’s unstinting use of ingredients. He honours the customs of Japanese cuisine yet cooks unbound by theory; he aspires to run a restaurant where he freely creates what is simply delicious. House-made udon is prepared according to the season. The purity of white rice cleanses the soul.
Miyamoto appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
