nishiiru

The story

nishiiru in Miyazu: Portuguese Chef’s Japanese Counter Kitchen

The westward dialogue

At nishiiru in Miyazu, Portuguese chef Ricardo approaches Japanese cooking from a distinctly Portuguese vantage point. He arrived from Lisbon after years of training across Tokyo and the Ito peninsula before settling in the Tango region in 2022 alongside his wife Miho Komori. The restaurant name frames their shared goal of creating a conversation between the chef and guests traveling from distant cities. Every dish carries that deliberate crossing of horizons.

Rice, vinegar, and coastal catch

The fixed omakase course runs twenty two thousand yen and moves through sashimi, vegetable preparations, and grilled items before reaching ten pieces of sushi. Ricardo relies on Koshihikari rice and Fuji vinegar cultivated without chemical fertilizers at Iio Brewery nearby. That foundation supports delicate cuts of sea fish harvested directly from the Tango waters. A signature pão de lo rounds out the evening, offering a semi custard center that nods to Portuguese baking roots.

Seven seats and quiet focus

Operating entirely by reservation, the space keeps attention fixed on the cutting board and the exchange of flavors. This restrained approach earned the kitchen fifteen points from Gault&Millau for 2026, recognizing how Portuguese sensibility sits comfortably inside the Japanese kitchen. Guests watch the preparation unfold without distraction, letting the quality of the vinegared rice and the texture of the catch dictate the pace.