The true pleasure of Jiki Miyazawa is the pursuit of deep understanding of a given ingredient. For example, freshly baked sesame tofu brings together cold-kneaded sesame and pungent roasted sesame seeds. Grilled longtooth grouper and Spanish mackerel pair with starchy sauce using fish-bone dashi soup stock. Cooking with a change of perspective brings out the strong points of an ingredient. Rice is served in stages, from firm to soft, allowing diners to enjoy each flavour.