There is no happier a gaggle of hungry people than the gaggle of happy hungry people who squeeze into the tiny room that is Miyazaki, all waiting for their orders to be completed so they can quickly head home and get the chopsticks out and begin to enjoy lemon ramen, or Zaki’s tekasaki, or salmon zuki-don.
If it’s organic salmon and hake in nanban sauce behind the counter, then at weekends in Miyazaki it’s always sardines out front. Jammers. Mental. And no one minds in the slightest, because we all know that we are going to be enjoying superlative Japanese cooking, at extraordinary prices. And those are the twin pillars on which Takashi Miyazaki has built the success of his little take-away: incredible cooking, and amzing value for money. All those people squeezed into the little room on Evergreen Street know a good thing when they taste it. And what they want to taste is Mr Miyazaki’s incredible take on crubeens – deep-fried pig’s feet in a garlic—sake marinade with peanut rayu and beansprout salad – or sardine sushi, or pork belly with shimeji mushrooms in egg and dashi broth, or oysters with mooli and yuzu-ponzu.Miyazaki is unique. So join the happy hungry people, and shove up, like.
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