Miyamoto was run by a couple until the lady of the house opened O-udon Hasu; today Daisuke Miyamoto devotes himself to his cooking to ensure quality, with a graduate from Tsuji Culinary Institute providing gracious service. Miyamoto focuses on drawing out the natural flavours of ingredients, so everything you eat leaves an impression. Aroma of charcoal flame wafts through the restaurant. Fragrances that whet the appetite are part of the flavour of Miyamoto. Photography is prohibited here.