Tucked away in the charming Breton village of Crac’h, just a few kilometers from Auray and Vannes, Miyoshi offers a rare and authentic Japanese dining experience. Far from the ubiquitous sushi, maki rolls, and all-you-can-eat yakitori spots found throughout France, this restaurant invites guests on a culinary journey into the comforting flavors of everyday Japanese home cooking.
From Paris to Brittany: the unique story behind Miyoshi
Before captivating diners in Brittany, Miyoshi first opened its doors in 1988 in Paris’s bustling Opéra district. For over 25 years, it built a loyal following among discerning Parisians who appreciated its commitment to authentic Japanese flavors.
Then, in 2014, came a bold move: the team relocated to Crac’h, a peaceful village in the Morbihan region. A surprising choice? Perhaps. But for the owners—a Japanese sibling trio passionate about gastronomy—it marked a return to their roots. Swapping the fast pace of Paris for a place where nature and the seasons take center stage allowed them to express their culinary philosophy more fully.
What kind of food does Miyoshi serve?
First things first: Miyoshi does not serve sushi. Or maki rolls. Or bottomless yakitori menus. And that’s exactly what makes it so special.
Instead, the focus is on the kind of food you’d find in Japanese homes—thoughtfully prepared, seasonal dishes made with fresh ingredients and no unnecessary frills. Think crisp vegetables, tender meats, perfectly cooked rice, fermented sauces, and subtle yet satisfying broths. It’s food that both comforts and surprises.
Menus are crafted based on what’s in season and what inspires the chef at the moment. The recipes are Japanese at their core but draw from Brittany’s rich terroir. In winter, for example, you might find local oysters served “Japanese-style". This understated fusion approach always puts the ingredient first, not the trend.
What’s a typical meal like at Miyoshi?
The format is simple but thoughtfully structured. Each meal follows a balanced rhythm, where every component has its role, its flavor, and its harmony.
Seasonal starters inspired by the chef’s mood
Meals begin with a seasonal starter, usually made with fresh, local vegetables. One day it might be a cucumber salad with mild rice vinegar, another day, an assortment of marinated vegetables or a delicately flavored clear soup. These starters are often served warm or cold, with house-made sauces like yuzu soy, light dashi, sesame, or sweet vinegar.
In the evening, a second starter rounds out the beginning of the meal.
Main courses: crispy cutlets, grilled fish, marinated beef
The heart of the meal lies in the main course, with several mouthwatering options:
- Tonkatsu: Breaded pork cutlet, crispy on the outside, juicy on the inside, served with a sweet, fruity sauce.
- Torikatsu: The chicken version—just as flavorful.
- Ebi Fry: Perfectly golden fried shrimp with a touch of lemon.
- Grilled Salmon: Crisp skin, buttery texture, and Japanese-style seasoning.
- Marinated Beef: Tender, flavorful, and subtly seasoned—one of the house specialties.
All main dishes are accompanied by perfectly cooked Japanese rice—slightly sticky—and a creamy white miso sauce. The result is a meal that’s nourishing without being heavy.
Desserts: homemade matcha, azuki and seasonal ice creams
Desserts and tea aren’t included in the set menus, but Miyoshi offers a few sweet Japanese treats that make a refined end to the meal.
The house is especially known for its artisanal ice creams, with seasonal flavors that rotate throughout the year:
- Matcha: Delicately bitter, balanced by just the right touch of sweetness.
- Red Bean (Azuki): Mildly sweet, slightly textured, and unmistakably Japanese.
- Black Sesame: Rich, intense, with a deep, almost roasted flavor.
There’s also often a seasonal creation, sometimes surprising, always on point.
Strengths and limitations of Miyoshi
As with any distinctive establishment, Miyoshi receives mixed feedback. Here’s a fair look at its most commonly cited strengths and weaknesses:
Highlights
- Authentic Japanese cooking that stays true to its family-style roots.
- Mastery of flavors, textures, and presentation across the board.
- Carefully selected local ingredients of outstanding quality.
- Seasonal creativity, with rotating menus and off-menu specials like winter oysters.
- Great value for money, considering the finesse of the dishes.
- Professional, discreet service that reflects Japanese hospitality.
Things to know
- Exterior location near a departmental road may not be visually appealing.
- Interior decor is minimalist and may feel too understated to some.
- Service style can come across as too formal for guests unfamiliar with Japanese etiquette.
- Menu flexibility is limited, no substitutions or customizations.
- Access by car is essential, as there are no nearby public transport options.
- Reservations are strongly recommended, especially for dinner or during high season.
