miozo

Rising from the bamboo steamer, the aroma of lamb heralds one of miozo's standout dishes: juicy lamb shumai, brimming with the distinctive savour of the meat. The dim sum selection also includes classic pork shumai and pan-fried gyoza, alongside prawn wontons dressed in thick soy sauce and a zesty 'salivating' spicy version, encouraging diners to build a meal across multiple small plates.

Cold dishes and smaller plates show equal care. Appetizers suited to drinking range from potato salad made with house-cured salt pork and smoky iburigakko pickles to top-grade jellyfish vinaigrette and century egg served with sesame tofu. These lead naturally into spiced meat courses, such as shabu-shabu lamb accented with fragrant black vinegar sauce or beef honeycomb tripe tossed with fresh coriander and Sichuan peppercorns.

Drink options cover classic draft beer and Take5 cardamom shochu sodas, through to 5-year aged Shaoxing wine, caramel-free Shaoxing wine, pineapple-scented paikau baijiu, and varied wines. Those skipping alcohol can turn to sour plum and hawthorn suanmeitang or a fragrant pot of Taiwanese tea to accompany the meal.

To finish, brothless tantan noodles—available without chilli heat upon request—or mapo tofu paired with steamed rice provide a satisfying close. Positioned along Kita-Shinagawa's thoroughfare and open for dinner from 17:00 to 23:00, the intimate counter seating makes it well suited for an evening of careful cooking and relaxed drinks.