¥¥Italian
The chef began cultivating his free-ranging inventiveness in his apprentice days. To extend his reach beyond the confines of Italian cuisine, he incorporates Japanese ingredients. Wasabi and Japanese pepper vary fragrance; refreshing yuzu and sudachi citrus add variation. Vegetables come from nearby farms, fostering ties with the local community. The ground floor, with its double‑height ceiling, is the dining room, while the first floor is a gallery exhibiting works by artists with connections to Nara.
¥¥¥French
The Tomio area of Nara was a hangout of the chef in his high school days. The restaurant’s name is an amalgam of the French words ‘sol’, meaning ‘soil, earth’, and ‘lier’, meaning ‘to connect’; thus ‘earth connection’. With fruits and vegetables from his home garden in hand, the chef connects his guests to the Tomio he loves through cooking. He brings dishes to guests’ tables himself, to impress on guests the appeal of his ingredients and his thoughts about them. His father-in-law helps with the gardening. The support of his family is his stalwart encouragement.
TripAdvisor review sample · 4.7/5 · 80 reviews
Located in Gödöllő, SOLIER holds an average rating of 4.7/5. Food quality is highly praised, featuring exquisite presentation, unique desserts, and fresh, gourmet dishes. Service is generally professional and friendly, with staff noted for politeness and English proficiency, though isolated complaints cite slow pacing, rude attitudes, or mandatory service charges. The ambiance is clean and pleasant, highlighted by a terrace overlooking a park and convenient parking. While some reviewers find the prices high relative to value, many recommend it for a quick lunch after visiting Sissi Castle or for excellent coffee and pastries. Overall, it offers a refined dining experience with consistent positive feedback on taste and setting.
Ideal for travelers seeking refined French cuisine or a high-quality lunch and dessert stop after visiting Sissi Castle.
¥¥¥Japanese
Mitsuru Sakamoto opened his restaurant in Tomio, which appears in the ancient Nihon Shoki (Chronicles of Japan) . Incorporating traditional events such as the five seasonal festivals into the menu and decorating the dishes with seasonal leaves further celebrates the Japanese spirit. Yamato round eggplant is made into takiawase with herring. Yamato beef is grilled slowly over charcoal. The rice is Hinohikari from Asuka Village, from where Sakamoto hails.
¥¥¥Contemporary
The restaurant’s name means ‘insight’ or ‘perception’. Its aim is to linger in a corner of guests’ memories. With the theme of ‘seeking chance encounters’, the chef looks for a distinctive culinary style. Foie gras-filled monaka is inspired by the welcome sweets served at a ryokan. Decorative tatami plates also reflect the spirit of Japanese hospitality. The signature dish, "TSUNAGU", or ‘bonds’, is prepared entirely with Nara vegetables, expressing both the bounty of the land and the connections between people.
¥¥¥French
A European-style façade catches the eye in this quiet residential district. The ambience of the dining room is classic, as if invited into some grand estate. The couple in charge apprenticed in Paris: he as a chef, she as a sommelier. Cuisine that places importance on sauces is paired with appropriate wines. Years of dedication have borne fruit, and the restaurant now enjoys widespread support amongst local diners.
¥¥¥Japanese
The restaurant’s name symbolises the spirit of Hiroyuki Ikejima: his gratitude to his mentor; the proprietress, his wife; and his parents. Every day, as he takes his place in the kitchen, he remembers to be thankful to those who supported him. Ikejima’s vegetable sculpture is a skill transmitted directly to him by his mentor. He places great importance on his soup stock, drawing the umami from a wide range of ingredients. His ankake (thick starchy sauce made from kudzu) of wagyu beef and vegetables is enlivened by stock made from both.
¥¥¥Japanese
The Chinese character for ‘food’ comprises two radicals, one for ‘people’ and one for ‘good’, which could be interpreted as ‘making people better’. The owner-chef makes a credo of this interpretation and talks with customers about how to best enjoy the seasons. The hamo comes directly from Awaji, and longtooth grouper from Wakayama. Standard items to end with include Kyoto-style dashi chazuke and chirimen sansho on rice. The steamy hot dishes speak to the kind of training he had.
¥¥¥Japanese
The tranquil residential district of Ikoma is where Inada hangs its noren. The two brothers who run the establishment greet you with warmth and grace, the older putting guests at ease with conversation while the younger tends to the kitchen. Practiced in the ways of the ryotei and fond of tea ritual, the brothers celebrate events of the year through authentic Japanese cuisine. Seasonal flower arrangements, cultivated in the home, espouse the tea ceremony spirit. It is only fitting that Inada is so close to Takayama, famed for its tea-whisk production.