Tenri

Getting there & around

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Nearby attractions

Hōryū-ji Temple

Worship7.5 km

Buddhist temple in Nara Prefecture, Japan

Isonokami Jingū

Worship3.5 km

Shinto shrine in Nara Prefecture, Japan

Ōyamato Shrine

Worship3.8 km

Shinto shrine in Nara Prefecture, Japan

Buddhist Monuments in the Hōryū-ji Area

Worship7.5 km

World Heritage Site in Nara Prefecture, Japan

Yakushi-ji Temple

Worship8.2 km

Buddhist temple in Nara Prefecture, Japan

Hokki-ji Temple

Worship6.8 km

Buddhist temple in Nara Prefecture, Japan

Kōriyama Castle

Historic6.8 km

building in Yamatokoriyama, Nara Prefecture, Japan

Enshō-ji

Worship5.8 km

Buddhist temple in Nara Prefecture, Japan

Hirose Shrine

Worship6.1 km

Shinto shrine in Nara Prefecture, Japan

Tōshōdai-ji Temple

Worship9.0 km

Buddhist temple in Nara Prefecture, Japan

Daian-ji Temple

Worship7.7 km

Buddhist temple in Nara Prefecture, Japan

Gangō-ji Temple

Worship9.0 km

Buddhist temple in Nara Prefecture, Japan

Dining

Tsukumo

Restaurant★★ Michelin¥¥¥¥8.8 km

Falling in love with the cultural landscapes of Nara, the chef opened his restaurant in Naramachi, where he weaves the history and customs of the Yamato region into his menu like a story. The source of his originality lies in the imaginative and creative skills he cultivated overseas. When combined with the skills he honed along the way, the result is a cuisine of refreshing novelty. Ingredients from Buddhist vegetarian dishes and Western cuisine are incorporated, telling the tale of his gastronomic journey. Passion for his craft drives the chef to take Japanese cuisine to new levels.

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Naramachi Kuko

Restaurant★ Michelin¥¥¥8.8 km

‘Kuko’ is the goji berry, reputed to be a natural drug granting longevity and perpetual youth. A devotee of traditional Chinese medicinal cuisine, the chef follows the principles ‘You are what you eat’ and ‘Healthy food can help prevent and support recovery from illness’. Thus guided, he takes up Nara ingredients to prepare dishes that minister tenderly to the body’s needs. Prix fixe meals revolve around both Nara and Chinese vegetables, all grown in the restaurant’s own garden. Dishes arranged on Jingdezhen porcelain are a gorgeous sight. Music of the guqin, the ancient Chinese seven-stringed

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Hoshino

Restaurant★ Michelin¥¥¥9.0 km

The detached house looks at home amid the venerable townscape of old Nara. Enter the traditional wooden townhouse, however, and a modern atrium greets you, juxtaposing old with new. Offering ‘cuisine that reflects the milieu of Nara and the four seasons’, the owner-chef shines a spotlight on local ingredients, arranging them according to the flavours of the season. Wagyu from Uda is char-grilled; spring is celebrated with Japanese pepper flower, and autumn with matsutake mushrooms. Antique dishware brings out the beauty of simple presentations.

Noto Toto Teuchisoba Tabiki

RestaurantBib Gourmand¥7.8 km

Seiji Matsushima grows crops and makes pottery. He doesn’t just knead earth, though, he also kneads soba. The thin juwari soba set out on dishes he made himself exudes rusticity and the way of life of a self-described farmer. He grows the buckwheat berries for the sobagaki himself. Basil picked in the field in the summer is served with soba topped with a thick dashi-rich sauce, and winter yuzu is served with hot soba. Grated daikon is used in place of wasabi.

Kiyosuminosato AWA

Restaurant¥¥5.3 km

Seasonal crops are lined up on the zataku. Yamato vegetables and vegetables from various countries spruce up the plates. The Miuras visit farms and grow the seeds they collect. The harvested vegetables are used in local dishes they learned how to prepare in each area. You’ll enjoy items grilled on a ceramic plate in spring and summer and soy milk nabe in autumn and winter together with colourful takiawase. The menu makes you feel like you’re strolling around a market garden.

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Kuramoto Ryori Maruto Shoyu

Restaurant¥¥¥5.4 km

This Japanese restaurant is located in Nara’s oldest soy brewery. The head chef works together with the 18th generation owner and prepares a menu focused on soy sauce and vegetables. Soy sauce is used with everything from the appetisers to the sweets, such as the Miwa somen with soy sauce espuma and takikomi-gohan with unrefined soy powder. The theme is modern Japanese, and some of the dishes draw inspiration from Chinese and French cuisine.

Website

GENMAIAN

Restaurant¥6.7 km

The meals here are all based on unpolished rice. Vegetable dishes with no meat or fish are served in small pots with unpolished rice that’s been cooked in a wood-fired oven. The owner-chef calls himself a master of unpolished rice cake, his speciality being rice cake made with a mortar and pestle. He wants his customers to get to know tastes that are being lost in an age of plenty, so he seasons his dishes with soy sauce, miso and mirin made using traditional processes.

Sukita

Restaurant¥¥8.7 km

The chef’s study of yakitori led him to dry ageing. Drawing out moisture enhances the flavour of both skin and meat. To showcase its true value, the meal begins with sot-l’y-laisse wrapped in skin. Kashiwa, or 'whole chicken', features different cuts of chicken on a single skewer, allowing diners to enjoy changing textures and flavours with each bite. The chef also has firm views on the best ways to arrange charcoal and grill skewers, devoting single-minded passion to his craft.

Attraction data from Wikidata (CC0) and open sources, ranked by notability and distance — for reference.

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