三輪山
mountain in Nara Prefecture, Japan
附近景点与去处
長谷寺
Buddhist temple in Nara Prefecture, Japan
大和神社
Shinto shrine in Nara Prefecture, Japan
餐饮
Ajinokaze Nishimura
Hearty deliciousness is the order of the day here. Simple arrangements convey the sincerity of the chef’s commitment to his craft. Hinohikari rice from Nara Prefecture is cooked in clay pots and seasoned with chirimen sansho (small fish cooked with peppers). The meal concludes with handmade confections served with matcha, to send you on your way feeling relaxed and calm. This Japanese cuisine is woven together with ingredients and crockery from Sakurai. The ‘aji no kaze’ or ‘winds of flavour’ blow gently amid the beauty of nature.
Da terra
A peaceful, traditional rural house surrounded by farmland is home to this restaurant. The shop is an advertisement for the good earth of Asuka, ‘the place where Japan began’, and its bounty. Main ingredients consist of produce cultivated by the chef’s family. One item, a brightly colourful salad, is named “Daichi Kara”, “From the Land”. Wheat is turned into pasta, rice into risotto. Set menus are a journey through the seasons, calculated to inspire gratitude to nature as one proceeds through the meal.
官网Kaiseki Morimoto
The interior of the old traditional house is refurbished, yet the Showa-era ambience is unmistakable. The chef cooks alone, dedicated to his credo of serving everything straight from the kitchen to the table. What impresses most are the vegetables. Each plate features leaf and root vegetables grown under the personal care of the chef’s father, a landscape architect. The chef uses restrained seasoning to bring out the flavours of the ingredients. Takikomi-gohan made with vegetables picked that morning is served with house-made pickles. Simple, honest cooking, done as only Morimoto can.
Sushi Kawashima
Sushi Kawashima pursues its own way in the sushi world, a route that crosses paths with the food culture of Nara. Sashimi is dressed with hishio, a koji-mould and salt-water mixture said to be the origin of soy sauce. Snacks are served with preserved so, a condensed-milk product enjoyed in ancient Japan. Yamato tachibana pepper is a seasoning made from an ancient citrus fruit. Sushi of gizzard shad with persimmon leaf testifies to the chef’s lively imagination. Nigirizushi is formed without wasabi, to bring out the flavours of the topping and sushi rice. Persimmon-leaf tea is a relaxing treat
Tori Yamaguchi
The chef fell in love with the delicious taste and texture of locally raised Nara chicken and pours his heart and soul into its preparation. To ensure his guests experience the full spectrum of flavours, his skewers feature a wide range of cuts, from the familiar to the rare. Seasoning is carefully chosen: salt or dipping sauce for some, sake or chicken fat for others. Chicken tenderloin, for example, is ingeniously showered with Yamato tachibana pepper, a condiment made from an ancient citrus fruit. Items served to wrap up the meal are prepared with the same attention to detail: yakitori on r
AUBERGE de SENVIE
An auberge perched high on a tranquil plateau. The name is a mashup of ‘sens’ and ‘vie’, ‘sense’ and ‘life’, intended to convey the bounty of Nara’s land and the richness of its culture. Beautifully presented, modern cooking crystallises ideas born of dialogue with the food producers, potters and woodworkers of Nara who work with the restaurant. Sensibility thriving amidst the refreshing, lush natural beauty of the Yamato plain.
官网Ike Edoyakiunagi Asahitei
There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it.
Kuramoto Ryori Maruto Shoyu
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.
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