Nara Nicon (奈良 而今) Nara

This is the restaurant of Mr. Shojiro Shimizu, who has honed his skills at "Kikusuiro" in Nara and "Gion Nishikawa" in Kyoto.I had difficulty making a reservation, but I was delighted to receive an invitation from a friend and finally visited.The Omakase course varies by season, priced at JPY 26,450 (tax included).Please note that lunch is cash only.● Winter Melon Dumpling Filled with hairy crab, Hokkaido sea urchin, Dashi jelly, Shiso leaves.● Tokushima Prefecture Abalone Abalone liver tofu, Soft white yam stems.● Goto Islands Mud-Squid Grilled eel from Awaji Island, Sea bream from Akashi, Okahijiki, Dried plum, sesame, salted kelp, Tosa soy sauce.● Eel Sushi Pickled myoga in sweet vinegar.The dish is heated by bringing charcoal closer to raise the temperature.● Hassun Morning Glory Platter White miso with strawberry tomato (edible lantern), Fig with dengaku miso, Corn tempura.Eel roe cheese jelly, Edamame, Tender boiled octopus, Duck from Katsuragi Mountain in Nara, Goma-wasabi with ginkgo leaves, Somemono pumpkin with dried mullet roe, Eel nanban-zuke.● Natural Sweetfish from Amano Village in Nara A rather large sweetfish, Partially cooked, Bones removed and deep-fried, Flesh grilled over charcoal.The sweetfish was incredibly fluffy and tender.● Yamato Beef Tenderloin Eggplant from Tomio in Nara, Matsutake mushroom sauce.● Rice with corn, makomo bamboo shoots, and myoga White rice with chirimen sansho, Pickles, Red miso soup.The rice is from Nara, Sweet and delicious! ● Lotus Cake Kinako ice cream, Edamame.● Matcha.The chef's personality was wonderful, And the dishes were outstanding.It's no surprise that reservations are difficult to secure.I hope to visit again! Less

I visited this restaurant with a friend for the first time in six months. It’s just a few minutes' walk from Kintetsu Nara Station. The staff's attentiveness and movements were exceptional, and the overall ambiance made it a very comfortable place to dine.On this day, a renowned chef from a famous restaurant was seated next to us.We started with a winter melon dumpling filled with crab, topped with Yura sea urchin.Then came the clear soup with tender white yam, abalone, and abalone liver tofu.For sashimi, we had squid from the Goto Islands, sea bream, and eel from Awaji Numajima.Next was eel sushi.The appetizer platter featured morning glory, white peach with soybean paste, fried corn, figs from Joyo City in Kyoto, eel roe cheese, Akashi octopus, and a sukiyaki-style dish with Manganji pepper, along with Katsuura duck and peanut konjac.We enjoyed charcoal-grilled sweetfish from Nara's Amano River, Wagyu beef, Nara's jade eggplant, matsutake mushrooms, and a rice dish with makomo and corn, along with white rice and chirimen sansho.For dessert, we had lotus root mochi, edamame, and kinako ice cream.The serious expression of the head chef while grilling left a strong impression, and it reflected in the dishes—each one was delicious, and every bite was a delightful experience. We thoroughly enjoyed the local ingredients from Nara. The abalone liver tofu, sweetfish, Wagyu, and jade eggplant resonated directly with my senses.I learned that reservations are now accepted up to two months in advance. While there are private rooms available, the counter seats are fully booked. The next reservation will be taken on November 1st at 8 AM. The chef, who has become quite slim from working out at the gym, mentioned that they will soon only operate with counter seating, making reservations even more challenging.It was a great meal! Less

The dishes we enjoyed were:- Appetizers Minazuki Tofu, Yamamoto, Sea Urchin - Soup Corn, Hairy Crab Shinjo - Sashimi Aori Ika, Akashi Tai, Wakayama Katsuo, Flower Cucumber - Saba Sushi - Hassun Biwa Lake Young Sweetfish Manjanji Pepper Yamato Ham Yao Edamame Sakura Ebi Senbei Anago and Green Asparagus Yawata Roll Octopus Sunomono Peanut Bean Sprouts and Snap Peas with Sesame Cream Soft Simmered Koya Tofu - Yamato Beef Beef Cutlet - Tenri Tomato, Lotus Root, Iwa Mozuku - Aged Sweetfish with Kamo Eggplant, White Sweet Potato, Yuba Konjac - White Fish Tempura Rice Bowl, Pickles, Miso Soup - Dessert Kyoho Grapes, Watermelon, Yubari Melon Miyazaki Mango, Warabi Mochi Pudding - Matcha Beer Highball Japanese Sake At "Nara Nicon", I was completely satisfied! Less

I finally had the chance to visit this restaurant! ✨Each dish was a beautiful representation of the season, and I was constantly impressed by the meticulous and stunning presentation.The beautifully arranged hassun (seasonal appetizer platter) was not only delicately flavored but also paired wonderfully with the exquisite tableware, allowing me to enjoy it with all my senses.For the finale, I had the fluffy white fish tempura rice bowl, which was so delicious that I even asked for a second helping of the rice with tiny fish.The warm and friendly demeanor of the chef made the experience even more delightful, creating an atmosphere that felt incredibly welcoming, as if I had been there many times before.The food, hospitality, and ambiance were all so pleasant that I can't wait to return in a different season.This is truly a renowned establishment worthy of its two Michelin stars! ⭐️⭐️Thank you for inviting me to such a precious dining experience, and I hope to have the opportunity to visit again. Less

The May menu featured dishes that evoked the spirit of the Tango no Sekku festival.The meal began with hairy crab and sea urchin covered in a sauce made from white asparagus and yuzu jelly. It was gentle on my stomach, which had been weakened by the daytime heat, and it awakened my appetite.Accompanying this dish was a sake called Afuri from Yoshikawa Brewery in Isehara City. This sake is brewed with rainwater from Mount Afuri, and its slightly sweet carbonation further stimulated my appetite.Next was a clear soup with sea bream and fish paste, garnished with mitsuba.Then came sashimi of akou (red grouper) and aori ika (squid).The second sake was Mimuro Sugi Natsu Jun, produced by Imanishi Brewery in Nara.The marinated bonito from Susami Port, paired with new onions, was topped with sprouts of Japanese radish and chives, making it refreshing and delicious.The classic mackerel sushi can only be enjoyed when good mackerel is available, and it pairs well with the nori.The next sake was Soldier Blue, a fruity and fresh sake made from the Suisei variety, produced by Hayashi Honten in Gifu Prefecture.The hassun (seasonal appetizer) was presented in a container resembling irises, reminiscent of the Tango no Sekku festival, along with a dish of chimaki-style sushi.The grilled white sea bream was served with peanut bean sprouts and shredded scallions.The final sake was Ryusuisen from Ichinoya Shoten, which is said to use Kurobe Ice Bamboo Water for brewing.The simmered snap peas, bamboo shoots, and shinodamaki were garnished with lingering sansho flowers.The rice was generously mixed with sakura shrimp.For a second helping, I had chirimen sansho rice.Dessert included yomogi (mugwort) crème brûlée, zunda (sweet edamame paste) with junzai (a type of vegetable), and matcha.I thoroughly enjoyed the delicious dishes and summer sake. Less

⭐︎It's worth coming to Nara just for this⭐︎Omakase Course- Hairy crab, sea urchin, asparagus, white asparagus puree, dashi jelly- Charcoal-grilled sea bream from Akashi, soft roe dumpling- Muratsu torigai, liver and siphon, salt-baked hon-maguro, Akashi amategarei, hamaboufu, sesame salt kombu, Tosa soy sauce- Wakayama bonito tataki, Awaji new onion, sansho oil, green onion flowers- Nanao sakuramasu, salted cherry leaves- Hassun, iris- Tai no ko (sea bream roe)- Anago (conger eel) chikuwa with sansho- Firefly squid, bamboo shoots, yellow garlic chives spring rolls- Mini tomatoes simmered in white wine- Duck- Ankimo (monkfish liver) with Nara pickles- Shako (mantis shrimp) and asparagus with egg vinegar- Iwa mozuku (seaweed)- Tachiuo (beltfish) grilled with wood buds, needle leeks, peanut bean sprouts- Shinodamaki (duck and eggplant), snow peas, flower pepper, bamboo shoots- Sakura shrimp rice, sea bream rice- Yomogi (mugwort) from Higashi Yoshino, brulee- Edamame puree, junsai (water shield)The total for beer and sake was about JPY 32,000.I had wanted to visit this restaurant for a long time, so I was quite nervous going in! There were many dishes and ingredients I had never tried at other places!The sea bream in the soup had a fragrant skin and the aroma of the dashi was delightful, while the soft roe dumpling was incredibly fluffy! I was thrilled to try the liver of the flounder and torigai, and the sakuramasu was the best dish of all!The hassun was so cute that it felt almost a shame to eat it! I also enjoyed the visually stunning sakura shrimp rice, making for a truly satisfying experience! Less

I had been looking forward to this day for a long time, and I am grateful to the chairman.As noon approached, I noticed a few customers who seemed to be from Nara Nicon gathering in front of the entrance. Shortly after, the staff guided us inside.At 12:00, we all started at once.The first dish of the day was a luxurious combination of crab and sea urchin from Hokkaido, served with a smooth asparagus puree and a delicate jelly. It was so exquisite that it left me speechless. The dishware was particularly beautiful, and I chose it for the cover photo. ♥️Next came the soup.Thanks to the seamless teamwork of the staff, the soup was served at the perfect temperature. That day, it featured grilled sea bream from Akashi, along with soft roe and a fluffy fish cake, garnished with yuzu and mitsuba. The fish cake was incredibly light, and the rich flavor of the soft roe paired perfectly with the broth—it was truly delicious.For sashimi, we had triggerfish and sweet flounder, both served with their liver, enjoyed with sesame salt kombu and soy sauce.Next was bonito from Wakayama, with its skin grilled to a fragrant crisp, perfectly complemented by marinated onions. I learned that delicious bonito has pink flesh.The highlight of the day for me was the masu sushi. The rich, fatty cherry salmon from Akita was wrapped in sakura leaves, which added an incredible flavor. I was also impressed by the fragrant, crispy nori. I heard that if you make a reservation in advance, takeout is possible.At this point, my fullness was starting to kick in.For the eight-course dish:- Simmered sea bream roe- Anago (conger eel) and flower pepper rice dumpling- Firefly squid and bamboo shoot spring rolls with yellow garlic chives- Mini tomatoes in white wine- Katsuragi duck breast- Anko (monkfish liver) with Nara pickles- Hokkigai (surf clam) and wild kogomi (fern)- Noto black mozuku seaweedFor the grilled dish:- White sweet sea bream from Awaji Island with peanut bean sproutsFor the simmered dish:- Tara no me (cod shoots) and bracken fern rolled with eggplant and flower pepperFor the rice dish:- Sakura shrimp and koshihikari rice cooked togetherServed with red miso soup and pickles.Dessert included two types and matcha.I felt so happy to visit a restaurant that represents Nara. I made a reservation for my next visit in December, just before the year ends.I can't wait! ♥️♥️♥️ Less

This time, I was lucky enough to secure a cancellation slot for lunch.I occasionally see posts about this place on Instagram, so it's definitely worth checking out.The ingredients, such as bamboo shoots, koshiabura, and fresh bonito, beautifully reflect the transition from spring to early summer. The dishes were consistently excellent, and my satisfaction level was high.**Second dish: White Asparagus Soup** From the very first bite, I was overwhelmed by the delicate temperature and flavor. The luxurious combination of Hokkaido hairy crab and sea urchin is beautifully balanced with refreshing asparagus, creating a dish that feels light and airy.**Fifth dish: Fresh Bonito** I enjoyed the fresh bonito prepared simply with new onions and salt. This dish truly showcases the umami and aroma of the bonito.**Sixth dish: Cherry Salmon Sushi** My personal MVP. The richness of the cherry salmon from Hokkaido is incredible. The salt-cured cherry leaves and the toasted nori add a delightful aroma.**Seventh dish: Hassun** As with my last visit, the hassun reflects meticulous craftsmanship. The bamboo shoots and kinome (Japanese pepper leaves) immediately draw you into the essence of spring. I enjoyed a variety of classic dishes, such as spring rolls, duck breast, and anago (conger eel) chima sushi, all while appreciating the creativity in each dish without getting bored.Lunch is priced at JPY 25,000, the same as dinner. I was able to make a reservation for my next visit, and I am extremely satisfied. Less