Tsukumo (白) Nara

Natural Water from the Gourd (Natural Water from Amano Village)Zuiki (produced in Nara)OkraMolokhiaTsubugai (Whelk)A wooden tablet of Emperor Juro (a national treasure and UNESCO World Heritage)Modeled with spring roll wrappers and cornLotus on the lidGinkgo nutsChilled corn chawanmushi (savory egg custard)SoupSteamed abaloneWinter melon and kuzukiri (starch noodles)SashimiSea BreamStriped Horse MackerelSquidGrilled BeefScallops and Hairy CrabPike CongerCherry Tomatoes in a Hozuki (Chinese Lantern Plant)Red Daikon and Vinegared Lotus RootSteamed Sweetfish RiceServed in a Yoshino bowlFried DishesVegetarian TempuraSansho (Japanese Pepper)Yamato CornManganji PepperBeans and Wheat GlutenGrilled DishCharcoal-grilled Katsuo (Bonito)Sea UrchinServed with cold condimentsHojicha (Roasted Green Tea)Duck and White Leeks(Emperor Tenji's 1200 Namba Palace)Nihachi Naniwa Soba (Soba Noodles)In Truffle BrothWhole Wheat Somen (Thin Noodles)Sprinkled with Ground SesameWarabi Mochi (Bracken Starch Jelly, originating from Todai-ji)Okinawan New Brown Sugar and Kinako (Roasted Soybean Flour)In a Daikon Radish Vessel with Fire and Paper on Hinoki (Cypress)Gyokuro (Premium Green Tea) Less

This restaurant is quite difficult to reserve, and I’m grateful to the chairman for making it possible on this day.I visited during lunch, and it seems the prices fluctuate slightly depending on the ingredients available at the time.Lunch started promptly at 12:00.The first dish was an appetizer featuring grouper and junsai, reminiscent of a lotus pond. The presentation, where lemon juice was squeezed over the dish using a lotus leaf, was simply stunning.The second dish was a soup, surprisingly featuring meat as the main ingredient. It beautifully represented Tanabata, with finely sliced nagaimo resembling the Milky Way. The broth was made using water sourced from Amano Village in Nara, making it not only beautiful but also incredibly delicious.Next was an assorted sashimi platter, which was a feast for the eyes, showcasing the utmost luxury with the finest ingredients used generously.The following dish was inspired by summer and was reminiscent of a BBQ.Then came the soba. I don’t have a particular preference for soba, so it’s hard to describe, but I would say it was very refreshing.The grilled dish featured managatsuo prepared with sudachi. At home, I usually enjoy yuuan-yaki, but this was a light and summery grilled fish. The sudachi peel was shaped like a swallow, symbolizing the departure of the sudachi.The final dish was baked turban shell served in its shell, along with a vinegared dish of scallops and abalone. The yellow flower was the world’s smallest cucumber—so cute! The liver sauce was also incredibly delicious.For this meal, we had sweetfish rice, featuring a whole fish that was carefully grilled, with minimal bitterness, allowing us to eat it from head to tail. The second serving of sweetfish rice was a more traditional version.For dessert, we had white peach mochi. The syrup from the cooked peach was kneaded into the mochi, accompanied by pink lily root paste, yogurt cream, and white chocolate. The small fruit on top was a tear of peach. This was a wonderful presentation unlike anything I’ve seen in Japanese cuisine before, allowing me to fully enjoy Nara and Tsukumo until the very end.I definitely want to come back—next time in winter!I’ll do my best! Less

It takes about 15-20 minutes to walk from Kintetsu Nara Station, so I recommend taking a taxi.This is truly a hidden gem that I almost don’t want to share. From the entrance, you are immersed in a world of white, with walls resembling earthen structures leading up to the door. Once inside, you are greeted by a space adorned with washi paper. The lighting is dim yet warm, creating a calming atmosphere. The kitchen features soil from the region where the chef has trained, adding a dynamic element to the space.Both lunch and dinner feature the same menu. Previously, they offered lunch at a lower price, but they decided to reflect the wishes of customers traveling from afar who wanted to enjoy something special.The course includes 9 dishes, each meticulously crafted. The selection of tableware, the presentation of the dishes, the flavors, and the overall aesthetics were all outstanding. There are aspects that words cannot fully express. I was so moved that I made a reservation for my next visit.I am very much looking forward to tasting the next dishes! Less

This month marks the 100th visit to Tsukumo! It’s always the best place to enjoy wonderful dishes and a fantastic time. ❤️---**Celebrating World Heritage Site** Fujiwara Palace Ruins and Ren Pond White Fish, Lotus Root, Water Shield"The Milky Way, mist rising, Is it the sleeves of the weaver girl’s cloud garment?"---**Tanabata Soup** Yamato Beef, Fried Eggplant, Milky Way---**Seasonal Fish** Octopus and Summer Vegetables Fresh Wheat Gluten with Sweet Miso Tachibana Leaf Pepper---**8515 Soba** Shichimi Spice---**Fried Bonito** Freshly Prepared Kinshi Gourd, Yuba Sauce---**Vinegared Sea Snail** Cucumber, Liver Sauce---**Ayugohan** Pickled Watermelon, Red Miso Soup---**One Flame Water Festival** White Peach MochiI also got to enjoy the world’s best fresh wheat gluten, and I look forward to many more visits in the future!The green gourd is said to be the master’s first glass bottle. Less

Chef Norihito Nishihara, who loves creating more than just eating, is a true culinary artist dedicated to crafting the most delicious dishes using the finest ingredients. In celebration of the anniversary of time, he expresses Japan's oldest clock, the water clock invented during the Asuka period by Emperor Tenji (Prince Naka no Ōe), through his cuisine. His obsession with the water clock and his ability to bring it to life is truly astonishing! He is also passionate about pottery, using his handmade inkstone to brush soy sauce onto his nigiri featuring medium fatty tuna. Instead of spring rolls, he serves summer rolls wrapped in white asparagus and eel! I am captivated by this eccentric chef who delivers such fascinating creations, and I find myself returning often. I look forward to the next meal! (^^)Today's menu: JPY 30,000- Water clock of Emperor Tenji (Prince Naka no Ōe) in celebration of the anniversary of time- Mirugai, tsubugai, hiragai, abalone, and scallop paste- White asparagus, junsai, and micro herbs- Corn soup with fresh gluten, beard oil, and corn tempura- Kue, arugula flowers, squid, hairy crab, sea urchin, and tuna sashimi- Nigiri with medium fatty tuna on a handmade inkstone- White asparagus summer rolls with plum paste- Yoshino kudzu-style cold soba with purple hydrangea okra- Charcoal-grilled sweetfish from the Yoshino River with wasabi miso and Takamine chili- Fried and soaked Yamato maru eggplant with onion- Wagyu beef, Totsukawa peas, and rice- Pickles and salad- Winter melon clear soup- Totsukawa pea rice topped with shirasu- Sake lees milk jelly with Hyuga natsu- Other drinks Less

Pride of NaraDelicious food that also teaches you about Nara's history.Non-Alcoholic BeerAppetizerOtsu Hieizan Deep Spring WaterOmi Blue AokoshiOmi Shamo Chicken with Yuba White SauceSoupKusudama ImageNatural Soft-Shelled Turtle from Lake Biwa, wrapped in Narezushi rice, with Chōfu and SōmenSashimiKue, Shōdoro Ika, Hamo, Hairy Crab, Kinmedai, Uni, Tuna, SayadaikonDeep-Fried Young Sweetfish, WasabiHachigo Strawberry Soba, Salt brewed with Persimmon LeavesYamato Maru Eggplant, Yamato Beef, Yoshino Cherry Blossom Shavings, Bamboo ShootsDarani SukemisoExpressing Zao Daigongen, Blue PlateTsujimura Tada's Pottery, Assorted Early Summer VegetablesGrilled Eel on Burdock RiceTataki Warabi RiceTreasure Sen, Uchiwa Shape, Inome, Mille-Feuille, Syrup of Yamato Tachibana BudsTsukigase Japanese Black Tea Less