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Oryori Hirooka
Japanese
A counter of Yoshino cedar sets the tone at this Michelin-starred kaiseki spot in Nara, where the chef treats the meal as a kind of local geography lesson. Vegetables arrive from the morning market, rice comes from his hometown of Gojo, and he'll tell you exactly who grew it if you ask. The food is warm, fragrant, and deeply rooted in a landscape most visitors only pass through on the way to the deer.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Iimushi
“Hinohikari rice is used to make iimushi or steamed mochi rice with seasonal toppings, and takikomi-gohan, or mixed rice.”
Michelin Guide -
Takikomi-gohan
“Hinohikari rice is used to make iimushi or steamed mochi rice with seasonal toppings, and takikomi-gohan, or mixed rice.”
Michelin Guide
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