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An Italian restaurant in Nara where the chef blends different water sources, adjusting hardness and pH to suit each ingredient, which is the kind of detail that sounds like a joke until you taste the vegetable soup, made with nothing but water and salt and somehow full of flavor. The chef grew his own vegetables and studied water quality as an agriculture student, and the cooking follows that same patient logic, finding what each ingredient wants rather than imposing a style on it.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Vegetable soup
“His vegetable soup, prepared with only water and salt, also follows this idea, letting even delicate vegetable flavours come through.”
Michelin Guide
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