Nishimura

The wooden nameplate bathed in a warm yellow glow by night is the first sign of the reverent standard found in this Sakurai establishment. Near the mountains of Nara and within the rural pocket of the city, Nishimura Norihisa dons his white chef’s uniform and dedicates himself to traditional ryori cuisine with a near-religious devotion. His cooking is sincere and a dreamy merging of tradition and intentional creativity. Dishes are grilled over pure Kishu Binchotan charcoal to ensure they lack a smoky aftertaste, while rice is prepared in a clay pot and mixed with hyper-local produce. He grates the bonito in front of guests as his apprentice prepares the appetizer. Vegetables come from a local shop in Tsuruhashi, and tofu is sourced from Sakurai. Naturally, the menu weaves the story of Japan’s seasonal progression. In spring, Nishimura deep-fries bamboo shoots from Asuka without breading, then grills them with soy sauce. In summer, he pairs silken tofu with dashi made from tomato juice. In autumn, young ginkgo leaf crepes take center stage. Despite its Michelin star maintained since 2022, Aji No Kaze Nishimura Nishimura maintains a good distance from the limelight. Not much has changed since its inception — always a sign of a long-lived venue. Michelin Guide accolades: 2022 - 2024 - 1 Michelin Star