Kaiseki Morimoto

The serene eatery in Kashihara beckons guests with its gently wafting noren and rustic townhouse exterior, where within they'll find a steadfast chef who sheds his Michelin status to bring traditional Japanese cooking to the forefront. The menu features pristine seafood harvested from the Seto Inland Sea, sourced from suppliers he has known since his apprenticeship days. Wild plants gathered from the mountains bring life to the gentle soul of kaiseki, while vegetables and rice grown at his parents' home in Nara embody the concept of local production for local consumption. The focus is on no-frills cooking that lets the ingredients shine without heavy sauces or seasonings. The broth is prepared without salt or soy sauce, relying instead on the natural salinity of the ingredients. Miwa somen, ubiquitous to Sakurai, is paired with sake-steamed clams and bonito soul, while a dish of daikon radish is lightly seasoned with kelp stalk. All items are delicately prepared with laser-focused precision, yet presented in simple arrangements. The service and space at Kaiseki Morimoto brim with the hospitality of a close-knit countryside town, too. The interior uses the refurbished material of an old house, with a weathered counter only hosting eight diners at a time. The chef’s mother, helming the service, chats about the most recent vegetable harvests, while Morimoto chirpily provides landmark recommendations to out-of-town visitors. Michelin Guide accolades: 2023 - 2024 - 1 Michelin star