NARA NIKON

Shimizu Shojiro founded Nara Nikon at 32, still young in the world of fine dining, and even more impressive given the speed with which his bastion of washoku (traditional Japanese cuisine) achieved its two Michelin Stars. Born in Nara, the chef set his mind to becoming a great master when he was in elementary school. Now, in his own space, Chef Shimizu demonstrates that there is still space to play in the world of traditional Japanese cuisine. A handwritten menu and food prepared in the tradition of long-standing ryotei make Nikon a place that is both of the past and extremely present. His dishes meet every hallmark of kaiseki, too. Fresh seafood is stocked during daily trips to the fish market. The fragrance of locally produced rice cooked in a kettle the old-fashioned way wafts through the air and the faint sound of Tosa binchotan charcoal crackles in the background as it cooks the grilled dish. Hyperlocal ingredients are transformed into appetizers, dashi-centric soups and beautiful sashimi. This calm space epitomizes the famous image of Japan through the youthful lens of its head chef. From its manicured garden entrance to the dull glow of wood and washi paper that envelopes the dining space, this genuine enthusiasm for traditional Japanese cuisine is precisely what Chef Shimizu wants guests to feel. Michelin Guide: 2024 - 2 Michelin Stars