Okada

Here is a lesson in perseverance that prevails: the chef spent 16 years honing his skills at the esteemed Masuda in Osaka before opening his own counter-style kappo in 2019, right by the banks of Sarusawa Pond. When his restaurant earned a Michelin star in 2022 — and maintained it for three consecutive years — the chef attributed the success to his mentor, his dedicated staff and his suppliers, never taking credit for himself. Okada works its way around a menu that changes monthly. The hassun platter, a seasonal appetizer, sets the theme and opens up a gateway of Nara-bound nostalgia in the forms of vibrantly decked but never excessively served plates. For starters, it could be anywhere from silky sesame tofu crowned in Hokkaido sea urchin and Shiso flowers to a clear soup stock with root vegetables and chawanmushi filled with cod milt. The soup stock is elegant and a gentle prelude to heartier dishes that stick to tradition: rice loaded with in-season fish (in the summer, it could be young ayu sweetfish) or Yanagawa-style hotpots with leeks soaking up a rich duck broth. These days, the chef’s jubilance and humility are almost contagious. Customers engage in lively conversations while his young team moves gracefully about. Some offerings are not on the menu, such as the tight selection of sake and leftover rice, which can be taken home in a special paper bag. The meal ends with a cup of thin tea, poured by the chef himself to show gratitude. Michelin Guide accolades: 2022 - 2024 - 1 Michelin Star