Ajinokaze Nishimura
Nara, Japan
⭐1 Star
The Experience
From Michelin Guide
Norihisa Nishimura was born and raised in Sakurai. His aim is to create simple dishes with a sense of warmth. The dishes may look simple but their appeal is in the creative preparation that went into them. In the spring, he deep-fries bamboo shoots from Asuka without breading or batter and then grills them with soy sauce. In the summer, he dresses silken tofu with dashi made from tomato juice. With his creativity, he brings a new perspective to the tastes of Japanese cuisine.
Unique Things
From Visitor Experiences
Creative use of local seasonal ingredients with unique preparation methods: Chef Norihisa Nishimura deep-fries bamboo shoots from Asuka without breading or batter and then grills them with soy sauce in spring, and in summer dresses silken tofu with dashi made from tomato juice, offering a fresh perspective on traditional Japanese flavors.
Integration of local culture in both cuisine and presentation: The restaurant weaves together ingredients and crockery specifically from Sakurai, creating a dining experience deeply connected to its local environment and heritage.
Affordable Michelin-starred kaiseki experience with a humble atmosphere: Despite its Michelin star status, lunch is reasonably priced at 6,600 yen, and the owner maintains a quiet, humble presence, emphasizing warmth and simplicity in both service and dishes.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ajinokaze Nishimura in Nara are:
- Bamboo shoots from Asuka: In spring, these are deep-fried without breading or batter and then grilled with soy sauce, highlighting their natural flavor with a creative twist.
- Silken tofu: In summer, it is served dressed with a dashi made from tomato juice, offering a fresh and innovative take on traditional Japanese tofu dishes.
- Locally sourced seasonal ingredients: The chef focuses on simple dishes that emphasize just a couple of ingredients per plate to enhance their individual characteristics, reflecting a deep respect for local produce and seasonality.
These ingredients are significant as they showcase the chef Norihisa Nishimura’s philosophy of simplicity combined with creative preparation, bringing new perspectives to classic Japanese flavors while honoring the local terroir of Nara.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Ajinokaze (8 courses): ¥25,000
A La Carte
- Hinohikari rice: ¥1,500
- Chirimen sansho: ¥2,000