akordu
Nara, Japan
⭐2 Stars
The Experience
From Michelin Guide
‘Akordu’ is Basque for ‘memories’. Chef Hiroshi Kawashima reflects the history of Nara, the story behind each ingredient, and the memories of the diner in his food. A small box sits on the table; inside are several cards, each inscribed with a menu whose poetic style stirs the imagination. Kawashima’s gastronomy is deeply rooted in the land and character of Nara, while modern Spanish cuisine inspires his freewheeling imagination and technique.
Unique Things
From Visitor Experiences
1. Culinary Philosophy Rooted in Memory and Local History
Akordu’s name means "memory" in Basque, and its culinary philosophy centers on creating a nostalgic journey by connecting diners emotionally with Nara’s rich landscape, history, and seasons through hyper-local ingredients. Each dish is designed to evoke personal memories and a sense of place, making dining an immersive experience beyond just taste.
2. Presentation of the Menu as a Poetic Experience
The tasting menu at Akordu is uniquely presented on individual cards placed inside a small box, which encourages diners to engage imaginatively with the meal. This unconventional approach transforms the menu into a poetic narrative that complements the sensory experience of the food.
3. Fusion of Nara’s Local Ingredients with Modern Spanish Culinary Techniques
Chef Hiroshi Kawashima blends the character of Nara’s local produce with refined Spanish culinary traditions, creating a distinctive fusion that honors both the region’s heritage and innovative gastronomy. This cross-cultural technique is rare among Michelin-starred restaurants in Japan, highlighting Akordu’s unique position in the culinary world.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin two-starred restaurant Akordu in Nara include:
Miwa somen noodles: A local specialty from Sakurai City, these thin wheat noodles are used creatively as a "pasta" base in dishes, such as the Miwa somen with mushrooms and spices, highlighting regional tradition with a modern twist.
Lamb: Featured in the lamb vindaloo, a spicy Goan-style curry served with whole wheat naan and pickled Awaji onions, showcasing a fusion of Indian flavors elevated to fine dining standards.
Cauliflower mousse: Combined with paneer and prosciutto, this ingredient is used to create a dish that blends textures and flavors reminiscent of Indian cuisine but refined for a Michelin-starred experience.
These ingredients reflect Akordu's unique approach of blending local Nara specialties with international influences, particularly Indian and Spanish culinary elements, resulting in innovative and artful dishes. The use of Miwa somen noodles is especially significant as it ties the restaurant to the local food culture of Nara.
Menu & Pricing
Current Offerings & Prices
Tasting Menus and Signature Dishes
- Chef's choice of main course (Dinner): ¥19,965 (incl. surcharge and tax)
- YAMATO beef (Dinner): ¥21,780 (incl. surcharge and tax)
- YAMATO beef fillet (Dinner): ¥23,595 (incl. surcharge and tax)
Seasonal Menu
- Lunch: Chef's choice of main course: ¥10,285 (incl. surcharge and tax), YAMATO beef: ¥12,100 (incl. surcharge and tax), YAMATO beef fillet: ¥13,915 (incl. surcharge and tax)
- Dinner: Chef's choice of main course: ¥19,965 (incl. surcharge and tax), YAMATO beef: ¥21,780 (incl. surcharge and tax), YAMATO beef fillet: ¥23,595 (incl. surcharge and tax)