Isshisoden Nakamura
Kyoto, Japan
⭐3 Stars
The Experience
From Michelin Guide
‘Isshisoden’ means ‘transmission of mysteries or secret techniques of a craft to successive generations of descendants’. Motokazu Nakamura trained his spirit at Tenryuji Temple to make himself feel worthy of being entrusted with them. From his priestly teacher the chef learned the phrase ‘Aji sunawachi kokoro nari’: delicious taste is the creation of a sincere heart. The flavours of white miso zoni and tilefish baked in sake are truths that cannot be expressed in words.
Unique Things
From Visitor Experiences
1. Family Secret Passed to One Heir per Generation
The restaurant’s name, “Isshisoden,” literally means “passed down to a single heir,” reflecting a tradition where the family’s culinary secrets are entrusted to only one successor each generation. This practice is rare even among Japan’s most storied kaiseki establishments.
2. Chef’s Signature Soup as a Closely Guarded Dish
The current (6th generation) chef, Motokazu Nakamura, is known for a signature soup—a dish so central to the restaurant’s identity that it is highlighted as a secret, with its recipe and preparation kept strictly within the family. This soup is considered one of the best dishes served, yet its details remain undisclosed to the public.
3. Scientific Research Applied to Traditional Cuisine
Isshisoden Nakamura not only preserves centuries-old Kyoto cuisine but also actively improves its dishes through scientific research, blending tradition with modern culinary innovation. This approach is unconventional for a restaurant with such deep historical roots.
Ingredient Stars
From Visitor Experiences
Signature Ingredients at Isshisoden Nakamura
Here are some of the most honored or signature ingredients used at Isshisoden Nakamura, along with their significance:
Kyoto White Miso: This is a crucial ingredient in one of Chef Nakamura's signature dishes, a miso soup made without any stock. The white miso provides a rich, sweet flavor that is enhanced by a spicy kick from wasabi.
Shredded Matsuba Crab: Featured in a starter dish, this ingredient is prized for its sweetness and is often paired with other delicacies like mountain yam and fugu shirako.
Locally Sourced Kyoto Vegetables: These are used to create dishes that highlight the freshness and quality of local produce, contributing to the restaurant's emphasis on seasonal flavors.
Ikura (Salmon Roe): Known for its rich, juicy goodness, ikura is used in various dishes to add a burst of flavor and texture.
These ingredients are chosen for their quality and ability to showcase the simplicity and elegance of traditional Japanese cuisine.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- 8 courses: €270
Lunch and Dinner Prices
- Lunch: €119.60 - €227.24
- Dinner: €179.40 - €299.00