Koikiryori Aji Manso

For drinkers, a surfeit of bar snacks; for diners, dishes of generous proportions. Koji Nagata, one of Nara’s most accomplished chefs, assembles his omakase set menus with each diner’s preferences in mind. From early summer the house specialises in pike conger; many diners come especially for the pike conger sukiyaki hotpot. Cheerful service adds to the fun. And food isn’t the only draw: works by painters and potters adorn the chic interior.

Personalized Omakase Experience

• Chef Koji Nagata tailors each omakase set menu to the individual diner's preferences, ensuring a unique dining experience for every guest.

Specialty Pike Conger Sukiyaki Hotpot

• The restaurant is particularly known for its pike conger sukiyaki hotpot, which attracts diners during the early summer season, showcasing seasonal ingredients.

Artistic Dining Atmosphere

• The chic interior of Koikiryori Aji Manso is adorned with works by local painters and potters, enhancing the overall dining experience with a blend of art and cuisine.

Signature Ingredients

• Pike conger (conger eel): The restaurant's standout signature ingredient, central to Koikiryori Aji Manso's omakase. It is especially celebrated in the pike conger sukiyaki hotpot, a dish many diners seek out. Sourcing information highlights seasonal variability: conger eel is sourced from the Seto Inland Sea in early summer and from Ehime in autumn, reflecting the house's emphasis on using premier regional seafood at peak flavor. The preparation emphasizes rich, fatty texture and the ability to soak up soy-sweet flavors in hotpot and simmered preparations, underscoring its status as a defining element of the menu.
• Sweetfish (ayu): Wild-caught, adult ayu from Soni Village in Naha Prefecture is another hallmark ingredient, harvested during both early summer and autumn. Ayu embodies the kappo philosophy of seasonal freshness and finesse, delivering a delicate sweetness and clean finish that complements the restaurant's curated steps, whether grilled, simmered, or presented as part of a multi-course sequence.
• Sea bream (tai) and Mackerel (saba): In autumn, these species are transformed into sushi masterpieces, with shari rice seasoned with delicate, mild vinegar. This duo demonstrates the restaurant's commitment to seasonal seafood excellence and its refined approach to nigiri-style offerings within the omakase framework, highlighting balance, tang, and the natural flavors of high-quality fish.