LA TRACE

‘La Trace’ means ‘footprints’ and Chef Ryo Sato traces the roots of the foodstuffs he uses, building strong relationships with the farmers of Nara. In gratitude to those who grow the vegetables and raise the chicken and pork he serves, he incorporates their stories into his cuisine so they can get an idea of the landscapes he saw there, the personalities of his producers, and what they felt as they nurtured his ingredient. This leaves the footprints of French cuisine in the food culture of the ancient capital.

Focus on Local Ingredients

• LA TRACE emphasizes using ingredients sourced from local producers in Nara Prefecture, ensuring that each dish reflects the region's unique flavors and stories.

Intimate Dining Experience

• The restaurant features a very limited seating capacity of only 8 seats, creating a cozy and personalized dining atmosphere for guests.

Seasonal and Evolving Menus

• The menu changes daily based on the availability of seasonal ingredients, allowing for a fresh and unique culinary experience with each visit.

Signature Ingredients

• Locally sourced vegetables from Nara Prefecture: These vegetables are the foundation of many dishes at LA TRACE, reflecting the restaurant's commitment to using ingredients that can be traced back to their origins. The chef emphasizes the importance of seasonal produce, which changes daily, ensuring freshness and flavor.
• Fish from local waters: The restaurant prides itself on using fish that is sourced from nearby waters, prepared with techniques that highlight their natural flavors. This commitment to local sourcing ensures that the seafood is fresh and supports local fishermen.
• Free-range eggs: Sourced from local farms, these eggs are used in various dishes, providing rich flavor and quality. The chef respects the producers and incorporates these eggs into dishes that showcase their unique taste.
• Nara's specialty meats: The restaurant features meats from local farms, which are known for their quality and flavor. The chef prepares these meats with techniques that enhance their natural qualities, often using traditional French methods to create a unique fusion of flavors.
• Herbs and spices: Fresh herbs are sourced from local gardens, adding depth and aroma to the dishes. The chef carefully selects herbs that complement the seasonal ingredients, creating a harmonious balance in each course.

Tasting Menus

• Omakase Course to Feel the Breath of the Season (10 items): ¥14,300
• Weekday Limited Short Course (8 items): ¥8,800
• Limited Time French Restaurant Week Menu (7 items): ¥10,000