Lega'
Nara, Japan
⭐1 Star
The Experience
From Michelin Guide
True to the name of his restaurant, which means ‘to link’ or ‘to tie’, Chef Shogo Sugawara joins Nara ingredients and Italian cuisine. Persimmon-leaf sushi is topped with dry-cured ham; hand-made pasta combines with local Nara vegetables. A northern Italian dish of stewed pork, which Sugawara learned in Piedmont, is made with Yamato pork. Regaling his guests with anecdotes about regional products and producers, Sugawara links both them and Nara.
Unique Things
From Visitor Experiences
Bridging Nara and Italy through local ingredients and Italian culinary techniques: Lega' uniquely fuses deep Italian flavors with Nara-grown ingredients, such as kakinoha sushi wrapped in persimmon leaf topped with dry-cured ham, and Anglotti pasta stuffed with Yamato chicken and lamb. This blend of regional Japanese delicacies with Italian cuisine is a distinctive hallmark of the restaurant.
Use of local Nara specialties in Italian dishes: The menu incorporates iconic Nara ingredients like Yamato beef, Yamato pork, persimmons from Gojo, and local vegetables into traditional Italian preparations, for example, northern Italian stewed pork made with Yamato pork and hand-pulled pasta served with salmon roe and okra. This local adaptation of Italian dishes is unconventional and highlights the chef’s dedication to regional sourcing.
Artistic and seasonal ambiance reflecting cultural fusion: The restaurant’s interior features a dark-tinted, fine-dining atmosphere with muted grey walls and seasonal flower and plant installations. A striking azure-blue painting combining Tokushima indigo and Mortex concrete symbolizes the merging of two distinct regions, mirroring the culinary philosophy of linking Italy and Nara.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Lega' in Nara are:
Kakinoha sushi wrapped persimmon leaf from Gojo: This local delicacy is elevated by topping it with dry-cured ham, blending traditional Nara flavors with Italian influences.
Yamato chicken and lamb: These are used as fillings in Anglotti pasta, showcasing the fusion of local meats with Italian pasta techniques.
Yamato beef: Served as a plump steak, it is paired with shaved black truffle and hand-pulled pasta, highlighting premium local beef combined with luxurious Italian ingredients.
Salmon roe and okra: Used in a local treatment of hand-pulled pasta, adding a unique texture and flavor that bridges Japanese and Italian culinary traditions.
These ingredients reflect Lega’s concept of linking Nara’s rich local produce with Italian culinary artistry, emphasizing seasonality and regional authenticity in signature dishes.
Menu & Pricing
Current Offerings & Prices
Lega' Menu Summary
Tasting Menus
- Lunch: ¥8,500 - ¥12,000 (¥12,000 for dinner)
- Note: Prices are in Japanese yen and may not be up-to-date. No specific prices were found for the tasting menu in euros.
A La Carte
- Kakinoha sushi wrapped persimmon leaf from Gojo topped with dry-cured ham (price not specified)
- Anglotti pasta stuffed with Yamato chicken and lamb (price not specified)
- Plump Yamato beef steak with shaved black truffle (price not specified)
- Hand-pulled pasta with local treatment of salmon roe and okra (price not specified)