Nakamitsu

The chef is an earnest devotee of everything that makes a restaurant great, thanks to careful study of ingredients, culinary technique and attention to every customer. Recipes are tested over and over to get the flavour just right. Knowing that the taste of dashi soup stock changes over time, the chef patiently rests his stock to draw out the flavour. While known to refer to traditional methods, alternations between new and old are a signature of Nakamitsu’s menus.

Kappo-Style Dining Experience

• Nakamitsu offers a unique Kappo-style dining experience, where guests can enjoy the preparation of their meals in front of them, enhancing the connection between the chef and diners.

Seasonal and Local Ingredients

• The restaurant prides itself on using seasonal ingredients sourced locally, with the chef personally selecting the freshest produce to create dishes that reflect the essence of Kyoto.

Intimate Atmosphere with Limited Seating

• With only six seats at the counter, Nakamitsu provides an intimate dining experience, allowing for personalized service and a warm, welcoming environment that encourages interaction between guests and staff.

Signature Ingredients

• Local Seasonal Ingredients: Nakamitsu emphasizes the use of seasonal ingredients sourced primarily from local producers, ensuring freshness and authenticity in every dish. This commitment to local sourcing allows the restaurant to showcase the unique flavors of Kyoto throughout the year.
• Kinako (Roasted Soybean Flour): A distinctive ingredient that adds a nutty flavor and is often used in traditional Japanese sweets. At Nakamitsu, it is celebrated for its versatility and is featured in various dishes, enhancing the overall dining experience.
• Fugu Milt: A delicacy that is carefully prepared to highlight its delicate flavor and texture. This ingredient is a testament to the chef's skill and is often served in dishes like steamed egg custard, showcasing the restaurant's dedication to high-quality, seasonal seafood.
• Sashimi: Fresh sashimi is a staple at Nakamitsu, featuring a variety of fish such as sea bream and cutlassfish. The fish is meticulously selected for its quality and freshness, providing a pure taste of the ocean that is central to Japanese cuisine.
• Mackerel: Often featured in sushi and sashimi, mackerel is prized for its rich flavor and is sourced from local waters. Nakamitsu prepares it in various styles, including sushi and grilled dishes, highlighting its versatility and importance in Japanese culinary tradition.

Tasting Menu

• Omakase Course: ¥27,750
• Chef's Choice Course: ¥25,000