Nakazen

The owner-chef’s mild demeanour puts us at ease. Generous portions are an expression of thanks for coming all the way out to Kitashirakawa. He hails from Ōhara, so that’s where he sources his vegetables. He obtains his seafood in season from Awaji and focuses all his talents on its preparation. Pike conger, offered in early summer, is singed and served on a block of ice for a refreshing presentation. In late autumn the appetiser is a medley of items, celebrating an abundant harvest.

• Seasonal Ingredient Sourcing: Nakazen sources its vegetables from Ōhara and seafood from Awaji, focusing on seasonal ingredients to create a unique dining experience.
• Generous Portions: The restaurant is noted for its generous portions, which are an expression of gratitude for guests traveling to the location.
• Cozy Setting with Minimalist Decor: Nakazen offers an intimate dining experience with a minimalist decor and warm ambiance, making each meal feel personal.

• Wild Vegetables from Ohara
  Sourced from the chef’s hometown, these seasonal wild vegetables are a hallmark of Nakazen’s kaiseki, often featured in appetizers or as accompaniments, highlighting local terroir and freshness.
• Hamo (Conger Eel) from Awajishima
  A prized ingredient in Kyoto cuisine, hamo is prepared according to the season—grilled in summer, steamed in winter—and is a centerpiece of Nakazen’s menu, reflecting traditional techniques and seasonal adaptation.
• Pike Conger (Early Summer)
  In early summer, pike conger is singed and presented on a block of ice for a refreshing, visually striking dish, emphasizing both texture and temperature contrast.
• Seasonal Seafood from Awaji
  The chef selects premium seafood from Awaji, used in sashimi or grilled preparations, showcasing the best of each season and the chef’s focus on quality sourcing.
• Baby Octopus (Hot Aruka)
  Served as an appetizer with strawberry tesazu (soy/vinegar blend) and sweet white miso, this dish combines unexpected flavors and textures, demonstrating creativity within traditional kaiseki structure.

Nakazen Menu

• 15400 Course: ¥17,600 (approximately €120.03)
• Average dinner cost: €90.02 - €120.03