Nishitemma Nakamura

At a traditional Japanese restaurant, Akemi Nakamura discovered the elegance of traditional multi-course meals; at a kappo, she acquired a gift for adapting cuisine to the needs of the moment. She even devoted herself to flower arrangement to better understand the spirit of gracious service. This accumulation of experiences is encapsulated in her appetisers, beautiful presentations that highlight the flavours of each ingredient. Dishes of depth and complexity emerge one by one from the kitchen, garnished with flowers and leaves of the season.

Akemi Nakamura runs a small, counter focused kaiseki experience that prizes timing and adaptation, the menu changes with the moment. The opening hassun is treated as a centrepiece, an arrangement of seasonal bites, colour, and texture that sets the tone for the rest of the course. The room leans restrained and ritualised, with delicate garnishes, flowers and leaves, and a progression that moves from pure dashi driven flavours into deeper, more complex dishes.

Signature building blocks: seasonal hassun style appetisers, immaculate dashi, and seafood led courses built around what is best that day, finished with sweets that keep the same seasonal cadence. Plates are often garnished with flowers and leaves of the season.

Chef's Choice Course: roughly 8 dishes from appetizer to dessert, served as an assortment style Japanese course. ¥26,400 tax included.