Okada
Nara, Japan
⭐1 Star
The Experience
From Michelin Guide
A counter kappo located close to Sarusawa Pond. The chef has never forgotten the importance of interacting with customers – something he learned during his Osaka apprenticeship. His young team move freely about as well, engaging alongside the chef in amiable conversation with customers. Okada uses kaiseki to convey the richness of Nara food. Hassun appetisers are served on large platters, the better to showcase the beauty of Japanese cuisine. The meal ends with a cup of thin tea, poured by the chef himself to convey his gratitude.
Unique Things
From Visitor Experiences
Counter-Style Kappo with Only Counter Seats: Okada operates exclusively with counter seating and has no tables, creating an intimate dining experience where guests can closely observe the chef’s craftsmanship and engage directly with the staff.
Seasonal Menu Centered Around Local Nostalgia: The menu changes monthly and begins with a hassun platter, which evokes Nara-bound nostalgia through vibrant, delicately served seasonal appetizers like silky sesame tofu with Hokkaido sea urchin or clear soup stock with root vegetables. The dishes emphasize traditional flavors and local ingredients such as young ayu sweetfish and Yanagawa-style hotpots.
Unique Customer Takeaway Tradition: Okada offers a special service where leftover rice can be taken home in a distinctive paper bag, and the meal concludes with the chef personally pouring a cup of thin tea as a gesture of gratitude, underscoring a humble and personal connection with diners.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Okada in Nara include:
Hokkaido sea urchin: Used as a luxurious topping, for example on silky sesame tofu, adding a rich umami flavor and delicate texture that elevates the dish.
Shiso flowers: These are used as a garnish to provide a fresh, aromatic note that complements seafood and tofu dishes, enhancing both flavor and presentation.
Root vegetables: Featured in clear soup stocks, they contribute subtle sweetness and earthiness, forming an elegant and gentle base for traditional Japanese soups.
Young ayu sweetfish: A seasonal fish used in rice dishes during summer, prized for its delicate flavor and symbolic connection to the season and region.
Duck: Incorporated in Yanagawa-style hotpots with leeks soaking up a rich duck broth, showcasing a hearty and traditional preparation that highlights local ingredients.
These ingredients are significant as they reflect the restaurant's dedication to seasonal, regional produce and traditional Japanese culinary techniques, creating dishes that evoke nostalgia and respect for Nara's natural bounty.