Oryori Hirooka
Nara, Japan
⭐1 Star
The Experience
From Michelin Guide
Nobuyuki Hirooka was raised locally and brings the bounty of Gojo to his customers. The menu always includes Gojo vegetables picked that morning and paired with fish or meat. His speciality is the oshizushi, for tiding you over. He combines the sushi cultures of Nara and Osaka, wrapping cherry anthias in persimmon leaves in the spring and awabi in the summer. He also creates stories, such as depicting the Milky Way with kudzu somen and Altair with star snapper.
Unique Things
From Visitor Experiences
1. Emphasis on Local Ingredients: Oryori Hirooka highlights the seasonal ingredients nurtured by Nara's rich environment, showcasing the bounty of the region. 2. Traditional yet Modern Techniques: The chef combines refined techniques with deep tradition to prepare each dish, blending the traditions of Nara and Osaka in their pressed sushi. 3. Storytelling through Food: Chef Nobuyuki Hirooka enthusiastically shares the stories behind his creations, ensuring diners get a feeling for the landscape where their food comes from and the people who grew or raised it.
Ingredient Stars
From Visitor Experiences
["Morning-harvested vegetables","Hinohikari rice","Yamato tea"]
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Oryori Hirooka's Seasonal Course: ¥35,000 (approximately $320 USD)
A La Carte
- Hinohikari Rice: ¥1,500
- Takikomi-gohan: ¥2,000
Note: Prices are subject to change and may not include additional costs such as taxes or drinks.