Well known and regarded restaurant in Kyoto.
Nakajima-san is from Fukuoka and trained at Wakuden.
His seasoning and technique is more refined than most. Great ability to elevate the taste of natural ingredients.
He loves wine and has a huge list for how big the restaurant is. If you look carefully and know the market will, you can find bottles below retail prices in the states.
Ordered two bottles off list that were cheaper than buying retail in US.
He’s seating a bit more in restaurant (8 versus 6) but still hard to get a reservation. I think his bid on 食オク reached 200,000 for a pair of seats.
Ise lobster with grated turnip
Abalone with seaweed soup
Fugu sashimi with skin with shirako ponzu sauce
Baby tuna sashimi
Matsuba crab
Grilled fugu shirako with rice
Grilled Black Sea perch
Fugu hot pot with mushrooms
Grilled fugu
Bamboo shoots
Saury rice course
Warabi mochi
by balldem824
5 Comments
His food always looks very nice as do some of the crazy bottles I’ve seen there but I think Ive accepted this is one of those places I’ll never go given how hard it is to book lmao. Very cool regardless though and thanks for sharing
DRC for below retail… well done.
Is it possible to book there?
Bamboo at this time of year?
Thought he trained at Mizai? Did he spend time at Wakuden too?