Shojiro Shimizu develops new ideas by studying the past. He delves deep into traditional approaches before presenting his innovations in ingredient combination and presentation. For example, abalone is combined with Western vegetables and jellies; and mackerel sushi is grilled on the skin side in front of the customer. Hassun are indispensable here as they express a sense of season. Shimizu applies sensibilities honed at ryotei and kappo to blaze his own culinary trail.
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Work in progress.