Nara, Japan｜NARA NIKON

Had a great and special dinner here after meeting the owners at another Nara restaurant and asking if it was possible to have lunch at their restaurant. The staff was extremely friendly and did their best to make me feel comfortable altough i did not speak Japanese which isnt the market they aim for. The lunch was great with grilled conger eel and prume sauce and the cured mackrel nigiri being high points in my book. Thank you for the great lunch @ 21 Sep 2017

[Check points] A Matsuba crab course at a popular Michelin-starred Japanese restaurant in Nara ■Course duration: 3 hours Nara Jikon is a popular Japanese restaurant that has been awarded two Michelin stars in Nara. The store is located in a quiet area just past Hanashiba Shopping Street, about a 5-minute walk from Nara Station. From the outside, the cobbled pavement and greenery make for a calm atmosphere. The interior of the restaurant has a calm atmosphere in the Japanese style of Sukiya-zukuri style. There are 9 counter seats and 2 private rooms. Chef Shojiro Shimizu opened his own restaurant in 2016 after training at the long-established Kikusuiro in Nara and Gion Nishikawa in Kyoto. I had a good time with polite and soft customer service. On this day, a course centered on Matsuba crab weighing over 1kg from Tottori. The menu we received is as follows. ■ Kobako crab The original saltiness of the crab meat and the texture and flavor of the uchiko and sotoko are irresistible. Luxury goods unique to this season. A bowl of raw wood shiitake mushrooms and crab shinjo Fluffy crab shinjo is the best in a gentle soup of bonito and kelp. Sashimi of sea bream, striped horse mackerel, yellowtail The combination of yellowtail and spicy radish was delicious. Akashi's sea bream is also chewy and has a good amount of umami. ■ Mackerel sushi Today's menu was especially delicious! The fatty mackerel is charcoal-grilled and fragrant, making it a great match with vinegared rice. ■ Steamed crab Steamed Matsuba crab with large meat, thick fibers and strong taste. ■ 8 inch It looks beautiful and it's December, so it's full of humor, such as putting food in a Santa Claus bowl. I enjoyed a variety of delicious dishes such as the good combination of squid and homemade ink, fried crab claws, etc. ■ Grilled crab With salt and vinegar. Grilling has a different flavor than steaming, and it has a different flavor. Nara's Ajimaimo, Ajimarumi Daikon, Crab, and Crab Miso with Bean Paste The fluffy potato and softly cooked daikon radish are a perfect match for the umami-filled bean paste containing crab miso. Beni Madonna, Persimmon Sauce ■Sweet potato and white adzuki beans ■ Matcha Finally, the course ended with dessert and matcha. It was a homely atmosphere and I had a fun and delicious time! Omakase course ■ Kobako crab A bowl of raw wood shiitake mushrooms and crab shinjo Sashimi of sea bream, striped horse mackerel, yellowtail ■ Mackerel sushi ■ Steamed crab ■ 8 inch Grilled duck pine, stick broccoli with miso sauce, spinach with white sauce, sea cucumber and sleet, crab claw okakiage, kuwai rice cracker, fruit tomato wine stew, bluefin reef squid and Chinese ink, komochi kelp yolk soy sauce dried bonito ■ Grilled crab Nara's Ajimaimo, Ajimarumi Daikon, Crab, and Crab Miso with Bean Paste Beni Madonna, Persimmon Sauce ■Sweet potato and white adzuki beans ◆I would appreciate it if you could save it as a reference◆ _________________ instagram: 66shuki Twitter: 66shuki TikTok: 66shuki _________________

Subdued and refined taste❗ The dashi soup doesn't make a statement, but it's delicious 🎵 Personally, it's best to use vinegar 🎵 Customer service is also the best! ️ I am very happy with everything The utensils were cute too 🎵 Unfortunately, it is a restaurant that is difficult to book! ️