Overlooking the lush landscape of the satoyama, the Japanese word for mountainous areas where people farm, forage and gather firewood, chef Takeru Nakai’s Nose Arata puts the spotlight on the plentiful produce of Nose – from seasonal vegetables to wagyu, wild meat and freshwater fish. Trained in traditional Kyoto cuisine and boasting a cosmopolitan resumé that includes a stint as chef at Japan’s mission to the European Union, Nakai lets his intuition guide him when reinterpreting washoku for the 21st century. The results are spectacular.
Reservations essential.