Nakajin

My favorite meal in Japan was from the hands of soba and tempura master, Kazuomi Nakamura, at his intimate 10-seat restaurant. Generally I don’t like tempura, though my guide suggested we visit Kazuomi son for lunch, and was thrilled when our request was accepted (even though we were two of five patrons). Highly regarded among the soba masters of Kyoto, the chef hails from the nearby mountain region of Takayma, which is famous for pure buckwheat noodles. Organic vegetables are hand-selected; the rice is from his friend’s organic farm; the miso paste is made in the mountains by a friend of his father; and even the ceramic service is handmade by friends (and by the chef himself). There is no English menu, although it is possible to select your set menu choices via your hotel concierge prior to arrival (or allow the chef to choose, the route I recommend).