Gojo Genbei

"Pride of place given to the many attractions of Gojo attest to the deep roots the chef has put down here. Produce of the Kinki region is the heart of the cuisine. As he visits producers, the chef dreams up menu items based on the vegetables he sees harvested. Among his creations are ohitashi and deep-fried dishes, vibrant and flavoursome from their fresh-picked ingredients. Beef and chicken are sourced directly from livestock farmers; sake, miso and soy sauce are the pride of the region. The location in Gojo Shinmachi, famous for its streetscapes of old buildings, proclaims both history and good taste." - Michelin Inspector

Gojo GENBEI

"Gojo vegetables are the main ingredient here – Akihito Nakatani has built relationships with nearby farmers and carries a wide variety, from traditional to Western. He picks the vegetables together with the producers and comes up with his ideas while talking with them. He also incorporates items of local culture such as local soy sauce, miso and sake. The konnyaku tempura was inspired by southern Nara home cooking. His passion comes through when he explains the dishes." - Michelin Inspector