The story
In the ancient capital of Nara, within walking distance of the city’s UNESCO World Heritage sites, Kaiseki Kakomura offers a refined expression of Japanese cuisine. The restaurant focuses on seasonal course menus, where the rhythm of the year is expressed through carefully composed dishes.
The heart of the cooking is the wammono, or soup course. The chef uses katsuobushi from Makurazaki in Kagoshima, and kombu from Rishiri or Hidaka depending on the season. In winter, the broth gains depth with clam juice, white miso, and sake lees. In summer, a clear, clean sumashi broth takes its place. This seasonal shift is a mark of the kitchen’s craft.
Counter seating allows the chef to adjust each course to the guest in front of him—varying ingredients or portion sizes while keeping the structure of the set course. Conversation across the counter is part of the experience. For private occasions, the restaurant also offers two types of private rooms: table seating for two to four guests, and zashiki tatami rooms for larger parties up to twelve, at no extra charge.
Kaiseki Kakomura holds a Michelin Recommended distinction, a recognition that aligns with its quiet, dedicated approach to kaiseki in the heart of Nara. It is a place for those who appreciate precision, seasonality, and the subtle art of Japanese hospitality.
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