The story
Kiyosuminosato AWA sits in the rural landscape of Nara’s Seika district, an area known as “Kiyosuminosato.” Surrounded by fields that change with the four seasons, the restaurant offers a dining experience that is inseparable from its environment. The name “Awa” (粟) evokes both the beginning (“a”) and harmony (“wa”)—a philosophy that runs through every aspect of the project.
This restaurant is one arm of Project AWA, a broader initiative that connects farming, research, and hospitality. In partnership with the NPO Kiyosuminosato Mura and the local Gokaya farming cooperative, Kiyosuminosato AWA focuses on Yamato traditional vegetables—heirloom varieties from the Nara region. The goal is to rebuild community and foster regional creativity through the use of these local resources.
The menu is built around Yamato vegetables and other Nara ingredients, prepared in a style that highlights their natural character. The restaurant describes its approach as “大和野菜料理でおもてなし”—hospitality through Yamato vegetable cuisine. Dishes change with the seasons, reflecting what the fields and forests provide. The cooking is precise and respectful, letting the quality of the ingredients speak.
Kiyosuminosato AWA has earned a Michelin Recommended distinction for 2026, a recognition that aligns with its commitment to ingredient-driven, place-specific cooking. The award acknowledges the restaurant’s ability to deliver a memorable dining experience rooted in Nara’s agricultural heritage.
Meals are served in a calm, fine-dining setting with air conditioning and parking available. The restaurant operates on a reservation-only basis, with lunch service from 11:45 to 16:00 (last order 15:30). It is closed Monday through Thursday, reinforcing its seasonal, unhurried rhythm.
Kiyosuminosato AWA is not just a restaurant—it is a window into Nara’s farming traditions, served one plate at a time.
Recognition
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