The story
Okada opened in September 2019 in Nara’s historic Imamikado district, a short walk from Sarusawa Pond and Kofuku-ji Temple. The restaurant seats just twelve guests—at a polished counter or in private rooms—creating an atmosphere of calm focus. Owner-chef Naoki Okada welcomes diners with a quiet, wabi-sabi aesthetic that lets the food speak.
This is a kaiseki restaurant, a style of Japanese cuisine developed to accompany sake. Each dish is composed with the drink in mind: flavors that complement the sake, and sake that deepens the taste of the food. The foundation is a dashi made from premium Ma-kombu kelp and Honkarebushi dried bonito flakes, giving every course a clear, savory backbone.
The course menu changes every month, tracking the subtle shifts of the Japanese calendar. Even within a single season, the dishes are refined to capture the moment’s specific ingredients. Lunch is offered at three price levels—from 8,000 yen to 18,150 yen—while dinner is a single course at 18,150 yen (service charge separate). The menu is entirely course-based, no à la carte.
Alongside sake, Okada offers a curated selection of wines, champagne, shochu, and whiskey. Guests may choose their preferred ochoko or wine glass to match the beverage, adding a personal touch to the pairing.
Okada holds one Michelin star, awarded for high-quality cooking that respects tradition while letting seasonal ingredients take center stage. It’s a place where the harmony between food and drink is the guiding principle—and where a meal in Nara becomes something to remember.
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