The story
Tucked away on the second floor of a building a minute from Tamatsukuri Station, Nihonryori Terada offers a refined yet welcoming take on Japanese cuisine. Chef Shigeru Terada, who trained at the esteemed Kappo Masuda in Shinsaibashi, opened his own restaurant here in July 2015. His philosophy is rooted in the classic traditions of Japanese cooking, expressed through a modern sensibility that prioritises the season above all else.
The restaurant’s sole offering is a monthly-changing omakase course. Chef Terada’s approach is grounded in technique and ingredient selection. He visits the Tsuruhashi market daily, selecting produce by eye rather than by calendar, adapting to the shifting rhythms of nature. Natural, artisanal seasonings are chosen over artificial ones, resulting in cooking that feels both light and deeply satisfying.
A typical course might begin with hassun – a seasonal assortment arranged in a square lacquered box, each element a small, concentrated expression of the month. The rice, a Kyoto Maizuru Koshihikari, is cooked simply as gin shari (silver rice) or as a seasonal takikomi gohan, and is sourced directly from the grower. For special occasions, a higher-grade course featuring premium ingredients like matsutake mushrooms, crab, or kinmedai is available. A lunch-only course offers a lighter, more accessible entry point.
The dining space is intimate, with just 14 seats: eight at a live-counter where guests can watch the kitchen’s handiwork, and a private sunken kotatsu room for groups. The restaurant has held a Michelin star since 2016, a recognition of its consistent, high-quality cooking. The atmosphere is one of quiet warmth – a place where the stories behind the dish and the vessel are shared as naturally as the food itself.
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