Nihonbashi Yukari
3-2-14 Nihonbashi, Chuo-ku
Tokyo
From the From the May 2008 Food & Wine Go List
At this quiet restaurant on a gritty street near Tokyo Station, the chef in charge is 2002 <em>Iron Chef</em> champ Kimio Nonaga. Working from behind a chef's counter, he prepares innovative, delicate specialties using ingredients like <em>Kyo-yasai</em> vegetables from Kyoto—mizuna, dark red carrots, eggplant, daikon—and presenting them in a stunning variety of vessels that change with the seasons
We loved: Frozen black-bean custard dessert dusted with toasty (soybean flour).
Last updated May 2008
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