My favorite restaurant in Tokyo is Nihonbashi Yukari. Third-generation chef Kimio Nonaga is the 2002 Iron Chef champion. The food is amazing and I most of all I appreciate chef Nonaga’s passion for sharing Japanese cuisine. He graciously answers all of our questions about the ingredients, where it was sourced, and preparation. He also shares with us current projects that he is working on.
On this hot August day we start off with a cold beer as we watch chef Nonaga preparing dishes.
Eggplant chawanmushi. Chilled Kyoto eggplant soup over chawanmushi. Topped with eggplant skin sauce, rice arare, and shiso no hana hojiso. Nonaga-san says that the skin which is often discarded has color and flavor. Lovely flavor of eggplants which are at the peak of their seasonality.
Yukari bento is much more than a bento. To me it’s like a mini kaiseki meal as it includes many different preparations incorporating seasonal ingredients that are artistically displayed. The lunch bento needs to be ordered ahead of time when making your reservation.
On the left: A tender pork kakuni with a sauce of Hatcho miso and kurozato (brown sugar). Chef Nonaga said the whole process to make the pork takes three days to make and that one of his key points was to steam the pork. It is served with fresh awafu, sato imo, and okra.
On the right: Katsuramuki daikon wrapped around smoked salmon, toriniku dango, shrimp and ikura, sweet potato, grilled chicken Nambanzuke, sawara Saikyo-yaki, Tokyo tamagoyaki, grated yamaimo topped with house-cured karasumi (bottarga).
On the left: Banno natto made with kuromame (black bean) natto from Hitachi, Ibaraki. Include link. Otsukuri (sashimi) of shima-aji, mizudako, and meji maguro. Garnish with daikon, kaiware, onions, shiso, benidate.
The banno natto is a dressing that chef Nonaga makes in house. He says that it is good with noodles, seafood, salad, or as a dressing as aemono.
On the right: Tempura eggplant, shishito, and kakiage melange of eggplant, shako, sayori, ika, kobashira, and sakura ebi. Chiayu fish rolled in rice arare then deep-fried. The colorful red is momiji oroshi for the dipping sauce.
On the left: Rice topped with yukari (dried, red, shiso). Today’s pickles include wasabi zuke made with shoyu kasu and katsuobushi.
In the middle: the dipping sauce for the tempura.
On the right: Akadashi miso soup with fu, mozuku sea vegetables, mitsuba, and a hint of kona zansho.
Chef Nonaga’s signature kinako ice cream studded with black beans. Topped with kuromitsu (brown sugar syrup) and puffed rice. Heaven in a cup.
The toothpicks are from a historic shop Saruya.
As we went to Nihonbashi Yukari during Obon holidays in August we were curious where he got his seafood as it was very fresh. He said that on days that Tsukiji Market is closed he procures his seafood from the Kyoto Market.
I’ve walked in front of Nihonbashi Yukari for years and this is the first time that I have seen these gorgeous chochin paper lanterns. It gives a festive ambience to the entrance.
Lunch was very busy, especially considering it was during Obon holidays. Diners were a mix of young and old, men and women. If you come with a large group you can request one of the private rooms in the basement. Nihonbashi Yukari is conveniently located just minutes from Tokyo Station’s Yaesu Exit and around the corner from Nihonbashi Takashimaya. If you go, tell him Yukari sent you.
Chuo-ku, Nihonbashi 3-2-14