Nihonbashi Yukari is one of my favorite restaurants in Tokyo for a kaiseki meal. Chef Kimio Nonaga is the 2002 Iron Chef champion from the original series. I’ve included many Yukari Gozen lunches on this blog and it’s a beautiful way to taste seasonal ingredients exquisitely presented.

This lunch in early June starts with a chilled chawanmushi topped with a hydrangea flower picked from the small garden in front of the restaurant. Hydrangeas (ajisai) are blossoming all over Tokyo but it’s an unexpected treat when it is presented with your meal. A gentle reminder to the time of year.

Chawanmushi is a savory egg custard, usually served hot. But on this hot summer morning he serves a very soft custard that is topped with a thick slurry. It’s a unique flavor and texture that I’ve never had before and I have a hard time imagining what it could be. Nonaga-san says that it is dashi mixed with Jersey mozzarella cheese made in Tokyo at Isonuma Farms in Hachioji. It adds to the dish a creamy texture.

 

Here is the lunch, presented in a lacquer box and is a generous lunch, so come hungry.

Another look at the lacquer box with all of its components. A fried course, a sashimi course, a simmered course, and the top right box which includes small bites prepared in a variety of ways.

 

Another overview of the lunch including young ginger rice, miso soup, and pickles.

Top left is the simmered course with ganmodoki (deep-fried tofu) and nama fu, a lovely wheat gluten that is a treat as at our home we only have the dried version of fu which doesn’t have the chewy texture of nama fu.

Top right are the small bites including a savory fuki miso garnished with pine nuts, yokan sweet cake made with amazu (tart plum vinegar), and a sweet egg omelet.

Bottom left is the otsukuri (sashimi) course of scallops, horse mackerel, and North Pacific giant octopus topped with vegetables and a creamy green dressing made from shiso.

Bottom right is the deep-fried course of shishitō and shiitake tempura, baby ayu that is covered with sticky rice balls and deep-fried and yuba stuffed with shrimp paste and deep-fried.

As you can see, it is a variety of colors, flavors, and textures. For those who want to experience kaiseki cuisine this is a great lunch in Tokyo.

 

Nonaga-san is known for serving desserts, not just cut fruit, at the end of each meal. Today it is a mattcha babaloa made with yogurt. It is served with a creamy, sweet azuki bean paste and sticky rice balls.

The entrance to Nihonbashi Yukari. Can you see the lavender hydrangeas that were used for the first course? If you come, tell Nonaga-san that Yukari sent you. The recommended lunch is the Yukari Gozen as seen here for 3,675 JPY. It must be reserved in advance when making your reservation. Alternative lunch options include sashimi, tempura, or grilled seafood. Nine-course kaiseki dinner starts at 10,500 JPY, a bargain and great value for a kaiseki evening. Nihonbashi Yukari is a five-minute walk from Tokyo station’s Yaesu exit. It is also around the corner from Takashimaya’s flagship store.

Nihonbashi Yukari

Chuo-ku, Nihonbashi 3-2-14

03-3271-3436

closed Sunday and holidays

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