Summer Lunch at Nihonbashi Yukari

Nihonbashi Yukari - summer lunch

Iron Chef Kimio Nonaga of Nihonbashi Yukari

On a recent afternoon we found ourselves in Nihonbashi a little after noon. Just around the corner was one of our favorite restaurants in the city, Nihonbashi Yukari. Nihonbashi Yukari is a kaiseki/kappō restaurant. Behind the counter on most days is the third-generation chef, Kimio Nonaga. We actually tried coming in last week but when we called to make our reservations Nonaga-san said that he was going to be at NHK that day filming for a television program. When Nonaga-san is not in the house his father, the second-generation chef, fills in.

We were thrilled when we opened the door to see Nonaga-san behind the counter. We had just seen several people leaving the restaurant so our timing was perfect. The counter was just being cleared and we were seated just in front of the former Iron Chef champion at the best seats in the house.

Usually we pre-order our lunch, the Yukari lunch box which is like a mini-kaiseki meal and a great bargain at 3,500 JPY. Today as we were walk-ins it was our first time to order lunch off of the menu. There is a wide variety of dishes to choose from including tempura, grilled fish, simmered pork, sashimi platter, and much more.

Nihonbashi Yukari - summer lunch sashimi

Summer sashimi course on Edo Kiriko plate

We are big fans of a special nattō taré (sauce) that was created by Nonaga-san. This sashimi course was in addition to the regular lunch. Three types of sashimi, seared scallops, katsuo (skipjack tuna), and kanpachi (yellowtail) is topped with julienned daikon, shiso, myoga, onion, kaiwaré (daikon sprouts), and baby shiso. The dressing is a blend of the fermented soybean dressing which adds a rich umami and deep flavor to the dish. Anago bones are deep-fried and pulverized and sprinkled on which adds an unexpected and welcome crunch to the dish. The dish is a beautiful dish for summer, Edo Kiriko.

Nihonbashi Yukari summer lunch - anago

Anago Jyubako

Anago is sea eel and is often seen at the traditional sushi counter in Japan. At Nihonbashi Yukari the anago is simmered until tender and then served over rice in a lacquer box, jyubako. The anago is so soft that it melts in your mouth. The sauce is ever-so-sweet, not cloying as is often the case with unagi (fresh water eel).

Nihonbashi Yukari - summer lunch simmered meitagarei

Simmered meitagarei (fine-spotted flounder)

There were a few offerings for simmered fish this day. Shinji went with meitagarei which is a type of flounder. The simmering sauce is not made fresh each day but is passed on day after day over the years. It has a deep flavor from it. Nonaga-san said that many different types of fish are simmered in this sauce, hence the depth of flavor. This is something that would be hard to recreate at home, we pondered aloud. Nonaga-san suggested we try it. He said to save the broth and to put it in the fridge. I love his positive and encouraging attitude. The rice served with the simmered fish has julienned fresh ginger and abura-agé (deep-fried tofu) in it. Refreshing for the summer, and we find inspiration in another dish we will try at home.

Nihonbashi Yukari is just minutes from Tokyo Station’s Yaesu Guchi. It is possible to walk-in, but we recommend reservations. Within about ten minutes of being seated the counter filled up again and most of the tables in the restaurant were also full.

Nihonbashi Yukari

Chuo-ku, Nihonbashi 3-2-14

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6 thoughts on “Summer Lunch at Nihonbashi Yukari

  1. Delicioso. As with all of your other visits to Nihonbashi Yukari, everything looks amazing, that anago! Thanks for sharing, Yukari.

  2. Hi, I have your book and I’ve learned so much from your blog. I’m in Tokyo late November and I was wondering if you knew where I could get namako bachiko (to take home) and if you knew of a place that specialized in namako. I can’t read or speak Japanese, but I know the English kanji for most foods I’d want to eat. Thanks! Ed

    • Arigato for the kind words. Most upscale depachika should have it. I thought I saw it at Nihonbashi Mitsukoshi. Best is to have your hotel concierge call before you go to a store to make sure they have it. Good luck sourcing it!

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