Nihonbashi Yukari is a third-generation kaiseki restaurant near Tokyo Station. Iron Chef Kimio Nonaga was a champion of the original popular cooking competition.

The first photo is the Yukari Shōkadō Bentō lunch. It is packed with a variety of traditional Japanese dishes including tempura, sashimi, simmered pork belly, and many other small bites. The bentō must be ordered in advance and is a great value for about 5,000 yen ($35).

At lunch time Nihonbashi Yukari also offers a full menu of seasonal seafood in a variety of preparations (grilled, simmered), tempura, and here the lunch sets of simmered pork belly, sukiyaki, and anago eel. This time of year the meal kicks off with a warm chawan mushi savory egg custard with mozzarella cheese.

I love sitting at the counter as chef Nonaga can answer many questions about the cuisine. We had a nice discussion on preparing ikura roe at home and Nonaga san could answer my Japanese girlfriend’s questions on what went wrong with the way she made it. I always learn something new. 

Nihonbashi Yukari

Chūō-ku, Nihonbashi 3-2-14

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