Discover the Rich Culinary Heritage of Nara: 27 Must-Try Restaurants by Category

Kakinoha Sushi (sushi on the persimmon leaf) has been a local cuisine in southern Nara for more than 200 years. Famous shops dot the prefecture, keeping the food culture and the traditional taste alive. Kakinoha Sushi Tanaka is one of them with 120-year history since 1903. They have shops mainly in Nara and Kansai Region, also extending into Tokyo and Aichi.

This Kakinoha sushi shop with a long history is located on Mt.Yoshino, Japan's best site for cherry blossoms. Kakinoha sushi is bite-sized vinegared rice topped with a piece of mackerel or salmon on rice, wrapped in a persimmon leaf and pressed with a heavy stone. It is now nationally known as Nara’s traditional food but it originated as local food in the Yoshino area.

Located in Kamikitayama Village in Yoshino District—nearly at the heart of the Kii Peninsula—Izasa Main Store specializes in takeout sushi. The shop’s origins trace back to 1921 when it first opened as a rice store. The founder’s wife became well-known for her homemade sushi, which led to the commercialization of kakinoha sushi—a traditional dish beloved in the Yoshino area.

Mt. Miwa has long been heralded as the mountain where the gods resided since ancient times. The foothills around are known across Japan to be the birthplace of somen. To taste this regional dish in its home, you’ll have to try Miwa Yamamoto Oshokuji-dokoro, the shop directly connected to the veteran brand Miwa Yamamoto. The brand behind it, Miwa Yamamoto, was started in 1717 during the mid-Edo period. Since then it has amassed over 300 years of history as a beloved somen brand across Japan.

Located in the Miwa area of Sakurai City, Nara Prefecture—believed to be the birthplace of somen—Senjutei is a dining spot with deep roots. It was opened in 1980 by the fourth-generation head of Ikeri, a long-established Miwa somen maker founded in 1850, with the wish to serve delicious somen to visitors to Miwa.
One of the signature dishes is the elegant Chilled Tricolor Somen, served in a bamboo vessel and featuring vibrantly colored noodles made with ingredients like egg and matcha. Enjoy it with a house-made dipping sauce.

Located in the Miwa area of Sakurai City, Nara Prefecture—believed to be the birthplace of somen noodles—Tenobe Takadaya is a specialty store operated by Marukatsu Takada, a producer with 1,300 years of tradition in Miwa Somen.
In addition to selling hand-stretched somen noodles at the storefront, the shop also features a café space called sumen, offering a fresh new way to enjoy this ancient dish, which was originally introduced from China during the Nara period and has since become a beloved part of Japanese food culture.

This purely Japanese-style teahouse is located in a corner of Naramachi (the traditional district of Nara). The 200-year-old building is a prefectural registered cultural property that was the former townhouse of the wealthy local Matsuyama merchant family. Upon entering, you will encounter a traditional Japanese-style room with tatami mats. You will feel very relaxed, just by sitting down.

Located in the historic Naramachi district, To no Chaya Naramachi Branch is a charming dining spot that first opened its doors in 1963. The exterior exudes traditional elegance, while the interior blends the atmosphere of the ancient capital with modern comfort, creating a serene and welcoming space—perfect for a relaxing break during a day of sightseeing or strolling around Nara.

The restaurant’s specialty is chagayu (tea porridge), made with tencha (the raw material for matcha), giving it a beautiful young green hue. Lightly seasoned with salt, the warm, gentle flavor soothes both body and spirit.

One highly recommended dish is the Chagayu Bento. This luxurious set includes the signature tea porridge along with seasonal side dishes and local specialties, such as simmered vegetables, namasu (pickled vegetables), sesame tofu, and warabi mochi. It's a meal that delights both the eyes and the palate.

Located within walking distance from the UNESCO World Heritage Site Kōfuku-ji, this medicinal cuisine restaurant sits in the historic Naramachi area. Yakuzen ryori (medicinal cuisine) focuses on utilizing the natural healing properties of ingredients to promote overall health.
The main offering here is a course meal featuring seasonal ingredients from Nara and the famous Yamato-style tea porridge. Among the most popular dishes is the Omakase Gozen, which includes the tea porridge alongside six carefully prepared seasonal side dishes.
For those who enjoy a drink, the Horoyoi Set is highly recommended—it pairs one glass of beer or sake with five seasonal appetizers.
The drink menu also highlights a variety of medicinal teas with health-boosting benefits, as well as kuzucha (kudzu root tea) made from Yoshino kudzu, a renowned specialty of the Yoshino region in Nara Prefecture.

Soy-sauce-based soup, hakusai cabbage and garlic with chili spice make up Tenri ramen. In 1968, Saika Ramen began as a street vendor in Tenri City, Nara. The founder was working in a Chinese restaurant when he wanted to provide food that replenished people late at night. Today, it is established as Nara’s soul food with 14 restaurants in the Kinki Area.

Known as the original shop of Tenri Ramen, Saika Ramen Yatai serves bowls filled with a spicy garlic-soy-based broth and generous amounts of vegetables, particularly Chinese cabbage. Founded in 1968 as a street stall in Tenri City, Nara Prefecture, it has since expanded to 13 locations across the Kansai region—but this is the only branch that still operates as an open-air yatai (street stall). Enjoying a steaming bowl under the stars, with the night breeze around you, is an experience like no other.

Specializing in Tenri Ramen—a local specialty of Tenri City, Nara Prefecture—this well-trafficked shop is known for its heaping bowls of Chinese cabbage and a signature spicy pork bone soy sauce broth. Affectionately called "Ten-Suta," the brand has expanded beyond its 12 locations in Nara to six other prefectures across Japan, and even into Myanmar.
The restaurant’s all-original broth is a masterpiece of tastes, made by simmering pork bones for hours and infusing it with the rich umami of vegetables. The key ingredients—Chinese cabbage, carrots, garlic chives, and more—are first stir-fried to enhance the broth with a deliciously smoky aroma. Adding chili bean paste and a touch of pork back fat creates a perfectly balanced flavor profile of spice and richness.

Conveniently located just a minute walk from Kashihara Jingu-mae Station on the Kintetsu Railway line, this izakaya is loved by locals and tourists alike. The name "Noka Sakaba" comes from the fact that the first owner was also a farmer and used the vegetables and rice he grew, and the second owner has firmly inherited this intention, serving dishes that incorporate plenty of locally grown ingredients and practicing local production for local consumption. The freshness and flavor of the ingredients as well as the reasonable prices are probably the reasons for the restaurant's popularity.

This rural restaurant is just steps from the Ishibutai Kofun Tumulus. With the motto of grow and eat local, this little escape will bring you a menu of carefully made dishes that feature seasonal vegetable plates made with ingredients from the Asuka Village.

Located just beside Asuka-ni-imasu Shrine, Himorogi is a charming restaurant housed in a traditional farmhouse over 150 years old.
The restaurant’s signature dish is Asuka Nabe, a hotpot enjoyed in two stages: first, savor it sukiyaki-style using a sweet-and-savory warishita broth; then, after eating about half, add milk to transform it into the creamy, rich Asuka Nabe.
The most popular choice is the Asuka Nabe Gozen, which comes with locally sourced Nara rice, udon noodles, and a hot spring egg—all served together with the hotpot in a convenient single-serving setup, making it easy and approachable to enjoy this regional specialty.

Established in 1870, a directly-managed sweets shop of “Inoue-Tengyoku do” in which Yoshino Hon Kudzu is made in Gose city of Nara prefecture. The shop is located near the ruins of Nishimon gate of Todaiji which is a famous temple for the Great Buddha and you can enjoy dishes and sweets made from Kudzu.

Located in Naramachi, one of Nara’s most charming walking districts, known for its Edo-period townhouses and nostalgic shopping streets, Sakura Café is part of Yoshinokuzu Sakura, a specialty shop that sells products made from rare Yoshino honkuzu—high-quality arrowroot starch extracted from wild roots dug from the mountains of Yoshino, of which only about 10% can be used.

Located just a short walk from the Yoshinoyama Ropeway's Yoshinoyama Station, Chatsubo Hokonan is a charming café housed in a traditional farmhouse that harmonizes beautifully with the surrounding nature. This historic shop was the first in Yoshinoyama to serve kuzumochi and tea.
They offer a range of sweets crafted with care, using local Yoshino ingredients and traditional methods, including kuzumochi topped with house-made roasted soybean flour, kuzuyu made from pure kudzu starch, and their original kudzu sweet, Kuzuhana.
Their kuzukiri, made from 100% pure kudzu starch, is prepared fresh to order, ensuring the best possible flavor and texture.
Seasonal specialties like sakura mochi in spring and shaved ice in summer add to the appeal. On sunny days, guests can relax on the terrace and enjoy the stunning seasonal landscapes of Yoshinoyama.

Since opening in 1959, Kamameshi Shizuka has been serving meals in two locations within Nara City during the last 60+ years. Even having established one of the best kamameshi restaurants in Nara, they continue to cook each pot of kamameshi over an open fire upon receiving each order. A long queue for lunch is a common sight at its shop in front of the Nara National Museum. Their kamameshi dishes make people willing to wait in line to try it.

Set in a traditional-style building with a kura (storehouse), Sakura-an offers a relaxing dining experience in a cozy, hidden-away atmosphere. The interior features a mix of tatami rooms, horigotatsu (sunken floor seating), and table seating, making it feel both homely and welcoming. The specialty here is kamameshi made with ancient grains like red and black rice, cooked fresh at your table. The crispy okoge (scorched rice) is a highlight.

Located at the gate of Taima-dera in Katsuragi City, Nara Prefecture—famous for its over-1,000-year-old mandalas and vividly colored Pure Land garden—Tamaya is a restaurant housed in a former Edo-period inn built in 1853.
The restaurant's signature kamameshi (rice cooked in an iron pot) features local ingredients such as Yamato pork, fresh vegetables, and Hinohikari rice sourced directly from Nara farmers. Each pot is freshly cooked at your table after ordering.

Boasting over 800 years of history, Tsurubesushi Yasuke is a legendary establishment, famously featured as a setting in the classic Bunraku and Kabuki play Yoshitsune Senbon Zakura. The building itself, with its striking red bengala-painted walls, is a charming three-story wooden structure over 80 years old. Notable literary figures such as Eiji Yoshikawa and Jun'ichirō Tanizaki are known to have dined here.

Located along the Yoshino River, Yoshinaya is a beloved local eatery cherished by the community. The restaurant proudly features hand-crafted udon noodles perfected over six years, with a menu boasting around 50 different dishes.
The variety of udon is impressive, including options like roasted seaweed udon, kitsune udon (topped with sweet fried tofu), and tempura udon. One of the most popular choices is the Kakinoha Sushi Set Meal, which pairs a bowl of udon with Nara’s famous persimmon leaf-wrapped sushi.
The menu also includes a range of hearty rice bowls, such as katsudon (pork cutlet bowl), curry rice bowl, and abutamadon—a comforting combination of fried tofu and egg over rice. In addition, you can enjoy salt-grilled sweetfish (ayu), freshly caught by the owner himself.

Escape the hustle and bustle of the city and enjoy exquisite meals surrounded by the rich natural beauty of the countryside. This traditional inn not only offers overnight stays but also day-trip lunch and dinner plans—perfect for those who simply wish to savor its carefully crafted cuisine.

Tucked away just off Sanjo-dori, look for the striking red noren curtain marking the entrance to Cafe Cojica. Housed in a beautifully renovated 120-year-old traditional townhouse, the café offers a cozy setting where you can relax on tatami mats.
The signature dish is the Cojica Special Stewed Hamburger Steak, made from a blend of Yamato beef and Yamato pork. This tender, hand-shaped hamburger steak is served with a rich, house-made demi-glace sauce. You can choose between chewy black rice or bread as your side, and the meal also includes a salad, soup, side dishes, and a dessert—either cake or quiche—making it a satisfying and luxurious set.

This sukiyaki restaurant is located on the first floor of the Shika-Saru Kitsune Building, a hot spot by Nakagawa Masashichi Shoten, a long-established Japanese craft-based manufacturing company in Nara. Chef Shusaku Toba, owner of the restaurant "sio," which has received one star for three consecutive years from the Michelin Guide Tokyo 2020, offers a new way to enjoy sukiyaki with a new menu that focuses on sukiyaki.

Nestled in the historic Naramachi district, Fukuden offers a refined dining experience in a beautifully preserved former residence. The restaurant specializes in meat kaiseki cuisine, featuring the finest Yamato beef, premium local pork, and farm-fresh Yamato vegetables grown by local farmers.
Guests can enjoy seasonal dishes crafted to highlight the natural flavors of each ingredient, including the restaurant’s signature shabu-shabu, served in a house-made dashi broth. Each plate is a feast for both the eyes and the palate, making every meal a memorable experience.
Private dining rooms, created from a thoughtfully renovated traditional kura (storehouse), provide the perfect setting for celebrating special occasions such as anniversaries or important gatherings.

Thanks to its ideal climate and terrain, Nara ranks among the top producers of persimmons in Japan. Popular varieties like Fuyu-gaki and Tone-wase are known for their thick, juicy flesh and rich sweetness. Nara’s longstanding tradition of using persimmons in preserved foods, such as dried persimmons and persimmon leaf sushi, naturally led to the development of persimmon-based sweets.
Classic treats include kaki yōkan (persimmon jelly), kaki sorbet, and kaki monaka (crispy wafer filled with persimmon paste). In recent years, creative fusions with Western desserts—like cakes and jellies—have drawn attention. Be sure to stop by a traditional confectionery shop or specialty persimmon store in Nara to find your favorite.

A beloved souvenir from Nara, Mahoroba Daibutsu Pudding features rich custard alongside flavors inspired by local ingredients such as Yamatocha (green tea) and Hatsushika sake, a traditional Nara rice wine. Other seasonal options include cherry blossom toppings made with blossoms from Yoshino.
Shops offering this pudding—some with attached cafés—are scattered throughout the prefecture. The charming jar lids, adorned with images of the Great Buddha or sacred deer, add a playful touch that makes them a hit with souvenir shoppers.

Narazuke is a traditional type of pickle originating in Nara, made by repeatedly marinating vegetables such as gourd, eggplant, cucumber, and ginger in sake lees. The result is a deep, mellow flavor and a distinctive aroma with hints of alcohol.
Balancing sweetness and saltiness, these pickles pair perfectly with steamed rice or alcoholic beverages. Rich in vitamins and minerals, Narazuke isn’t just tasty—it’s good for your health, too.
You’ll often find it served as a side dish in traditional restaurants across the region, but for a more authentic experience—or a gift to take home—visit a specialty Narazuke shop.