DinierenThe chef began cultivating his free-ranging inventiveness in his apprentice days. To extend his reach beyond the confines of Italian cuisine, he incorporates Japanese ingredients. Wasabi and Japanese pepper vary fragrance; refreshing yuzu and sudachi citrus add variation. Vegetables come from nearby farms, fostering ties with the local community. The ground floor, with its double‑height ceiling, is the dining room, while the first floor is a gallery exhibiting works by artists with connections to Nara. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/us/en/nara-region/nara/restaurant/ristorante-nishiyama Price: A moderate spend
