Dîner sur placeThe restaurant's name symbolises the spirit of Hiroyuki Ikejima: his gratitude to his mentor; the proprietress, his wife; and his parents. Every day, as he takes his place in the kitchen, he remembers to be thankful to those who supported him. Ikejima's vegetable sculpture is a skill transmitted directly to him by his mentor. He places great importance on his soup stock, drawing the umami from a wide range of ingredients. His ankake (thick starchy sauce made from kudzu) of wagyu beef and vegetables is enlivened by stock made from both. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/en/nara-region/nara/restaurant/arigato Michelin Distinction: Selected Restaurants Price: ¥¥¥
