It’s filled with thousands of high-class bars, clubs and small restaurants where Japanese businessman entertain clients.
In the center of this unique city we work with our passion in the pursuit of the perfect fusion of ingredients, preparation techniques and skilled chefs. All ingredients are sourced from major markets all over Japan such as Kyushu, Kochi and Tsukiji. They are all handled with care at Nakagawa. For seafood and sushi-rice, we have our own handling procedures to bring out the best flavor of every ingredient.
Takehiro Nakagawa, the master chef, drew upon his over three decades of classical sushi chef experience, took in Japan and overseas, to create a new Japanese culinary art. He offers his guests a unique and venerable opportunity to share it. Seating is mainly at the counter, where guests can enjoy the chef’s cooking performance; he skillfully and efficiently cuts, charcoal grills, sauces ingredients and serves the prepared sushi on ‘tsukedai’ .
<<Selected Ingredients>>
Only a particular kind of rice, named ‘Hinohikari’, is used as it has perfect features for sushi rice. No sugar is used so as not to spoil the ‘umami’ or ‘pleasant savory taste’ of each ingredient. Instead we use Chidori vinegar from Kyoto which has natural mild sweetness.
<<Serving Wares>>
The quality of food is our primary focus, but we also take the serving wares seriously. We carefully select ceramics that can enhance the presentation of our dishes. Inspired by Tetsuaki Nakao, an internationally acclaimed pottery artist, many of his works are used to serve and are displayed at the restaurant. Tetsuaki Nakao is internationally admired and has received multiple awards in Europe for his ‘Gingayu’, Milky Way glaze ceramic works.
<<Interior>>
Nakagawa’s interior evokes the beauty of Japanese nature with its wooden shelves, counters and artworks. While delivering a calm and tranquil atmosphere, energy and power pulse through the rooms. Apart from the main counter table seating, there is also a private room with western dining and a private counter room available.
<<Menu>>Dinner:
We would like you to choose between the ‘Omakase’ course and a la carte. ‘Omakase’ literally means “put your trust in me”. Our ‘Omakase’ course is a multi-course dinner that allows the Chef to create a special menu based on the daily market availability of fresh ingredients. The course consists of the following;
Sakizuke: Appetizers on a Plate Tsukuri: Sashimi Yakimono: Grilled fish Agemono: Deep-fried dish of the day Sushi: Chef’s selection of sushi Miso Soup: Akadashi miso soup (made with dark miso) From \15,000 (drinks excluded)
<<Menu>>Lunch (Monday-Saturday);
Special seafood ‘Chirashi’ sushi course ‘Chirashi-Zushi’ is the “scattered” (chirashi) style of sushi involving a colorful combination of toppings (mainly seafood) arranged artfully with a bed of sushi rice. The course consists of the following;
Chirashi-Zushi (with small pieces of grilled mackerel and gold powder) Kobachi: Appetizers Agemono: Deep fried dish of the day Kounomono: Japanese pickles Miso Soup: Akadashi miso soup (made with dark miso) Dessert \1,500 (tax included)
Nidan shokado bento box (two layered square bento box) course Your order must be placed in advance. The course consists of the following; Sushi Sashimi Kobachi: Appetizers Agemono: Deep Fried Dish of the Day Yakimono: Grilled Fish Takimono: Simmered Dish Miso Soup: Akadashi miso soup (made with dark miso) Dessert \3,300 (tax included)
A la carte also available
<<Drinks>>
Sake is made from rice and water, which are fermented together and brewed using microorganism called koji and yeast. Brewers take advantage of the various kinds of natural water available locally or regionally to create a superb sake.
We have a comprehensive sake selection from all over Japan. Our in-house sake sommelier offers his expertise. Some major beers, wines by the glass and shochu (Japanese spirits made from barley or other grains, or potatoes) are also available.
