CONTENTS
about akordu
Concept
Located in Nara City, akordu is an innovative Spanish restaurant by Chef Sora Kawashima. The name “akordu” comes from the Basque language, meaning “memory,” and the concept of the restaurant is to reflect the history, ingredients, and memories of Nara through its cuisine.
Chef Sora Kawashima
Chef Kawashima, after studying at Tsuji Culinary Institute, gained experience at prestigious establishments such as Hotel Seiyo Ginza and Hotel Okura Tokyo. He then moved to the Basque region of Spain, where he trained at the renowned Mugaritz restaurant under Chef Andoni Luis Aduriz. After returning to Japan, he opened akordu in Nara, blending local Nara ingredients with Spanish culinary techniques. Chef Kawashima’s philosophy centers around “cooking memories”, with each dish representing Nara’s rich culture, history, and his personal experiences.
Mugaritz
Mugaritz is a world-renowned restaurant located just outside San Sebastián in Spain’s Basque Country. Founded in 1998 by Chef Andoni Luis Aduriz, it has since maintained top-tier recognition in the culinary world.
Restaurant Evaluation
akordu has earned praise and awards such as two Michelin stars and has been recognized for its unique approach using locally-sourced Nara ingredients. In 2018, Chef Kawashima won the “Chef of the Year” award from Gault & Millau, and the restaurant continues to receive high marks in various gastronomic guides, including the “Tabelog Award”, where it has won Bronze.
Dining Prelude
The restaurant’s exterior features a tranquil design that evokes a sense of traditional Japanese aesthetics. Upon entering, the take-out sweets shop is located to the right, leading to the restaurant’s entrance. Inside, the waiting area is spacious, with glass walls that open up to the garden, allowing guests to relax while enjoying the serene view. The kitchen is visible through the glass, adding to the experience of watching the culinary process in action.
Dining Space
The dining room is located on the first floor, with a natural and modern interior that exudes warmth from wood accents. The large glass windows provide an unobstructed view of the garden, creating a feel of dining outdoors while maintaining the comforts of indoor space.
Menu Presentation
On the table, a small box is placed, containing cards with the menu written in poetic expressions. This presentation enhances the anticipation of the meal and enriches the dining experience.
Starter Drink
Llopart Brut Reserva, a sparkling wine from the Corpinnat designation in the Catalonia region of Spain, is often served as the starter drink. It is a high-quality sparkling wine made through traditional bottle-fermentation.
Dishes Tasted
Ōdeppō Ahobranko
A reimagined version of the traditional Ajoblanco from southern Spain, typically made with almonds and garlic. In this dish, soy milk made from Ōdeppō, a local soybean from Nara, is used instead. The soup is served with half-cooked shrimp, fresh melon, and raisins, creating a harmonious blend of flavors and textures. To enhance the refreshing taste and add color, the dish also includes basil and green granité.
A whole wheat bread featuring the initial “a” of the restaurant’s name.
Smoked Amago and River-Scented Sopa
A dish featuring smoked Amago (a type of Japanese trout) from the clear streams of Nara. The Amago and its roe are smoked, and paired with a green-colored sauce (sopa) that evokes the image of a river’s clear waters. The sauce includes cucumber and spinach couscous for a textural contrast. Overall, it is a delicate dish that captures the freshness and natural flavors of the river.
The pairing is complemented by “Shinomi” Junmai Sake, brewed by Chiyo Sake Brewery in Gose City, Nara Prefecture. This sake is known for its rich rice umami, making it a popular choice as a food pairing sake.
Asparagus and Damp Soil
This dish features lightly grilled asparagus from Nara Prefecture, bringing out a seaweed-like aroma. The dish is complemented by oyster tartare from Hokkaido, combined with trumpet mushroom paste that evokes the imagery of damp earth. A variety of herbs are delicately placed on top, creating a unique and inventive flavor that transports you to a forest with its moist, earthy atmosphere.
The pairing for this dish features “Kruger Family Wines Old Vines Sauvignon Blanc.” The mineral qualities and fresh aromas of the Sauvignon Blanc beautifully complement the sea and earth elements present in the dish, creating a harmonious combination.
Grilled Bluefish with Chevre and Olive
This dish features Shima-Aji, a fish from Ehime Prefecture. The Shima-Aji is lightly grilled and combined with marinated paprika, which has been marinated in “Kodai Hishio,” a traditional fermented seasoning from Nara. Additionally, transparent chips made from olives are added, providing a textural and salty accent. The sauce includes a gelato made from goat’s milk cheese (chevre), providing a cold temperature and creamy flavor that harmonizes the dish.
The richness of the Shima-Aji, the deep flavor of the paprika marinated in Kodai Hishio, the unique texture of the olive chips, and the smoothness of the chevre gelato all come together, offering a complex yet well-balanced taste experience.
「Finca Viñoa」 Treixadura
This wine is paired with the grilled bluefish and the complex fermented flavors from the dish. It perfectly complements the grilled fish and fermented ingredients with its deep and balanced profile.
Yamato Kamo Terrine with Persimmon Vinegar and Seasonal Scenery
This dish features Yamatokamo, a duck from the Nara region, combined in a terrine form. The rich duck flavor is enhanced by a sauce made with red wine and persimmon vinegar. With a puree of pears, boiled peanuts, arugula, and an aromatic foam infused with osmanthus, this dish embodies the essence of Nara’s seasonal ingredients.
「MontGras Antu Pinot Noir 2020」
Yamato Tachibana Noodles with Fresh Squid
Made with noodles incorporating the juice of Yamato Tachibana, Japan’s oldest citrus, these wide noodles have a subtle citrus aroma and a refreshing acidity. The dish is paired with a squid ink sauce inspired by Italian pesto, but using red and green shiso instead of basil, along with fresh squid and lightly boiled potatoes for added texture.
Pairing Wine
LaFou Els Amelers 2022 – A wine chosen to perfectly complement the freshness of the citrus-infused noodles and the squid ink flavors.
Grilled Sea Bass with Rice and Watercress
The sea bass, freshly caught in Kyoto, is grilled and placed over a base of Nara’s Hinokikari rice cooked in a traditional Spanish “arroz” style. With sea urchin sauce and chopped zucchini, the dish captures the essence of the sea and land. The addition of watercress and herbs adds a refreshing finish to the dish.
Pairing Wine
SummerWood Marsanne 2021 – This wine beautifully enhances the delicate sea bass and the sea urchin flavor of the arroz, completing the dish’s complexity.
Wagyu Beef with Persimmon Vinaigrette
This dish features Wagyu beef from Nara, paired with a vinaigrette made from persimmons from the Yoshino region. The vinaigrette’s sweetness and acidity balance perfectly with the beef. The dish is complemented with a creamy paste made from Nara-grown eggplant, providing an ideal pairing. The vibrant orange egg yolk sauce adds depth and richness to the dish.
「Parada de Atauta 2020」
Dessert & Finale
Cheese, Quince, and Nuts
The dessert reinterprets the traditional Spanish treat “Queso y Membrillo.” This dish combines cheese with quince (membrillo), along with a selection of various nuts. The texture and flavors are beautifully layered, offering a rich, indulgent end to the meal.
This pairing is complemented by the SummerWood Grenache 2019, a wine that enhances the richness of the Wagyu beef and the sweet-tangy notes from the persimmon vinaigrette, creating a harmonious balance with the dish’s flavors.
“Yamiyo no Tsuki to Aki no Megumi”
This dessert is themed around the full moon, a symbol of autumn. It features an infusion of rice straw, lending it a unique, toasty aroma and flavor. Crispy fried rice adds a textural and aromatic contrast, evoking the harvest season, creating a delicious and reflective dessert.
“Summer is Over, Welcoming Autumn”
This dish celebrates the end of summer and the arrival of autumn with figs, a specialty of the Nara region. It combines gelato and granita made with the sweet Spanish liqueur Cacharlia, complemented by a cream infused with cinnamon, tonka bean, and cynapis. The harmony of the fig’s sweetness and the gentle flavor of the liqueur, enhanced by aromatic spices, offers a deep and complex flavor experience that marks the change in seasons.
Petit Fours
Traditional Spanish sweets, Polvoron, served as small treats.
Summary and Reflection
Akordu is a truly unique restaurant that embodies the fusion of Nara’s local ingredients and the spirit of Spanish cuisine. By incorporating traditional Nara vegetables and fermented foods such as Kodai Hishio, Yamato Kamo, and Yamato Tachibana, the restaurant creates dishes that cannot be found anywhere else.
The concept of “cooking memories” shines through as it offers a deep connection to the ingredients’ backgrounds, turning each dish into an unforgettable experience.
With creative presentations that stimulate all the senses, Akordu delivers a one-of-a-kind culinary journey that resonates deeply.
Reservation and Access Information
Reservation Methods:
- Telephone reservations
- Ikyu
- Tabelog
Access Information:
Address: 70-1-3-1 Mizumoncho, Nara City, Nara Prefecture
By Train:
- Kintetsu Nara Line, Nara Station: 10-minute walk from the East Ticket Gate, Exit 1
- JR Nara Line, Nara Station: 20-minute walk from the East Exit
By Car:
- From the second Hanshin Expressway Hokura Exit: Drive east on the Hanshin Expressway, turn left at the Kencho East intersection, and turn right at the Noborioji intersection, then immediately turn into the parking area.
- From the Tenri Interchange on the Nishi-Meihan Expressway: Drive straight north on National Route 169 and turn right at the Noborioji intersection.
By Bus:
- JR Nara Line, Nara Kotsu City Circular Outer Route: Get off at the Kencho East Bus Stop, and walk for 3 minutes.
By Air:
- From Osaka Airport (Itami) or Kansai International Airport: Take the limousine bus to Kintetsu Nara Station (approximately 60 minutes), then walk 10 minutes.
Parking: There are four parking spaces behind the restaurant. If the lot is full, please use nearby coin-operated parking.
Accommodation:
There is a small guest room on the second floor with a view of Wakakusa Mountain. The plan includes dinner and breakfast for two, priced at 58,000 yen per night (excluding tax and service charge). Check-in is at 3:30 PM, and check-out is at 10:30 AM.
Wedding Information:
Weddings are available in a private residence near Nara Park, at the former site of Todai-ji’s old precincts. For more details, please refer to the wedding page on the official website.
We recommend checking the reservation status and the latest operational information on the official website before visiting.
