CONTENTS
About nacol
Concept
Nestled quietly in a residential area of Asakusa, “nacol” is an 8-seat, reservation-only counter restaurant.
Born from the chef’s training in Modena, Italy and many years of culinary work in Japan, this restaurant draws attention with its unique approach: a prix fixe course built around prosciutto as the star.
The name “nacol” is a coined term inspired by “salumeria” (meaning a cured meat shop), and also carries the meaning of “collaboration” (intersection and fusion).
Seasonal ingredients, fermentation, precise cooking, aroma, and pairings with natural wines—each element collides, blends, and enhances the other. This aesthetic of harmony runs through the entire course.
Especially noteworthy is the slicing technique. Prosciutto, cut to a perfect 0.8mm thickness, melts instantly at body temperature the moment it touches your mouth, disappearing like a fleeting dream while leaving only aroma and umami behind.
Together with the serene atmosphere, it offers a beautiful dining experience that slows not only your palate, but also the flow of time.
Chef Tomohiro Iekame
The owner-chef of “nacol” is Tomohiro Iekame.
He refined his skills at renowned establishments such as Global Dining and Maxim’s de Paris, and at just 22, opened his own restaurant in Shimbashi. Continuing his steady path as a chef, he opened “Ribollita e Salumeria” in Kamata in 2019, and in 2024 relocated to Asakusa to start anew as “nacol.”
At the heart of his cuisine lies a deep love and devotion to prosciutto.
During his training in Modena, Italy, he was struck by the “artisan craft of salumeria” and went on to self-study slicing techniques and the theory of fermentation. He has created dishes that not only make the most of their ingredients, but also embody the fleeting beauty of “disappearing to deliver aroma and umami.”
From prosciutto-based soups and brioche appetizers that combine aging and fermentation, to meat dishes that showcase mastery in heat control—every plate is born from the central theme of prosciutto.
From spatial design to menu structure, Chef Iekame’s philosophy breathes through it all.
Restaurant Recognition
In April 2024, the 8-seat Italian restaurant “nacol” opened in a residential neighborhood of Asakusa. In just a short time, it became the talk among chefs and food connoisseurs, quickly joining the ranks of Tokyo’s most difficult-to-book restaurants.
As proof of its quality, by 2025 it had already been selected for Tabelog’s “Top 100 Italian Restaurants in Tokyo.”
Among the countless Italian restaurants in Tokyo, it is highly regarded as a “must-visit” for its solid concept and outstanding flavors.
Dining Prelude
Exterior & Entrance
Blending seamlessly into the streets of Asakusa, the façade of “nacol” radiates a subtle yet dignified presence.
The chic door, with the texture of wood and stone, is accompanied by a softly illuminated round white sign bearing the word “nacol,” quietly hinting at the atmosphere within.
As night falls, warm light filters through the curtains, creating a calmness that feels removed from the city’s bustle. The lantern above the sign also contributes a sense of warmth and a welcoming air.
Open the door and you are greeted by an extraordinary space: a counter with only 8 seats.
The setting—a standalone restaurant tucked away in a back alley—gives you a reason to make the trip.
Dining Space
Beyond the heavy black door lies a dining space wrapped in warm light, where tranquility and comfort coexist.
Inside are only 8 counter seats. The open space without any barrier between kitchen and dining area is designed so that the moments when dishes are created are also part of the “dining experience,” a hallmark of nacol.
At the back of the counter sits a prominent slicer, allowing you to enjoy watching the prosciutto—the star of this restaurant—being sliced right in front of you. The delicate work of slicing to 0.8mm is already in the realm of art rather than craft.
Hanging dried flowers from the ceiling, antique furniture full of character, warm-toned lampshades—attention to detail reflects a refined sense of aesthetics, reminiscent of a small salon in a European street corner.
It is extraordinary yet never overly formal, a comfortable space where conversation and aroma blend naturally.
Menu Presentation
The June course was composed to reflect the shifting of the seasons.
For this month, the structure centered on the interplay of “prosciutto, heat, fermentation, and aroma,” incorporating a wide variety of seasonal ingredients.
Starter Drink
The course began with a glass of Franciacorta Brut by Contadi Castaldi.
Dishes Tasted
Chilled Soup of Dolce Dream Corn
The June course quietly opened with a chilled soup made from “Dolce Dream” corn from Kumamoto Prefecture.
Its velvety texture delivers the gentle sweetness inherent to the corn, while a drizzle of extra virgin olive oil adds a grassy freshness, giving depth to the flavor.
On the surface, a dusting of red spice—likely paprika powder—and coarsely ground black pepper.
They bring a subtle smokiness and a touch of spice to the corn’s sweetness, resulting in a simple yet layered finish.
The awakening aroma and interplay of flavors served as a quiet prelude to the “story of aroma and fermentation” that would unfold in the courses to come.
Shima-aji Appetizer
The second dish of the day was a chilled appetizer featuring shima-aji (striped jack) from Ehime Prefecture.
Beneath the fish lay the green freshness of wild asparagus, the bright fruitiness of amanatsu citrus, and a puree of Roman turnip. Despite its delicate composition, the dish clearly conveyed the contours of the season.
The chef’s description of this plate as “fluid” was striking.
Indeed, the amanatsu juice seemed to gently seep through, with its aroma and acidity intersecting softly with the richness of the shima-aji.
Each bite brought the elements together in harmony—blending without losing their individual definition—a dish sustained by a beautiful balance.
The wine pairing was Derthona 2022. Its fruit and minerality provided an understated yet sure support, highlighting the delicate composition of the dish in a calm, confident pairing.
Specialty | Brioche with Prosciutto
Served alongside a glass of Villa Margon, this is nacol’s signature specialty.
Freshly baked brioche is topped with ultra-thin slices of 21-month aged French Jambon d’Auvergne, layered delicately as if wrapping it in air.
Inside the brioche is a touch of gently melting fermented butter. As the warmth of the bread releases its toasty aroma, layers of fat, fragrance, and acidity rise up.
Sweetness, saltiness, and the depth of fermentation come together, yet remain light and refined in each bite.
It’s a plate that quietly yet clearly answers the question: “Can prosciutto truly have such expressive power?”
Off-menu Dish | Soup of Prosciutto and Water Only
Midway through the course, an unlisted bowl appears quietly.
It is a simple soup made only from prosciutto and water.
The clear amber liquid releases an aroma reminiscent of dashi stock,
yet layered with notes that evoke smoke and aging.
On the palate, it begins with gentle saltiness, followed by lingering umami that rises through the nose.
It’s less a soup, and more an experience of “drinking aroma.”
Without any seasoning or stock—just prosciutto and water—the purity of umami and the fullness of aroma born from such subtraction leave you momentarily speechless.
By slipping this bowl quietly into the course,
it subtly shifts the impression of the dishes before and after—a memorable intervention.
【Sake Pairing | N3 Black / Kidoizumi Shuzo】
In the glass is N3 Black from Kidoizumi Shuzo in Chiba.
A kimoto junmai sake brewed in wooden vats using three times the usual amount of koji,
it offers the rich acidity unique to natural fermentation and aromas reminiscent of nuts and ripe fruit.
What the “triple koji” yields is not simply intensity, but aromatic depth and a lasting finish.
As the dishes in the latter half of the course build layers of umami, acidity, and roasted aromas from cooking, the sake crosses paths with them quietly, accentuating their nuances.
With each sip, what emerges is neither sweetness, acidity, nor saltiness, but the presence of fermentation itself.
Though a “drink,” it carries the presence of something designed as if it were part of the course composition.
Gunma Mugiton with White Rice, Yukitsubaki
Served in a stone bowl, this dish pairs 12-month aged prosciutto made from Gunma-bred “Mugiton” pork with freshly cooked “Yukitsubaki” Koshihikari rice from Uonuma.
The prosciutto, draped gently over the top, melts with body heat the moment it touches the tongue,
leaving behind only its aroma and umami before disappearing.
The sweetness and stickiness of the Yukitsubaki rice quietly receive that lingering flavor, softly enveloping it.
The composition is simple, yet behind its quietness lies precise calculation of aroma, temperature, and texture.
It was a bite in which tension and tenderness coexisted—something that could only be born in the space of nacol.
Iberico Bellota 60-Month Aged Prosciutto with Gnocco Fritto
This heavily aged Iberico Bellota prosciutto, rich in aroma and fat, is complemented by gnocco fritto—dough stretched by hand right before your eyes at the counter, then fried until puffed and golden.
Timing is everything: the chef, in black gloves, swiftly rolls out the dough, slices the prosciutto paper-thin with the slicer, and then layers it over the hot gnocco fritto along with ripe melon from Tosa and fresh ricotta cheese made from Matsuno Farm’s just-milked milk.
It’s a moment where aroma, temperature, and texture converge in the “now.”
Each bite reveals the crispness of the dough, the sweetness of the fruit, the gentle creaminess of the milk, and the saltiness of the prosciutto, intertwining to paint a small landscape in the mouth.
Gnocco Fritto with Guanciale
Pillowy gnocco fritto, fresh from the fryer, is topped with 21-month aged guanciale—prosciutto made from pork jowl. As the warm dough softens the fat, its aroma rises in a fleeting moment that feels like the peak of the dish.
Bite into it with your hands, and beneath the crisp exterior you’ll find an airy lightness, as if bubbles have formed inside. The savory richness of the cured meat spreads together with the wheat’s natural sweetness.
This is a dish best enjoyed in a counter-service style, served at the perfect moment when heat and aroma are at their peak.
Natural orange wine “Le Aie / Inc Bianco” from Cascina Roera in Piedmont.
Tannins from the grape skins and gentle acidity embrace the toasted aroma of the fried dough and the richness of the prosciutto,
deepening the harmony of aroma and temperature.
Beef Rump Prosciutto with Foie Gras–Stuffed Zucchini Flower
Inside the blossom, foie gras is carefully stuffed and roasted, while the stem is adorned with crisped guanciale. This is served with a smooth sauce made by blending Parmigiano Reggiano with fresh cream. The richly flavored ingredients enhance one another, yet the taste retains a sense of space and lightness. The interplay of meat aroma, dairy sweetness, and the savory char from cooking conveyed nacol’s characteristic quiet strength.
Lardo, Fresh Sansho, and Densuke Anago
Visually minimalist, the dish features a lustrous, thin slice of lardo (cured pork fat) placed gently at the center of a white plate.
Beneath it lies garlic mayonnaise scented with the refreshing spice of fresh sansho pepper. At the base is a fritter of plump densuke anago (conger eel).
Each bite brings the crisp aroma of the coating, the sweetness of the eel,
the richness of the mayonnaise accented by sansho,
and the lardo’s fat gently wrapping it all together—
a truly layered construction of aroma and texture.
A squeeze of lemon shifts the impression entirely,
cutting through the lingering richness and sharpening the structure.
With as many layers of aroma and temperature as there are ingredients,
this is a deceptively simple yet meticulously constructed dish.
In the glass: Napa Highlands Chardonnay 2023.
It offers ripe fruit character typical of Napa Valley, a pleasant vanilla note from oak, and a rich mouthfeel.
Main | Tokyo Beef Katashankaku, Straw-Grilled
The course’s closing meat dish was Tokyo Beef katashankaku (chuck flap).
While retaining the firm fibers of this rare cut, straw-grilling imparted a toasty, rustic aroma to the surface, leaving the inside remarkably tender.
The light resistance as the knife cuts in,
the fat and meat umami released upon chewing,
and the sauce’s depth together with the aroma of fresh sansho tightening the whole—
this was a dish where the design of aroma, texture, and finish shone beautifully.
Paired with this was L’Arco Valpolicella Ripasso 2021 from Veneto, Italy.
Its ripe fruit, gentle spice notes, and calm acidity resonated perfectly with the nuances from the meat’s cooking,
offering a pairing of quiet, confident warmth that embraced the dish.
Spaghetti with Snow Crab and Clams
Normally served as a single pasta course, on this day the chef suggested trying two kinds, and we gladly accepted.
The first was spaghetti from Mancini Pastificio in Italy, served with an oil-based sauce of snow crab and clams.
Sweet, delicately flaked snow crab met the full umami of tender clams.
Tomatoes and zucchini, each cooked in a different way, added dimension to the dish, creating subtle layers within the smooth oil.
For the finish, bottarga was offered as an option.
Its vivid orange shavings fell gently onto the plate, expanding the aroma and aftertaste with each bite.
This was a dish that preserved the contours of each ingredient while uniting them through the interplay of aroma and temperature—a quiet yet powerful expression.
Pici Amatriciana
The second pasta was pici, a hand-rolled pasta from Tuscany similar in thickness and chewiness to udon, served with amatriciana—a traditional Roman sauce.
The sauce combined the sweet-tartness of tomatoes with the savory depth of pancetta, coating the pici so that each bite released waves of flavor.
A generous shaving of cheese mellowed the balance of acidity, salt, and fat, leaving an impression that was light rather than heavy.
If the snow crab and clam spaghetti carried the clarity of an appetizer,
this was its counterpoint—driven by warmth and density.
Together, the two dishes conveyed the range and rhythm possible within pasta.
Dessert & Finale
Tiramisu
For dessert, a classic-style tiramisu.
Its fine-textured mascarpone layers and the gentle bitterness of coffee created a pleasant harmony.
Sweetness was restrained, allowing the cream’s lingering richness to gently spread in the mouth.
The antique-style teaspoon and floral-patterned plate added to the sense of kindness and elegance befitting the final course.
To accompany it: Château Rieussec Sauternes 2006.
From its golden hue rose aromas of apricot, honey, and nuts, delivering a luxurious sweetness with depth in every sip.
The wine’s richness contrasted beautifully with the tiramisu’s lightness, making for a pairing full of happiness and perfectly suited to close the course.
To conclude the meal, a herbal tea of fennel was served.
Its gentle anise-like freshness and softly enveloping sweet aroma quietly settled the body after dining.
This final touch offered a moment of space at the end of a layered course—
not showy, but leaving a quiet kindness that seeped into memory.
Summary & Impressions
Centered on the ingredient of prosciutto, nacol’s course delicately layers aroma, temperature, and texture.
Without overexplaining on each plate, the structure leaves space, allowing the contours and aromas of the ingredients to rise naturally.
Each dish allowed prosciutto to shift freely between “supporting role” and “leading role,”
interacting beautifully with seasonal ingredients and natural wines.
Most notably, the chef plans to begin offering dishes using prosciutto made entirely in-house.
Anticipation is high for the deepening of “nacol’s unique expression” in the future.
Quietly, yet unmistakably—
this is a place where the possibilities of prosciutto expand within aroma and lingering finish.
Reservations & Access Information
How to Reserve
- Reservations are required, and are accepted not by phone but through the following methods:
- Booking your next visit in person at the restaurant before leaving
- Or using OMAKASE (online reservation) (membership registration required, with handling fee)
- Note: reservations often fill up several months in advance, so planning ahead is essential.
- Please note the cancellation policy:
- Partial cancellations may incur a 10% fee, while last-minute cancellations may be charged 100%.
Access Information
- Address: Side Place 1F, 3-28-9 Asakusa, Taito-ku, Tokyo.
- Nearest station: Asakusa Station (Tokyo Metro Ginza Line, Toei Asakusa Line, Tobu Isesaki Line), approx. 10 minutes on foot from any line.
- Located along Umamichi-dori Street, making it easy to find.
Opening Hours & Closed Days
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- Closed: Mondays (if Monday is a public holiday, closed the following Tuesday).
Weekdays (Tue–Fri)
Dinner: 17:00–23:00 (last orders: 22:00–22:30)
Weekends & Holidays
Lunch: 12:00–around 15:00
Dinner: 17:00–23:00
*As hours and schedules may vary slightly, it is recommended to check the official Instagram or reservation page before visiting.
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About Reservation Availability
Known as a difficult-to-book restaurant, often fully booked several months in advance.
Instagram sometimes posts information on last-minute cancellations, so checking is important.
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