Tokyo Food Page
šYukari/
Nihonbashi: Japanese
₯3271-3436
€Data
Nihonbashi Yukari
serves magnificent
seasonal Japanese
cuisine in a casual,
relaxed settting.
And while dinner
might set you back
Y10-20,000 with
drinks, lunch is an
amazing bargain.
Regular lunches
start at just Y2100,
and the sumptuous
deluxe bento lunch
is Y3675 - excellent
value for this level
of cooking.

If it's your first
lunchtime visit you
might want to spring
for the deluxe ben-
to, which you should
order in advance
when you make your
reservation. During
a mid-summer visit
our meal started
with chawan-mushi
(savory egg custard)
livened up by a
salty ume plum and
chunks of sweet,
tender grilled anago
eel - a nice warm-
weather appetite-
starter.

The main event was a
serving tray show-
casing four differ-
ent preparation
styles - raw (kampa-
chi and katsuo sa-
shimi with finely
chopped scallions in
a refreshing ponzu
dressing); deep-
fried (several beau-
tifully done tempura
items including
pleasantly crunchy
yuba skin); braised
(featuring some of
the best pork kakuni
stew we've ever
tasted); and grilled
(the fantastic buri
was the standout).
The soup was sub-
lime, the pickles
outstanding. We
finished off with an
adventurous soy-milk
ice cream with black
beans and kinako.

Regular lunches are
similarly well pre-
pared but perhaps
not quite as elab-
orate - for example
the tempura lunch
(Y2100) features a
generous serving of
assorted seafood and
vegetables along
with a few tiny side
items. The dining
areas are modern and
tasteful, and ser-
vice is competent
but not fussy - our
waitress didn't go
out of her way to
announce every sin-
gle ingredient on
the plate, but
seemed happy to
answer questions.

In the evenings
things get somewhat
fancier - it's mod-
ern kaiseki service
with lots of crea-
tive touches and
special deluxe in-
gredients. Prix-fixe
menus are priced
Y6300-15,750, and
the drinks menu
includes a decent
selection of Japa-
nese wines as well
as private-label
sake, beer and sho-
chu. Third-genera-
tion chef Kimio
Nonaga trained at
the legendary kaise-
ki restaurant Kiku-
noi in Kyoto for
seven years, and
also won an Iron
Chef trophy back in
2002.
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Chuo-ku, Nihonba-
shi 3-2-14.  Open
11:30am-1:30, 5-9:
30pm (LO). Closed
Sundays.
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