NOMI RESTAURANT

There is a difference between "sharp" and "cutting deliciously."
Just as "beautiful" combined with "flavor" creates "delicious," a knife that cuts deliciously creates slices that are visually beautiful while enhancing aroma and texture.

"Blade sharpening is seasoning."
We have spent over 10,000 hours sharpening knives.
For each preparation cycle, we use 40 knives and four bonito shavers.
With over 100 natural and synthetic whetstones at our disposal, we tailor each knife for specific ingredients—carrots, cucumbers, meat—adjusting the sharpness to either bring out or seal in the flavors.
Each blade is honed to the precision of splitting a single strand of hair into eight.
This is where our cooking begins.

The venison for our signature hamburg steak is minced by hand, using a variety of knives from Japanese chef’s knives to Yanagiba knives, ensuring the most delicious texture possible.

For the dashi, the foundation of our cuisine, we maintain the ultimate sharpness by re-sharpening the bonito shaver every 30 grams, maximizing the flavor and aroma of our broth. Our chawanmushi and soups embody this refined taste.

A depopulated area means abundant nature.
To savor the blessings of the mountains at their peak, we hunt our own game and cultivate our own rice.

NOMI’s rice fields lie at the pristine foothills of the mountains, where the purest water is essential for growing delicious rice. Our rice is cultivated without fertilizers or pesticides, sun-dried in the traditional "hazakake" method, and stored unhulled. We hull the rice the day before serving, hand-pick broken grains with tweezers, and choose the optimal cooking vessel—earthenware, copper, or iron pots—based on the season and menu to ensure the perfect bowl of freshly cooked rice.

For the finest quality meat, we hunt using traps rather than guns, ensuring the animals remain alive until they reach our processing facility. (We do not use animals that have died in the trap.)
Before slaughter, the animals are thoroughly washed, and within ten minutes post-slaughter, the internal organs are removed, and the carcass is rapidly cooled. This process eliminates the gamey odor and allows for hygienic aging.
With these meticulous conditions met, we use a precision aging chamber from Espec to dry-age the meat for 7 to 30 days, enhancing its flavor and tenderness.

The eggs we use come from chickens we hatched and raised ourselves. To produce the most flavorful eggs, we keep only a small number of free-range chickens, feeding them a diet as close to their natural one as possible. Their feed is an in-house blend of rice, wild grasses, venison, and charcoal.

Every ingredient is treated with the utmost care to bring out its natural best, ensuring a truly exceptional dining experience at NOMI.

Reservation rules

*Payment will be made in by Cash or Credit Card(VISA and Mastercard only). Please understand this in advance.
*Please refrain from wearing perfume, eau de cologne, or other strong scents. Please be sure to inform your companions.
*The estimated duration of a meal at this restaurant is approximately 3 hours.