Da Terra

Chef Hirokazu Nakai was born and raised in a 100-year-old Japanese townhouse by the ruins of Kawara-dera Temple that now shares its rustic wood halls with Da Terra’s Michelin-starred dining space. Da Terra, meaning “from the earth” in Italian, is not only the restaurant’s name but the title of one of the omakase-only menu’s signature dishes. The “Da Terra” highlights as many as 15 seasonal vegetables at a time, presented with a variety of cooking styles to best express each ingredient. The Nara restaurant relies on fresh produce sourced from the family’s independently operated fields, which produce over 100 vegetable varieties each year. While raw, seasonal ingredients celebrate Nara’s distinct terroir, Da Terra also uses a range of preparation methods to bring out the nuanced flavors and textures of each product. Roasted, pureed and boiled vegetables complement the whole-grain pasta and homemade bread made from the wheat harvested from the family farm and ground in a stone mill. While a focus on vegetable-forward cuisine has earned Chef Nakai his Michelin Green Star, Da Terra also offers delicious meat and fish dishes prepared with an Italian touch. Michelin Guide accolades: 2023 - 2024 - One Star and Michelin Green Star