La Pie

After a successful stint at a famous restaurant in Kyoto and years of dedicated training in Paris, Chef Hisaoka Kanpei returned to his hometown in Nara and opened La Pie with a vision to create an approachable space for diners enjoying fine French food found in a Parisian bistro. The restaurant's name “magpie,” which is believed to bring happiness — something La Pie has done consistently for the sleepy neighborhood of Naramachi — and a nod to the location, Kasasagi-cho, which also means “Magpie Town.” The affordable courses at La Pie are redefining Nara’s capabilities in the culinary scene, proving that it is beyond its charming deers and history. His collaborations with Nara-based producers in Tenri and Gose bring honor to his birthplace. In the same way, his commitment to serving the food of the people, everyday bistro meals that were common during his 16 years in France, expands each dining experience beyond Japan’s borders. The course might start with appetizers featuring local vegetables and the homemade champagne bread, and progress to meat- or fish-entric fares like grilled venison, guinea fowl thigh or the signature red snapper ​​bouillabaisse. Michelin Guide: 2024 - Selection