No guarantor required! Weekly and monthly rates available. Good for short and long-term stay.
This Japanese restaurant Harishin utilizes a 200-year-old traditional Japanese house that used to be a building of a money changer. It offers dishes using mainly Nara's local vegetables and ingredients. You can enjoy seasonal dishes made with special vegetables and mushroom from the Yoshino region as well as unique primitive cheese called "So" which is made in a same manner as in ancient Japan. There is a traditional sunken fire pit called irori in the dining room, and the restaurant is popular with foreign visitors.
- 15 Nakanoshinya-cho, Nara-shi, Nara
- Contact No.
- 12-min walk from Kintetsu Nara Station
- Opening Hours / Holidays
- 11:30-14:3018:00-20:00Closed on Mondays (If it falls on National holiday, closed next day)
- Official Website
- Time Required
- 60 minutes
- Other Information
- Average price per person: 2,000-3,000 yen for lunch and dinnerMenu: Kamitsumichi Bento 2,980 yenCredit cards accepted
※ Some information is displayed in Japanese and machine-translated English, which may not be accurate.
For the latest information, please check the official website for each spot.
Renovated from a Historical House of a Money Changer
The building is over 230 years old and it used to be a building of a money changer. There is a popular irori table, sunken fire pit, that you rarely see even in Japan.
Collection of Nara's Specialties: Kamitsumichi Bento
Their signature dish is Kamitsumichi Bento (2,980 yen). Various foods at their seasonal peak are assorted in a pentagonal bento box. An abundance of ingredients from Nara are used in this dish including sesame tofu made with a regional plant called Yoshinokuzu. This luxurious bento box consists of ten kinds of dishes, aperitif, rice, soup and dessert.
Enjoy Japanese Ancient Cheese, "So"
You don't want to miss their special cheese called "So". It is served in the Kamitsumichi Bento and in other fixed menu choices (not available via a la carte). Pasteurized milk is reduced for eight hours to make this unique cheese. It has a light and clean flavor as well as a sweetness from the milk. It is said that the cheese was first made in the 7th century and a rarity.