NOMI RESTAURANT is a hidden gem located less than an hour's drive from Kyoto Station (towards Fukuchiyama). The restaurant is run by three astonishingly young brothers aged 22, 20, and 17. They have been interested in cooking since they were around 3 years old, showing curiosity in local ingredients and knives, and now they work together to create amazing dishes. The restaurant focuses on the importance of "sharpness," adjusting the cutting edge with a whetstone to suit each ingredient. The first dish served, made with thinly shaved bonito flakes at 3 microns thickness, allows you to experience the importance of "cutting." A signature dish, "Carrot/Turnip/Sharpness," surprises with unexpected textures that evoke a sense of wonder. The finale of the course, "Boar/Deer/Teppan," is a simple hamburger made by hand-cutting pork, boar, and deer over 4 hours with no added seasoning. The quality of the ingredients, cutting technique, and sharpness combine to create a unique flavor experience. While it's great to follow trendy restaurants, supporting young chefs struggling to establish restaurants in rural areas is also important. For those who love food, make sure to visit this restaurant early for a truly surprising dining experience.

I had an amazing experience. Every dish was delicious and delicate, surprising me at every turn. It's incredible how much difference a knife can make in cooking. The texture, quality, and feel of the ingredients are completely different from normal dishes, and indeed, the way something is cut can even change the taste. It's a mysterious experience. However, I still haven't reached a level where I can truly evaluate this restaurant. I will definitely be back for another visit.

The other day, when asked what was the best place in the first half of this year, I immediately answered "noma kyoto". And now, a strong contender for the second half has emerged. Many chefs focus on ingredients and cooking techniques to make their dishes delicious. The concept of this restaurant is all about "sharpness". At first, it didn't make much sense to me, but as I learned more, I realized that it was not just any sharpness, and the chefs behind this restaurant are three brothers aged 23, 20, and 17. Moreover, they have been familiar with "sharpening" since they were young. Their approach is truly unique and I was immediately intrigued. I visited the restaurant and it was an experience beyond my imagination. The chefs use 20 different knives to prepare a dish, and once they have cut two carrots, they move on to the next ingredient. The sharpness of the knives ensures that the cells are not damaged. This pursuit of "sharpness" is something that you have to experience to understand. The meal begins with a piece of paper that says "Chop as the main, cook as the subordinate". This concept has been around for a long time, emphasizing the importance of cutting in cooking. The father of the three brothers, who was with us throughout the 3-hour meal, explained how they reached this point. 13 years ago, they moved from Kyoto to the mountains of Fukuchiyama. The brothers grew up playing with knives and making fires in the mountains. They were encouraged to make their own toys and snacks from scratch. This upbringing laid the foundation for their unique approach to cooking. The region around Kyoto is known for producing some of the best sharpening stones in the world, which is where the brothers started sharpening their knives. The eldest brother has spent 10,000 hours sharpening, the second brother 5,000 hours, and the youngest 3,000 hours. This dedication to sharpening, along with their passion for it, sets them apart from others. The brothers also grow their own vegetables and hunt deer in the mountains, ensuring that the meat is fresh and free of any gamey taste. The restaurant is located in Fukuchiyama, in a remote area with a rustic exterior. Inside, there is a large table for 10 people where the brothers work diligently in the kitchen. The course we had that day showcased their skills and dedication. The ultimate 5-micron bonito flakes were shaved using a special plane blade by the youngest brother. The bonito flakes were so thin and delicate, and the process was mesmerizing to watch. This attention to detail and craftsmanship was evident in every dish we had that day.

I came across another amazing restaurant. I had heard rumors about it, but it was not easily accessible for those in the Kansai region, so I was wondering how to visit. Luckily, a friend invited me and we met at Kyoto Station, then took a taxi for about 1 hour and 20 minutes to reach this hidden gem in the mountains of Fukuchiyama. When we arrived, we were greeted by the owner, who seemed like a character from a fairy tale and was very stylish, working in the art industry. The food was prepared by three siblings aged 17, 20, and 23 with extraordinary skills. They sharpen their knives to a micron level precision to ensure the texture and taste of the ingredients are unique. The smoothness of the cucumber and carrot slices was out of this world. Additionally, the eggs from naturally raised chickens, fed with animal protein like worms, had a rich umami flavor that was incredible. Overall, the experience was fantastic and I can't wait to see how this young team evolves in the future. Thank you for the wonderful meal. - Ultimate thinness of bonito flakes sliced to 8 microns (0.008mm) - DASHI: Adjusted in grams to balance male and female bonito flakes and their individual taste differences, with water-soaked kombu. - Matsubuta x KIREAJI x Cucumber: The cucumber slices were shining with sharpness. The pork was delicious, and the cucumber was amazing. - Chawanmushi: Made with carefully selected ingredients for delicious egg making. The addition of deer scraps and other animal protein creates a powerful and flavorful egg. - Deer, celery, summer vegetables: Shabu-shabu with deer and summer vegetables. - Kushiyaki: Skewers of deer shoulder, fillet, thigh, onion, and harami. - Sweet pepper: Sweet and delicious! - A cucumber that doesn't realize it's being cut: Super thinly sliced cucumber. - Dashimaki: Homemade rice, sun-dried. Fluffy dashimaki made by cracking the egg just before cooking. - Deer loin cutlet: Aged for 3 weeks with no seasoning. Goes well with yuzu pepper. - Carrot slices: Carrot namasu with a smooth texture. - Boar, deer, iron: Hamburgers without spices. Served with clay pot rice. - SUMASHI: Ume and wakame clear soup. - Dessert: Wild grape and melon. Wild tea ice cream. Homemade roasted coffee. Sweet and delicious.

Three brothers, aged 22, 20, and 17, run a game course cuisine restaurant as chefs with their family. They pursue the "sharpness" of their dishes, sharpen their own knives, harvest their own rice and vegetables, and hunt deer and boar together to create fresh, odorless game hamburgers. Despite being located in a remote village, food enthusiasts from all over Japan are flocking to visit. These three brothers, who have not even attended high school, are diligently training in this field, making one think about various things just by watching them. There is no other restaurant that pays such attention to every single piece of shaved bonito flakes. It's a series of surprises. I want to visit every few years to enjoy their evolution.

Yesterday's dinner was here! This was my first visit to this restaurant. Last week, when I visited "Sushi Ino" in Matsuyama City, Ehime Prefecture, I was introduced to this place by Mr. Ino Yusuke. It is located deep in the mountains of Fukuchiyama City, about a 1.5-hour drive from Kyoto Station. The cuisine here is prepared with a focus on the sharpness of the knives, with three brothers aged 22, 20, and 17 using different knives depending on the ingredients. In extreme terms, the sharpness of the knives here serves as a seasoning. The father specializes in explanations and does not touch the food at all, while the mother is in charge of serving. The menu is decided by the three brothers, mainly the eldest son, through discussions. The ingredients include rice and vegetables grown by themselves, as well as wild game such as deer and boar that they trap and butcher themselves. The menu included items such as sliced bonito from Kushimoto, thickly sliced dashi, Matsusaka pork yakitori, summer deer and shepherd's purse, cucumber and tomato, wild boar and deer hamburg steak, and more. Despite the challenging journey back due to heavy rain, I had a very enjoyable time and the food was delicious. The texture of the carrot was truly surprising! #nomirestaurant #KyotoGourmet #FukuchiyamaGourmet #WildGame #SelfSufficiency #Knives #Sharpness #JapaneseCuisine #Foodie #FoodieGram #FoodPorn #FoodStagram

I enjoyed the sharpness of the knives in the mountains of Fukuchiyama. The exceptional sharpness created by the determination of the three brothers who sharpen the knives. I was so impressed by their skill in bringing out the potential of every ingredient that I found myself more focused on enjoying their technique than the meal itself. I didn't even order any sake (I feel bad for the restaurant). It's a truly unique place where you can have such a distinctive experience. I can't wait to go back and fully enjoy it next time!

Fukuchiyama #nomi is a mountain restaurant with the concept of "sharpness". I didn't plan on posting this because I don't have the right words to describe it in my ordinary life, but it was honestly the best experience in the first half of the year, so I wanted to record it. The way they described it as "A cucumber that doesn’t realize it’s being cut" really grabbed my heart. Apparently, when the sharpness is perfected, the cucumber doesn't realize it's being cut and the flavor doesn't leak out. It was a whole new level of explanation about food that I had never heard before, and it got my scientific blood boiling. The last one was the bonito flakes shaved into the ultimate one piece. It doesn't really come across in the photos, but the cross-section was shiny and glossy like some kind of mineral. It was an experience from a slightly different dimension by the three chef brothers aged 22, 20, and 17. It felt like they could be the main characters in a manga series in Jump magazine (I'm a bit of an otaku).

This was simply amazing, to say the least! It was truly the best in every sense. It made me think about education and so much more. And I'm looking forward to what's to come. There are three of us, aged 22, 20, and 17, along with our mom, dad, and sister. We do this as a family. The atmosphere is so wonderful, it feels like watching a movie. The cuisine focused on knives. I won't go into details, you have to experience it yourself. They hunt deer and boar themselves. They bring them back alive because the quality drops if they kill them first. They store the rice as grains until the day before serving, then polish it. They even use tweezers to select the best grains. The cucumbers are cut so finely that you can't even tell they've been sliced. The taste is as if you're eating the cucumber as it is. The black tea used in the ice cream is handpicked from wild tea leaves in the mountains. It has an incredible aroma and taste. There were so many first experiences that I can't even begin to describe them all. You have to go and see for yourself. I'm so excited for what's to come.

If you're not impressed with the usual foodie spots and looking for something exciting, this is the place for you! The three siblings running the place, aged 22, 20, and 17, may seem young but don't underestimate them. Their skills, especially in cutting, are top-notch. The dishes are simple but made with incredible attention to detail. I can't wait to go back in the summer! It's been a while since I gave a perfect score!

When you hear about a restaurant run by a 22-year-old, a 20-year-old, and a 17-year-old in the countryside, you might think it's just a casual cafe run by inexperienced kids. But that couldn't be further from the truth. With over 3000 visits to restaurants in my life, I have never seen anything like this place. They are dedicated to perfecting the sharpness of their flavors. For example, with meat, using a sharp knife makes it incredibly tender. It's hard to put into words just how deep their expertise goes. Even cutting vegetables, the texture is different. The fibers are left intact, so there is no moisture loss and they are smooth. It's truly incredible. The bonito flakes are finely shaved, even thinner than those shaved at traditional Japanese restaurants. The knives are sharpened for 30 hours to maintain the best condition for cooking. I learned about this place from a renowned knife sharpener, who is considered a master in the field. He even admitted that these young chefs excel in areas where he struggles, such as sharpening planes. If you are a food enthusiast who has tried a variety of dishes, you will understand the greatness of this place.

A monthly delight. Each visit brings a different experience. Looking forward to sushi season as well.

Thank you NOMI brothers! I was impressed by the carrots, the day when their "sharpness" resonates around the world is near.

The level is extremely high.