Foodies Asia (en)For "foodies" who are particular about food.

At Kura, located in Narai, a historical post town in Nagano, you can savor the ambitious cuisine overseen by Hasegawa Zaiyu, who vies for the top spot in ‘Asia’s 50 Best Restaurants.’

While typically reserved for staying guests, this daring cuisine is available to the general public during weekend lunches.

Ave. Budget: Lunch 3,000-5,000 JPY

Reserve on Ikyu　 Reserve on Hot Pepper　 Reserve on Tabelog

Restaurant features

Narai-juku, which still retains the strong impressions of its heyday as Japan’s longest post-town, is known for its picturesque old streets that attract tourists from both Japan and abroad. However, it seems that a new trend is gradually emerging in this charming old town.

One of these trends is exemplified by “BYAKU Narai,” which opened in April 2022 with the concept of “savoring a hundred stories in a 200-year-old building.”

This unique establishment has renovated four historical storehouses and transformed them into a total of 16 guest rooms.

These rooms are diverse and distinctive, making the most of the structures of these four different historical buildings, ensuring that guests experience different stories with each stay.

Supervised by Chef Hasegawa Zaisuke of “Hiden”

Not only the space where you stay but also the meals offered carry a story. The culinary supervision comes from none other than Chef Hasegawa Zaisuke of “Hiden.”

I recently had the opportunity to visit “the RESTAURANT/Shiraiya Hotel” in Maebashi, supervised by Chef Kawate of “Florilege,” so it felt only fair to visit here as well. Well, it’s just a convenient excuse to dine luxuriously.

With a chance to pass by the vicinity, I decided to indulge a bit. I headed to the reception area, which has been modernized while preserving the original fixtures, announced my name, and then made my way to the dining area.

There are both counter and table seating options, and I chose to sit at the counter. The scenic view outside the window evokes a sense of travel and adventure.

Meal service prioritizes guests staying at the establishment, but on weekends during lunchtime, it is also open to external diners. The “Gan Gozen” (2,900 yen) appears to be the flagship menu item. However, I happened to notice a lunch course (5,500 yen) on the “Ikyu Restaurant” reservation site, so I decided to make a reservation for that.

Returning to the topic at hand, this lunch course appears to be a shorter version of the dinner course, with approximately six dishes selected from the usual eight. On the reverse side of the menu sheet placed on the table, there is a map showing the base locations of key producers. They source ingredients from reliable producers within a radius of about 120 kilometers, which is noteworthy.

The menu itself is intriguing as each dish has its own concept and is distinctively described. I will also introduce these concepts as we go along.

Exploring Dishes That Are Truly Unique

First, let’s talk about the drinks.

Shiso Juice

Since there was no non-alcoholic wine or beer available, I opted for shiso juice.

They also offer apple juice, cold tea, and three-year-old green tea, among others.

Seiko（清香）_Clear Fragrance

The encounter of seasonal vegetables and dashi creates ‘Seiko,’
a refreshing start for the body and soul.”

The dish features a two-tone corn puree made from “Yamato Rouge” corn, which is known for its red and yellow kernels.

Even when pureed, hints of red still surface.

The tableware used for this dish is a hospitable piece that craftsmen from the Hirasawa district repainted, originally coming from the Sugi-no-Mori storehouse.

Kurashi（暮らし）_Life

“Traditional dishes familiar to life in Shinshu,
reimagined with the ‘Kura’ touch.”

Skips this category for today’s lunch.

Suimei（水明）_Water’s Clarity

“Like the sparkling ‘Mizumi,’ fish nurtured in clear waters,
glistening in the sunlight.”

This course includes Shinano Yukimasu (a type of salmon) and carp sashimi.

The Yukimasu is seasoned with tamari soy sauce, while the carp is dressed with nikki oil.

Sensho（伝承）_Tradition

“The carp, served at festivals, weddings, and funerals in Narai,
is passed down through generations.”

As carps have already been featured in a previous course, skipping this one.

Satoyama（里山）_Mountain Village

Combined in the ‘Satoyama,’
a wilderness of flavors.”

The foreground showcases a chilled terrine of summer vegetables, including fried eggplant, turnip, beets, and pumpkin.

On the right, you’ll find broccoli and perilla leaves, alongside daikon radish. It’s served with a choice of carrot sauce or miso powder as dressing.

Shishi（嵓シシ）_Meat

“Shishi,” which in ancient language signifies meat,
a gratitude for receiving life.

Hibiki（響）_Harmony

“Hospitality from Kura”
Harmonizing with a pot rice dish connected by water.

The pork makes its appearance here.

The presentation features a clay pot filled with Olein Pork and Yamato Rouge rice, generously laden with meat.

It’s served into individual bowls and offered again.

Pickles include cucumber, myoga (Japanese ginger), and evening primrose.

Mizu-Gashi

Taking both deliciousness and seasonality one step further:
Transforming “sweets” into “Mizu-Gashi.”

This course includes Clearwater Ranch’s yogurt ice cream and Shine Muscat grapes.

While it may be considered a casual version due to being part of lunch, the ice cream was exceptionally delicious with a rich flavor. [

Whether it truly takes dessert to the next level, I cannot say, but it was certainly delightful.

Recommended for lunch alone

Located in the heart of the historic streets of Narai-juku, with a renovated and comfortable space, friendly service, and a touch of storytelling and creativity that never compromises on taste.

Although a single lunch didn’t provide an overwhelming experience, the course was highly satisfying.

In the area from Kiso Fukushima to Narai, other than soba and local dishes, Italian cuisine at ‘Base’ was the only choice. It’s nice to have another good option.

At ‘Kura,’ they incorporate local ingredients like mushrooms in autumn and game in winter, so visiting seasonally can be quite enjoyable.”

Menu

【Weekend Lunch】

• “Kura Gozen” – 2,900 yen
• “Lunch Course” – 5,500 yen

＊Please note that the menu and prices are provided for reference and may change depending on the season and ingredient availability.

How to make a reservation

You can make reservations by phone or online. Web reservations are accepted through Ikyu, Hot Pepper, and Tabelog.

Reserve on Ikyu　 Reserve on Hot Pepper　 Reserve on Tabelog

Book a stay at “BYAKU Narai” ▽

“Experience a hundred stories in a nearly two-hundred-year-old building.”

Under this concept, four historic buildings have been renovated into accommodations.

The 16 unique guest rooms take advantage of the structures of these four historically significant buildings, offering a diverse and distinctive experience with each stay, where you can immerse yourself in different stories every time.

©Ikyu

©Ikyu

Book on Expedia　 Book on Rurubu　 Book on Ikyu　 Book on Jalan

Map/Access

A 5-minute walk from JR Chuo Main Line’s “Narai Station.”

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