Close to Shibuya Crossing in Tokyo, one finds Washoku Nada, a gem of a neighborhood restaurant. Yoko Araki opened Washoku Nada in 2009 after training at the Honke-Owariya soba restaurant in Kyoto, along with her brother, chef Tetsuya Araki (who also trained in Kyoto).
Washoku is the term for traditional Japanese Food and is recognized by UNESCO as an “intangible way of life” that helps define the island population. The 4 key elements present are:
1. Ingredients: rice, vegetables, mushrooms, fish, sea dwellers and seaweed
2. Culinary approach: raw, steaming, boiling or stewing
3. Nutritional content: balanced nutrients seen in the many dishes being offered
4. Hospitality: in the full sense of the experience and how it effects your life
The Hospitality above is a much more total concept then what may come to a typical western thought on the subject. One should include Yoko Araki’s background, as it is present in every detail. From the artfully displayed dishes to the carefully paired ceramics and cloths that accompany each dish. Each dish that is made lovingly and with a wholesome deliciousness that you feel in your soul.
above photo – owner Yoko Araki, with chef Tetsuya Araki © Tokyo calendar
(81) 36. 427.9238
Fuji Building, 2-23-8 Higashi, Shibuya-ku, Tokyo 150-0011, Japan
18:00 – 24:00 Monday – Saturdays