A hybrid of traditional Japanese cuisine and casual izakaya.

Washoku-Lounge Nada

和食らうんじ ナーダ
Move To Restaurant Info

Be welcomed like family
at this comfortable Japanese establishment,
Enjoy an evening of Kyoto-style cooking served
in a relaxed atmosphere

The word “Nada” comes from the Sanskrit word for sound, and in choosing that name, owner Yoko Araki aimed to evoke the idea of an orchestra.

Guests of various generations and occupations gather under one roof, and she wants to create a space that reverberates in a way that makes every diner comfortable.

Under Araki's baton, guests are provided with intimate hospitality in a comfortable space.

The restaurant's stylish Taisho-era Romanesque design comes from Araki's own former experience as a designer.

Her younger brother, Tetsuya, is in charge of the food, and he serves up home-style cooking using the skills he learned while working in the world of Kyoto cuisine.

Even the “obanzai” dishes lining the counter are created in the delicate Kyoto style. From boiled to stewed, the vegetable-focused menu is very popular with women.

It is the best of both fine dining and casual izakaya.

Their home-style dashi pairs well with any dish and enhances the taste of sake, and its rich, crisp flavour comes from thick-cut bonito shavings. Sashimi is served “Nada” style, with seasonal citrus fruits and rock salt or citron salt.

The restaurant will also adjust both content and quantity to accommodate the number and makeup of your dinner party.

The siblings often visit producers where they work as they has a strong belief in the importance of ingredients.

One such ingredient is Miyazaki herb beef, which they purchase directly from the farm. The beef tenderloin cutlet provides a rich, red-meat flavour that pairs well with a glass of domestic wine.

The staff cultivate an exquisite sense of closeness with their guests, a sense of comfort that makes you think, "Let's stay just a little bit longer."

Gallery

Owner Profile

Owner/Yoko ArakiYoko Araki

Worked as a clothing designer for over 10 years, before turning to the restaurant industry. Trained at Honke-Owariya, an old soba restaurant in Kyoto, and learned about soup stock, vegetarian cooking, and the essence of Kyoto cuisine.

Opened Nada Japanese Lounge in 2009 and Dana Japanese Bar in 2014.

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Interview

How did you come about opening your own restaurant?
When I worked in design, I often wanted to find a place where I could get some proper Japanese food late at night. A place where I wouldn’t mind going alone to enjoy a drink. I wanted an even mix of Japanese traditional cooking and izakaya.

I wanted that kind of restaurant, so I took that idea as is and opened Nada.
What are your hobbies?

I like to travel. I backpacked through various countries in South America, Asia, and Europe in my 20s. The restaurant's name is actually a Sanskrit word I came across in Cambodia.

I still travel now, but I enjoy going to more remote areas of Thailand, and places like that where I can enjoy a trip that is different from a regular sightseeing tour.

Chef Profile

Chef/Tetsuya ArakiTetsuya Araki

Trained in Kyoto cuisine in Tochigi from 18 to 20, following which he gained experience in Italian and French cuisine in Tokyo before travelling to America to manage an L.A.
restaurant specializing in Japanese beef. Returned to Japan in 2009 to open Nada with his sister, and took up the position of chef.

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Interview

What made you want to become a chef?
My mother loves to cook, so she never gave us frozen or instant food. Because of that I have been interested in cooking since I was young, and when I was in second grade I made my first gratin from scratch.

I got my start as a chef when I worked at a Kyoto-cuisine restaurant for an acquaintance, but it was my parents who impressed the fundamentals of cooking on me.
Can you tell us a bit about your time in the USA?
I had moved away from cooking at the time, and went to the US to study movie makeup. But moving away from cooking just made me realize that it was the only thing for me.

I planned to open my own restaurant in the US, but I made a promise to my sister a long time ago, so when she told me about Nada, I rushed home right away.

Restaurant Info

Restaurant NameWashoku-Lounge Nada
和食らうんじ ナーダ
AreaNakameguro/Daikanyama/Ebisu
CuisineJapanese Cuisine
Opening day11th November, 2009
Hours of Operation From 18:00 (Last order 24:00)
Closed Sundays・National holidays
Service charge10%
Children Not permitted

*Please inquire

Websitehttp://www.washoku-nada.com/index.html
Seating/Facilities
Capacity 21 seats

*Parties: 18 seats, up to 28 standing.

Private party Available

*For parties of 16 or more. Deposit required for some days. *Please contact restaurant.

Smoking Separate smoking area

*Strongly scented products not allowed.

Parking Unavailable

*Coin parking available nearby.

Services
ReceptionistReceptions/Business Dinners
Serving SizeLight
FlavourLight
Characteristics

Top-quality ingredients

Can vehicles be arranged?Yes
Vegetarian Possible
Foreign Language Speaking Staff Available

*English

Souvenir Handling Available

AddressFuji Bldg 1st Floor, 2-23-8 Higashi, Shibuya-ku, , Tokyo, 150-0011
Phone Number

+81-3-6427-9238

(Available in English)

Fax Number

+81-3-6427-9238

(Available in English)

Access■9 minutes walk from Shibuya St. on the JR and Keio Inokashira Lines.
■9 minutes walk from Ebisu St. on the JR and Tokyo Metro Hibiya Lines.
Available wines

Approx. 15 types

Mainly white wines that go well with Japanese cuisine.

Available sakes

Approx. 10 types

Mainly junmai-shu.

Available Cocktails Available

Available whiskies

Approx. 10 types

Available beers

Approx. 2 types

Draft beer ( Sapporo ) , Midium bottle (Yebis)

Available shochus

Approx. 30 types

Drink Carry-out Permitted

*Corkage fee applied. Please confirm ahead of time

Restaurant Interior