Nasime Japanese Restaurant

Chef and owner Yuh Shimomura draws on more than 20 years of culinary practice, shaping each nightly menu around the concept of syun, or seasonality. Courses span a progression of traditional preparations, featuring raw tsukuri, grilled yakimono, fried agemono, and nabe casserole. Even the restaurant name echoes that botanical cycle, drawing on vegetable sprouts growing toward mature leaves.