Nanakusa

Fig Tempura
Chirashi Sushi
Black Vinegar Sweet and Sour Pork

What did you consider when pairing the dish with the plate and presenting it?

Fig Tempura
I paired the pale pink of the plate with the pink of the figs and the beige of the rice ears to create a soft, muted palette reminiscent of autumn.

Chirashi Sushi
For the chirashi sushi, which is traditionally served without red accents, I used the frilled edges of the plate to add a sense of elegance and softness.

Black Vinegar Sweet and Sour Pork
Serving the dish in a large, deep bowl with a raised base gives the main dish a stronger visual presence.

What are the key elements that define the flavor of this dish?

Fig Tempura
By wrapping the figs in batter and steaming them in hot oil, I brought out the natural sweetness of the fruit.

Chirashi Sushi
I balanced the characteristic sweetness of chirashi sushi with red-vinegar sushi rice, creating a clean, crisp flavor.

Black Vinegar Sweet and Sour Pork
I added the acidity of tomatoes to create a rich, rounded tartness, then finished the dish with plenty of coarsely ground black pepper to sharpen the flavor.

Owner, Nanakusa

Rika Maezawa

In 2003, Rika Maezawa opened Nanakusa, a Japanese restaurant focused on vegetables and dried foods. She moved the restaurant to its current location in 2017.
In 2024, she launched Inari to Chirashi Nanakusa, offering seasonal takeout selections including inari sushi, chirashi sushi, and bento.

Instagram: @nanakusatokyo