Food and drinks
- All-you-can-drink available
- Alcohol Served
- Cocktails Available
- Coffee Available
- Beer available
- Wine available
- Small plates restaurant
- Dinner menu available
- Dessert available
- Kids' Menu Available
01 / ABOUT THE PLACE
About this place
One of the pleasures of dining at nicco is discovering a different ingredient or combination with each course. Guests who have tried the monthly menu have reported seasonal dishes such as a gratin of autumn aubergine and oysters with chestnuts, yellowtail marinated in soy koji, and pork simmered with yuzu salt. In another season, the menu included steamed pike conger with grated yam and grilled mochi pork with peach sauce. Diners have singled out the generous portion of pike conger and the contrast between the pork’s saltiness and the peach’s sweetness. The changing menu makes each next plate part of the anticipation. These are examples from particular visits, but the courses may appeal to anyone keen to explore seasonal changes and unexpected combinations rather than stick to familiar staples.
There are courses to suit different appetites and occasions. The listed standard course has 10 dishes and costs 5,900 yen; the casual course has 7 dishes and costs 4,900 yen. The casual option is described as including an appetiser, karasumi (bottarga) rice vermicelli, a main course and dessert, making it an easy way to enjoy a full meal. The weekday-only chef’s counter course offers around 14–15 bite-sized dishes for 3,980 yen. It requires a reservation at least 2 days in advance, is limited to 1 groups per day, is unavailable on weekends and public holidays, and accepts cash only. It suits diners planning to enjoy a variety of small plates. There is also a 5-dish mini course, with a choice of fish or meat for the main course; reservations are required by the previous day.
For an extra dish, consider the signature “unagi shu” or the karasumi rice vermicelli. One guest who tried the weekday course recalled that, although each plate was small, the meal left them full by the end. Sunday lunch is also listed, with a welcome dashi broth, around 12 small side dishes, fish and meat courses, chawanmushi, seasonal rice cooked with other ingredients, and a mini dessert. The lunch is offered irregularly around 2–3 times a month and requires a reservation by the previous day, so check the schedule if you are hoping to dine at lunchtime.
Private rooms and counter seating are available, allowing you to choose a setting to suit your party and course.
