I was intrigued when I first heard about Nagatacho Ohka. This private restaurant in Tokyo has no website and no public phone number. At first, I expected little more than exclusivity. However, I was unprepared to be amazed.
After all, I have stayed in some of the best hotels in the world and dined at the finest restaurants. My standards are high. Even so, my interest was piqued.
On a recent stopover in Tokyo, I accepted an invitation to dinner from Christine Cunanan, the director of Nagatacho Ohka. She lives mainly in Tokyo, yet also owns La Esperanza Granada, a luxury hacienda-style hotel in Southern Spain that was recently awarded Best of the Best for 2025 by Trip Advisor, placing it in one of the top 1% of all lodgings worldwide.
READ MORE ABOUT LA ESPERANZA GRANADA, THE MOST BEAUTIFUL VILLA IN ANDALUCIA
A BEAUTIFUL HOUSE IN TOKYO
Nagatacho Ohka sits in a 100-year-old wooden building near the official residence of the Prime Minister of Japan. Previously, it was a famous soba and shabu shabu restaurant owned by the family of Akira Kurosawa, Japan’s most celebrated film director.
The restaurant closed during the pandemic. During that time, Christine Cunanan and her partners took over the space. They renovated the entire building to the highest standards, working with some of the finest craftsmen in Japan. “We didn’t really have a budget in mind when we renovated this,” said Christine. “We just wanted to be the best dining experience in Japan.”
THE BEST OF JAPANESE FOOD
And indeed, the result exceeded my already high expectations. Every design detail felt impeccable. From the start, the long, dark bar — inspired by a Kyoto machiya townhouse — made a statement.
Meanwhile, the lively open-plan Chef’s Counter seated 15 guests in an atmosphere of energy and warmth.
Upstairs, four private rooms awaited. Each carried a different mood and theme, yet all were beautiful. If you asked mewhich one was best, I would have no answer. It truly depends on who you are with and what kind of mood you are in.
THE WORLD’S ONLY JAPANESE LACQUER ROOM
For dinner, we began in the Urushi no Heya, said to be the world’s only Japanese lacquer room. Frankly, it was stunning. A long lacquer dining table dominated the space. The ceiling, also covered in lacquer, glowed with elegance. Most impressive, a golden peacock stretched across the room — etched in delicate detail and mirrored above. You have to see itto truly appreciate its beauty.
Dinner itself was unforgettable. At Nagatacho Ohka, there is no set menu. Instead, chefs — many trained in Michelin-starred restaurants — roll out wagons filled with seafood, vegetables, and the finest beef in Japan. Yes, the finest beef, and not just A5 wagyu.
This beef comes from a farm in Kagoshima, southern Japan, recognized by the Japanese beef industry as producing the nation’s #1 meat. From these ingredients, chefs and guests create a menu together. Diners share their wishes, and the chefs suggest dishes. For my part, I asked for the house specialties, steak, and garlic rice.
WONDERFUL BEGINNINGS AT NAGATACHO OHKA
But first came the appetizers, paired with flutes of sparkling sake. “We also have champagne,” Christine explained, “but really good sparkling sake is rare outside Japan. I always recommend it to foreign guests.”
We began with caviar tucked inside a cheese-flavored brioche bun. (Who would have guessed this pairing would work so perfectly?) Next, a delicate sandwich of chateaubriand from the Kagoshima farm appeared. After that, I enjoyed slices of tender abalone with thick seaweed sauce and sushi rice.
By then, I was already happy. Every bite felt like a promise of what was still to come.
THE FIRST DREAM MENU
But this was not dinner yet. It was only the beginning. The rest of the meal unfolded like a dream.
We began with two kinds of sashimi, lightly seared over charcoal and seasoned only with salt. There was no need for soy sauce. The fish included black throat (nodoguro) and golden eye (kinmeidai), both delicate and flavorful.
Next came a traditional Japanese clear soup. It featured a perfectly filleted slice of spring fish (amadai) and a crisp tempura of vegetables and swordfish. The swordfish tempura was unforgettable — light, crunchy, and full of flavor.
THE MAIN EVENTS
After that, we tasted buttery Hokkaido scallops, sautéed and topped with rosemary purée. Then came something unexpected: an original pasta made from live French lobster, with noodles shaped like a cone. At first glance, I would never have guessed it was pasta.
Finally, a beautiful steak arrived, paired with fresh wasabi and sea salt from Himeji in Western Japan. A bowl of garlic rice sat on the side. I said “finally” because I thought the meal was over.
To my surprise, Christine handed me another menu. “This is our comfort food menu,” she said. “Japanese love to end a fancy meal with comfort food, so we offer soba and even spaghetti Napolitan. You cannot leave without trying them.”
HOW TO CREATE A DREAM DINNER
We ended up ordering about seven dishes from the comfort food menu, and every single one was delicious. The soba, for example, is prepared by a famous soba master who works full-time onsite. He has been making soba for more than thirty years. His handmade noodles, mixed with 80% buckwheat flour, are so delicate it is hard to believe they are cut by hand.
Other standouts included omelette rice made with egg yolks the color of golden sunshine, a crisp minced meat cutlet, and the signature spaghetti Napolitan. As food lovers know, this dish does not exist in Italy. It was invented in Japan long ago, based on what people imagined Italians ate. In truth, there is no spaghetti Napolitan in Italy, so Japan is the only place you can enjoy it.
At Nagatacho Ohka, the version is addictive. The pasta has just the right touch of spiciness, with thin slices of sausage folded into the sauce. And for those who prefer extra heat, a bottle of Tabasco comes on the side — exactly the way it was served in Japanese coffee shops decades ago, before Tokyo became the cosmopolitan city it is today.
WHERE TO EAT SPAGHETTI NAPOLITAN IN TOKYO
As food lovers know, there is no such thing as spaghetti Napolitan in Italy. This pasta was created in Japan decades ago, inspired by what people imagined Italians ate. In truth, the dish does not exist in Italy, so Japan is the only place where you can enjoy it.
At Nagatacho Ohka, their version is irresistible. The pasta has just the right level of spiciness, with thin slices of sausage mixed into the sauce. For those who like extra heat, a bottle of Tabasco comes on the side. This detail reflects tradition, since spaghetti Napolitan was once served the same way in Japanese coffee shops before Tokyo grew into the cosmopolitan city it is today.
SWEET ENDINGS AT NAGATACHO OHKA
Nagatacho Ohka also offers a long dessert menu. After such a feast, I chose a simple medley of homemade ice cream in original flavors.
First, a refreshing plum and perilla leaf sorbet acted as a palate cleanser. Next, came a creamy kinako ice cream, flavored with roasted soybean flour. After that, a Japanese cinnamon ice cream arrived, with crunchy bits of bark folded in. Finally, the matcha ice cream closed the meal. Matcha is common in Japan and abroad, but this version used the highest grade of green tea. The taste balanced perfectly between subtle sweetness and refined bitterness.
Just like everything else at Nagatacho Ohka, the desserts were better than expected.
(Guests staying at top Tokyo hotels like Aman, Bulgari, Janu, the Grand Hyatt, the New Otani and the Ritz Carlton, among others, can book Nagatacho Ohka through their concierge. Or you can message Christine Cunanan on LinkedIn and tell her you read about the restaurant in my LinkedIn post.)
READ MORE ABOUT THE BEST RESTAURANTS IN TOKYO IN TRAVELIFE MAGAZINE
