A request from the owner

To ensure that guests are provided with the highest quality of food, service and hospitality, Isshi Souden Nakamura confirms all allergies, food preferences and requests that guests may have in advance and carefully selects the ingredients, prepares the courses and accommodates special occasions based on the information received in this request for a reservation.

Due to a high volume of requests, limited number of seating and to prevent overlap with other guests looking to make a reservation, Isshi Souden Nakamura humbly asks that you secure your reservation by completing payment for your courses in advance. We thank you for your understanding and cooperation.

We hope you enjoy your meal and that your time and experience at the Isshi Souden Nakamura is a truly memorable and special one.

Dress code :*

  • ※ Guests barefoot or dressed casually (no t-shirts, caps, or short pants, or sandals) will be refused entry.
  • ※ Please make sure socks are worn.
  • ※ Please refrain from wearing strong scented perfumes.
  • ※ We ask that the rules concerning the dress code be obeyed.

Children :*

  • ※ We are sorry but children 5 years old and younger cannot be accommodated.
  • ※ Children from 6 to 11 years old are required to order a Kid's Course.
  • ※ Those 12 years old and above will be counted as an adult and is required to order an adult's course.

Please Note :*

  • The courses served at Isshisouden Nakamura are Japanese cuisine centered around fishes and seafood.
  • The restaurant is unable to serve customers who cannot eat seafood in general as well as fish soup stock.
  • We are terribly sorry, but the restaurant is also unable to respond to customers who are allergic to crustaceans, shellfishes, mollusks as well as cooked or uncooked fishes such as sashimi. We ask for your kind understanding.
You will receive an email once seating availability has been confirmed. Payment for your selected courses via the payment link in the email will be required in order to complete your reservation.