The Easy Grace of Yamato Culture in a Nara Breakfast Nook

The morning sun illuminates the cheerful interior of Nazuna.

Deep-fried eggplant in broth is served in an antique Korean bowl with a garnish of finely cut ginger.

Nazuna’s colorful assortment of homemade condiments includes pickled baby turnips, cucumbers, eggplant, and radish, as well as konbu kelp simmered in soy sauce and mirin (tsukudani).

Sprigs of magnolia from the spring garden frame a typical breakfast scene at Nazuna.

The entrance to Akishino no Mori.

A view of the restaurant’s bright, clean dining room.

The fireplace is lit from late fall through early spring.