Tomio Onda

'Aji no Tabibito' means 'flavor traveler' — Onda's concept is that each monthly menu is a journey through the seasonal flavors of Nara. Roman (from 'romance') reflects the emotional narrative he builds through the meal. The restaurant's Nara location brings access to unique mountain vegetables, deer, and ancient fermented condiments.

Tomio Onda, from Osaka, leads Aji no Tabibito Roman in Nara — a traditional Japanese kaiseki restaurant with a monthly changing menu built entirely around seasonal Nara ingredients. His cooking reflects classical kaiseki structure with a focus on the flavors of the Yamato plateau.

Osaka, Japan — trained in traditional Japanese kaiseki; cooking rooted in Nara seasonal cycles

Career

• Chef at Japanese kaiseki and traditional restaurants, Osaka and Kansai, Japan (1990s–2010s)
• Head Chef at Aji no Tabibito Roman, Nara, Japan (2010s–present)

Mentored by Osaka and Kansai kaiseki tradition.