I was fortunate enough to secure a reservation at Higashiyama Yoshihisa. I might have used up a year's worth of luck (sweat).The location is in a quiet residential area just a few minutes' walk southwest from Higashiyama Gojo. As I arrived at dusk, the owner-chef Yoshihisa Suzuki greeted me warmly. It was a pleasure to meet him.The restaurant features a main counter with 10 seats, as well as a private counter. On this day, I was seated at the main counter. Shortly after ordering drinks, Chef Yoshihisa welcomed us, and the feast began.▼ Information ▼C————————————・Opened in September 2018.・Tabelog AWARD "BRONZE" from 2020 to 2026, with "SILVER" in 2025.・Owner-chef Yoshihisa Suzuki has an impressive background, having worked at various restaurants and as the head chef at a hotel in Kameoka, Kyoto. The overall experience was marked by the meticulous care and service reminiscent of a top-tier hotel.▼ Highlights ▼C————————————・Unlike the kaiseki found in Gion, Yoshihisa offers a unique take on kaiseki cuisine.▼ Meal Contents ▼C————————————Theme: "Fresh Green"《First Dish》Kombu-marinated turnip, green onion, sweet sea bream lightly salted, and a homemade umeboshi from last year's green plums, topped with caviar and a squeeze of sudachi.⚫︎ A delicate seasoning that enhances the natural flavors of the ingredients. The turnip has a refreshing finish from the kombu, sudachi, and umeboshi. The thick sweet sea bream pairs beautifully with the caviar, balancing light saltiness and citrus notes.《Second Dish》Chopped mitsuba stems in a sauce, topped with wasabi. The anago (conger eel) is lightly grilled and served as sashimi.⚫︎ True to the theme of fresh greens, this dish is vibrantly colored and has a gentle flavor. The mitsuba lacks any strong green taste, complementing the lightly crispy skin of the anago.《Third Dish》In a bowl, there’s grilled yomogi tofu made from Yoshino kudzu, a piece of Chiba's kinmedai (golden eye snapper) cooked with residual heat for just one minute, and finely sliced mature carrots, udo, new burdock, snow peas, and yuzu flowers. The broth is made from Rishiri kombu and katsuobushi.⚫︎ The kinmedai is fluffy and delicious, enhanced by the broth, the flavors of the vegetables, and the yomogi tofu, making it a delightful dish overall.《Fourth Dish》Sashimi of aina (a type of rockfish) and souda katsuo (skipjack tuna), served with wasabi leaves. Accompanied by pickled young ginger and a mixture of egg yolk and salted katsuobushi.⚫︎ The sashimi is visually striking, with thick, fresh slices. The unique way of enjoying it adds an interesting twist to the flavors.《Fifth Dish》Hand-rolled sushi made with ayu (sweetfish) paste. The cucumber is seasoned with nam pla. Crispy fried ayu bones and homemade yukari (dried plum shiso) from last year.⚫︎ The bitterness of the ayu, the acidity of the cucumber, and the saltiness of the yukari create a harmonious balance.《Sixth Dish》Original whiskey and smoked cheese.A unique whiskey that can only be tasted here, thanks to their own whiskey barrels.⚫︎ The original whiskey and smoked cheese are fantastic! The smoked cheese is incredibly delicious!《Seventh Dish》Abalone wrapped in kombu and cooked in salt crust. It’s cooked but retains a raw texture, preserving its umami without being boiled, served with authentic Kyoto duck eggplant.⚫︎ The abalone, cooked at low temperatures, maintains a raw-like texture while allowing the flavor of the shellfish to shine.《Eighth Dish》Using only the miso from the blue crab. Where's the meat? The hot blue crab is used to extract just the miso.Served with finely sliced aori ika (squid), sea urchin from Oma, and rare crab miso, accompanied by a soy sauce mixed with Shaoxing wine.⚫︎ The combination of sea urchin, squid, and crab miso is absolutely delicious.《Ninth Dish》Using only the best clam broth for shabu-shabu with black-haired wagyu sirloin, discarding the clam meat!⚫︎ The meat is cooked for just a moment. This simple dish combines the clam broth without using katsuobushi. It was inspired by clam broth ramen and chashu.《Tenth Dish》Ginger clay pot rice, served with simmered beef and shirasu (whitebait).⚫︎ The simmered beef has a homemade feel and is delicious. The rice is served in bite-sized portions, so I kept asking for more.《Eleventh Dish》Nira (garlic chives) noodles made with minced chicken and pork belly, simmered for five hours, using tender nira from the fresh green season.⚫︎ The nira adds a delightful flavor to the ramen, making for a refreshing and delicious finish. The aroma of the nira is lovely.《Twelfth Dish》Dessert: Large cuts of Miyazaki mango and Yamagata cherries.⚫︎ A juicy and luxurious dessert that was absolutely delicious.————————————▼ Review ▼C————————————I apologize for the late review. I thoroughly enjoyed the fresh greens.The dishes were enjoyable not only in taste but also through sound, aroma, and texture.Higashiyama Yoshihisa offers delicate flavors that are truly delightful.I heard they are fully booked until next summer.I wonder when I can go again?Thank you for the meal! m(_ _)m————————————▪️ Location: Keihan "Gojo Station"▪️ Entry Time: 18:00▪️ Duration: Approximately 180 minutes▪️ Number of Visitors: With my wife.▪️ Service: Yoshihisa's attentiveness and response were outstanding.▪️ Atmosphere: A luxurious cooking studio-like counter kaiseki where you can enjoy the live cooking experience with all your senses.▪️ Cost Performance: Not just the taste of the dishes, but a feast for the senses.▪️ Score at the time of visit: 4.32
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