At Kusajiki Nakahigashi, true to its name, the owner Hisao Nakahigashi reflects his philosophy of utilizing the natural bounty of wild mountain vegetables he personally forages into Kyoto cuisine. The seasonal appetizer, Hachisuke, beautifully represents the Gion Matsuri festival with a depiction of the floats. Each bite, from the salad with carp sashimi to the potato miso soup, grilled sweetfish, and roasted venison sourced from the local Sakyo Ward, is filled with a sense of life. The main dish features rice cooked in an "Okudo-san" (traditional Japanese stove) and grilled mezashi (dried fish). It’s the ultimate in simplicity. When I was told to enjoy it with sansho oil and salt, I couldn’t help but exclaim, "Wow... this is delicious!" By the way, the salt is said to be from the Dover Strait. Hisao Nakahigashi's lively conversation made for a truly special experience!
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