I revisited Higashiyama Yoshihisa in June. With its Michelin two-star rating and new developments in Miyakawacho, this restaurant is truly unstoppable in Kyoto right now. I was once again impressed by how the quality of the offerings matches its reputation. The course menu is a high-level fusion of innovation and playfulness.This month’s theme is early summer, capturing the essence of fresh greenery.◇ The wasabi rolls from Niigata Prefecture have a refreshing spiciness that instantly boosts your appetite.◇ The mousse made from Kyoto's sweet corn features a gentle sweetness complemented by a hint of sansho pepper, resulting in a simple yet memorable dish. The rich flavor of the hairy crab adds a luxurious touch that is perfect for this season.The soup with shrimp and lotus root tempura, along with white yam, is enveloped in a rich Yoshino kudzu sauce that enhances its deep flavors.◇ The hamo (pike eel) sashimi served with spicy grated daikon, oolong tea, and aged karasumi (dried mullet roe) is a novel combination that is light and delicious.◇ The zunda (edamame) noodles are pleasantly balanced with the acidity of tomato broth, combined with water shield and sea urchin.◇ A classic pairing of smoked cheese and highball.◇ The comparison of sweetfish features the surprising twist of fried sweetfish with nam pla (fish sauce) and the traditional grilled sweetfish with yuzu vinegar, making for an enjoyable contrast.◇ The black abalone from Shimane is paired with baby turnips and cucumber, creating a delightful contrast of flavors and textures.◇ The soup with Kawachi duck and Kamo eggplant has a fragrant lemongrass miso aroma that adds depth to the dish.◇ The mixed fry set meal features Tokishirazu (a type of trout) and asparagus with a playful sansho tartar sauce that makes you want to keep eating rice.◇ The wasabi pickled plum rice porridge from Kanabe Highlands pairs well with seaweed for a refreshing taste.◇ The dessert of corn ice cream topped with grilled corn is a delightful way to enjoy the meal.
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