I visit Kusajiki Nakahigashi several times a year as the seasons change, but lately, it's been really hard to get a reservation, and I can only manage to go about three times a year.The dishes this time, featuring the remnants of summer and the onset of autumn, were once again wonderful.As always, I was introduced to new ingredients, including a type of "grass" I had never heard of before.The presentation was visually stunning, and every detail was meticulously crafted. The dishes felt like they cleansed my body and spirit, making me appreciate not just the delicious flavors on my palate, but also the life of every ingredient—meat, fish, vegetables, and fruits—that nourished me.That said, it wasn't a stiff atmosphere; I enjoyed delightful conversations with the charming and wonderful chef, and shared a warm and friendly dining experience with everyone at the table.
We use cookies on this site to enhance your user experience.
