Kusajiki Nakahigashi【Nearest Station】About a 20-minute walk from Keage Station (approximately 3 minutes on foot from the city bus "Jodoji")【Price】Omakase for lunch and dinner is around JPY 20,000 (varies based on selected dishes)【Reservation Difficulty】B (Reservations are relatively easy to make, but it's recommended to book early on weekends and during cherry blossom and autumn foliage seasons)【Overview】Tabelog rating: 4.27Tabelog Award: Gold once, Silver seven times, Bronze twiceRecognized as one of Japan's top 100 Japanese restaurants three times.This restaurant is a representative of Kyoto, known for its consistent presence in Tabelog's top 100. The owner, Hisao Nakahigashi, offers unique dishes that highlight local ingredients such as wild herbs, mountain vegetables, and river fish under the concept of "Kusajiki" (草喰).Unlike extravagant kaiseki cuisine, the restaurant expresses the culture of Japan's satoyama and the changing seasons through each dish. The cuisine, which makes the most of nature's bounty, has garnered high praise both domestically and internationally as a unique place to experience Kyoto's food culture.【Menu】○ Hassun (Red shrimp, miso-pickled corn, heshiko, Japanese radish, river fish, Kamo eggplant, hamo rice balls, etc.)○ Zucchini from Ohara with perilla○ Soup (mugwort rice cake, potato, myoga)○ Sweetfish stuffed with tomato and chili○ Carp sashimi with rock mushrooms, cucumber, and cherry tomatoes○ Kamo eggplant and paprika with white miso sauce○ Grilled sweetfish (additional)○ Grilled venison○ Cucumber cut into thin strips with melon cucumber and dried fish○ Potato with minced venison○ Lake Biwa's wakasagi and young burdock○ Pickles○ Mezasu (small dried fish)○ White rice○ Chazuke (rice with tea)○ Crispy rice○ Yam rice with raw egg○ Sweets【Impression】This restaurant is not about luxurious ingredients or flashy presentations; instead, it carefully prepares local natural ingredients like wild herbs, Kyoto vegetables, and river fish, allowing you to feel the essence of Japan's rural landscape.Each dish has a certain rustic charm, giving the impression of elevated "country cooking." While not extravagant, the flavors are comforting and soothing, making it easy to enjoy without growing tired of them. I hope that restaurants like this, which continue to preserve Japanese food culture, will be cherished for years to come.The grilled sweetfish was particularly memorable. The skin was grilled a bit more intensely, enhancing its aroma, and I enjoyed the flesh and head as well. However, the bitterness of the liver was mild, which left me wanting a bit more of the characteristic bittersweetness of sweetfish, but I felt that this made it more accessible for many diners.The rice served at the end was delightful, as I got to enjoy the firm grains before they were cooked, followed by perfectly steamed rice, crispy rice, and chazuke, all of which were excellent. The yam rice with raw egg was also wonderful, with the fragrant and sticky yam and egg adding to the experience.I believe this is a must-visit restaurant for anyone wanting to savor the seasons of Kyoto and the blessings of its satoyama.It was a great meal!
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