The highlight of my trip to Osaka and Kyoto was visiting Kusajiki Nakahigashi. I had previously been to Asahi Kishi for breakfast and Kusakabe in Tokyo, and I had always wanted to try this place, so my wish finally came true.Overall, the meal was centered around vegetables, but it also included fish and meat, making it very enjoyable. Given the season, there were many wild plants, and I felt there was a noticeable bitterness from some of the greens.Appetizer Assortment: Cauliflower, sardines, tororo kelp jelly, pickled young sea bream, blanched udo, and smoked bonito—everything was excellent!Kogomi (fiddlehead fern), giboshi (Japanese butterbur), and deer jerky were delightful. Kogomi is just so delicious!New onion with white miso: White miso always tastes so good when I come to Kyoto.Grilled sweetfish was excellent.Carp sashimi, bracken fern, and yam wrapped in seaweed were also good.A bowl of koi, koshi-abura (Japanese butterbur), junsai (water shield), and walnut tofu was enjoyable. I love both koshi-abura and junsai, and when the walnut tofu melted, it completely changed the impression of the dish.Mackerel sushi and a daikon festival were fantastic! I couldn't eat the mackerel sushi I had in Shiga before, but this one was delicious! However, it was quite salty without some sake.Tororo kelp, hachiku (bamboo shoots), urui (Japanese butterbur), and sweetfish simmered together were good.Iwakaki (rock oysters) were decent, but I still prefer them raw.Blanched vegetables were excellent.To finish off, there was a rice festival and dessert.
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