Thank you very much for always visiting my reviews m(_ _)mIf you find this helpful, I would greatly appreciate it if you could bookmark the restaurant using the "Save this restaurant" button m(_ _)mOne of my goals this year is to visit the Tabelog Award-winning restaurants!!!I visited the reservation-challenging Kusajiki Nakahigashi in Kyoto.Kusajiki Nakahigashi is located at 32-3 Ishibashi-cho, Jodoji, Sakyo-ku, Kyoto City, and is a 17-minute walk from the Eizan Electric Railway's "Mototanaka" station.Opened in 1996!The owner, Hisao Nakahigashi, became independent after serving as the head chef at "Miyamaso," a wild vegetable restaurant in Hanase, Kyoto!He has established a unique style that features wild vegetables and mountain herbs he personally gathers from the mountains of Ohara, Kyoto, served with rice cooked in a clay pot and grilled fish. This restaurant is a regular in the Tabelog Bronze category and is recognized as one of the top 100 Japanese restaurants in the West.Reservations can be made by phone starting at 8:00 AM on the first day of the month prior.After 30 minutes of continuous calling, I finally got through and secured a lunch slot for that day m(__)mThere was no explanation at the time of reservation, but the lunch is JPY 12,000 plus a 10% service charge.Please note that drinks and extras are available (no menu provided, and no explanations of prices in the restaurant).On the day of my visit, I walked and arrived at the restaurant at 11:30 AM.As we approached mid-September, I could feel the autumn atmosphere in the mountains.Closed on Mondays (also closed on public holidays and the last Tuesday of the month).Business hours: 12:00 PM – 2:00 PM and 6:00 PM – 9:00 PM.The sign in front of the restaurant reads "Rice cooked in a clay pot with grilled fish and mountain herbs!"Next to it, there are flowers and plants that seem to have been arranged the day before.A car parked in front of the restaurant.Inside the car were wildflowers collected by the owner, Hisao Nakahigashi.I greeted him with "Thank you for today" and waited for the opening time.The flowers and plants were freshly arranged, and the noren (curtain) was hung, signaling the opening.Upon entering, I received permission to take photos and was seated at the counter.The entire first floor is non-smoking, with 12 counter seats (there are seats on the second floor). The clay pot and charcoal grill in the restaurant catch the eye.On this day, the guests on the first floor were mostly regulars.I was guided to a seat with a good view of the kitchen, as I was one of the first to arrive.The owner, Hisao Nakahigashi, was at the center, coordinating beautifully with his apprentices.I ordered a drink called Tamago.This is a gyokuro (high-grade green tea) developed over three years by the Kyoto Tea Cooperative, perfectly balancing sweetness and umami, making it a great match for Japanese cuisine.The lunch menu began.The owner, Hisao Nakahigashi, provided detailed explanations of each dish with a touch of humor, creating a warm atmosphere.Let’s dig in~◆ HassunIn September, which is known for the Mid-Autumn Festival, the hassun was served in a lotus leaf dish with susuki (Japanese pampas grass)!It included grilled hōzuki (Chinese lantern plant), ginkgo egg marinated in miso, edamame mixed with fig and kinako (roasted soybean flour), grilled okra, ayu (sweetfish) terrine, fennel flowers, and pressed sushi with myoga (Japanese ginger) and myoga flowers.The hassun was beautifully presented with various wild herbs, mountain vegetables, and seasonal vegetables, showcasing the transition from summer to autumn.◆ Small Bowl ①A beautiful small bowl representing a chrysanthemum trellis.It contained molokhia, tsurumurasaki (a type of vegetable), tofu, early-harvest chestnuts resembling soil, and pickled chrysanthemum flowers.It flowed smoothly into my stomach, giving a sense of cleansing from the freshness of the ingredients.◆ SoupA soup representing the seasonal clouds.It featured Kyoto's white miso and Nagoya's red miso, with ingredients like yatsugashira (a type of taro) and slippery eel.The gentle flavor of this first soup was accented by a touch of mustard.◆ Grilled Dish ①Grilled ayu, served with Hitachi cucumber and Italian tomato, along with sudachi (Japanese citrus).The fish was carefully salted and grilled over charcoal, using last year's uruka (salted fish innards) for flavor.Cut into six pieces, it was deliciously concentrated with the bitterness and umami of the ayu when drizzled with plenty of sudachi.◆ RiceA moment to savor the transformation of the rice cooked in the clay pot!A mouthful of sweet rice, full of moisture, was served.◆ SashimiAt the center was carp sashimi, with carp scales, chrysanthemum flowers, summer daikon sorbet, soy sauce mousse, sansho (Japanese pepper), myoga, myoga flowers, flower okra, micro tomatoes, square beans, shiso vinegar jelly, black fungus, and udon flower buds, all beautifully arranged.I was told to mix everything together.Using carp raised in underground water to eliminate any fishy smell, this dish is something you can only enjoy by visiting the restaurant.At this point, I was asked whether I wanted the main dish of grilled flatfish or venison, and I chose venison.When asked about the matsutake rice (additional charge), all the guests raised their hands, and I decided to order it as well.◆ Simmered DishThe sweet potato moon in an autumn-colored dish.It included sweet potatoes, sweet potato leaves, a lotus root filled with adzuki beans in one spot, black fungus, eggplant, Fushimi peppers, and raw wheat gluten.This dish featured a gentle Kyoto-style broth that was perfectly cooked.◆ Grilled Dish ②Grilled venison with grilled eggplant and a sauce made from udon leaves.Artfully presented on a square plate.The bright red roasted venison was tender, and the sauce was superb.◆ Small Bowl ②A small bowl representing moonlight.It contained ito-uri (a type of gourd), myoga, flower okra, fragrant mushrooms, and kudzu noodles with peppermint.◆ Matsutake Rice (additional)Shinshu matsutake mushrooms grilled over charcoal, torn into pieces and served in a bowl with the clay pot rice, topped with homemade karasumi (dried mullet roe).(This dish is priced at a specialty level.)While enjoying the aroma and texture of the matsutake, I savored the clay pot rice.◆ MealThis is arguably the main dish of the restaurant.It included mezashi (dried fish), rice, pickles, and simmered greens. Just one mezashi and delicious rice is, when you think about it, the ultimate luxurious meal.The crispy rice from the clay pot was delightful.I was offered a refill of rice and a playful tea called "New York (Bathing)".◆ DessertA jelly adorned with a character resembling a cartoon eyeball, served with fruit.This refreshing sweet was a perfect way to conclude the meal at this time of year.I was completely satisfied with every dish, each carefully prepared.After settling the bill, I thanked everyone and left Kusajiki Nakahigashi.Thank you for the wonderful meal! It was delicious~P.S.The owner, Hisao Nakahigashi, saw me off.It was a very educational experience m(__)m_/_/_/_/_/_/_/_/_/_/Thank you very much for reading until the end m(_ _)mI hope this can be of some reference for your gourmet information."Fishing Katsuo and Eating Katsuo"Instagram ⇒ https://www.instagram.com/turisurukatsuo_ni_taberukatsuo/Fishing and Eating Blog ⇒ https://釣りするカツオに食べるカツオ.net/The blog has photos and is appropriately positioned.