Higashiyama TsukasaThe owner-chef, Takashi Miyashita, who has trained at the renowned Gion Sasaki, along with the talented sommelier Yuaki Hongo and the skilled Ishikawa-san, have made the hot rice balls a signature dish. This trio, with their exceptional skills and creativity, presents a world of evolving Japanese cuisine that firmly roots itself in traditional flavors while incorporating Chef Tsukasa's unique essence. I am truly captivated by the wonderful experience at Higashiyama Tsukasa!On this day, Chef Tsukasa, along with Chef Hirotaka Nakagawa, who has risen to the second position at Gion Sasaki and is now part of "cenci," hosted the "Higashiyama Tsukasa Izakaya Event." I can hardly contain my excitement!I arrived a bit early amidst the hustle and bustle and took a seat at the counter. First, I offered my congratulations to Chef Tsukasa for his Michelin star.And now, the long-awaited Higashiyama Tsukasa Izakaya event begins! Of course, drinks are served as you like at an izakaya.⭐️ Glass of Champagne → Naturally, we toast with bubbles!The first two dishes are fixed appetizers:◉ Funka Bay Hairy Crab with Moonlight Lily Root Puree → Starting with a plate featuring a generous serving of hairy crab atop moonlight lily root puree—absolutely delicious!◉ Hokkaido Surf Clam with Liver Sauce, Charcoal Grilled, Served with Lemon Koji and Pea Puree → The freshness of the surf clam allows for a charcoal grill with liver sauce. The texture and aroma are fantastic, and the umami is incredible! The pairing with the beans and the refreshing lemon koji was perfectly balanced!Now, we transition to the izakaya menu, where we can order the dishes we want. Let’s start with all the appetizers!◉ Broad Bean Hummus Puffs → Spicy broad bean hummus with an Indian twist—so much fun!◉ Amakusa Seaweed Zeppole with Tomato Sauce and Grated Wasabi → The combination of seaweed zeppole and tomato sauce is outstanding!◉ Hokkaido Cherry Salmon, Grilled, with New Onion and Sansho Pepper → This is a guaranteed hit!⭐️ Bacardi White Rum Superior with Shiso Mojito → This drink is truly exceptional! The amount of shiso added to the Bacardi is impressive!◉ Steamed Green Asparagus with Boiled Shirasu and Cilantro Sauce → Using shirasu in the sauce is such a creative idea! The asparagus sauce is remarkable!◉ Suruga Bay Sakura Shrimp, Deep-Fried, with Spicy Salad and Tomato and Tofu Sauce → Enjoying the crispy sakura shrimp with a double sauce of spicy tomato and tofu was delightful!⭐️ Fukui Jozan Junmai Cho Karai ◉ Aburi Ika with White Asparagus, Yogurt and Funazushi Rice Sauce, Dukkah and Roasted Sesame Spice Sauce, Mint → Next, we enjoy a refreshing dish featuring a sauce made with yogurt and funazushi rice, paired with aburi ika and white asparagus—such a lovely dish!◉ Chilled Liver and Garlic Stir-Fry with Low-Temperature Confit Chicken Liver → This liver stir-fry made with low-temperature confit is incredibly delicious! The freshness of the liver was impressive, and the Sichuan pepper added a stylish accent!◉ Lake Biwa Young Sweetfish and Ebiimo Chips with Fuki-no-Tou Mayo and Soy Sauce Residue → The idea of enjoying sweetfish and ebiimo with fuki-no-tou mayo and soy sauce residue is brilliant!◉ Steamed Pork Shoulder with Fermented Cabbage and Fermented Bean Curd Sauce → This steamed dish is also delicious! The fermented bean curd sauce adds a wonderful accent!◉ Nanatani Duck Breast, Aged for One Month, Roasted and Charcoal Grilled, with Red Onion and Dark Soy Sauce Koji Sauce, Green Onion Oil → This Nanatani duck is truly exquisite! Aged for a month instead of the usual two weeks, it has developed even more flavor! The combination of red onion, dark soy sauce, and koji sauce pairs perfectly with the duck—absolutely fantastic!◉ Mini Croquettes with Moonlight Lily Root and Ume Mayo → Another guaranteed hit!◉ Pork, Squid, and Celery Shumai → Light and refreshing shumai with a delightful texture from the coarsely ground pork and squid!◉ Crispy Fried Chicken Thigh with Paprika Sauce → This is a classic!◉ Dashimaki Tamago with Grated Daikon → Another classic!◉ Unagi Focaccia Sandwich with Fermented Beet and Tofu Sauce → While unagi sushi rolls are delicious, this focaccia sandwich is outstanding! The fermented beet sauce was a perfect match!Now, I’m looking forward to enjoying a variety of final dishes!◉ Chicken Biryani with Raita → Ishikawa-san made me laugh, and then I enjoyed the chicken biryani! This biryani is made with Indian rice, not Japanese rice, and the spice level was just right, making it perfect with the raita!◉ Carbonara with Okinawa Pepper → A surprising delight! This connection feels truly special!◉ Charcoal-Grilled Tomato Pomodoro with Wild Garlic → The pomodoro made with wild garlic was fantastic!◉ Tanabata Clam Soup Pasta → A clam soup pasta that seemed to care for us after drinking too much—what a fun way to end the meal!Thus, the feast with Chef Tsukasa and Chef Nakagawa, along with wonderful friends, came to an end. I was fortunate enough to try every dish, and they were all delicious and uniquely creative! Truly one of a kind!Next time, I look forward to enjoying the traditional world of Chef Tsukasa! I’m also excited for September! It was a great meal!
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