Soujiki Nakahigashi (草喰 なかひがし) Kyoto

Awards

MICHELIN Guide

Two stars restaurant, 2024

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Green star, 2024

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OAD

Japanese Restaurants 2024, 131

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Tabelog

2024 Bronze

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La Liste

La Liste, #332

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Restaurant Ranking

Restaurant Ranking 2024, #600, PRO #18.00, USER #16.67

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Gault & Millau

4 Torques, 2020

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Gault & Millau Public Mark

17.5 / 20

Ratings from the web

Tabelog

4.29

Chef

Hisao Nakahigashi

Cuisine

Japanese Cuisine

• 2022
• 2021
• 2020
• 2017

8 / 10

Dinner at Soujiki Nakahigashi (草喰 なかひがし)

on 20 Jan 2022

by Gerhard Huber

Dinner in the Kyoto branch of the Myamasou family restaurant empire. The younger brother of the late daisho at Myamasou is cooking there with his oldest son. The younger one runs an Italian place in Tokyo.
A very classical Kaiseki restaurant, driven by the seasonal ingredients and a a find execution. The flavors are sometimes bold, like the fermented sushi course (funazushi style), but never over the top. The presentation always tells a story and is loaded with symbols. The staff is more than helpful... More

Dinner in the Kyoto branch of the Myamasou family restaurant empire. The younger brother of the late daisho at Myamasou is cooking there with his oldest son. The younger one runs an Italian place in Tokyo.
A very classical Kaiseki restaurant, driven by the seasonal ingredients and a a find execution. The flavors are sometimes bold, like the fermented sushi course (funazushi style), but never over the top. The presentation always tells a story and is loaded with symbols. The staff is more than helpful to point them out to you.
The beef came from a huge farm in Hokkaido but is not wagyu but angus beef. Tender, quite lean but very tasty.
Excellent restaurant, very warm, hospitality, overall a great experience. Less

Dinner at 草喰 なかひがし

on 01 May 2021

by Justin Hurst

A meal utterly without pretension. Nakahigashi-san (father of the chef from Cusavilla, recently posted), emphasizes the best of nature with a style thats rustic yet refined. He’s also very funny and charming. Be sure to have the natural Japanese wine which pairs beautifully.

Dinner at 草喰 なかひがし

on 26 Dec 2020

by Justin Hurst

Kyoto + Kanazawa + Kaga Onsen Autumn Trip

Kyoto: Nakahigashi (part 2)

A meal that’s hard to describe. Nakahigashi-san is a master of using the wild bounty around Kyoto to build elaborate, playful, refined yet comforting food. No luxury ingredients — the first night on the trip I hadn’t eaten a crab (or five).

Despite my embarrassingly bad Japanese, chef was eager to explain about the ingredients and why he chose them.

In a moment of pure Kyoto-ness, we were stopped half way through the... More

Kyoto + Kanazawa + Kaga Onsen Autumn Trip

Kyoto: Nakahigashi (part 2)

A meal that’s hard to describe. Nakahigashi-san is a master of using the wild bounty around Kyoto to build elaborate, playful, refined yet comforting food. No luxury ingredients — the first night on the trip I hadn’t eaten a crab (or five).

Despite my embarrassingly bad Japanese, chef was eager to explain about the ingredients and why he chose them.

In a moment of pure Kyoto-ness, we were stopped half way through the meal and taken outside to watch the huge moon rise over the eastern hills. It was a touch of magic.

Very much looking forward to returning in spring, when the bitter greens and bamboo shoots start emerging. Less

Dinner at 草喰 なかひがし

on 15 May 2017

by Jason Wang

Chef Nakahigashi pouring coffee ☕️ and this completes our meal ?
_
草喰 なかひがし Sojiki Nakahigashi, Kyoto (Dec 2016)
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