Sojiki Nakahigashi (草喰 なかひがし) Kyoto

Awards

MICHELIN Guide

Two stars restaurant, 2021

All Michelin stars in Kyoto All Michelin stars in Japan All 2 stars Michelin in Kyoto All 2 stars Michelin in Japan

OAD

Japanese Restaurants 2021, 103

All OAD Japanese in Kyoto All OAD Japanese in Japan

Tabelog

2021 Silver

All Tabelog in Kyoto All Tabelog in Japan All Tabelog Silver in Kyoto All Tabelog Silver in Japan

Gault & Millau

4 Torques, 2020

All Gault & Millau in Kyoto All Gault & Millau in Japan All Gault & Millau 4 Torques in Kyoto All Gault & Millau 4 Torques in Japan

Gault & Millau Public Mark

17.5 / 20

Ratings from the web

Tabelog

4.40

Chef

Hisao Nakahigashi

Cuisine

Kyoto Cuisine, Kaiseki

• 2021
• 2020
• 2017

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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