Kusajiki Nakahigashi (草喰 なかひがし) Kyoto

This was my third visit, and once again, I was amazed by the exceptional selection of ingredients. True to its name, Kusajiki, they skillfully prepare ordinary wild plants in a beautiful way. This time, I enjoyed summer venison and what can only be described as early Matsutake rice. The Matsutake rice was topped with karasumi, which was an interesting way to enjoy it. It was a scorching afternoon in Kyoto. As I finished my meal and stepped outside, I was greeted by the sound of cicadas, which felt quite pleasant after a few drinks. Less

I had always wanted to visit the Michelin two-star restaurant, Kusajiki Nakahigashi.I was truly delighted to finally be able to dine at this long-desired establishment.Each dish was beautifully crafted, showcasing seasonal ingredients that allowed me to feel the essence of the season just by looking at them. Taking the time to savor these meticulously prepared dishes felt incredibly luxurious.What stood out to me was the chef's unique and engaging conversation. Despite being a formal restaurant, there was no stiffness, and I was able to enjoy a delightful time alongside the exquisite cuisine.As the seasons change, I look forward to experiencing different dishes and scenery. I was completely captivated, and I now want to visit this restaurant every season.Next up is autumn. I can’t wait! Less

A Japanese restaurant located near Ginkaku-ji Temple.The private room on the second floor feels like a typical home setting, which complements the atmosphere of the cuisine.The service was provided by a veteran proprietress who took her time explaining the dishes and engaging in enjoyable conversation.The food is centered around vegetables and fish, embodying the essence of Kyoto cuisine.The dishes are incredibly intricate, featuring many unique ingredients that are not commonly heard of, making it both interesting and educational.In particular, the simmered vegetables were delicious. Less

Kusajiki Nakahigashi【Nearest Station】About a 20-minute walk from Keage Station (approximately 3 minutes on foot from the city bus "Jodoji")【Price】Omakase for lunch and dinner is around JPY 20,000 (varies based on selected dishes)【Reservation Difficulty】B (Reservations are relatively easy to make, but it's recommended to book early on weekends and during cherry blossom and autumn foliage seasons)【Overview】Tabelog rating: 4.27Tabelog Award: Gold once, Silver seven times, Bronze twiceRecognized as one of Japan's top 100 Japanese restaurants three times.This restaurant is a representative of Kyoto, known for its consistent presence in Tabelog's top 100. The owner, Hisao Nakahigashi, offers unique dishes that highlight local ingredients such as wild herbs, mountain vegetables, and river fish under the concept of "Kusajiki" (草喰).Unlike extravagant kaiseki cuisine, the restaurant expresses the culture of Japan's satoyama and the changing seasons through each dish. The cuisine, which makes the most of nature's bounty, has garnered high praise both domestically and internationally as a unique place to experience Kyoto's food culture.【Menu】○ Hassun (Red shrimp, miso-pickled corn, heshiko, Japanese radish, river fish, Kamo eggplant, hamo rice balls, etc.)○ Zucchini from Ohara with perilla○ Soup (mugwort rice cake, potato, myoga)○ Sweetfish stuffed with tomato and chili○ Carp sashimi with rock mushrooms, cucumber, and cherry tomatoes○ Kamo eggplant and paprika with white miso sauce○ Grilled sweetfish (additional)○ Grilled venison○ Cucumber cut into thin strips with melon cucumber and dried fish○ Potato with minced venison○ Lake Biwa's wakasagi and young burdock○ Pickles○ Mezasu (small dried fish)○ White rice○ Chazuke (rice with tea)○ Crispy rice○ Yam rice with raw egg○ Sweets【Impression】This restaurant is not about luxurious ingredients or flashy presentations; instead, it carefully prepares local natural ingredients like wild herbs, Kyoto vegetables, and river fish, allowing you to feel the essence of Japan's rural landscape.Each dish has a certain rustic charm, giving the impression of elevated "country cooking." While not extravagant, the flavors are comforting and soothing, making it easy to enjoy without growing tired of them. I hope that restaurants like this, which continue to preserve Japanese food culture, will be cherished for years to come.The grilled sweetfish was particularly memorable. The skin was grilled a bit more intensely, enhancing its aroma, and I enjoyed the flesh and head as well. However, the bitterness of the liver was mild, which left me wanting a bit more of the characteristic bittersweetness of sweetfish, but I felt that this made it more accessible for many diners.The rice served at the end was delightful, as I got to enjoy the firm grains before they were cooked, followed by perfectly steamed rice, crispy rice, and chazuke, all of which were excellent. The yam rice with raw egg was also wonderful, with the fragrant and sticky yam and egg adding to the experience.I believe this is a must-visit restaurant for anyone wanting to savor the seasons of Kyoto and the blessings of its satoyama.It was a great meal! Less

I visited Kusajiki Nakahigashi for the first time. On this day, the head chef was present, and among the customers were other chefs as well. Here, you can enjoy carefully selected ingredients from the mountains and rivers. The dishes inspired by the Gion Matsuri festival were perfect for a summer day, featuring unique mountain vegetables and river fish, including jun-sai served with soda—dishes you can only find here. When the chef presented a dish inspired by the Middle Eastern conflict, I thought it was quite insightful. The chef's engaging conversation and the variety of dishes made it easy to indulge in too much alcohol. Less

Food is not just about serving a dish; it requires a story and the chef's passion to truly evoke emotions. Finally, I had the opportunity to experience a meal at Kusajiki Nakahigashi. What makes it remarkable is being able to enjoy the food while listening to the chef's thoughts on his creations. Each ingredient was infused with flavor, and every combination was a source of inspiration. This time, with the Gion Matsuri festival coming to an end and the old calendar Tanabata approaching, all the dishes were themed around these events. I can't help but wonder what seasonal delights await in the future. The heshiko presented like a fan, the eggplant resembling a mountain, the matured sushi shaped like a tanzaku, and even mint in the kuzu? The relentless pursuit of culinary excellence is evident in every dish. And yet, it was incredibly light on the stomach. At Nakahigashi, I found myself reflecting on the Middle East. I truly hope to return again. Less

At Kusajiki Nakahigashi, true to its name, the owner Hisao Nakahigashi reflects his philosophy of utilizing the natural bounty of wild mountain vegetables he personally forages into Kyoto cuisine. The seasonal appetizer, Hachisuke, beautifully represents the Gion Matsuri festival with a depiction of the floats. Each bite, from the salad with carp sashimi to the potato miso soup, grilled sweetfish, and roasted venison sourced from the local Sakyo Ward, is filled with a sense of life. The main dish features rice cooked in an "Okudo-san" (traditional Japanese stove) and grilled mezashi (dried fish). It’s the ultimate in simplicity. When I was told to enjoy it with sansho oil and salt, I couldn’t help but exclaim, "Wow... this is delicious!" By the way, the salt is said to be from the Dover Strait. Hisao Nakahigashi's lively conversation made for a truly special experience! Less

After a 3-month wait, the day has finally come to visit Kusajiki Nakahigashi.At Nakahigashi, you can truly experience the seasons. In spring, you enjoy spring ingredients; in summer, summer flavors; in autumn, autumn produce; and in winter, winter delicacies, all prepared with great care.From start to finish, the meal reflects the changing seasons and teaches us about the various rituals and festivals.This time, it’s summer. The Gion Matsuri, refreshing rivers, and the bamboo for Tanabata under the Milky Way...Is there any other place like this?Nothing surpasses Kusajiki Nakahigashi.Thank you very much.It was a great meal.I look forward to my next visit in October. Less

I had lunch here. The exterior resembles a traditional kominka (old house), and the interior features stone-paved floors, giving it a historical ambiance.The decor is unified in warm wooden tones, with a striking reddish-brown counter table. Once all 12 counter seats were filled, lunch began.I reserved the "Omakase Course @ JPY 12,000 (tax included, service charge 10% extra)."Here’s what I enjoyed:◯ Hassun: White miso with fava beans, bonito belly, firefly squid, new burdock wrapped in yuba, green plums, young sea bream pickled in bamboo leaves, lily bulb jelly, and pepper from Hotei bamboo.◯ White miso with eggplant.◯ Grilled sweetfish, young corn, and onion.◯ Carp sashimi with cucumber and mousse, and tomato.◯ Simmered dish: Bonito, chili pepper, itadori, and various mountain vegetables, all infused with dashi.◯ Sasagarei (a type of flatfish), assorted vegetables, and sasagarei bones.◯ Rice, pickles, and miso soup.◯ Fruit jelly: Strawberry, grapefruit, and blueberry.I enjoyed a lot of local ingredients, including wild vegetables and river fish. The presentation of the hassun, with the basket being removed, was particularly memorable and seemed to express the direction of the upcoming dishes.Among the dishes, the grilled sweetfish left a strong impression. The carp sashimi was something I rarely get to eat, but it was easy to enjoy thanks to the accompanying cucumber that masked any fishy taste. The simmered bonito and mountain vegetables were rich in dashi flavor.For drinks, I had the following Japanese sake, each served in 180ml:Prices are (tax included, service charge 10% extra):- Eikun @ JPY 1,500- Akane Sasu (Nagano) @ JPY 2,500- Japanese sake from Kyoto (contract brewed) @ JPY 3,000The staff provided attentive service.The total bill came to JPY 22,000. The sake was more expensive than I expected.It was a great meal! Less

This famous Japanese restaurant specializing in wild vegetable cuisine is located just a short distance from Ginkaku-ji Temple. Every dish is abundant with mountain vegetables, wild herbs, and river fish sourced from the Ohara region of Kyoto, creating a presentation that feels like you are truly enjoying nature itself. Each dish is packed with information and, while it is traditional Japanese cuisine, it gives off a bold and innovative impression. There are also visually delightful dishes, such as wildflowers wrapped in rice paper like a bouquet and aged sushi, making it a feast for the eyes as well. However, the main dishes of oysters and meat were less striking compared to the previous plates, and the strong flavors of the vegetables and mountain herbs made me feel a bit overwhelmed by the end. The meal included dried fish, pickles, and several small bowls of various vegetables, making it quite plentiful until the last bite. While I prefer something a bit simpler, the unique and one-of-a-kind dishes that you can't find at other restaurants are definitely worth experiencing at least once. Less

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. Less

I visited this restaurant, which my parents have been coming to every year since it opened. Every month, they serve dishes that tell a story related to that month. In May, for example, the first dish featured elements representing "Children's Day" and "Mother's Day." The flavors were delightful, and as I savored each bite while recalling the explanations of the dishes, memories of that season unfolded in my mind, creating a truly unique experience.As the name "Soujiki" suggests, many of the vegetables are wild greens, but thanks to the various broths used, there’s no overpowering grassy taste; instead, you can enjoy dishes that highlight the fragrance of the greens.Each dish was filled with emotion and surprise, and don’t miss the cold brew coffee at the end—it’s a must-try!This time, we were in a private room on the second floor, but according to my parents, the counter on the first floor is recommended for its fun banter from the chef.(Why do we say "the second floor" as "お２階" but not add "お" to the first floor? Just a thought! w) Less

Despite the unfortunate rainy weather, I lost track of time as I enjoyed the depth of flavor and meaning in each dish, along with the warmth of the service. It was a luxurious experience I indulge in every six months.I completely forgot to take photos from New York to Paris, but I savored the rice from "Nibana" and listened to the owner share stories about how the cooking at Soujiki Nakahigashi is made possible by the traditional cooking method. I am already looking forward to the dishes in six months. The flavor of the dashi truly enhances the meal. It was a great meal. Less

I was invited by a colleague I used to work with in Kyoto, and I truly enjoyed the essence of Kyoto.Although I forgot to take pictures, the highlight was the climax of the meal: perfectly steamed white rice cooked in the traditional "Okudo-san" (stove), served alongside aromatic grilled "Mezashi" (dried sardines).The meal consisted of about 70-80% vegetables and wild plants, and it took around two and a half hours to enjoy, leaving me completely satisfied.There were also international guests at the counter, enjoying their time in Japan. Less