Higashiyama Tsukasa (ひがしやま 司) Kyoto

【2026.07 Date Night♪】Located on the second floor of a building about 200 meters from Higashiyama Station towards Nanzenji on the Tozai Subway Line, this Japanese restaurant is a hidden gem.The talented chef, who honed his skills at renowned places like Gion Maruyama and Gion Sasaki, also brings experience from Chinese and innovative cuisine. He offers unique ethnic dishes and unexpected combinations that have rapidly gained popularity (according to Rakuten). The restaurant has earned a Michelin star in the Kyoto-Osaka guide, establishing its reputation as a top dining destination. My wife visited once and was captivated by the ambiance and surprising dish combinations, so we secured a reservation during our last visit for our eighth time in four months!With the rainy season over and the scorching heat making sightseeing unappealing, we made a quick round trip to Kyoto just for dinner.The chef personally welcomed us at the entrance, which was a nice touch. Since it was hot, we started with a beer and let the drinks be a surprise.We enjoyed the chef's unique course while savoring the sharp and unexpected flavors that occasionally surprised us.【2026.07 Omakase Course♪】☆ Ebisu Beer (small bottle)☆ CHAMPAGNE Laherte Frères★ Pickled plum dashi with tofu cream and green yuzu★ Hair crab with white sweet potato and tomato jelly☆ ADEGA DO VULCAO Pé do Monte 2022★ Sushi porridge with sea urchin and turban shell, seaweed☆ Junmai Sake Omachi Kuro-ushi★ Steamed eel and Kamo eggplant soup with sansho pepper and oil☆ Hayaseura Special Junmai Sake Hamano Kaze★ Sliced sea bream sashimi (Kobera) with dried cucumber☆ Yukinobijin Junmai Ginjo Ichihotsuki★ Octopus from Akashi with whole citrus and kombu salt☆ Kinkonichi Junmai Sake Omachi★ Sweetfish from Lake Biwa with herb spring rolls☆ Gin and Tonic (BEEFEATER)★ Tanegashima Kajiya Beef, lamb loin, grilled eggplant with black garlic sauce☆ CANTINA DEL PINO BARBARESCO 2021★ Cold soup noodles with white miso broth and dried sardines★ Freshly made hot rice balls★ Freshly made hot rice balls + fried corn★ Mapo tofu curry★ Mapo tofu curry + fried corn★ Rice with raw egg★ Freshly made warabi mochi☆ Total bill: JPY 41,750 per person x 2We thoroughly enjoyed the variety of rice dishes and left completely satisfied!This is definitely a place I want to continue visiting regularly. Less

I finally got to visit Higashiyama Tsukasa, which I had been looking forward to. I was able to try the fresh spring rolls that I had been curious about for so long! Every dish was outstanding, and I could really appreciate the depth of Japanese cuisine, especially how the way octopus is cut can change its flavor.The shari porridge was also a first for me, and it was fantastic.I had never tasted such delicious cold soup before.The meat dishes were incredible... The depth of the sauce and the charred flavor made it the best meat dish I've ever had in my life!･:*+.\(( °ω° ))/.:+ Less

The staff and customers here seem to have a great camaraderie, making it a fun place to be! The corn tempura rice balls were incredibly delicious! The salted rice balls were also fantastic! For dessert, I had grilled warabi mochi with milk ice cream and kinako, which was absolutely delightful! The meat was served with a sauce made from beef from a dairy cow, and it was rich in flavor and very tasty. The chilled soup and soba noodles with tantanmen were a perfect match. The eel soup was exceptionally delicious! The sushi risotto topped with sea urchin was also great, mixed with the liver of turban shell. The crab and plum appetizer was quite tasty as well. Overall, I was very satisfied! However, the prices are on the higher side! Less

~information~ ☆ A Japanese restaurant that opened in November 2021 ☆ Chef Tsukasa Miyashita trained for 6 years at "Gion Maruyama" and 10 years at "Gion Sasaki" before going independent ☆ Awarded one Michelin star in the "Michelin Guide Kyoto & Osaka 2026" Visited with a friend Omakase Course Pairing ~memo~ I love this place so much that I always end up drinking too much and almost getting banned! This time, I made sure to take some strong turmeric before visiting to avoid overindulging on my fourth visit! ...but I still ended up getting carried away in the second half. Even when I drink the same amount at other places, I only get a little tipsy, but at Tsukasa, I end up completely drunk. Maybe it’s because I let my guard down with everyone’s warm hospitality? On this occasion, I lost track of time and ended up missing the last train, so I had to take a taxi home, which was quite a distance. Is this what it means to love something too much? Here’s what we had that day↓↓↓ ◉ Wakayama Umeboshi, Tofu Puree, Yuzu ◉ Hairy Crab, Tomato Jelly, White Sweet Potato ◉ Sea Snail and Sea Urchin Rice Porridge, Edamame The bitterness of the turban shell, the sweetness of the edamame, and the richness of the sea urchin were a perfect match. I love Tsukasa's combinations! ◉ Anago (Conger Eel), Kamo Eggplant, Sansho Pepper, Sansho Oil ◉ Kobera, Akashi Sea Bream, Sea Grapes, Pickled Melon, Wasabi ◉ Akashi Octopus, Salt and Sudachi Citrus Zest ◉ Sweetfish Summer Roll, Herbs ◉ Tanegashima Kajiya Beef, Grilled Eggplant with Coffee Paste, Black Garlic This was so delicious it made me laugh. I’ve had the coffee paste several times, but I love it so much I wish they would sell it. I couldn’t help but ask for a second serving! ◉ Cold Soup, Chopped Sansho, Cucumber, Flower Pepper ◉ Corn Tempura Rice Ball ◉ Egg Over Rice, Homemade X.O Sauce ◉ Mapo Keema Curry ◉ Grilled Warabi Mochi Ice Cream Will there ever be a day when I can remember the recipe for grilled warabi mochi? (I either didn’t ask, forgot what I heard, or didn’t remember the details... so many blunders...) Next time, I’ll come as a more refined lady! ...I wonder if they’ll hold a biryani class again? (whispers) Less

Higashiyama Tsukasa, a Japanese restaurant located just a 3-5 minute walk from Higashiyama Station, is a renowned establishment with a warm and friendly atmosphere created by its cheerful owner. It has been recognized as one of the top 100 Japanese restaurants in the West for 2023 and 2025, and has also been awarded the Tabelog Bronze from 2024 to 2026.Unlike many Japanese restaurants in Kyoto, it offers online reservations, making it relatively easy to book a table for future dates. The restaurant features a spacious counter with 9 seats, and the beautiful, clean counter adds to the overall charm.Here’s the menu we enjoyed:-----------------------------◾️Jun Sai We started the course with a seasonal Jun Sai paired with soda, called Jun Cider. The playful name aside, the refreshing carbonation and the smooth texture of the Jun Sai complemented each other perfectly, providing a delightful way to cool down.◾️Sweet Shrimp A summer-inspired cold dish featuring sweet shrimp topped with a jelly-like broth and shiso leaves. The rich sweetness of the shrimp combined with the gentle umami of the broth was simply irresistible!◾️Ayugai This dish featured ayu (sweetfish) served over vinegared rice porridge, garnished with aori nori seaweed and cucumber. The unique bitterness of the ayu paired beautifully with the mild acidity of the rice, enhanced by the refreshing aroma of the seaweed.◾️Amasaba A rich and creamy soup featuring high-quality ama saba (sweetfish) paired with green asparagus. The sharp aroma of wasabi provided a nice accent, highlighting the sweetness of the fish.◾️Isaki Grilled isaki (grunt fish) served with cucumber and lemon koji. The crispy skin and the firm texture of the fish, bursting with seafood flavor, made for an exceptional dish.◾️Kensaki Ika An innovative dish featuring kensaki ika (swordtip squid) topped with a generous amount of soy milk and white miso sauce, along with fresh lotus root. The creamy sauce balanced perfectly with the squid's sweetness and the crunchy texture of the lotus root.◾️Unagi A dish resembling Peking duck, featuring unagi (eel) wrapped in rice paper with sesame oil and sweet bean sauce. The rich, sweet-spicy flavor of the sauce harmonized beautifully with the eel's tender texture and crispy skin.◾️Kajiya Beef The main dish featured Kajiya beef from Tanegashima, Kagoshima Prefecture. Cooked to perfection with a crispy exterior and juicy interior, it was served with a sauce made from grilled eggplant, black garlic paste, and coffee oil, maximizing the beef's flavor!◾️Kamo Eggplant A noodle dish featuring large, impressive kamo eggplant. The refreshing aroma of sesame and sansho pepper complemented the melt-in-your-mouth eggplant, making it a standout.◾️Tenmusu Hot clay pot rice shaped into onigiri with corn tempura. The combination of the crunchy corn tempura's sweetness and the fluffy onigiri was simply delightful.◾️Tamago Kake Gohan The second closing dish was tamago kake gohan (rice with raw egg) served with XO sauce. The simple dish transformed into a luxurious experience with the addition of the spicy XO sauce.◾️Mapo Curry The final dish was a stimulating mapo curry. The fragrant blend of mala and curry spices was perfectly balanced, making it easy to eat bowl after bowl of rice.◾️Dessert The course concluded with a dessert featuring grilled warabi mochi, milk ice cream, kinako (roasted soybean flour), and cardamom, allowing us to enjoy a variety of flavors.-----------------------------At Higashiyama Tsukasa, you can savor unique dishes that blend various culinary influences with a foundation in Japanese cuisine. I highly recommend visiting!Thank you for the wonderful meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

At Higashiyama Tsukasa, a Japanese restaurant in Kyoto, Chef Tsukasa Miyashita, who trained for 16 years at the renowned Gion Maruyama and Gion Sasaki, creates innovative dishes.This year, they earned a Michelin star! Congratulations!I visited with three friends from Nagoya.【Cheers】"Homemade Fermented Citrus Soda" "Kyoto Bancha and Black Tea" 【Grilled Masu Salmon】 The salmon is grilled over charcoal, with herbs, seaweed, and snap peas, evoking a fresh green image. Served with rice crackers, lemon koji, and a squeeze of kabosu.【Shari Okayu】 A rice porridge made with vinegared rice and egg yolk, topped generously with sautéed kinome (young leaves) and green asparagus.【Miso Soup with Fish Cake】 Prepared by soaking gyokuro tea, kombu, and natural kinome in water overnight. Combined with fluffy scallop fish cake in the soup.【Two Types of Sashimi】 "Sweetfish Sashimi" The skin is lightly blanched for tenderness, served with okahijiki (sea vegetable) and wasabi, finished with a citrus soy sauce made from white soy sauce and dashi."Donchicchi Horse Mackerel" Horse mackerel from Shimane Prefecture marinated in vinegar and soy sauce, served with a paste of green onion and ginger. Donchicchi refers to Iwami Kagura.【Cold Noodles】 Homemade cold noodles, served with water shield and udo (Japanese wild celery). Garnished with nasturtium. Accompanied by a fermented soup made from rice washing water, daikon, and cucumber, enhanced with sweetfish fish sauce.The firm noodles are kneaded like udon and made using a pasta machine.【Fresh Spring Rolls】 One of the specialties. Rice paper wrapped with sesame, perilla leaves, and fried sweetfish. Two small sweetfish, with a distinct bitterness.【Thank You Pork】 Roasted Thank You pork served with grilled watercress and a sauce made from pea shoots and clam dashi.【Final Rice Dishes】 "Salted Rice Ball" Prepared hot by the apprentice, paired with grilled nori by the chef."Mapo Curry" A dry curry made by combining mapo tofu with curry."Homemade XO Sauce and Egg" Rice topped with homemade XO sauce and rich "Dragon's Egg".【Okonomiyaki】 A fusion of Spanish omelet with octopus, yam, tomato, and cheese, made as a special for a friend's birthday. It was incredibly delicious! I want to have it again…(^q^)【Dessert】 "Grilled Warabi Mochi" Warabi mochi made with brown sugar and burnt hojicha, served with milk ice cream and kinako (roasted soybean flour) mixed with cardamom.【Beverage】 "Tokushima Bubble Bancha" With lemongrass.Today was another fun and delicious lunch gathering filled with laughter. Less

This year has quickly reached its halfway point, and we are now facing the intense heat of July. When we think of summer ingredients, summer vegetables come to mind. Today, we will feature vegetables such as edamame, Kamo eggplant, young sweetfish, cucumber, corn, tomato, plum, and myoga, along with river fish like young sweetfish and eel.In the dishes, you will find:The refreshing acidity of plum in a smooth tofu puree that contrasts with the texture of white sesame salad,Crisp white zuiki that is simply irresistible,The crunchy texture of turban shell combined with the bitterness of its liver served with porridge,A seasonal specialty featuring fried sweetfish wrapped in perilla and herbs in fresh spring rolls,Miyazaki's local dish, chilled soup, which can be enjoyed like cold noodles,Salted rice balls topped with corn tempura.Chef Tsukasa Miyashita approaches cooking with a focus on discovering new flavors that are not typically enjoyed. I always look forward to experiencing the chef's unique sensibilities as he explores different combinations of taste, texture, and ingredients!Today's menu: JPY 42,000Omakase Course: JPY 30,250- Okayama pickled plum with smooth tofu puree- Hairy crab with tomato jelly and white zuiki- Sushi porridge with turban shell, liver, white sea urchin, and edamame- Eel with Kamo eggplant, sansho pepper, and soup- Akashi sea bream with sea grapes and white cucumber pickles, sashimi style- Akashi octopus with tataki, sudachi, and salt- Fresh spring rolls with sweetfish and herbs- Tanegashima Kajiya beef sirloin cap with grilled eggplant sauce and black garlic- Homemade soba in chilled soup style with chirimen sansho, myoga, and cucumber- Salted rice balls topped with corn- Mapo tofu curry- TKG topped with XO sauce- Grilled warabi mochi- Other drinks. Less

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! Less

Congratulations on earning a Michelin star! Recently, Tsukasa received its Michelin star (((o(*ﾟ▽ﾟ*)o))) The stairs in front of the restaurant are filled with congratulatory orchids.After a long period of not being recognized, the joy of this achievement truly resonates, and they mentioned they will continue to strive for excellence.Earning a star is indeed a wonderful milestone.This time, they are hosting a limited-time izakaya event during Golden Week at Higashiyama Tsukasa, featuring a wide variety of dishes.Today, Chef Nakagawa from the nearby Italian restaurant Cenci is also here. He had previously attended an event at Higashiyama Tsukasa as well.Although there was a menu available, we decided to order everything.While some ingredients and seasonings were slightly different, it was surprising at first, but they never strayed from the fundamentals, creating new Japanese cuisine.⭐︎ Glass of Champagne* Mutsu Bay Hairy Crab with Moonlight Lily Root Puree* Hokkaido Surf Clam with Liver Sauce, Charcoal Grilled, served with Lemon Koji and Pea Puree* Fava Bean Hummus Puffs* Amakusa Seaweed Zeppole with Tomato Sauce and Grated Wasabi* Hokkaido Cherry Salmon with New Onion and Sansho Pepper⭐︎ Bacardi White Rum Superior Mojito with Sansho PepperThe aroma is rich because they add a lot of sansho pepper until the bottle turns green, creating a delightful scent throughout the mojito.* Steamed Green Asparagus with Boiled Shirasu and Cilantro Sauce topped with Cilantro* Suruga Bay Sakura Shrimp, Deep Fried, with Spiced Salad and Tomato Sauce with Tofu⭐︎ Fukui Jozan Junmai Extra Dry* Grilled Squid with White Asparagus, Yogurt and Funazushi Rice Sauce, Dukkah and Roasted Sesame Spice Sauce topped with Mint* Chilled Chicken Liver with Low-Temperature Confit and Flower Pepper* Lake Biwa Young Sweetfish and Yamaimo Chips with Fuki no Tō Mayonnaise and Soy SauceThe Japanese-style Fish & Chips featured sweetfish and yamaimo.* Steamed Pork Shoulder with Fermented Cabbage and Fermented Bean Curd Sauce* Nanatani Duck Breast, Aged for One Month, Roasted and Charcoal Grilled, with Red Onion and Dark Soy Sauce with Black Koji, topped with Green Onion OilThis duck, aged longer than usual, is a rare treat, created in collaboration with Chef Cenci's sauce.* Mini Croquettes with Moonlight Lily Root and Ume Mayonnaise* Pork, Squid, and Celery ShumaiThe aroma and texture of the celery are addictive.* Crispy Fried Chicken Thigh with Paprika Sauce* Dashimaki Tamago with Grated Daikon* Unagi Focaccia Sandwich with Fermented Beets* Chicken Biryani with RaitaHere we go—opening the lid for the reveal! Adding a touch of flair is a unique pleasure here.* Carbonara with Okinawa Pepper* Charcoal Grilled Tomato Pomodoro with Garlic Chives* Seto Clam Soup PastaAs there was another round coming up, we hurriedly made our exit.The restaurant downstairs was also busy with orders.It was a fun and interesting event. Thank you for the wonderful meal! Less