Higashiyama Yoshihisa (東山 吉寿) Kyoto

I attended a regular lunch private reservation at my absolute favorite restaurant, Higashiyama Yoshihisa in Kyoto. This was my third visit, I believe.I heard that private reservations are quite rare here, so the chef was curious about our connections and what we do for a living.We started our meal with cold Yoro tofu, which had a delightful pop from the large flying fish roe and a touch of saltiness that enhanced the flavors of the dishes.The squid was served not with soy sauce, but with sea bream shuto, which was incredibly delicious, making it a must to order some Japanese sake!I also saw a flower called Tsuji Murazaki for the first time; it looked like pink asparagus, and it was so cute.The koi, which is all about freshness, reminded me of a time about 20 years ago when I was treated to it by the president of a client in Yamashina. Back then, I wasn't a fan, but perhaps I've matured because I enjoyed it this time.The dishes kept coming, and perhaps because they remembered how much we drink, they mentioned they adjusted the flavors to be a bit stronger for us. I recalled the chef saying last time that it was rare to have a group of customers who all drink alcohol during lunch, and he decided to modify the menu accordingly.For the finale, we had clay pot rice. The anago rice from my last visit was incredibly delicious, so my expectations were high!This time, there was a generous serving of nodoguro (blackthroat seaperch) laid out beautifully. They told us it was over 2 kg of nodoguro in one piece! I had never seen anything like it before, and the chef said it was his first time preparing it too. The rice and fish were almost equal in quantity, and I had to give up after just one bowl.I wanted to eat more, but I was already stuffed! They welcomed us outside even though it was hot when we arrived, and they graciously saw us off until our taxi turned the corner. This is definitely a place I want to visit again. Less

This was my second visit. Last time I came for lunch, but this time I opted for dinner. While the owner provides the same warm hospitality for both lunch and dinner, the ingredients used vary significantly. I believe you can't truly evaluate this restaurant without experiencing dinner. Kyoto has many renowned Japanese restaurants. The question is whether you'll want to return or if it will just be a one-time visit. I think the overwhelming majority will want to come back. For me, it was definitely a place I want to revisit. Less

I was fortunate enough to secure a rare lunch reservation this time, and I am truly grateful for it.Not only are the innovative dishes that change every month impressive, but the chef's lively conversation is also a delightful aspect. I was particularly struck by how succinctly he described the ingredients and dishes.**Third Dish: Hamo and Hamo's Roe** This appetizer features hamo (pike eel) and its roe, served with a black vinegar sauce and shredded cucumber, creating a refreshing summer dish. It’s a luxurious plate that allows you to enjoy the fluffy texture of the hamo and the rich umami of the roe all at once.**Fourth Dish: Duck and Kamo Eggplant** My personal MVP! This dish is playful with puns and creativity. Both the duck and eggplant are thick and meaty, yet they melt in your mouth with each bite. The harmony between the savory duck and the sweetness of the eggplant was simply perfect.**Seventh Dish: Managatsuo Nanban-zuke** Interestingly, managatsuo (butterfish) is unrelated to katsuo (bonito). Its juicy flesh pairs exceptionally well with the abalone liver sauce. The surprising fact that it’s served hot despite being a nanban-zuke adds to its charm.**Ninth Dish: Unadon (Eel Rice Bowl)** The finale features freshly cooked, steaming hot rice topped with eel and Manganji peppers. The combination of the eel and the fragrant scorched rice made for a hearty conclusion, yet I enjoyed every bite without getting bored.**Tenth Dish: Melon Frappuccino** Not Starbucks, but Yoshibucks! This chilled melon frappuccino is perfect for a hot summer day. The refreshing sweetness of the melon is delightful, making it the perfect dessert to conclude the course.All of this for just JPY 12,000 is an incredible value compared to other restaurants I’ve visited. However, it is quite exclusive, so if you get the chance to be invited, I highly recommend you go! Less

In July, during the hot season, I enjoyed a course centered around refreshing and easy-to-eat dishes. The final dish was eel, perfect for getting through the summer heat.The chef's skill and creativity shine through in the dishes, offering unique flavors that you won't find in other Japanese restaurants. And every dish was absolutely delicious.The reservation system is quite unique, with a portion of seats reserved for annual bookings. You can reserve for a fixed week and day each month, totaling 12 times a year.With the delightful lunch menu priced at JPY 12,000, and the chef's friendly and informative stories, this is a place I definitely want to visit again.Tabelog Bronze & Michelin ⭐⭐ Star. Less

First VisitSince I was in Kyoto, I wanted to find a nice place to eat, so I made a reservation for lunch at this restaurant 10 days before my visit, after being disappointed by its temporary closure in spring.Lunch is priced at JPY 12,000, including tax and service, which feels like a charitable contribution...I arrived at 11:50. While taking pictures of the exterior, the owner warmly welcomed me. I was surprised by how compact the building was.Inside, there are 10 seats at an L-shaped counter, and it seems there are also private counter rooms, but of course, it was fully booked. The chef and his wife, along with four apprentices, made a total of six staff members.The dishes served were:1. **Shinogi** Steamed rice with lotus seeds and new lotus root topped with plum paste and Yoshino honkatsu sauce.2. **Sakizuke** Hamo (pike eel) with black vinegar sauce and shredded cucumber.3. **Wan** Broth: Kawachi duck, sweetfish, kombu. Main: Grilled Kawachi duck breast with salt. Accompaniment: White eggplant. Seasoning: Homemade yuzu pepper.4. **Sashimi** Oki-produced kuroe (black fish) with plum extract, homemade karasumi (dried mullet roe), and green onion.5. **Shinsai** Mud squid and rice vermicelli dressed with lemon juice and tahini, served in a lemon shell, topped with five-color sesame and chili leaves.6. **Oshi** Setouchi-produced true bonito marinated in vinegar, served with abalone liver sauce and two types of fried vegetables (white asparagus and zucchini).7. **Tsukuri: Chilled Bowl** Chilled simmered dish with kabocha (small pumpkin), eggplant, octopus, edamame, and bohu (a type of wild celery), infused with yuzu aroma.8. **Rice** Grilled eel and stone-grilled bibimbap with Manjūji peppers.9. **Dessert** Vanilla ice cream melon frappuccino.I stayed for about two hours. After having three glasses of sake, the total bill came to JPY 14,700, which is an incredible value.Here are my impressions of the meal:- Throughout the meal, the chef's kabuki-like mannerisms and speech made me feel the essence of Kyoto.- The combination of ingredients and seasonings in the dishes was quite eccentric overall: - 2: The pairing of hamo and black vinegar. - 3: No bonito broth used, with meat as the main ingredient. - 4: Sashimi eaten with plum extract. - 5: A dish using rice vermicelli. - 6: True bonito simply marinated in vinegar.Only dishes 1 and 7 could be considered traditional Japanese cuisine. I felt it was somewhat innovative, but once I tasted it, I completely understood the reasoning behind it. Less

This was my first lunch in July after receiving two Michelin stars. Overall, the dishes were light and refreshing, making it easy to enjoy the meal. My favorite was the thinly sliced Kue fish, which was a delightful combination with the salty umeboshi extract and homemade karasumi. The conger eel was served with shredded cucumber and black vinegar. I learned that in Kyoto, they don’t usually serve cucumbers sliced into rounds during this season. Shredding the cucumber makes it feel even more refreshing. The rice dish was a bibimbap style with eel and Manganji peppers, with a nice crispy bottom that added a delicious aroma. It was quite filling.- Steamed rice with new lotus root and lotus seeds, served with Hon Yoshino kudzu sauce and ume.- Shredded conger eel and cucumber with black vinegar.- Kamo Nasu and Kawachi duck soup, with homemade yuzu pepper and a broth made from duck and sweetfish.- Thinly sliced Kue fish with umeboshi extract and homemade karasumi.- Rice vermicelli with squid, lemon, and white sesame oil.- Nanban-zuke of skipjack tuna, served with abalone liver sauce, zucchini, and white asparagus.- Kabocha squash, eggplant, and octopus in a grated daikon sauce, which had a gentle flavor from the broth.- Bibimbap style with eel and Manganji peppers.- Homemade vanilla ice cream and melon frappuccino. Less

I visited Higashiyama Yoshihisa in Kyoto.The entire course was refreshing and light, featuring seasonal ingredients like sweetfish and summer vegetables, perfectly capturing the essence of early summer. Each dish was delicate, showcasing the beautiful transition of the seasons.The standout dish for me was the fried conger eel served with white rice, which appeared towards the end of the meal.Given the light progression of the course, I was surprised to see a fried dish at this point, but one bite changed my mind. The crispy, light batter paired perfectly with the tender, flavorful conger eel, and the combination with the fluffy white rice was exceptional. It was a dish that demonstrated careful consideration of the course's flow, truly impressive.I was moved by the skillful composition that expressed seasonal themes and contrasts without being overly extravagant. It was a high-quality course that kept me engaged until the very end.I would love to return in a different season; it was a truly satisfying experience. Less

The food was absolutely delicious.The dishes were crafted with a strong focus on the flavors of the broth and ingredients, beautifully presented, allowing for a delightful experience for all the senses until the very end.The chef maintained a perfect distance, engaging in friendly conversation without overwhelming us with lengthy explanations, making for a comfortable dining experience.I learned that the menu changes every month, and posts on social media are allowed only after the month has passed. I thought that consideration was quite lovely.Reservations can be quite challenging, but I completely understand the popularity of this place. I also heard that a members-only à la carte restaurant opened in Miyakawacho in June, and they seem to be continuously active.From playful dishes like whale and smoked cheese to seasonal ingredients, everything I tried was truly delicious.What surprised me the most was the fried set meal served at the end. It was unexpected as a course finale, but it was exceptional, leaving me completely satisfied until the very last bite. I definitely want to visit again in a different season. Less

This is a Michelin two-star Japanese restaurant located in Higashiyama, Kyoto. Known for its innovative themed dishes and the chef's entertaining stories, I was very much looking forward to my lunch visit.The interior creates a traditional Japanese atmosphere with earthy tones, while the design above the counter seats and the spotlights have a modern touch. This might reflect a fusion of old and new.Once all ten counter seats were filled and drinks were served, the chef greeted everyone, and lunch began.I had made a reservation for the "Lunch Omakase Course @ JPY 12,000 (cash only)."Here’s what I enjoyed:◯ Yomogi (mugwort) with Aonori (green seaweed), fried style→ The dashi (broth) was incredibly delicious. The bitterness of the yomogi was pleasantly refreshing.◯ Duck meat with okra, corn, Kamatsu sushi, wasabi leaves, and molokhia→ The duck was juicy and flavorful. The combination of okra's taste and texture was excellent. The sweetness of the corn was impressive. I enjoyed the Kamatsu sushi while eating the wasabi leaves.◯ Grilled & fried sweetfish, nyumen in sweetfish dashi→ Both the grilled and fried sweetfish had delicate flavors. I added the grilled sweetfish to the nyumen and enjoyed the aroma and umami!◯ Suzuki (sea bass) with aged karasumi (salted mullet roe) & kinome (Japanese pepper leaves), dashi→ A surprising amount of aged karasumi was generously served. The pleasant aroma of the aged karasumi and kinome was delightful, and it paired beautifully with the dashi.◯ Asparagus→ Served hot with a nice salty flavor, it was delicious.◯ Beef, potatoes, sansho pepper, and akamejito→ A dish where beef was wrapped around potatoes. The umami of the beef, the texture of the potatoes, and the accent of sansho pepper were all great.◯ Soup, sweetfish, round eggplant, mushrooms, and assorted mountain vegetables→ Also served hot. The umami of the sweetfish dashi was very tasty!◯ Unagi (eel) over rice with egg→ A surprising twist on egg over rice with eel on top! About 3.5 eels were used. The crispy skin of the eel combined with the sweet egg over rice was incredibly delicious. After a while, I was told I could have a refill, so I added more eel! I enjoyed it as mixed rice and had two servings.◯ Ice cream with pineapple→ I enjoyed it very much.For drinks, I had half servings of the following Japanese sake:- Kurodai (Fukui)- Joyo Junmai Daiginjo (Kyoto)I was completely captivated by the chef's theatrical performance and pleasant stories unfolding right in front of me. I had a delightful and enjoyable special time that lasted over two hours.The total bill came to JPY 14,000.It was an incredible value for the quality.It was a great meal! Less

I revisited Higashiyama Yoshihisa in June. With its Michelin two-star rating and new developments in Miyakawacho, this restaurant is truly unstoppable in Kyoto right now. I was once again impressed by how the quality of the offerings matches its reputation. The course menu is a high-level fusion of innovation and playfulness.This month’s theme is early summer, capturing the essence of fresh greenery.◇ The wasabi rolls from Niigata Prefecture have a refreshing spiciness that instantly boosts your appetite.◇ The mousse made from Kyoto's sweet corn features a gentle sweetness complemented by a hint of sansho pepper, resulting in a simple yet memorable dish. The rich flavor of the hairy crab adds a luxurious touch that is perfect for this season.The soup with shrimp and lotus root tempura, along with white yam, is enveloped in a rich Yoshino kudzu sauce that enhances its deep flavors.◇ The hamo (pike eel) sashimi served with spicy grated daikon, oolong tea, and aged karasumi (dried mullet roe) is a novel combination that is light and delicious.◇ The zunda (edamame) noodles are pleasantly balanced with the acidity of tomato broth, combined with water shield and sea urchin.◇ A classic pairing of smoked cheese and highball.◇ The comparison of sweetfish features the surprising twist of fried sweetfish with nam pla (fish sauce) and the traditional grilled sweetfish with yuzu vinegar, making for an enjoyable contrast.◇ The black abalone from Shimane is paired with baby turnips and cucumber, creating a delightful contrast of flavors and textures.◇ The soup with Kawachi duck and Kamo eggplant has a fragrant lemongrass miso aroma that adds depth to the dish.◇ The mixed fry set meal features Tokishirazu (a type of trout) and asparagus with a playful sansho tartar sauce that makes you want to keep eating rice.◇ The wasabi pickled plum rice porridge from Kanabe Highlands pairs well with seaweed for a refreshing taste.◇ The dessert of corn ice cream topped with grilled corn is a delightful way to enjoy the meal. Less

Regular VisitToday, I enjoyed a menu that brings a refreshing feeling during this humid rainy season. The concept is to minimize the use of seasonings and focus on the natural flavors of the ingredients.The first dish, a Kyoto-style corn puree, exemplifies this philosophy. The corn was freshly harvested and delivered via cool transport from Kumiyama Town, just a few kilometers away. The aroma and sweetness of the corn were so delightful that nothing else was needed.Another highlight was the final dish, a plum wasabi seaweed chazuke. It was perfectly balanced, relying solely on the saltiness and umami of the pickled plum, with no additional seasonings. It was simply perfect. Less

My first visit was just three minutes before opening on a weekday last month. The location is a short walk from Exit 5 of Keihan Electric Railway's Kiyomizu Gojo Station. After heading east along Route 1, I turned south at the third traffic light, then east at the fourth alley, and continued south and east until I found the restaurant on my left. It took just over 10 minutes from the station.Upon arrival, I waited outside until my reservation was confirmed, and then I was guided inside. There were already some guests who had ordered drinks. I requested the Elegant Apple for JPY 1,200. Around 12:05, the chef lined up, and the owner greeted us to start the lunch course priced at JPY 12,000.The operation consists of five staff members, with ten seats at the main counter and one private room called "Hanare." The meal began with abalone and sesame tofu. On this day, there were three new guests, including myself, which was quite rare as the restaurant usually serves regular customers. I was informed that a new membership-based teppan-yaki restaurant had opened in Miyakawacho.Next, I enjoyed sushi with a large wasabi leaf, corn tempura, followed by sweetfish from Lake Biwa, and then a dish of sliced sea bass topped with green beans and karasumi, served with a separate dashi broth for each dish.Next, I was served a whole grilled asparagus. Following that, there was a dish of red shiso wrapped meat, and a soup with golden eye snapper, accompanied by duck eggplant, kudzu, and new burdock, which was delicious.Finally, we had shirasu (whitebait) and kombu clay pot rice, and finished with homemade aged 100% pineapple ice cream. I paid in cash and left the restaurant. The lunch course lasted exactly two hours.The owner is quite chatty and has a great way of presenting the dishes. It's clear that a lot of care goes into the preparation.I happened to see the restaurant's reservation page on Ikkyu.com and found availability on a day I could visit, so I made an immediate reservation. At the end, the owner informed me about the next reservation, mentioning that they are fully booked for the rest of the year, but if I wrote my mobile number in the reservation notebook, I would receive a call around August for next year's bookings, which I did.This restaurant is always packed with regulars. I've heard that some customers even travel from Sendai just for the lunch course. It's a very popular place. Less

Japanese Cuisine "Higashiyama Yoshihisa" located in Higashiyama Congratulations on being awarded two stars in the Michelin Guide Kyoto-Osaka 2026, up from last year's one star!It’s located just a short distance from the Four Seasons Hotel Kyoto.The owner, Yoshihisa Suzuki, has honed his skills in various Japanese restaurants and kaiseki establishments. He holds a chef's license, a fugu (pufferfish) cooking license from Shiga Prefecture, and is a certified sake sommelier. After serving as the head chef at "Kyo Yunohana Resort Suisen" in Kameoka, Kyoto for about five years, he opened his own restaurant in September 2018.For lunch, I visited with a friend.【Cheers】"Shiso Soda"【Okra Purée】A vibrant dish featuring okra purée layered with Kyoto yuba (tofu skin) and sweet tomatoes, drizzled with wasabi oil, evoking the fresh colors of spring.【Fried Anago (Conger Eel)】Crispy fried anago served over a bed of marinated new onions dressed with olive oil and black vinegar, garnished with sansho pepper.【Swordfish Soup】Yoshino kudzu and mugwort were used to create mugwort tofu, layered with white sweet potato and grilled swordfish, topped with chopped radish and yuzu zest, served in a blend of bonito and fish dashi.【Sashimi】"Bonito and Aori Ika (Bigfin Reef Squid)"Fresh bonito from Kochi and aori ika from Tokushima, served with a Chinese soy sauce infused with Shaoxing wine and wasabi leaves.【Steamed Dish】"Hokkigai (Surf Clam)"Steamed hokkigai served in its shell, accompanied by fava beans and a sauce made from the clam's broth, resting on a bed of sticky rice.【Meat Dish】"Agedashi (Fried Eggplant and Beef)"Fried eggplant and beef served with a chicken dashi and sesame sauce (soup).【Fish Dish】"Grilled Sweetfish"Salt-grilled sweetfish from Shiga Prefecture, served with a sauce made from yuzu vinegar porridge.【Noodles】"Nyumen (Thin Noodles)"Smooth thin noodles garnished with aonori (seaweed) and mitsuba (Japanese wild parsley).【Rice】"Takikomi Gohan (Seasoned Rice)"Seasoned rice with managatsuo (a type of fish) and turnips, accented with crushed ume (plum).【Dessert】"Matcha Ice Cream and Coffee Jelly"Coffee jelly paired with matcha ice cream, drizzled with orange sauce made from reduced orange gin.【Beverage】"Sencha (Green Tea)"Once again, congratulations on your two-star recognition in the Michelin Guide Kyoto-Osaka 2026!As a result, reservations are getting booked further and further ahead. Haha! Less

This time, we started with the Wasabi Tears Roll from Niigata. The person next to me seemed to be feeling the heat quite a bit, but I found it very delicious—maybe I should have asked for a stronger kick. Next was the Kyoto White Corn Soup with Hairy Crab. We enjoyed deep-fried shrimp with lotus root and homemade yuzu pepper. Then came the whale tail meat. Zunda noodles with junsai, topped with Hokkaido sea urchin and cucumber. Smoked cheese marked the halfway point. We had grilled and deep-fried sweetfish, with the fried version accompanied by Manganji shishito peppers. Next was abalone with small turnips. Then duck. We also had a mixed fry of pike eel and asparagus served with pickled shallot tartar sauce. The silver rice was so good that I kept asking for more. To finish, we had a refreshing ochazuke with homemade pickled plums. For dessert, we enjoyed butter corn ice cream. June's theme was all about keeping it light and refreshing as the weather started to warm up. Less

I was fortunate enough to secure a reservation at Higashiyama Yoshihisa. I might have used up a year's worth of luck (sweat).The location is in a quiet residential area just a few minutes' walk southwest from Higashiyama Gojo. As I arrived at dusk, the owner-chef Yoshihisa Suzuki greeted me warmly. It was a pleasure to meet him.The restaurant features a main counter with 10 seats, as well as a private counter. On this day, I was seated at the main counter. Shortly after ordering drinks, Chef Yoshihisa welcomed us, and the feast began.▼ Information ▼C————————————・Opened in September 2018.・Tabelog AWARD "BRONZE" from 2020 to 2026, with "SILVER" in 2025.・Owner-chef Yoshihisa Suzuki has an impressive background, having worked at various restaurants and as the head chef at a hotel in Kameoka, Kyoto. The overall experience was marked by the meticulous care and service reminiscent of a top-tier hotel.▼ Highlights ▼C————————————・Unlike the kaiseki found in Gion, Yoshihisa offers a unique take on kaiseki cuisine.▼ Meal Contents ▼C————————————Theme: "Fresh Green"《First Dish》Kombu-marinated turnip, green onion, sweet sea bream lightly salted, and a homemade umeboshi from last year's green plums, topped with caviar and a squeeze of sudachi.⚫︎ A delicate seasoning that enhances the natural flavors of the ingredients. The turnip has a refreshing finish from the kombu, sudachi, and umeboshi. The thick sweet sea bream pairs beautifully with the caviar, balancing light saltiness and citrus notes.《Second Dish》Chopped mitsuba stems in a sauce, topped with wasabi. The anago (conger eel) is lightly grilled and served as sashimi.⚫︎ True to the theme of fresh greens, this dish is vibrantly colored and has a gentle flavor. The mitsuba lacks any strong green taste, complementing the lightly crispy skin of the anago.《Third Dish》In a bowl, there’s grilled yomogi tofu made from Yoshino kudzu, a piece of Chiba's kinmedai (golden eye snapper) cooked with residual heat for just one minute, and finely sliced mature carrots, udo, new burdock, snow peas, and yuzu flowers. The broth is made from Rishiri kombu and katsuobushi.⚫︎ The kinmedai is fluffy and delicious, enhanced by the broth, the flavors of the vegetables, and the yomogi tofu, making it a delightful dish overall.《Fourth Dish》Sashimi of aina (a type of rockfish) and souda katsuo (skipjack tuna), served with wasabi leaves. Accompanied by pickled young ginger and a mixture of egg yolk and salted katsuobushi.⚫︎ The sashimi is visually striking, with thick, fresh slices. The unique way of enjoying it adds an interesting twist to the flavors.《Fifth Dish》Hand-rolled sushi made with ayu (sweetfish) paste. The cucumber is seasoned with nam pla. Crispy fried ayu bones and homemade yukari (dried plum shiso) from last year.⚫︎ The bitterness of the ayu, the acidity of the cucumber, and the saltiness of the yukari create a harmonious balance.《Sixth Dish》Original whiskey and smoked cheese.A unique whiskey that can only be tasted here, thanks to their own whiskey barrels.⚫︎ The original whiskey and smoked cheese are fantastic! The smoked cheese is incredibly delicious!《Seventh Dish》Abalone wrapped in kombu and cooked in salt crust. It’s cooked but retains a raw texture, preserving its umami without being boiled, served with authentic Kyoto duck eggplant.⚫︎ The abalone, cooked at low temperatures, maintains a raw-like texture while allowing the flavor of the shellfish to shine.《Eighth Dish》Using only the miso from the blue crab. Where's the meat? The hot blue crab is used to extract just the miso.Served with finely sliced aori ika (squid), sea urchin from Oma, and rare crab miso, accompanied by a soy sauce mixed with Shaoxing wine.⚫︎ The combination of sea urchin, squid, and crab miso is absolutely delicious.《Ninth Dish》Using only the best clam broth for shabu-shabu with black-haired wagyu sirloin, discarding the clam meat!⚫︎ The meat is cooked for just a moment. This simple dish combines the clam broth without using katsuobushi. It was inspired by clam broth ramen and chashu.《Tenth Dish》Ginger clay pot rice, served with simmered beef and shirasu (whitebait).⚫︎ The simmered beef has a homemade feel and is delicious. The rice is served in bite-sized portions, so I kept asking for more.《Eleventh Dish》Nira (garlic chives) noodles made with minced chicken and pork belly, simmered for five hours, using tender nira from the fresh green season.⚫︎ The nira adds a delightful flavor to the ramen, making for a refreshing and delicious finish. The aroma of the nira is lovely.《Twelfth Dish》Dessert: Large cuts of Miyazaki mango and Yamagata cherries.⚫︎ A juicy and luxurious dessert that was absolutely delicious.————————————▼ Review ▼C————————————I apologize for the late review. I thoroughly enjoyed the fresh greens.The dishes were enjoyable not only in taste but also through sound, aroma, and texture.Higashiyama Yoshihisa offers delicate flavors that are truly delightful.I heard they are fully booked until next summer.I wonder when I can go again?Thank you for the meal! m(_ _)m————————————▪️ Location: Keihan "Gojo Station"▪️ Entry Time: 18:00▪️ Duration: Approximately 180 minutes▪️ Number of Visitors: With my wife.▪️ Service: Yoshihisa's attentiveness and response were outstanding.▪️ Atmosphere: A luxurious cooking studio-like counter kaiseki where you can enjoy the live cooking experience with all your senses.▪️ Cost Performance: Not just the taste of the dishes, but a feast for the senses.▪️ Score at the time of visit: 4.32 Less