Jingumae Higuchi Tokyo

Iwamozuku Seaweed Tofu with Soft-Shelled Turtle BrothGrilled Anago (Conger Eel) with Salted Ginkgo Nuts and WasabiSteamed Abalone Rice with Kinome (Japanese Pepper Leaves) and Shishito PeppersHirame (Flounder) with Fried Lotus Root Cake, Shredded Leeks, and Yuzu Peel SoupKochi Fish with Iwatake Mushrooms and Grated Daikon, Kinome, and VinegarGrilled Hamo (Pike Conger) with Ehime Red Sea Urchin, Myoga Ginger, Onion Soy Sauce, Ume Paste, Salt, and Sudachi CitrusRipe Green Plums with Sparkling WaterFried Kamo Eggplant with Sea Bream, KinomeVegetables and Octopus with Sesame DressingDeep-Fried Sweetfish with Grated Cucumber Vinegar, White Bean Curd Cooked with Fig and Hojicha TeaHairy Crab Tempura with Hanabira Mushrooms and White MisoSteamed Rice, Ginger Rice, Simmered Beef, Hamo with Sansho Pepper, Pickles, and MisoSoba Noodles with Simmered Kamo EggplantPeach and Shine Muscat GrapesKuzukiri (Kuzu Noodles)Almond TofuMonaka (Rice Cake) with Lamb and Fig Ice Cream. Less

Ranked 151st in the indiscriminate category on Tabelog Tokyo, and 36th in Japanese cuisine.Higuchi in Kitasanmodō!Soft-shelled turtle tofu with mozuku - exquisite.Ginkgo nuts with karasumi - exquisite.Sea bass clear soup with lotus root dumpling - exquisite.Biwa trout with ayu fish sauce, grated Japanese radish, and Iwatake mushroom vinegar - exquisite.Grilled conger eel with finely sliced conger eel, blanched Man-gaji pepper, and myoga - exquisite.Plum.Oboro eggplant (Kamo eggplant, Thai oboro) - exquisite.Vegetables with sesame dressing and octopus - exquisite.Ayu with green vinegar and fig tofu sauce - exquisite.Crab hirouzu with flower mushrooms - exquisite.Eel - exquisite.Sea bream chazuke.Ayu rice with green plums and crispy plums - exquisite.Beef bowl.Soba with simmered Kamo eggplant - exquisite.Grapefruit pudding.Kuzukiri.The dishes were beautifully presented and gentle in flavor! Each plate showcased the seasonal ingredients, with a perfect balance of exquisite dashi!The soft-shelled turtle sauce, lotus root dumpling, Man-gaji pepper, green vinegar, and hirouzu reflect the remarkable techniques of Kyoto cuisine!While my personal preference leans towards bolder flavors, I found that I could enjoy these dishes every day without getting tired of them! This is a place where even those in their 80s can savor the true essence of Kyoto cuisine right here in Kanto!Having visited the three establishments of the esteemed Takasō Nionmatsu's disciple, Hozumi, as well as Ikegami in Kagurazaka and Kiryu Chisō Ikada, I felt that each place consistently highlights the quality of seasonal ingredients, perfectly seasoning them with dashi and traditional Japanese condiments. The core principles of Kyoto cuisine remain unwavering across all these restaurants! They challenge themselves with new combinations of ingredients and seasonings without breaking that concept, truly embodying the essence of Japanese cuisine. It’s clear that both Nionmatsu and Kenichi Nishii placed great importance on imparting this education to their disciples!Tabelog Tokyo Japanese Cuisine:10/1017/2025/3035/50Tabelog Tokyo Indiscriminate Category:9/1018/2028/3046/5087/100125/150147/200188/300I visited this restaurant! Less

I’ve lost count of how many times I’ve been here.I truly love Higuchi. They serve meals that are incredibly well-prepared, yet the staff is very humble and approachable. In addition to explaining the dishes, they share interesting tidbits about the ingredients.The menu reflects a thoughtful approach rather than relying solely on the quality of the ingredients. You can tell they taste everything and decide how to use it based on its condition. (They even mentioned trying the ingredients themselves before cooking.)The counter is off-limits for photography, so I was a bit nervous on my first visit, but once I got to know the staff and the food, I was able to fully enjoy the atmosphere.On this visit, I enjoyed a luxurious menu featuring natural eel, sweetfish, pike conger, and biwa trout. And the soba at the end was truly exceptional—much better than what you’d find at a typical soba shop! (laughs)Especially the dish with the pike conger mixed with Manji peppers was delicious, perfectly complemented by the plum sauce.I’ll be back in winter! (o・・o)/~ Less

On this day, the humidity was unusually high, and there was a light drizzle that made me hesitate to open my umbrella. I decided to walk for about ten minutes from the subway without it, and by the time I arrived at the restaurant, I was drenched in sweat. However, as I stepped through the noren (curtain), the scent of incense enveloped me, and strangely enough, I began to feel cooler.I greeted Mr. Higuchi and immediately ordered a beer. There's nothing quite like a cold beer during this season.Today's menu includes:◆ Hairy Crab and Zui-ki In the spirit of Tanabata, the dish was served in a cool glass bowl on a tray adorned with a leaf from the梶 tree. The crab vinegar and bonito broth were gelled and drizzled over the rich and delicate flavors of the hairy crab, complemented by the crunchy texture of the Zui-ki. A touch of crab miso added an extra layer of richness and creaminess.◆ Vegetable with Sesame Dressing Toasted sesame seeds were lightly mixed with vinegar, creating a fragrant dressing that retained the texture of the coarsely ground white sesame. This dish featured nine types of vegetables, including edamame, green beans, lotus root, kinshi-uri, fern, and dried daikon. Each vegetable's unique character shone through, yet the overall harmony was delightful.◆ Hamo Sushi The hamo sushi, served on fragrant seaweed, was first enjoyed without the seaweed. The carefully deboned hamo had a mild yet deep umami flavor and a sweet richness, enhanced by the charred skin. Then, I wrapped it in the seaweed, enjoying the sweetness of the vinegared rice, the refreshing aroma of the spicy sansho pepper, and the harmonious scent of the seaweed.◆ Soup Upon opening the lid of the exquisite black lacquer bowl, I was greeted by the intoxicating aroma of katsuobushi (dried bonito). The pure white flesh of the flatfish, winter melon, burdock, and finely sliced green onions contrasted beautifully against the dark bowl. Tasting the flatfish revealed an incredibly deep and sweet flavor.◆ Sashimi The sashimi included grilled hamo and ma-ko-garei (flatfish). The grilled hamo offered a delightful combination of the skin's crispiness and sweetness, along with the chewy texture and refined umami of the flesh. The slightly thicker slices of ma-ko-garei were impressive, with a translucent aroma and a flavor that expanded with each bite.◆ Spring Rolls with Kamo Nira and Surf Clam The crispy spring rolls released the ocean scent and crunchy texture of the surf clam. The cooked kamo nira (Japanese chives) became tender, enhancing its sweetness and aroma.◆ Grilled Sweetfish The sweetfish from the Azumigawa River was enjoyed whole, with the rising aroma of charcoal and the scent of water moss. The sweetness, umami, and bitterness of the sweetfish blended beautifully.◆ Simmered Abalone and Kato-uri The dish featured a ginger and kudzu starch sauce, harmonizing the faintly green aroma of the kato-uri with the robust ocean scent of the large black abalone.◆ Fried Kamo Nira The fried kamo nira was sprinkled with finely ground tai (sea bream) flour, bursting with juicy flavor and sweetness. The tai flour accentuated the contours of the kamo nira.◆ Grilled Wild Boar Although I usually don't prefer game, I was astonished by the beautiful fat and flavor of the wild boar loin I had that day. It was served with sansho pepper and a jam made from ripe Shine Muscat grapes, but I mostly enjoyed it with coarse salt to savor the natural flavors.◆ Sweetfish Rice This dish featured sweetfish from the Waragawa River. With the first bite, the fragrant aroma and refined umami of the sweetfish spread, followed by the sweetness of the rice.◆ Soba ◆ Seasonal Fruit (Domestic Grapefruit) This month, my friend visited Higuchi, and I had prepared by reading their review. There were so many exciting ingredients to look forward to, but nature dictates what is available. I was truly impressed by Mr. Higuchi's skill in crafting the menu using countless options based on the fresh ingredients of the day. His creativity, originality, and the skills that support them left me in awe once again.The sake, selected by his wife, included Kuro-ryu Shizuku (at the beginning and end), Ippokki, and Kaishun. Each one complemented the dishes beautifully, enhancing both the food and the drink, making for a delightful experience. The sake started off subtle, not overpowering the dishes, and gradually led me to deeper and more complex flavors, for which I am grateful.As mentioned at the beginning, I arrived drenched in sweat, but by the time I left, I had completely forgotten about it, having thoroughly enjoyed the exquisite dishes at Higuchi. I look forward to returning in October—will there still be matsutake mushrooms? Less

On a beautifully clear day that felt like the end of the rainy season, the heat suddenly intensified. The sun was still shining brightly, and the warmth of the day lingered. I invited a friend who loves Japanese cuisine in the summer to join me.We chose the far end of the counter and greeted the owner. We started with a bottle of beer, followed by two types of Japanese sake selected by his wife.◇ Kuriimo and Crab Kuriimo is a type of taro that has been grown in the shade to develop its shoots. It is white and translucent, with a crisp texture similar to that of a stem. It is served with a jelly made from hamo (pike eel) broth, looking refreshingly cool.◇ Nine Types of Summer Vegetables with Sesame Dressing Edamame, zuiki (the stem of the taro plant), dried daikon, square green beans, and fresh lotus root are lightly mixed with golden sesame. The creamy sesame dressing is delicious but a bit heavy, as the owner mentioned. To prevent sesame seeds from getting stuck in your teeth, a toothpick is discreetly provided. The crunch of the summer vegetables combined with the fragrant sesame is wonderful.◇ Salted White Sweetfish The salted white sweetfish is served with a drizzle of citrus-infused soy sauce. The moisture is perfectly extracted, resulting in a rich, sticky texture. This was my first time enjoying white sweetfish this way.◇ Hirazukuri Soup Generously topped with finely sliced white leeks, it features a fragrant yuzu fruit on top, which has a stronger aroma than yuzu peel. The bowl, painted lightly with gold on a jet-black background, beautifully contrasts with the pure white contents.◇ Sashimi - Hamo (pike eel) with onion soy sauce - Tai (sea bream) with soy sauce and salt citrus The hamo has a delicate texture, while the tai is firm and fresh. The tai at Higuchi is always delicious.◇ Grilled Ayu from the Nagara River This is a splendid size, the first of the year for me. It has been cooked thoroughly, allowing you to bite right in from the head. The wasabi vinegar is refreshing.◇ Spring Rolls with Fish and Yellow Chives Wrapped in a piece of paper and handed over. The fish is mixed with sautéed kombu and mikan leaves. The yellow chives have a refined fragrance.◇ Simmered Dish Eggplant, Koya tofu, and rawan fuki (a type of wild vegetable). I had been curious about this since the preparation stage. The thick rawan fuki resembles chikuwa (fish cake) and is delightful. It is a comforting and delicious simmered dish.◇ Grilled Natural Eel I was able to enjoy this again this year! It was so large that it hardly looked like eel. Chopped green sansho pepper is sprinkled on top. I look forward to this eel every year. The crispy skin and the richness of the fat are simply the best.◇ Summer Venison Cutlet This is from the thigh. The owner was dedicated to cooking this large piece coated in breadcrumbs. It is served with jam made from fully ripe Shine Muscat grapes and sliced young grapes. Alongside are fully ripe sansho pepper, wasabi, and sea salt, with a watercress salad. It was enjoyed with mushroom soy sauce. The light cutlet is enhanced by the various condiments.◇ Rice - White rice - Ayu rice - Beef Shigureni - Pickles (cucumber, kombu, and korinqui) - Miso soup - Ju-wari Soba - Eggplant simmered in broth ◇ Dessert Monaka Ice Cream (with red bean paste) The ayu rice is topped with homemade salted plums. It has a crispy texture like a crunchy plum, with a refreshing color and flavor. And finally, I eagerly awaited the simmered white eggplant. This is a summer tradition at Higuchi, enjoyed with soba. My companion had two bowls of white rice and ayu rice, and two servings of soba as well. I couldn't help but feel envious. I was full with just one of each ^^; I guess I’m getting older.I was completely satisfied with the hamo, ayu, and eel. I used to think spring was my favorite season for Japanese cuisine, but summer is also wonderful. I conveyed my preferences for sake, and his wife selected some for me. I am gradually discovering the world of Japanese sake. Less

On a night in July 2026,I was graciously invited to enjoy dinner at a renowned Japanese restaurant in Gaienmae.Walking from Omotesando under the hot sun, even before the rainy season had ended, I arrived at the restaurant and greeted my dining companions who had arrived earlier. I took a seat at the counter.I was excited to indulge in my favorite summer Japanese dishes. With so many options like sweetfish, pike eel, and eel, I couldn't wait to see what would be served this season.As the meal began, I was delighted to find that sweetfish, pike eel, and eel were all included, leaving me completely satisfied.◇ Appetizer ・Hairy crab with root vegetable ・Pike eel dashi jelly The boiled root vegetable was topped with hairy crab and drizzled with pike eel dashi jelly. While the root vegetable is often seen in Yoshino-style dishes, this preparation was uniquely different.◇ Summer Vegetable with Sesame Edamame, taro stems, snap peas, fresh lotus root, and dried Japanese radish, among others—about nine types of vegetables were mixed with sesame. To keep it light in the summer heat, the sesame was only lightly ground. The texture of the sesame was fresh, making it a truly summery dish.◇ Sashimi ・White sweet sea bream This white sweet sea bream was lightly dehydrated, resulting in a rich, concentrated flavor. It was my first time experiencing such a taste.◇ Soup ・Flatfish ・Turnip The soup featured flatfish, which is mild yet has a solid umami and sweetness. The balance with the subtle broth was excellent.◇ Sashimi ・Blanched pike eel ・Sea bream This sea bream was delicious, with a muscular flavor that likely contributed to its freshness.◇ Grilled Dish ・Sweetfish from the Nagara River A rather large sweetfish was served, perfectly grilled, allowing me to crunch into it from head to tail. The tender flesh and sweetness were irresistible.◇ Fried Dish ・Spring rolls with yellow chives and fish, served with milk clam dashi Under the crispy skin, the umami of the fish and the freshness of the chives were delightful. The milk clam dashi added a rich depth.◇ Simmered Dish ・Eggplant ・Giant butterbur ・Koya tofu The large butterbur was prepared for simmering. Each ingredient absorbed the dashi, creating a comforting flavor that was a nice break for the palate.◇ Grilled Dish ・Natural eel grilled on a skewer Before my eyes, a thick eel was skewered and placed over charcoal. The aroma of grilling eel filled the counter, making my stomach rejoice. The thickness made me question if it was really eel, but it had a wild flavor that surpassed the usual kabayaki. The skin was crispy, and the fat was perfectly balanced. It was addictive.◇ Fried Dish ・Summer venison cutlet The thigh was made into a cutlet. Being summer, it had a refreshing taste, and the accompaniments like Shyamus grape jam and watercress made it delicious to mix and match.◇ Rice ・White rice ・Sweetfish rice ・Simmered beef ・Ju-wari soba ・Eggplant simmered in broth ◇ Dessert ・Ogura ice cream monaka The clay pot rice included both white rice and sweetfish rice, topped with homemade pickled plum. The crispy texture and refreshing taste were perfect for beating the heat.And the summer specialty, simmered eggplant. Pairing this with soba was incredibly delicious, and I ended up having two servings of soba.Despite the summer heat, this meal ignited my appetite. I truly love summer Japanese cuisine.It was a great meal. Less

Instagram: @ryosuke.takamori0212 (Following would make me happy! Haha)This time, I want to share a remarkable dining experience that makes you reflect back on it. It was a moment at the renowned restaurant "Higuchi" in Jingumae.The moment I took a bite, I was enveloped by an overwhelmingly delicate and refined flavor. The beautiful meat in the photo was perfectly cooked, bringing out a rich umami that harmonized beautifully with the natural sweetness of the figs and the sharp aroma of wasabi, creating a blissful balance.Additionally, a dish adorned with sudachi (a type of citrus) not only showcased visual artistry but also offered a refreshing acidity and a deep umami aftertaste that was simply irresistible.The craftsmanship that brings out the essence of the ingredients to the fullest is truly refined. The dishes are straightforward and sophisticated, never relying on flashiness, reminding me of the profound depth of Japanese cuisine.Even after seven years, the emotions and memories of that moment vividly resurface, a testament to the soul infused in each dish by the chef.Experiences at truly wonderful restaurants remain etched in our hearts forever. I feel a strong desire to continue savoring authentic flavors, the charm of such establishments, and the chef's passion, and to articulate and share these experiences through my own words.#JingumaeGourmet #GaienmaeGourmet #OmotesandoDinner #Higuchi #TokyoJapaneseCuisine #JapaneseFood #Kappo #TokyoGourmet #Gourmet #GourmetMemoir #FoodExploration #ConnectingWithFoodLovers #AdultDinner #BlissfulMoments Less

It's Friday night.I'm in Jingumae.Tonight, I visited Higuchi for the first time in four months. This is a Japanese cuisine gem that I try to visit every season.Just before noon, I received a LINE message from a lady I was meeting."It has descended...!""Huh? What has?""Natural eel and red sea urchin have descended from the heavens...""Huhhhhh?""No doubt about it, it's a divine revelation!""You've been watching too much Netflix, haven't you? Haha!"Looking back at my past reviews from early summer, I realized that two years ago in June, I had red sea urchin from Karatsu, and three years ago in July, I enjoyed natural eel from Shizuoka.Hmm... It might not just be the wild imagination of a food-loving lady, haha!I casually chimed in, and arrived in front of the restaurant before my reservation time at 6:30. The lady, perhaps unable to shake off thoughts of the heavenly red sea urchin and natural eel, said, "I just couldn't wait, so I came early... Haha!"Just then, the lights of the lantern turned on, and the owner opened the sliding door."It looks like light rain is about to start, so please come inside," she said.This is it, this is true hospitality.Even though I arrived ten minutes early, I was shown to the counter and seated right in front of the chef.Wow, oh my!!!There were skewered eels lying in front of the grill!"Ahem, I have the goods," the lady said with a smug expression.Could it be that the one who descended is the Netflix star?"No, no, no, we still don't know about the red sea urchin," I replied, feeling a bit intimidated by her enthusiasm.Then, during the sashimi preparation, a paulownia box was taken out from the refrigerator."We received purple sea urchin from Karatsu," said Mr. Higuchi.Although it’s not the red sea urchin from Awaji, purple sea urchin is in its prime in June. The western purple sea urchin is small and beautifully colored, and I prefer its sweetness over the plump ones from Hokkaido or Aomori."Hehe, hehehe," the lady chuckled with excitement."See, I told you I have the goods..."Alright!I’ll follow the lead of the Netflix star.Just kidding, haha!Now, let’s get to the main topic.Here’s the course I enjoyed:The counter is off-limits for photography except for drinks.I hope you enjoy my written introduction.And thank you for the wonderful meal.As I mentioned in the title, Mr. Higuchi is truly a master of his craft. His modest and humble demeanor embodies the essence of a true master.In addition, the meticulous preparation and effort put into each dish are remarkable. The Japanese sake recommended by the owner perfectly complements these mouthwatering plates.Next time, perhaps in early autumn.Maybe matsutake mushrooms...? This is one of the Japanese cuisine restaurants I want to keep visiting every season.⚫︎ Appetizer: Tempura with Kuzu Sauce - Fuki: roots and leaves - Clam Dashi: warm kuzuzuke Fuki, which is also a medicinal herb, was lightly battered and fried, served with warm kuzuzuke made from clam dashi. I usually have it as a side with sashimi, but this was my first experience with it as tempura, even the roots... It looked like thin burdock, but the fibers were soft, with a chewy texture like gummy candy. The saltiness from the sprinkled salt was just right, and I was knocked out by the subtle umami of the clam dashi wrapped in the kuzuzuke right from the start.⚫︎ Small Bowl: Sesame Salad with Nine Types of Vegetables - Vegetables: Ito-uri, Warabi, Lotus Root, Moroccan Beans - Dried Daikon, Broad Beans, Large Flat Beans, Mizuna - Kinome - Ground Sesame Dressing Mr. Higuchi ground sesame right in front of me, and the aroma filled the air, stimulating my appetite. "Freshly ground sesame has a wonderful aroma, and while it takes time, it’s essential," he said, pressing down on the pestle with his right hand while slowly grinding the sesame with his left. His gaze was serious. Many chefs might leave this to their apprentices, but it seems he values the texture that he can feel with his own eyes, nose, and hands. He finished it off with a light soy sauce and served it with the nine types of vegetables. This definitely calls for some Japanese sake. When I consulted with the owner, she served half a cup each of Aozora from Fushimi and Atago no Matsu from Miyagi. The combination was exquisite.⚫︎ Grilled Dish: Hamo (Pike Conger) - Grilled with Shimo As I enjoyed the sesame salad and Japanese sake, I heard a lullaby of "Zaku Zaku Zaku" in the background. Looking at the board, there was a thick hamo, about 70 cm long. The chef tilted the knife at about 80 degrees, rhythmically and carefully cutting the bones. He skewered it, grilled the skin, and cooled it with ice water. The condiment was onion soy sauce. The saltiness from the sprinkled salt was pleasant, and it was a dish that captured the essence of early summer.⚫︎ Soup Dish: White Grilled Eel - Eel from Fukuoka: Roji Ike - Scooped Tofu The eel from Roji Ike in Fukuoka. Unlike the mass-produced eels from Kagoshima and Shizuoka, the production numbers are so low that they are almost mythical. Local restaurants are the main suppliers, but at Higuchi, they use very few, so they were able to obtain it specially. But how does it taste? First, I took a bite of the tip. Oh, wow, this is something else. It has a flavor reminiscent of a refined lady from a noble family. I couldn't help but roll my eyes in delight. Mr. Higuchi noticed my expression and said, "The fat floating in the dashi is finely textured, isn’t it? This is the first time I’ve had such a wonderful eel." Ah, indeed. I’ve never seen such tiny shimmering fat droplets. This is amazing. Truly amazing! Natural eels can vary in quality, and mass-produced ones are often greasy! But the genuine ones, raised with care and time, are indeed on another level.⚫︎ Sashimi: - Sea Bream from Akashi - Purple Sea Urchin from Karatsu - Condiments: Soy Sauce (Fujisumi), Sudachi, Hon Wasabi, Salt First, I sprinkled salt on the belly of the sea bream. Phew, there’s no miss with Akashi products. The handling after being caught is impeccable, allowing me to enjoy the strong muscle fibers that push back against my gums. Next, the biwa-colored purple sea urchin. The red sea urchin from Awaji becomes more prominent in July, so at this time, the purple sea urchin from western Japan is the best. Its flesh is slightly sweet and fragrant. It pairs perfectly with the strong-flavored Fujisumi soy sauce (Kyoto-style).⚫︎ Fried Dish: Spring Rolls - White Shrimp - Snap Peas - Sansho - Dashi: Mirugai - Condiment: Sea Salt Last November, I had the last of the hamo and matsutake, but tonight, it’s the seasonal white shrimp and snap peas. Adding the aroma of sansho and enhancing the umami with mirugai dashi. I sprinkled some sea salt with my fingers. The key is definitely the salt. The white shrimp was prepared in chunks. I wonder if the shells were removed to match the texture of the spring rolls?⚫︎ Grilled Dish: Salt Grilled - Natural Sweetfish from Shimane: Takatsu River - White Cucumber - Condiment: Tade Vinegar A convenient size of about 15 cm. I bit into it from the head. Wow, this is delicious! My picky stomach is delighted with the arrival of early summer.⚫︎ Strong Dish: - Kamo Eggplant: Deep-fried - Dashi: White Miso made from Sea Bream Bones from Akashi - Fresh Sansho I diluted white miso in the dashi made from the bones of the sea bream used in the sashimi. I usually find thick white miso too sweet, but perhaps due to the umami of the sea bream bones, the umami stands out more than the sweetness, and I enjoyed it with the aroma of fresh sansho as an accent.⚫︎ Fried Dish: Fry - Venison: Inside Thigh - Daimyo Bamboo - Peas - Watercress Last time, I had bear meat as shabu-shabu, but tonight, it’s venison inside thigh, wrapped in fine breadcrumbs and fried. When I cut into it, it sparkled ruby red. It’s truly a chunk of lean meat. I can’t quite remember if it was sea salt, but the seasoning was done carefully, and it paired excellently with the accompaniments like daimyo bamboo and watercress, making it delicious on its own.⚫︎ Final Soup: White Sweetfish - Clam Dashi The arrival of the freshly caught white sweetfish. A massive one over 2 kg? I imagined it to be a grouper or a rockfish based on the texture of its meat. When I asked, it was white sweetfish... "It leaves in the morning on the first flight and arrives by noon, but actually, we don’t specify the type of fish, so we never know what will come. When I wake up in the morning and check, I get a message saying, 'I sent you a good one from Shirakawa...' and then I think about the overall composition, actually... Haha," said Mr. Higuchi. I was surprised. As expected of him. You need a lot of experience to pull off such a feat.⚫︎ Rice Dish: Four Servings - White Rice: Simmered Beef - White Rice: Simmered Beef (additional) - Takikomi Gohan: - Sweetfish - Choro-gi: Pickled with Ume Vinegar - Chazuke: Asari Dashi - Asari: Fried in Kuzu Flour - Green Onion - Pickles: Cucumber, Kombu, Shiba-zuke, Suzu Pumpkin - Red Miso Soup: Junsai, Wakame I often have simmered beef at Kyoto-style restaurants, but Mr. Higuchi's seasoning suits my palate the best. The highlight was the first time I had asari dashi chazuke. The asari clams floated in the broth, and this was another carefully crafted dish. They were seasoned with soy sauce and fried in kuzu flour. This alone could be a great snack with sake. I’ll have to try making it at my nest next time.⚫︎ Soba: - Seiro: Two Plates - Eggplant Deep-fried in Dashi This soba, boiled upon request, was also delicious. Even a mediocre soba shop would be impressed by its quality. The soba dipping sauce, rich in flavor, suits my taste perfectly. And no wonder, it’s a specialty from the neighboring shop run by his brother, Teuchi Soba Matsunaga. The condiments, including hon wasabi and green onions, were freshly provided each time. Enjoying the soba while nibbling on the sweet and savory deep-fried eggplant was also delightful!⚫︎ Dessert: - Mizu Yokan: Konatsu - Ice Cream Monaka: Ogura I was so full that I regretted not being able to try the almond tofu or another monaka... Haha! Less

During the day, I suddenly found myself thinking about sea urchin and eel. Since I hadn't visited Higuchi during this season, I asked a regular customer if they would be serving sea urchin and eel today. Hmm, I wonder?Ah, it's June... At Higuchi, the menu is determined by the day's fresh ingredients, which adds to the excitement of waiting at the counter to see what will be served. But I can't help but be curious about the eel and sea urchin that popped into my mind.On this day, I met up with a regular customer right in front of the restaurant. As light rain fell, the owner opened the door for us. I was the first one in (laughs), followed by other regulars.I was seated right in front of the chef, and just as I was about to settle in, my dining companion whispered, "Isn't that eel?" Oh, it is eel! I must be psychic—this was definitely a sign! (laughs)While we were eating, my dining companion pointed to a wooden box. Ah, sea urchin!It's not red sea urchin, but it's the purple sea urchin from Karatsu! I love Aomori, but I absolutely adore the purple sea urchin from Karatsu. It really was a sign.But that's not all; everything that came out, including the white sweetfish, was incredible. When I asked the chef, he mentioned that he relies on a skilled fishmonger, and that person is truly amazing. The deliciousness of the fish combined with the chef's cooking techniques and the care put into the ingredients was simply outstanding.On this day, I tried all the rice dishes, finishing with soba. I was stuffed!My dining companion even had seconds of both rice and soba.We shared some sake. Since my sake cup was smaller than my dining companion's, I chose a larger cup, while they opted for a guinomi (sake cup). Are they a foodie or just competitive? They were like a child, so amusing! (laughs) It was another delightful dining experience.We spent nearly three and a half hours there. I love this leisurely pace; it allows for relaxation. The hospitality was wonderful.My dining companion headed to a second location afterward, disappearing along the way.Next time will be in autumn, but I have a prior engagement in Kyoto, so I’ll have to bow out. Since this place requires a minimum of two people, I wonder which sake cup my dining companion will choose next time?- Tempura Roots and leaves of hamabōfū with clam dashi sauce. The texture and flavor of the hamabōfū roots and leaves, reminiscent of ginseng, were delightful, and the clam sauce was perfectly seasoned.- Sesame-dressed Vegetables Fuki, Moroccan beans, dried daikon, fava beans, kinome, kogomi, and cucumber. The chef prepared this dish carefully, adding dashi right in front of us, filling the air with its aroma.- Pike Conger The chef rhythmically sliced the pike conger right in front of me. What a magnificent knife! The pike conger was grilled with its skin and served with onion soy sauce.- Soup Grilled eel (from Kagoshima) and scooped tofu. The fluffy grilled eel and the soft, plump scooped tofu made for a wonderful combination.- Sashimi Sea bream and purple sea urchin (from Karatsu). The sea bream was flavorful, and the purple sea urchin was sweet. It was exquisite.- Spring Rolls White shrimp, snow peas, and milk clam dashi. Best enjoyed while hot.- Grilled Sweetfish The season for young sweetfish is ending. Could it be from Lake Biwa? Perfectly cooked.- Soup Fried Kamo eggplant in white miso, with dashi made from the bones of Akashi sea bream. I love white miso zoni, and the combination of fried Kamo eggplant, white miso, and Akashi sea bream dashi was fantastic.- Fried Venison with Peas The umami of the venison was sealed in by frying, allowing us to savor the rich red meat.- White Sweetfish and Small Turnip Yuzu Flower Soup I thought it was a large white sweetfish while watching the chef cut it, but my knowledgeable dining companion pointed out it was a different fish. It certainly looked like a large white sweetfish, though! I just don’t have enough knowledge to think of anything else.The chef hires a skilled fishmonger who prepares the fish on-site, and they arrive by air freight to be ready by lunchtime. The fish is sent via photo, allowing for quick planning.- Braised Beef - Pickles - Rice - Sweetfish Rice - Chazuke (with fried clams) - Steamed Dish - Mizu Yokan (with konatsu) - Monaka **Drinks** We shared a one-go of sake. I asked the owner to choose for us. - Umeshu Soda - Aozora - Atago no Matsu Photos are prohibited for everything except drinks. Private reservations and private rooms allow for photos. Less

Despite being physically and mentally exhausted from a food tour, I was truly impressed by the deliciousness of the dishes.Taste - 4.8The cuisine was delicate yet featured interesting combinations of ingredients, providing a satisfying experience typical of Japanese cuisine without feeling lacking.Service - 4.6The attentiveness and care from the staff always make my time here truly meaningful.Atmosphere - 4.5I used a private room again this time, and it felt as if I had forgotten I was in the city, almost as if I were in Kyoto.Cost Performance - 4.6The satisfaction from the food and service is high, and while the prices are not exactly low, the overall experience is worth it.Drinks - 4.4Though the drink menu is limited, the recommendations for Japanese sake make it enjoyable, making this a highly recommended spot for sake lovers. Less

I witnessed the fascinating sight of eel being cut into cylindrical pieces and grilled over charcoal for the first time here at Higuchi. This is my second time enjoying the exquisite Inro-yaki, a technique only mastered by skilled artisans who inherit the craft. I am overwhelmed with emotion to have encountered it again (；゜０゜). The texture is fluffy, rich in fat, and the sauce seeps into the skin, spreading a delightful aroma all around! And I savored the nostalgic wild vegetable sesame dressing and the clay pot rice with Koshi-abura—along with the refreshing taste and texture of white asparagus and young corn. I also experienced the seasonal transition from spring to summer with the Amago, known as the queen of mountain streams. I am intoxicated by the unique ingredients that can only be enjoyed here and the masterful techniques created by the chef! It was a great meal! (^^)Today's menu: JPY 45,000Hamaboufu, roots, leaves, clam brothTsubugai, warabi, kogomi, fuki, sesame dressing, kinomeWhite asparagus, clam broth, porridgeYoung corn, Amago from Waragawa, miso, kinome, seaweed rollAmago head senbeiShiro-amadai, small turnip, yuzu flower, soupYaito-hata, hot water blanched, myogaIbaraki sea bream, red sea urchin from Kitakyushu, sashimiLake Biwa natural eel, grilled with sauce, real sanshoYomogi tofu, nobiru, sea bream broth, white miso styleDeer thigh cutlet, watercress, Daimyo bambooBeef shigureni, pickles, miso soup with junsai, eggplant ohitashiKoshi-abura clay pot riceClam ochazuke, asari tempura, white hair green onionHandmade sobaMizu yokan, blood orangeKuzukiriOther drinks Less

Jingumae.A quiet street that retains a hint of old-fashioned shops, slightly removed from the hustle and bustle of Omotesando.At the back of the stone steps, which have been lightly splashed with water, the Michelin two-star Japanese restaurant "Higuchi" quietly displays its noren (curtain).Photography is not allowed inside the restaurant.However, it is permitted only during private reservations, and fortunately, we had the entire 8-seat counter to ourselves this time.We thoroughly enjoyed the chef's craftsmanship, the flickering charcoal flames, and the heat from the grill.The charm of this place lies in its "cooking technique" and "dashi" (broth).In recent times, many Japanese restaurants have leaned towards an emphasis on ingredients and presentation, but this one is different.While using the finest ingredients, it is the meticulous work with dashi and the temperature control through grilling, frying, and steaming that truly brings the dishes to life.First, we had:◯ Abalone, lily bulb, and bracken fern with golden sesame, garnished with kinome (Japanese pepper leaf).The abalone is gently simmered to tenderness.The comforting texture of the lily bulb, the slight bitterness of the bracken fern, and the richness of the golden sesame come together beautifully.The kinome sharpens the flavors.It’s a quiet dish, yet deeply flavorful.Next:◯ White asparagus and clam porridge.The clam dashi seeps gently into the body.There’s nothing flashy about it, but it’s delicious.A dish like this reveals the quality of the restaurant.Then, we were overwhelmed right from the start by:◯ Grilled sweetfish and young corn.Charcoal-grilled nori (seaweed) serves as a base for the skewered sweetfish.On top, there’s fried young corn.A special miso made from a blend of Hatcho miso and red miso is brushed on.Wrapped in nori, it’s crispy.The concentrated umami of the sweetfish and the fragrant young corn, with the rich depth of the miso.Additionally, the crispy head is served on a separate plate, meant to be enjoyed like a cracker.The strength of the grill here is extraordinary.When I lifted the lid of the misted bowl, I found:◯ Sea bass soup.The clarity of the broth is stunning.A gentle aroma wafts up.It encapsulates the bliss of Japanese cuisine.For sashimi, we had:◯ Yellowtail◯ Sea urchin◯ Sea breamThe moist, rich texture of the fat is truly elegant.Next came:◯ Young sweetfish from Lake Biwa◯ Mugwort tofuAnd then, for the fried dish:◯ Venison cutlet.The cross-section is a glossy rose color.The joy of savoring the iron-rich red meat is sublime, elevating the wild flavors to a refined level.The highlight was:◯ Soft-shelled turtle hot pot.Packed with plenty of Kujo green onions.With mochi (rice cake) inside.The aroma rising from the bubbling pot is beyond mere collagen; it’s pure "umami in its essence."And the true highlight of this restaurant is the finale.First:◯ Koshihikari rice cooked with koshiabura (Japanese wild vegetables).The aroma captures the essence of the mountain vegetables, served as is.Then, the skewered sweetfish is grilled in a kabayaki style and quickly mixed in:◯ Sweetfish rice.The finale continues to impress.They even serve soba (buckwheat noodles), which is quite remarkable.As someone who usually eats lightly, I was able to finish everything beautifully, which speaks to the overall design of the meal.Before dessert:◯ Miyazaki "Sun Egg."After that:◯ Kudzu noodles◯ Almond tofu◯ Monaka ice cream.The black syrup is exceptionally delicious.The kudzu noodles and even the almond tofu are served with black syrup and soybean flour, maintaining the context of Japanese cuisine.The monaka (wafer) is grilled over charcoal, filled with rum-flavored ice cream.The skillful use of fire is evident until the very end.The leftover koshihabara rice and sweetfish rice were made into onigiri (rice balls) for us to take home.As for drinks:● Super thin glass draft beer● Kenzo Estate "Asatsuyu" and "Rindou"● Sake liqueur from Senkin● Hakurakusei.The vessels, temperature, and aroma.Even the way the drinks are served is impeccable.Recently, many hard-to-reserve restaurants prioritize presentation and rarity, often neglecting the essential quality of the food.However, Higuchi is different.While firmly rooted in classic Japanese culinary techniques, it seamlessly blends modern sensibilities, cooking techniques, and aesthetic composition at a high level.Moreover, it feels approachable and somewhat friendly.Three and a half hours.Before I knew it, the time flew by.I always think, "I want to come back, I want to bring my family."But it’s a highly sought-after restaurant.That’s its only flaw, but it’s understandable.It was a great meal. Less

The counter area is off-limits for photos.Here’s a note of what I had (o^∀^o)⚫ Today's Menu- Bofū: Clam Dashi- Sesame Salad: 9 Varieties of Vegetables- Mackerel Sushi- Grilled Conger Eel Sashimi with Onion Soy Sauce- Hirame (Flounder) Soup- Sea Bream and Karatsu Purple Sea Urchin Sashimi- Usui Mame (Green Peas) and White Shrimp Spring Rolls (with Mirugai Dashi and Shiso Seeds)- Takatsu River Sweetfish with Vinegar- Grilled Natural Eel from Lake Biwa- Beef Shigureni with Pickles- White Rice- Sweetfish Rice- Asari (Clam) Chazuke (with Fried Clam Meat)- Handmade Soba- Braised Eggplant- Grapefruit Pudding- Fig Monaka- Kuzukiri (Starch Noodles) Less

Higuchi: A Place to Experience the Beauty of Japan with Over 20 Years of History♪I had always wanted to visit Higuchi, and finally, my wish came true! Although photography is generally not allowed, it was permitted for private events, so I was able to take pictures tonight! As a Tabelog reviewer, this really got me excited! ↑↑While I had the impression that the owner, with his long history and strict no-photo policy, might be intimidating and hard to talk to, that was not the case at all. He was very friendly and open to conversation. Dining while discussing various dishes and ingredients with him was truly a valuable experience! ♪Now, let me share Higuchi's spring course:Noodle Soup with Bamboo Shoots from NagaokaI just made it in time as bamboo shoots are finishing this week! The bamboo shoots were translucent, allowing me to fully appreciate their delicate flavor.Ayus and Tara-no-Me from Lake BiwaI was lucky to have ayu available starting this week! I enjoyed the ayu while savoring the taste of spring with the tara-no-me! ♪Abalone with Sesame DressingThis dish was packed with various ingredients like kogomi, dried daikon, and itafune. The texture of the abalone was outstanding! ♪Sweetfish and Young Corn Sushi RollsThe young corn had an incredible earthy aroma and was exceptionally fresh! While sushi rolls are common in many cuisines, the fragrance of this young corn added a unique touch! ♪Sweetfish HeadThe head of the sweetfish was served, and I was told it could be enjoyed crispy! Turnip and White Sweetfish SoupThis soup featured thick, sweet white sweetfish, showcasing its quality. By serving it as a soup, the fish's excellence was highlighted without any distractions! ♪Seared BonitoThe seared bonito had a rich aroma! Its high quality is evident due to the adherence to traditional methods. ☆Sashimi of Sea Urchin and Sea BreamI enjoyed this with a light soy sauce.Yamagata Clam PorridgeThis was served with asparagus and pepper, and the saltiness and spiciness of the pepper perfectly complemented the serene porridge! The subtle kick transformed the dish into something extraordinary.Grilled Eel with MitsubaThe aroma of mitsuba is always delightful! The crispy eel reminded me that summer is just around the corner! ♪Tofu with Butterbur BudsJust when I thought I was feeling summer, spring ingredients were still being served, which was wonderful. It felt like a double treat! ♪Chicken Thigh MeatThe meat was satisfying and enjoyable! Koshiabura RiceThe second serving was rice with anago and canola flowers.Having two rice dishes was a blissful moment. I couldn't resist having both with beef simmered in soy sauce! ＾＾SobaServed with sweetly simmered eggplant. And guess what? Refills are allowed! Higuchi is very accommodating, even for big eaters! I had to stop, but my husband kept going for large portions! Haha.Almond TofuServed refreshing with mango.Additionally, there was a selection of:Kuzukiri, Yokan, and Monaka Ice Cream, with no limit on choices! It’s fantastic to have the option to adjust your meal until the very end! ♪I truly enjoyed Higuchi's warm hospitality and the way they treat their ingredients! ＾＾ｖ Less