Dinner at 草喰 なかひがし

Dinner at 草喰 なかひがし

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Kyoto + Kanazawa + Kaga Onsen Autumn Trip

Kyoto: Nakahigashi (part 2)

A meal that’s hard to describe. Nakahigashi-san is a master of using the wild bounty around Kyoto to build elaborate, playful, refined yet comforting food. No luxury ingredients — the first night on the trip I hadn’t eaten a crab (or five).

Despite my embarrassingly bad Japanese, chef was eager to explain about the ingredients and why he chose them.

In a moment of pure Kyoto-ness, we were stopped half way through the meal and taken outside to watch the huge moon rise over the eastern hills. It was a touch of magic.

Very much looking forward to returning in spring, when the bitter greens and bamboo shoots start emerging.

Kyoto + Kanazawa + Kaga Onsen Autumn Trip

Kyoto: Nakahigashi (part 2)

A meal that’s hard to describe. Nakahigashi-san is a master of using the wild bounty around Kyoto to build elaborate, playful, refined yet comforting food. No luxury ingredients — the first night on the trip I hadn’t eaten a crab (or five).

Despite my embarrassingly bad Japanese, chef was eager to explain about the ingredients and why he chose them.

In a moment of pure Kyoto-ness, we were stopped half way through the meal and taken outside to watch the huge moon rise over the eastern hills. It was a touch of magic.

Very much looking forward to returning in spring, when the bitter greens and bamboo shoots start emerging.

Kyoto + Kanazawa + Kaga Onsen Autumn Trip

Kyoto: Nakahigashi (part 1)

A meal that’s hard to describe. Nakahigashi-san is a master of using the wild bounty around Kyoto to build elaborate, playful, refined yet comforting food. No luxury ingredients — the first night on the trip I hadn’t eaten a crab (or five).

Despite my embarrassingly bad Japanese, chef was eager to explain about the ingredients and why he chose them.

In a moment of pure Kyoto-ness, we were stopped half way through the meal and taken outside to watch the huge moon rise over the eastern hills. It was a touch of magic.

Very much looking forward to returning in spring, when the bitter greens and bamboo shoots start emerging.