Soujiki Nakahigashi

"Tue-Sun: 12:00 - 14:00, 18:00 - 21:00 Closed Mondays ---------- Noma list. In a legendary spot next to the start of the Philosopher's Path, chef Nakahigashi comes from a very long line of chefs (his brother runs Miyamaso), and Nakahigashi san is driven by foraging. Every day he picks food from the land and serves it to guests in a deep and meaningful way. Reservations are a must."

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"restaurant de légumes avec le livre !! Michelin ??"

@camiel

"An high level dinner for sure, I also have the best grilled Aju of my life, served (and grilled) with a generous quantity of Ayu innards past at top that was beyond delicious. Maybe too much on “light style” to mark it as a “Fav”…here steamed vegetables are the main character. Their quality is simply stunning, turning the tasting into a light-style omakase. Anyway, objectively an iconic experience"

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"Michelin starred, hard to book but very nice and not too expensive, spacialises in fresh herbs and vegetables collected daily from the mountains "

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"Ci scommetto, locale casual con 2 stelle e 4.2 Tabelog. Il mio fiuto ha sempre azzeccato"

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"2 Michelin stars 2024 Green star (sustainable gastronomy) The charm of rustic simplicity evokes longing for hometown roots. Sojiki means ‘herbivorous cuisine’, a gift from the bounty of nature. As if weaving a story, the menu overflows with natural flavours. Like a storyteller, the chef mesmerises as he talks about each dish, charming guests with his playful way with words. The stars are the rice cooked in an old-style okudo stove and the roasted dried sardines. No-nonsense cooking eloquently conveys the chef’s gratitude for his ingredients."

@nchavotier

"‘A kaiseki restaurant specialising in wild herbs and vegetables. Head chef Hisao Nakahigashi’s plates convey images straight from nature.’ soujiki-nakahigashi.co.jp"

@ibaker11

"Sugg by noma KAISEKI Foraging / need reservation"

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"intimate kaisake (traditional Japanese tapas)"

@marel.shadae

"https://guide.michelin.com/fr/fr/kyoto-region/kyoto/restaurant/sojiki-nakahigashi"

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"auteur du livre les herbes sauvages"

@passeportpourlemonde

"Recommended in CN Traveller “A kaiseki restaurant specialising in wild herbs and vegetables. Head chef Hisao Nakahigashi’s plates convey images straight from nature.’”"

@kathryncolwell2525

"kaiseki, not too fancy 12:00～14:00(L.O) 18:00～21:00(L.O) Open on sundays"

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"Restaurant specializing in wild herbs and vegetables"

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"Famous for lunch - book ahead."

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"Famous for lunch - book ahead."

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"via david martin + favorite of @theskinnybib"

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