Higashiyama Tsukasa — Restaurant in Kyoto

Not a place that follows traditional washoku, but one that runs with its own unique worldview — I visited Higashiyama Tsukasa. Reservations are made via TableCheck, and if you book a bit ahead, it’s relatively easy to secure a seat.

A few minutes’ walk from Higashiyama Station. The interior carries a distinctive atmosphere unlike a typical Japanese restaurant, yet it feels calm and comforting.

This time I had the course menu ¥27,500 (tax and service included)

◆ Kamasu and baby turnip ◆ Matsutake and eel rice porridge ◆ Scallop fishcake fritter and ginkgo nut soup ◆ Sea bream sashimi with Shogoin daikon and wasabi dressing ◆ Snow crab and shirako noodle dish ◆ Beef, pear and egoma spring roll ◆ Ise lobster sautéed with champagne and white miso ◆ Ebiimo taro and yuba ◆ Egg rice bowl ◆ Pork curry ◆ House-made XO sauce over tamago kake gohan ◆ Grilled warabi mochi and milk ice cream with kinako ◆ Awa-bancha and lemongrass tea

Tea pairing ¥3,900

◆ Cold-brew Uji green tea ◆ Genmaicha with matcha ◆ Japanese black tea and roasted hojicha blend

A continuous stream of dishes I had never seen before. Creative combinations of flavors that still hit the mark with precision and deliciousness.

The balance between originality and restraint was outstanding. Though it is Japanese cuisine at its core, the dishes move freely across genres with incredible energy.

With so many ideas and expressions, this is a place worth revisiting each season. Thank you for the...

Was a really great experience for my husband and I. Sometimes fine dining can feel too formal and stuffy but here the staff was energetic and fun. The head chef (Chef Tsukasa) clearly cares about the craft and those who dine at the restaurant. Nice wine selection as well. We did lots of omakase and kaiseki experiences while in Japan and this was my...

京都市東山にある日本料理のお店。

店名【ひがしやま　司】 @higashiyama.tsukasa

多くのフォロワー様が口を揃えて美味しいと仰るので気になっていたところ、貸切会のお誘いを受け訪問。

幹事様、ありがとうございます^ - ^

8席の洗練されたオープンカウンターが広がります。

【コース内容】

◾️菊茶

◾️ 柿、舞茸、車海老、銀杏、胡桃

◾️ アツアツの雲子とさっと蒸したレタス

◾️ シャリ粥　秋刀魚と栗

◾️ 松茸と粟麩　利休仕立て（煎って無い胡麻と出汁を合わせた料理）

◾️ 白甘鯛のお造り　煎り酒　揚げた道明寺粉

◾️ 子持ち鮎の生春巻き　緑の大根　甜麺醤　花椒

◾️ 長野県　さんさんポーク肩ロース　新百合根のピュレ

◾️ 揚げた海老芋と蓮根　毛蟹の餡　生姜　菊菜

◾️ 甘鯛の頭で取った出汁を使った鯛と舞茸のビリヤニ ・牛すじのヴィンダルー（インドカレー）ライム ・カレーお代わり　2杯目は鹿と猪のカレー

◾️ フォー　自家製XO醬　鰹節　ドライトマト

◾️ 焼きわらび餅　ミルクアイス　きな粉　焼き栗　カルダモン

◾️ 阿波番茶　レモングラス

［ドリンク］

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