Sojiki Nakahigashi — Restaurant in Kyoto

I once read a review that said it was worth flying from New York just to eat at Soujiki Nakahigashi and then fly home again. That review understated the case of how life changing and how amazing each meal at Soujiki Nakahigashi has been for me (three times - 2007, 2011, 2018). I would never disparage Japan favourites of mine like Nobu, Kitcho, Rokusaburo Michiba, any restaurant in Europe, Canada or the US - but Soujiki Nakahigashi transcends whatever and wherever I have eaten elsewhere.

A reservation at Soujiki Nakahigashi is not for just a meal - it is more like a dinner party with the most amazing food ever in the world (at least where I've been). Everyone (all 12 of us) is supposed to arrive for the same time (do not be late! traffic is not an excuse!). Then everyone starts their meal at the same time. The courses are table d'hote - everyone is served the same courses - but once in a while you may have a small alternative. There will be many courses in your meal - all will be tiny/delicate and the most impressive version of food like that you have ever had. Nakahigashi-san himself introduces and talks about each course before it is served. The meal is never rushed (if you want faster food or different timing/service, no insult intended, please go somewhere else. Please).

Kaiseki-style cuisine, at least in this case, means seasonal and locally-sourced vegetables (that you may not recognize), small/perfect locally-sourced fish and/or game, soup, rice and dessert. Every time I pointed and asked "oishii, oishii, oishii - what is that?" I was usually told "local Japanese vegetable" - but a printed menu in English was given to me.

My #1 recommendation to assist anyone to enjoy their meal at Soujiki Nakahigashi is to know the exact dates you will be in Kyoto - then ask for a reservation at least two months in advance. You will not know right away if you got a reservation. At the beginning of each month, Nakahigashi-san puts together the plans for the following month (e.g. if you want a reservation April 15-17, Nakahigashi-san makes all the April plans at the beginning of March). You want to be on the possible list with lots of...

We were underwhelmed with the food in general. I really identified with what the chef's ideology of appreciating what nature has to provide natural flavors, and thus paid a visit. However, I am not impressed by how good ingredients are used for their natural flavors to shine in a dish. The food ingredients had lots of duplication and similar taste (often too salty) throughout the couses. While I can tell the good balance the main chef was able to bring for the entire meal via different flavors and sauces ( and the aesthetics were great), I wasn't impressed by the interpretation nor felt that I have tasted freshness of nature from this food experience. Maybe it is the time of the year where the ingredients are limited? I have seen other reviews with more attractive dishes. I do appreciate the efforts and creativity required to constantly updating the menu and design of course, but the spring edition was not impressive. The additional rice dishes for foreigners were not adding any point. People are coming here for an elevated food experience not just home cooked...

An amazing meal in Kyoto!

13 courses mainly focused on wild Japanese vegetables and flowers but supported by an array for fish, seafood and meat.

Nakahigashi catered well for my wife who is a pescatarian.

The flavours and textures were diverse and different to anything we had tried before.

Alongside the meals, we had Japanese sake and a Japanese red wine which were both enjoyable.

Service was excellent but expect no break in the 13 courses which ultimately is a very large amount of food.

The menu was explained to us in English but beyond that, there wasn't much explanation about the ingredients or courses. Almost all of the other customers were Japanese.

Nakahigashi was very welcoming and used all the English he knew to create a warm atmosphere in his restaurant. He even waited with us outside at the end of the meal...