I visited "Higashiyama Tsukasa" in Higashiyama, Kyoto, upon a delightful invitation from the renowned gourmet MTG to this popular restaurant that became difficult to reserve shortly after its opening in November 2021. The owner chef, Tsukasa Miyashita, who trained for 16 years at the famous Kyoto restaurants "Gion Maruyama" and "Gion Sasaki," serves innovative and creative dishes while staying true to the basics. By incorporating elements of French and ethnic cuisine, he brings out the maximum flavor of the ingredients, offering dishes that not only taste delicious but also evoke a sense of wonder. On this day, I had the pleasure of enjoying the "Tsukasa World" with other gourmet enthusiasts from Tokyo, Kanagawa, Hiroshima, Kyoto, and Nagoya at the premium counter seats, with a set course of dishes that defy the concept of Japanese cuisine. Here is a lineup of the dishes we enjoyed (totaling 36,000 yen including drinks): - Kuwana clams tempura with sansho pepper and dashi sauce with rape blossoms and fuki buds - Vinegared rice and seaweed porridge with squid fish sauce and konbu dashi, topped with firefly squid - Scallop potato cake with fuki, charcoal-grilled bachiko, served with Rishiri kombu and bonito broth - Thin fish and mirugai with sansho wood buds, served with bracken fern - Tempura of Honmoroko (Japanese fish) and shiso leaf spring roll with secret sauce - Noodles with sea pineapple and egg, topped with nori seaweed - Charcoal-grilled Iberico pork (from Mie Prefecture) hamburger steak with roasted tomato and white asparagus (from Kagawa Prefecture) - Steamed North Yesso scallop with young burdock and udo - Small bowl of marinated medium fatty tuna - Clam broth curry with sakura shrimp tempura - Vietnamese pho with bonito flakes and dried tomatoes, served with homemade XO sauce and nori seaweed - Rice topped with homemade XO sauce with bonito flakes and dried tomatoes - Grilled bracken rice cake sprinkled with cardamom powder, served with milk ice cream Each dish was a masterpiece, and I was truly impressed by the world of cuisine created by Chef Tsukasa. I am grateful to MTG for the invitation to this exclusive dining experience at Tsukasa, a restaurant that is notoriously difficult to reserve. Chef Tsukasa aims to provide a unique taste that even those accustomed to Japanese cuisine will appreciate, offering dishes that are unlike any other. I was so moved by the experience that I immediately made a reservation for my next visit. Thank you for the wonderful meal. **Note: On this day, we enjoyed Champagne, wine, and sake, but after seeing the excellent pairing lineup ordered by my companions, I have decided that pairing is a must for the next visit. (Pairing menu included Champagne, white wine, and sake)**

Date of visit: 9/16/2023 Dinner Order: Seasonal chef's choice course, Small bottle of beer (Yebisu), Tsukinokatsura Sentei Enkaijin We headed to Higashiyama for dinner. It's about a 10-minute walk straight from Sanjo Station on the Keihan Line to Higashiyama-ya. Although it's a relatively new restaurant, it has been selected as one of Japan's top 100 restaurants. Reservations can be made through TableCheck, and it seemed to be booked up well in advance, but luckily we found an opening in September and made a reservation. The dinner started promptly at 6:00 PM. The course consisted of 6+2+1 dishes. It was a one-course meal. The dishes we had included: - Mitsuya Cider carbonated drink - Matsutake mushroom tempura - Pear (Shin Kansui), peanuts, Daikokuji natto, tofu - Fresh ginkgo nut rice porridge, lily root - Dadacha beans, hairy crab - White sweetfish, plum meat, wasabi, grilled kelp - White grilled eel in Peking duck style, perilla, cucumber, sweet bean sauce - Sansan pork (from Nagano, free-range pork), black garlic, fermented beets - Fig (from Kyoto, Joyo), white miso - Salmon roe rice - Wild boar and deer keema curry, raita (leaf garlic) - Cold pho with udon broth, bonito flakes, and homemade tomato - XO sauce egg over rice - Grilled warabi mochi, milk ice cream, soybean flour - Evening tea (from Tokushima), lemongrass The meal started with Mitsuya Cider, which was an interesting beginning. The following dishes were also innovative and enjoyable. My favorites were the fresh ginkgo nut and the pork dish. Especially the "Sansan pork" dish, with each bite, I could taste the richness of the meat, and as a big fan of pork, I couldn't stop smiling. For the finale, we had four different desserts. Since I had room in my stomach, I had three servings of salmon roe rice. The bouncing texture of the salmon roe was delightful! The dinner lasted about 2 and a half hours, and the bill came to 32,340 yen. I would love to come back again in winter. Thank you for the feast.

Higashiyama Tsukasa always impresses with innovative Japanese cuisine. Despite facing a last-minute change in participants due to a typhoon, the head chef handled it with ease and humor, adding an extra person without any stress. This story reminded me of a time when Tsukasa led a team of young chefs to provide volunteer support after the Kumamoto earthquake, showing great leadership and energy. The dishes, like the sushi rice porridge and fresh spring rolls, were delicious as always. Tsukasa's determination and skill continue to shine, now delighting food enthusiasts in Kyoto. Keep up the great work!

I visited the Japanese restaurant Higashiyama Tsukasa in Kyoto's Higashiyama district. This restaurant offers creative Japanese cuisine prepared by a young chef at a counter seating. I was recommended to visit by fellow food enthusiasts and I was excited to try it out! Here is what I had: - Mitsuya Cider with lime - Matsutake mushroom tempura - Pear and peanuts - New ginkgo nut rice porridge - Hairy crab and garbanzo bean soup - White sweetfish and fried kelp - Eel Beijing duck - Pasture-raised pork with fermented beets - Fig in white miso - Salmon roe rice - Wild boar and deer curry rice - Bonito and tomato XO sauce pho - Tamago kake gohan (egg over rice) - Grilled bracken rice cake - Job's tears tea with lemongrass - Homemade tea pairing The creative dishes at Higashiyama Tsukasa were truly surprising and delicious! The chef, Mr. Miyashita Tsukasa, has honed his skills at renowned establishments like Gion Maruyama and Gion Sasuki, making this restaurant one to watch. I look forward to visiting again!

It faces three streets, but if you don't look carefully at the entrance, you might miss it. As you climb the stairs, there is a door on the left... It's a popular restaurant with a counter seating for 9. Matsutake mushrooms are already plated and displayed at the center of the counter. Take a break with a carbonated Three Y's Cider before starting with the Matsutake mushroom tempura, seasoned simply with salt and sudachi. From the classic Japanese dishes like Shin Amagoi's white miso salad, hairy crab and dadacha beans soup, to the sashimi of white sea bream, everything is deliciously prepared with great care. Roll the crispy eel, prepared with sweet bean sauce and cucumber, in rice paper for a Beijing Duck-style eel dish. The juicy and mild-flavored pigeon roast meat is surprising. The fig coated in graham flour, served with white miso side dish, is a delight. Enjoy the tomato rice, wild boar and deer curry, homemade XO sauce and pho... the broth is rich. Even the dessert, grilled bracken rice cake ice cream with roasted soybean flour, was a lineup of enchanting flavors.

I received a delightful invitation from a follower and set off on a day trip to Kyoto for a gourmet adventure. Higashiyama Tsukasa, led by Chef Maruyama, who has an impressive background of 6 years at Gion Maruyama and 10 years at Gion Sasaki, opened in November 2021 as a Japanese restaurant. Reviews from other visitors mention him as a revolutionary figure in Kyoto's traditional Japanese cuisine scene, so I was eager to see what kind of dishes he would serve. Despite the lingering summer heat, I couldn't go for a pre-meal stroll, but I found a beautiful willow tree by a river near the restaurant and enjoyed a brief moment of tranquility by the clear flowing water. The restaurant is conveniently located near the nearest station, but the sign is small, so you need to be careful not to miss it. Upon entering the restaurant, I was greeted by a simple counter layout with many enthusiastic young staff members. After exchanging greetings with the gourmet couple who invited me, we started with the course menu: - Seasonal Chef's Choice Course ¥27,500 - Mitsuya Cider - Matsutake Mushroom Tempura, Vinegared Citrus - Tottori Pear, Peanuts, Daikokuji Natto, Tofu Sauce - Ginkgo Nut Rice Porridge, Lily Root, Yuzu - Dadamame, Hairy Crab, Ginger Soup - Akashi Sea Bream Sashimi, Fried Kombu, Plum, Wasabi - Eel, Cucumber, Perilla, Sweet Bean Sauce Spring Roll - Basque Pork Loin Tonkatsu, Onion (Order Change) - Fig, White Miso, Red and Green Manjushage Chili - Tomato Rice Bowl - Keema Curry - XO Sauce, Pho, Dried Tomato, Bonito Flakes, Udon - XO Sauce, Pho, Dried Tomato, Bonito Flakes, Rice - Grilled Warabi Mochi, Milk Ice Cream, Kinako - Tokushima Awa Evening Tea Lemongrass Drinks: Pairing with Wine, Sake, Highball Bill: ¥40,810 The first dish, Matsutake Mushroom Tempura, served with Mitsuya Cider, was a delightful surprise and set the tone for the exquisite seasonal course that followed. Each dish showcased the essence of Kyoto cuisine while incorporating unique ingredients and cooking techniques, resulting in a variety of distinctive and flavorful dishes. Even the non-traditional dishes like the rice at the end were expertly prepared and a delightful end to the meal. The atmosphere of the restaurant, the energy of the staff, and Chef Maruyama's vibrant personality all contributed to a thoroughly satisfying dining experience. I particularly enjoyed the second helping of the XO Sauce rice with added dashi, expertly prepared and even more delicious. Overall, it was a memorable meal, and I can see why Chef Maruyama is considered a revolutionary figure in Kyoto's culinary scene. I look forward to seeing more from this restaurant in the future. Thank you for the wonderful meal! Tabelog Rating: 3.95

After a three-month hiatus, I returned to the restaurant and was once again captivated by the chef's innovative dishes. The meal started with crispy matsutake mushroom fritters, followed by the familiar and delicious oomurasaki pear. The chef's special rice porridge with new ginkgo nuts and rich eel spring rolls were a perfect combination with the sweet bean paste. Moving on to a French-inspired dish of roast pigeon with black garlic, and ending with a variety of rice dishes including a tomato rice bowl, Vietnamese pho, and Indian keema curry. The chef's creativity and freedom in creating dishes left me excited for what's to come next time. Today's menu included seasonal omakase course for 48,000 yen and a variety of unique dishes.

The ginkgo and rice dish was delicious. The sea bream with seared kelp, plum, and wasabi was absolutely amazing, especially the sea bream kelp-wrapped dish. The more you chew, the more you love it. The fresh spring rolls were refreshing. The classic menu items were still great. And to my surprise, I tried pigeon for the first time and it was delicious!

I had been curious for a while about this Japanese restaurant, thinking it would be more traditional, but to my surprise, they served many innovative dishes. It was fun to enjoy a variety of dishes with a playful twist, including Chinese and French influences. I was shocked when pigeon was served! It was my first time trying pigeon, and despite its appearance with legs, it was actually healthy and delicious. I love white miso, so I was thrilled to have cold white miso. It's a joy to have white miso in the summer. For dessert, we had keema curry and pho. I was so full by the end of the meal!

It is truly amazing in a single word. Every time I visit, it evolves and the level of completion increases. Without a doubt, it is one of the most tasteful shops in Kyoto. This year, it will definitely earn a Michelin star. The question is how many stars it will receive ⭐️⭐️

There is a restaurant located just east of Shirakawa, across the river from Higashiyama Station on the Kyoto subway Tozai Line. I have always wanted to go there, but it was difficult to make a reservation. However, this time, I happened to see an opening on the web reservation system during work, so I decided to visit. It's no wonder reservations are hard to come by - the dishes are meticulously prepared and perfectly executed by the skilled chef, who is a disciple of Gion Sasaki. The summer dishes were delicious! The menu included Three Yamas Cider with lime, namul-style white asparagus with horsehair crab and sea grapes, deep-fried lotus root with corn and young corn, vinegared rice with al dente eggplant, myoga, and sesame, a soup with swordtip squid and bracken, color-pickled red sea bream with plum, spring rolls with Lake Biwa ayu, cucumber, and fermented yellow chives, rib roast steak topped with Worcestershire sauce and eel sauce and seaweed, deep-fried Kamo eggplant, sautéed Man'yoji chili peppers, and stewed tomatoes, a bowl of udo and plum, duck keema curry with Hayama pepper, homemade XO sauce with dried tomato and bonito on dashi broth, and grilled bracken rice cake with milk ice cream and kinako.

Tonight, a refreshing stroll through Kyoto in early summer led me to a new Japanese restaurant. The owner, Mr. Miyashita, trained in Gion Maruyama and Gion Sasaki, is a true master of his craft. Not to mention, he is quite handsome as well. Recently, I have been intrigued by the innovative approach of young chefs who incorporate elements of Chinese and French cuisine into traditional Japanese dishes. I started off with a Ebisu beer to quench my thirst. 1. Appetizer - A dish featuring hairy crab, white asparagus namul, sea grapes, and cucumber. The crunchy sea grapes, along with the flavor of the hairy crab and the texture of the white asparagus, create a delightful combination. 2. Fried dish - Young corn and lotus root fried together, with lotus root grated over the top. The fried young corn, garnished with its husk, adds a visual appeal to the dish. 3. Porridge - A simple yet enticing dish with fried eggplant topped with ginger, myoga, sesame, and perilla leaves. 4. Soup - A refreshing dish with okra resembling a lake surface, accompanied by squid, pink shiso, and scallop. 5. Sashimi - Fresh isaki and white radish with umeboshi and wasabi. 6. Spring roll - A unique dish with small Lake Biwa ayu, thinly sliced cucumber, and lacto-fermented yellow chives wrapped in a spring roll. 7. Spare ribs - An avant-garde spare rib dish with a surprising combination of Worcestershire sauce and eel sauce. The spare ribs are delicious, but the sauce may be a bit too strong. 8. Kamo eggplant - Deep-fried eggplant served with sliced Myoga chili pepper, roasted tomato, and sansho pepper. 9. Rice dishes - (1) Masu fish and egg over rice with umeboshi. (2) Duck keema curry with plenty of watercress. (3) Freshly cooked rice with homemade XO sauce. 10. Pho - Pho with homemade XO sauce to enjoy a change in flavor. 11. Dessert - Cardamom-scented grilled mochi with milk ice cream, served with Kagoshima Awabancha tea and lemongrass aroma. It seems that there is also a fermentation specialist assisting in the kitchen. Overall, the dining experience was delightful, and I look forward to more innovative dishes from young chefs breaking traditional norms in Japanese cuisine.

The main purpose of visiting Kyoto in June was to revisit this place. This time, I invited a friend from Kobe who couldn't make it last time due to work, and we had a girls' night out with three of us. The conversations are always enjoyable no matter when we meet. The dishes we had on this day were as follows: - Crab, white asparagus, sea grapes, and cucumber - Fried dish with grated lotus root, corn, young corn, and lotus root with fried corn silk on the side - Porridge with eggplant and vinegar rice - Squid and okra soup - Sashimi of red snapper with white taro stem in plum vinegar - Fresh spring rolls with Lake Biwa sweetfish and cucumber - Spare ribs with eel sauce and Worcestershire sauce, sprinkled with seaweed - Simmered dish with Kamo eggplant, shishito pepper, and tomato - Trout and sesame seaweed rice - Duck keema curry - Pho with homemade XO sauce - Grilled bracken rice cakes with milk ice cream and soybean flour - Awa evening tea (lemongrass scent) Once again, we enjoyed the unique dishes prepared by Chef Tsukasa. All the dishes were delicious, but the spare ribs were particularly impressive. Topped with seaweed and flavored with eel sauce and Worcestershire sauce, it had a slightly okonomiyaki-like taste, which was a first for me to have spare ribs with such a flavor. It was very interesting. More restaurants are starting to serve meat dishes in the middle of the course, but I always look forward to Chef Tsukasa's meat dishes, just like the venison hamburger from last time. The staff's teamwork is also excellent! The atmosphere where you can enjoy yourself with peace of mind is also wonderful. Thank you for the delicious meal!

On May 27, 2023 (Saturday), the dishes I received were lightly seared chicken clams with vinegar and citrus, chicken clam strings and udo with vinegar miso tomato (baked and chilled), and jun-sai with Tosazu vinegar soup. Sushi rice mixed with kombu dashi to make a porridge-like dish topped with black zuke (salted squid ink) and swordtip squid, cucumber lettuce (Ohara), small beans, red sea bream, shinjo soup, red sea bream (aged for 2 days), white pickled daikon (cooked with plum flavor), Biwa Lake young ayu, yellow chives, and onion koji fresh spring rolls. Spare ribs marinated in sauce and baked in the oven, served with plenty of hairy crab, cabbage, and seaweed, along with crab balls, young ginger, and snap peas. Trout and plum rice, duck keema curry, pho with dashi broth (topped with dried tomatoes and bonito flakes XO sauce), grilled bracken rice cakes with soybean flour, Awa bancha (lemongrass), Kirin Classic Lager in a small bottle, Kido Kid Special Junmai, Brewdog Punk IPA in a 330ml bottle, Simon Bize Savigny-les-Beaune 1er Cru Les Fourneaux 2019.

"Higashiyama Tsukasa" is a wonderful world created by three talented individuals: Chef Miyashita Tsukasa, who has solid training experience at a renowned restaurant in Gion, Sommelier Hongo Yumei, who has great experience in sake, and Fermented Food Specialist Kusunoki Shuji, a finalist in the Chef Wang Grand Prix. Despite being open for less than two years, it has already become a popular restaurant. I was deeply moved by my previous visit, so I decided to revisit and enjoy the exquisite dishes prepared by the two chefs, along with the pairing by Hongo. Here is a summary of the delightful experience at "Higashiyama Tsukasa": - HENRIOT Milesime 2012 - Maizuru grilled and sliced torikai, vinegar miso with torikai string and udo - Wakayama Kido Karakuchiki special junmai with grilled chilled tomato and moistened vegetables with matcha vinegar - Saga Shichida Natsu Jun with sword squid and squid ink saltiness, cucumber and nori shari porridge - Chablis 2018 with Ohara lettuce, inch beans and scallop potato soup sprinkled with flower yuzu - Bourgogne Arigote 2018 with sweet snapper aged for 5 days and white zucchini, plum roasted sake pickles - Brewdog Pink IPA with Lake Biwa ayu tempura and yellow chives, cucumber and shiso spring rolls - Savigny les Beaune Cru Les Fournaux 2019 with Kyoto pork spare ribs, cabbage, topped with seaweed - Scharxho bergner with steamed hairy crab (yolk vinegar), crab ball with ginger and snap peas - Trout and plum rice - Duck keema curry with watercress and sansho - Homemade XO sauce soup - XO sauce rice - Egg rice with XO sauce and sesame - Grilled bracken rice cake and milk ice cream sprinkled with cardamom-flavored soybean flour - Tokushima Awabancha with lemongrass The meal was a delightful experience, showcasing the talent and creativity of Chef Miyashita, Fermented Food Specialist Kusunoki, and Sommelier Hongo. The pairing by Hongo was exceptional, and the overall dining experience at "Higashiyama Tsukasa" was truly enjoyable.

Saturday lunchtime at Higashiyama Tsukasa seems not too crowded, but it is already a popular restaurant known for its surprising Japanese cuisine. They manage to stay within the framework of Japanese cuisine but somehow come up with new ideas that are fantastic. The combination of fermented foods, drinks, and the host Tsukasa creates a lively and talented atmosphere at the table. Meeting them on a Saturday lunch is a rare treat, especially because of their unique pairing of wine, sake, and beer, which enhances the flavors of the dishes. Even though I don't know much about wine, I found it delicious and enjoyable. Listening to their conversations from the other side of the counter is also interesting and fun, with lots of laughter. The first drink served was Mitsuya Cider with Yuzu vinegar, a nice gesture considering the hot weather outside. The dishes that followed, such as seared chicken shellfish with vinegar miso and tomato with Tosa vinegar and matcha, were beautifully presented and delicious. The meal included a variety of dishes like scallop porridge, scallop stem with ume salt, and ayu spring rolls with fermented sauce. The spare ribs with Kyoto pork and nori cabbage were a unique take on okonomiyaki, while the hairy crab with snap peas and egg yolk vinegar was gentle and flavorful. The meal ended with trout and plum rice, eel curry with celery, and a homemade XO sauce with dashi. The dessert of grilled bracken rice cake with ice cream and lemongrass tea was a delightful conclusion to a surprising and delicious meal. Overall, it was a delightful experience with a young and innovative approach to Japanese cuisine that managed to surprise and impress without straying too far from tradition.

I visited Mr. Haru's restaurant as usual and enjoyed some drinks with Konoshima beer. I pretty much visit Mr. Konoshima's place every weekend (laughs). The dishes I had were as follows: sake pairing with red wine glass, Osaka Kisumake bamboo shoot confit, fire-roasted bamboo shoot, firefly squid and lotus root noodles, butterbur sprout and shrimp rice porridge, cherry blossom sea bream with plum flavor shirako, Biwako sweetfish, pickled chives, onion koji, shiso leaf spring rolls, 100% wild boar hamburger without any binder, asparagus, fava beans, fresh seaweed, and clam chawanmushi, cherry shrimp rice, duck and red miso keema curry, udon with XO sauce, TKG with egg, grilled bracken rice cake, vanilla ice cream, Awa green tea, and lemongrass flavor. The dishes at this restaurant are truly unique and cannot be found in other Kyoto establishments. While traditional Kyoto cuisine is excellent, Mr. Haru skillfully uses different techniques and presentations to bring out the best in seasonal ingredients. The variety in the course menu, with both unconventional and classic dishes, is a delightful aspect for diners. My companion also appreciated the wide range of dishes offered by Mr. Haru. After dining, we went back to Konoshima Beer for more drinks (laughs).