Higashiyama Yoshihisa
422 Myohoimmaekawacho, Higashiyama-ku, Kyoto, Japan
¥¥¥¥ ・ Japanese
MICHELIN Guide's Point Of View
One Star: High quality cooking
The chef thrives on innovation, embracing the principle of shuhari, the three stages of mastery. First, master the basics of Japanese cuisine; next, be creative and break the mold; finally, set out on your own to blaze a new trail. Building on the popularity of meat dishe, he experiments with using beef tongue as a soup topping. Between courses, he serves smoked cheese paired with a highball. He displays his ingredients dramatically, explaining each with a passion that captivates his guests.
Facilities & Services
- Air conditioning
- Cash only - lunch
- Counter dining
Credit cards accepted
