erba da nakahigashi

From the outside, this restaurant comes across as an average high-class Japanese restaurant. While partially true, Chef Toshifumi Nakahigashi actually explores the essence of traditional Japan through Italian cuisine. Sticking to kappo-style dining, erba da nakahigashi serves a carefully-curated omakase course meal using locally-sourced ingredients.. The word "erba" in the name is literally translated to mean "grass," and that's a homage to the chef's father whose traditional restaurant revolves around the natural greenery. There’s an equally great focus on the vegetable aspect at erba de nakahigashi as well, as chef Nakahigashi uses up to 60 kinds of vegetables, herbs, and flowers sent by farmer friends. The venison, wild boar, and fowl that make up the main dishes of the restaurant's course meal are supplied by hunters with longstanding connections to chef Nakahigashi as well. Look forward to the steamed and roasted cocotte of Kyoto vegetables that highlights the intricate skills of the chef. Every ingredient used at erba da nakahigashi speaks for itself yet complements each other, with balanced flavors which are exciting and bright.