Jingumae Higuchi

Kappo cuisine is a cousin of the slightly more formal Kyoto kaiseki style — elegant nonetheless in its own right. There is a greater emphasis placed on the proximity between chef and customers, and the resulting rapport, in kappo cooking. A perfect place to experience this is at Higuchi in Harajuku. A world away from the noisy and bright shopping district in which it's situated, this simply and elegantly designed store is a pocket of elegance and poise among the chaos and noise. The head chef, Kazuhito Higuchi, has gastronomy running through his veins. His family once ran a kappo restaurant where he helped out during his youth. His own store has achieved two Michelin stars, thanks in part to his meticulous dedication to great noodles. He makes his soba fresh every day on the premises, using quality buckwheat which he takes great care in sourcing. His hand-crafted desserts are also favorites among his many fans, and they provide a fittingly delicious finale to one of the best course menus in Tokyo.