Kyoto, Japan｜Sojiki Nakahigashi

Very elegant Michelin rated dining experience. The dress code is definitely business casual/formal though they do give a lot of slack to foreigners. It’s also a cash only place and required reservations ahead of time. The who dinner takes about 2.5 hours. They try to speak English, but they do provide a written menu which is not always accurate. This was a 9-10 course menu. Overall the dishes were very vegetable-heavy and very artfully decorated. Wouldn’t say I enjoyed every course, but I did appreciate the the beauty of every course and it definitely reflected many of the traditional themes of Japanese fine dining. Overall, would recommend if you’re in the area and have cash to spare.

One of the best kaiseki meals we had in Japan. The lunch is of very good value, about 6000+ Yen without drinks. They also offer a veg meal (without dashi) on request. Book well ahead. Keep about 2.0 hours for this experience. It's worth every minute.

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 time to spare.