Higashiyama Tsukasa
(ひがしやま 司)
Specialities
Chef
Tsukasa Miyashita - A rising star in the world of Japanese-style meal with an aggressive approach
Food
A variety of original dishes that bring out the potential of Japanese-style meal
Space
A simple and modern space designed by architect Toru Kijima
Set menu
定番のシャリ粥、生春巻きに加えて、先付や椀物、ご飯ものなど約8品とデザートが付く。コース内容は月替わり。 ※サービス料別
Review
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Review 1,620casesFollower 807PeoplePick-up reviews
告白します！好きです♡
お誘い頂き京都へお邪魔！ ちょこっと予習した感じでは私の好きそうなお料理でしたので期待大！ そして、食べ終わってみると… 期待を大いに超えちゃいました╰(*´︶`*)╯♡ めちゃくちゃ惚れちゃいましたー♡ この日のメニュー… 毎度の事ながら頂きものでございます。 感謝！ ...Find out more
2023/09 Visitation
1times
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Review 4,595casesFollower 9,533People宮下シェフの感性に酔いしれ…
旬の食材にエスニックな味を加えた生春巻きをはじめ、シャリ粥や土鍋ご飯と宮下シェフ独特の味わいが好きで通うひがしやま司さん、、 季節や食材に合わせた宮下シェフの感性 を楽しみ...Find out more
2024/04 Visitation
8times
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Review 2,119casesFollower 1,818Peopleワクワクするお料理☆
ひがしやま司さん ありがたいお誘いをいただいての初めての訪問です 枠にとらわれない、イノベーティブなお料理で 次はどんなお料理が出てくるんだろうと最初から最後まで楽しくて...Find out more
2024/03 Visitation
1times
Restaurant information
Details
| Restaurant name |
Higashiyama Tsukasa
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-771-4696 |
| Reservation Availability |
Reservations available |
| Address |
京都府京都市東山区西町127 三条白川橋ビル 2F |
| Transportation |
2 minutes walk from Higashiyama Station on the Tozai Subway Line 191 meters from Higashiyama. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
8 Seats （ Counter seats: 8） |
|---|---|
| Maximum party size | 8people（Seating） |
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Counter |
Feature - Related information
| Occasion |
|
|---|---|
| Website | |
| The opening day |
2021.11.1 |
閉じる
ChefTsukasa Miyashita - A rising star in the world of Japanese-style meal with an aggressive approach
Born in 1985 in Mie Prefecture. He has been interested in cooking since he was old enough to understand, and went to Tsuji Culinary Institute. After graduating, he trained at Kyoto's famous restaurant "Gion Maruyama" for six years and "Gion Sasagi" for 10 years, and opened "Higashiyama Tsukasa" in 2021 with Mr. Takeaki Hongo, whom he met at a winery during his training. Making full use of his experience at two different styles of Japanese-style meal restaurants, a traditional Japanese restaurant and a kappo restaurant, he develops flexible Japanese-style meal based on the concept of "dishes not served anywhere else."
Food A variety of original dishes that bring out the potential of Japanese-style meal
The two main dishes that are always included in the course are rice porridge and fresh spring rolls. The rice porridge served as an aftertaste is an original dish made by adding kelp stock to sushi rice made from glutinous brown rice to make a porridge-like consistency. The fresh spring rolls, which can be eaten by hand, are visually striking, as they are wrapped around whole carp or sweetfish. The course also offers a variety of dishes that will appeal to even those who are tired of eating Japanese-style meal, such as game Meat Dishes and curry and pho for the final course.
SpaceA simple and modern space designed by architect Toru Kijima
The interior design was commissioned to architect Toru Kijima, who specializes in creating spaces that make use of natural materials such as wood and clay walls. The single flower that stands out against the simple yet warm clay walls was arranged by Miyashita himself. The knowledge of flower arranging and tea ceremony that he learned during his training at Gion Maruyama is alive in this space. The kitchen and counter are so close that you can reach them with just a touch, so you can enjoy not only the live cooking experience, but also conversation with the friendly chef, which is one of the best parts of the restaurant.
The unconventional, aggressive style of this up-and-coming Japanese-style meal restaurant with Ethnic Cuisine flavor is a hot topic.
It will open in the Okazaki area of Kyoto in November 2021. The owner and chef is Tsukasa Miyashita, who has honed his skills in a variety of genres, including innovative and Chinese cuisine, at famou
...s Kyoto restaurants Gion Maruyama and Gion Sasagi. His unconventional Japanese-style meal, which is presented with an aggressive attitude that boldly incorporates Ethnic Cuisine elements, has been a hot topic since it opened. The dignified space with only a counter is comfortable, and the dishes that are vividly prepared in front of you will stir up a sense of exhilaration.