Dive into the Chef Hisao NAKAHIGASHI and his "herbivorous cuisine"

Every morning, Chef Hisao Nakahigashi ventures into Kyoto’s countryside, exploring the forest and mountains where he has spent his entire life. He gathers fresh vegetables, herbs and flowers for his restaurant’s daily menu. With the credo of "eat all of what is edible”, this restaurant embraces the concept of fully-use all the parts of ingredients. True advocate of the local producers he works with, chef Nakahigashi’s philosophy transpire in the hassun he plates every day, expressing the rustic beauty of the country through all five senses. In this Green Star in action episode, we dive into the world of chef Hisao NAKAHIGASHI whose restaurant Sojiki Nakahigashi (草喰なかひがし) - literally ‘herbivorous cuisine’ - is awarded a Green Star and Two Stars in the MICHELIN Guide Kyoto & Osaka 2023. Dining here means reconnecting with the environment, fostering a commitment to an eco-conscious life. It offers not only flavorful dishes but also culinary creations that embody mindfulness and a profound respect for nature. #portrait #chef #restaurant #MICHELINGreenStar #TwoMICHELINStars #MICHELINrestaurants #restaurant #chef #portrait #MICHELINGuideKYOS

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Chef's entire vibe is straight poetry. Rain boots and wisdom 🌱