Dining · Japanese · Kyoto
Higashiyama Yoshihisa
Yoshihisa Suzuki's Higashiyama counter, where the menu is rebuilt every month, two Michelin stars.
A counter by Myoho-in
Higashiyama Yoshihisa is the counter restaurant of chef Yoshihisa Suzuki in Myohoin-maegawa-cho, in the Higashiyama district of Kyoto. Born in Shiga prefecture in 1977, Suzuki is a qualified fugu cook and sake sommelier; he ran the kitchen of the Kyoto Yunohana Resort Suisen for five years from its opening before taking over here as owner-chef in September 2018. The restaurant holds two Michelin stars in the MICHELIN Guide Kyoto Osaka 2026.
There are fourteen seats: a ten-seat counter and a private counter room for four. Lunch and dinner are served.
A menu that changes every month
The menu is rewritten monthly, combining techniques and ingredients freely around a seasonal theme, and the restaurant’s own motto is “change and evolution”. Michelin notes that the chef embraces shuhari, the three stages of mastery: learn the basics, break the mould, then find your own path. The house even bottles two of its seasonings, a sauce of egg yolk and shuto, salted fermented fish innards, and a sudachi ponzu made with dashi.
Sources: Michelin Guide; Higashiyama Yoshihisa
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