Chef
Hisao Nakahigashi
Proprietor & Chef, Sojiki Nakahigashi
- Discipline
- Chef
- Based in
- Kyoto, Japan
Known for
- Foraging wild vegetables, herbs, and flowers daily in Kyoto's Ohara region
- So-Jiki herbivorous kaiseki cuisine using all edible parts of ingredients
- Signature dishes like white miso soup, carp tsukuri, and white crispy rice with sansho oil
i. Biography
Hisao Nakahigashi is the chef and proprietor of Sojiki Nakahigashi, a two Michelin-starred restaurant in Kyoto's Ohara region, specializing in 'herbivorous cuisine' or So-Jiki, which utilizes foraged wild vegetables, herbs, flowers, and local ingredients in kaiseki-style multi-course meals. Every morning, he forages in the surrounding forests and mountains of Kyoto, embracing a philosophy of using all edible parts of ingredients to express the rustic beauty of the countryside through the five senses. The restaurant holds Two Michelin Stars and a Green Star in the Michelin Guide Kyoto & Osaka 2023 for its sustainable practices.
Profile updated April 2026
