It's Tuesday night in Jingu-mae. Tonight, after a year and a few months, I visited here, Mr. Higuchi. Actually, I was able to visit here. A few months ago, a friendly follower girl invited me, and without hesitation, I replied, 'I'll be right there.' The reservation time was at six o'clock, but it's summertime so no worries. The counter has six seats, and I was guided to the middle seat. I started with a small bottle of sake from Ebisu and ended up indulging in rice, soba, dessert, and four types of sake. In the end, I was even served a small sake cup and told to try dipping the soba in it. The course I received was as follows: (list of dishes). Every dish was perfect, with no room for improvement. The traditional essence of Japanese kaiseki cuisine was evident in every bite. The content includes: (list of dishes).

Located between Harajuku and Omotesando, away from the hustle and bustle of the city center, is the renowned Japanese restaurant Higuchi. This establishment stands out among other prestigious Japanese restaurants in Tokyo with its exceptional hospitality and exquisite cuisine. The owners, both the chef and the hostess, are known for their outstanding personalities, often leaving guests in awe. Higuchi offers a dining experience that highlights the best of Japanese cuisine. It is a place where one can feel the depth of Japanese culture and tradition with every dish served. The restaurant maintains a high reputation despite not being officially rated by websites like Tabelog. The prices are on the higher end, but the quality of the food and service is truly remarkable. Reservations at Higuchi can be challenging to secure, but the experience of indulging in their exquisite Japanese cuisine is worth the effort. This restaurant is truly a gem in the heart of Tokyo, catering to the discerning palates of many food enthusiasts.

I met a wonderful restaurant. I had been wanting to visit here and heard about its reputation from various sources. Thanks to a recommendation from Mairebi, I finally had the opportunity to visit. I invited a friend who is knowledgeable about Japanese cuisine and we made our way to the restaurant with high expectations. It took about 10 minutes to walk from Jingumae Station. We were seated at the counter with six seats, right in front of the head chef. After exchanging greetings, we started with a toast with beer. I noticed a deep purple iron fan flower arrangement above us. Here is what we enjoyed: - Appetizer: "Sea urchin, edamame, and dashi jelly" with a kaji leaf lid. - Dish: "Boiled conger eel with ripe and green plums, wasabi". - Dish: "Fig with sesame paste, ankimo". - Steamed rice dish: "Rice, young ayu fish, chawanmushi". - Soup: "Ayugyojo with arrowroot starch, Kamo eggplant, green yuzu peel". - Sashimi: "Red sea bream from Akashi, chopped Nagaimo, striped horse mackerel from Kochi". - Dish: "Grilled ayu fish from Waragawa, eggplant skin stir-fried with sesame oil". - Cold dish: "Grilled eggplant and winter melon, ginger". - Roast beef with kinen powder-coated new ginger, red pea shoot mustard dressing. - Dish: "Shiba shrimp hirosu with white miso broth, wood sorrel". - Dish: "Wild eel from Shizuoka, grilled eel". - Soba noodles with eggplant tempura. - Rice, pickles, red miso soup with junna vegetable. The restaurant offered a delightful experience with a variety of carefully prepared dishes.

Tabelog Bronze Ranking: 3.98 2023 Tabelog Bronze Award 2023 Tabelog 100 Best Japanese Restaurants in TOKYO This restaurant always makes me happy when I return. The food, atmosphere, and overall experience are top-notch! I personally prefer booking the entire counter as it makes me feel more relaxed. This time, I reserved seven seats. The course menu prices vary depending on the season, and this time it just started the firefly squid season. We also got to enjoy cherry salmon and bamboo shoots. Today, I felt like the chef's creativity was at its peak! There were unique and delicious dishes, like the asparagus and whitebait with kumquats, which was a really tasty combination! We were able to cook the firefly squid ourselves to our preferred doneness. Overall, the menu we tried at this restaurant was more "progressive." It felt like the chef was doing a bit of exploration, which was really fun! As always, the food was delicious! Every flavor was well-balanced, and seasonal ingredients were abundantly used. The service was fantastic as usual, and the cost performance was excellent! I also love the ambiance here. It's very relaxing, and the view of the kitchen always warms my heart. I really love this restaurant, and I'm already looking forward to my next visit!

It had been quite a while since I last visited Mr. Higuchi. I was very excited to visit again, as I had a memorable experience last time without being able to take photos. I will try to remember what I found particularly delicious. On this day, there were three types of sashimi: red snapper, buffoon sea urchin, and medium fatty tuna (seared with finely chopped green onions and spicy radish on top). The red snapper was firm and fresh, the sea urchin was rich in flavor, and the medium fatty tuna melted in my mouth instantly. The soup was made with rockfish and bamboo shoots, and the surprising sweetness of the bamboo shoots was incredible! The rockfish was tender and the gentle broth was so comforting. The grilled cherry salmon was perfectly cooked, with only the center slightly rare, creating a beautiful gradation and a delicious sight. Comparing it to the usual grilled fish I eat made me wonder what I have been missing. And when it comes to soba, Mr. Higuchi's soba is just as delicious as any famous soba shop, if not better. The thin, smooth noodles and the fragrant taste of the soba are exceptional. Lastly, I was gifted with a delicious picture of wild boar mixed rice and plum and dried fish mixed rice. These were also exquisite! We were served many other dishes, making the meal quite generous in variety. Each dish was not only delicious but also beautifully presented, showcasing the meticulous work of the chef. Although strict about the food, Mr. Higuchi and the bright and personable proprietress, as well as the apprentices, show great devotion to their craft. Their warm and attentive service makes the experience even more enjoyable. I would love to visit this restaurant again seasonally.

I was invited by someone I'm grateful for, and it was my first time visiting this restaurant. They have both a counter and private rooms, and this time we were in a private room where taking photos was allowed. They seem to operate on a one-round basis, so I was able to relax for a long time. The dishes incorporated high-quality autumn and winter ingredients, all with a warm and gentle flavor that never felt heavy. I got carried away and had seconds of both rice and soba, and even indulged in multiple desserts... I just couldn't resist eating more. I would love to have the opportunity to sit at the counter and watch the chefs cook! The chef, the lady owner, and all the staff were wonderful people! Thank you for the delicious meal!

This is the second time at Higuchi-san's restaurant. The dishes here are all prepared with care and are beautifully presented. The taste is of course amazing. The chef's personality is lovely as well (I imagine he must be strict...), and Nakai-san is very attentive. It's truly a great dining experience. The final soba dish is exquisite, and I always end up having seconds (laughs). I would love to visit again.

I love this Japanese restaurant! Normally, taking photos is not allowed, so I don't have any pictures to remember. But on this day, they allowed photos because of a media coverage. I wish they had told me earlier! I had already eaten the first dish! The chef is so honest and I like that. He is also handsome. The first dish was delicious, with fried leaves and roots of a plant. It was my first time trying the root part! The chef also said it's not very common. The taste was similar to burdock, and it was really good. I really like the chef, the cute waitress, and the shy apprentice. I want to come back here again and try their seasonal menu.

"'Higuchi'さんの席はどうですか?" The contact message came suddenly. I had no idea about this place, so I checked it out on Tabelog and confirmed that it was easily accessible even after work before replying, "Thank you, I'll join." I am grateful to the foodie who invited me. I appreciate the regular customers of the host. I walked from Omotesando and relied on Google Maps as the neighborhood gradually turned into a quiet residential area. I met up with the foodie and the regular customers and quietly entered the restaurant. The pleasant scent of fragrant wood relaxes the mind. I sat at the counter and greeted the owner. Since there was a wooden sign at the counter prohibiting photography, I made sure to memorize each dish in my mind. ◇ Seafood Soup A delightful bowl with shrimp, broad beans, and clam broth that seeps slowly and deeply into the taste. ◇ Spring Tai with Udo Flower The salt and vinegar-marinated spring tai is meticulously prepared and served with a delicately yellow Udo flower that complements the fish's acidity perfectly. ◇ Purple Sea Urchin and Wasabi Jellied with Three-Cup Vinegar Purple sea urchin from Kagawa with the bitterness of wasabi and the tang of three-cup vinegar that blend beautifully, eliciting a smile. ◇ Ainame and Codonopsis Soup Ainame's white color and the green of Codonopsis add a nice touch to the dish, creating a spring-like atmosphere. The clear, rich broth and subtle sweetness highlight the essence of bonito dashi. ◇ Sashimi The incredibly beautiful red clam from Kagawa and sea bream from Awaji that can't be photographed. A surprising salt sauce enhances the sweetness and umami of the seafood. ◇ Kenken Bonito from Wakayama Kenken bonito caught using the Kenken fishing method has a firm texture and a top-notch taste, especially when enjoyed with soy sauce-soaked onions. ◇ Firefly Squid from Toyama Large firefly squid cooked on a hot, rectangular stone with sansho pepper and served with bonito's sake lees, showcasing its fresh, flavorful taste. ◇ Bamboo Shoot and Seaweed Combination A delightful combination of tender bamboo shoot from Homa and soft, colorful seaweed from Sashima, with a refreshing aroma of wood buds. ◇ Marinated Grilled Pacific Saury with Candied kumquat Grilled pacific saury from the Genkainada sea marinated in the Kyoto style and served with sweet candied kumquat, a perfect match for sake. Overall, the experience was exquisite, with each dish showcasing the essence of Japanese cuisine.

This restaurant in the Jingumae area is a place I visit regularly with close friends once a year. The atmosphere changes completely when you make a reservation for the full counter, so I highly recommend it for group gatherings. The restaurant has a counter with 7 seats and a private room for 6 people. The highlight of this place for me is the purity of the ingredients. Each course highlights the natural flavors of the ingredients. There are no flashy cooking techniques or fancy presentations, but every dish is truly top-notch and I believe it's even better than dishes from famous restaurants in Japan. The menu is definitely not cheap, with the standard menu costing close to 40,000 yen, but I honestly think it's one of the most delicious menus in Tokyo. Even at this price, I believe the cost performance is above average, and among the traditional Japanese cuisine restaurants in Tokyo, this place is among the best. After visiting this restaurant about five times, I am always surprised by something new. Honestly, there are not many places that can achieve that... Simply outstanding.

I was brought here by a regular customer and I am very grateful!! This high-level Japanese cuisine brings out the flavors of carefully selected ingredients. Every menu item was incredibly delicious. Thank you for the wonderful meal. (Note: No photos allowed inside the restaurant) - Oyster surinagashi with fried whitefish & udo mixed with Karashi mustard (exquisite!!) - Shrimp yam tempura with karasumi (exquisite!!) - Steamed (mochi-like) tiger prawn (exquisite!!) - Sashimi (sea bream & squid) (exquisite!) - Yellowtail sashimi (exquisite!!) - Grilled blowfish with Shirako (exquisite!!) - Blowfish tempura and roast duck (incredibly delicious. exquisite!!) - Steamed red seabream & lily root (exquisite!!) - Stewed beef, whitebait, karasumi & rice (exquisite!!) - Soba noodles with deep-fried Kamo eggplant (incredibly delicious. exquisite!!) - Soba noodles (exquisite!!) - Strawberries (from Gunma) & oranges (Ohisama Kirarin) (exquisite!!) - Cold-brewed Kaga stick tea (exquisite!!) - Kuzu starch dessert (exquisite!) - Almond jelly (exquisite!!) - Stuffed wafers ice cream (Rum fig) (exquisite!!) - Stuffed wafers ice cream (red bean) (exquisite!!)

The handsome head chef suggested a Japanese meal, and upon hearing that, I nodded enthusiastically like a front-row fan at a hard metal band concert. Good evening, it's Mee. I've never been to a hard metal band concert, but the location seems lively and exciting. Surprisingly, this place opened in 2000, so I imagine it must have had a completely different atmosphere 20 years ago. The dining area doesn't allow photos, so even though I don't remember taking any photos, it's better not to say anything about it. The kind head chef, the round junior chef, and the small and cute smiling hostess create a warm and cozy atmosphere. The food was delicious, with gentle broth and spring ingredients like butterbur sprouts, wild vegetables, mountain vegetables, and white fish. The sake flowed generously, and it felt like we could hear the footsteps of spring. It was a wonderful meal.

Last time, I was taken to this restaurant by a gourmet expert and was deeply impressed. So, I asked them to make a reservation again, as I wanted to go back with my husband. This time, I looked forward to trying Chef Higuchi's dishes and possibly enjoying the famous Kansai crab, which is in season now. I was thrilled and excited! I didn't take any photos as we were seated at the counter, but every dish was beautifully presented and delicious. I love Japanese food, and I love fish, so this was a wonderful experience for me. Finally, the awaited Kansai crab was delicious! Pairing it with sake made it even more enjoyable (I can still remember its aroma). Although I don't visit often, this is a restaurant I truly love. I look forward to coming back next year for more delicious dishes. Thank you for the amazing meal.

To Mr. Higuchi of Shimotsuki, even though it will be December next week. It has been about 10 years since I visited this shop, but I may not have visited in late November. Having high expectations for the ingredients, I walked the path from Meiji Jingu-mae. By the way, the weather has changed completely. Arriving at the usual charming approach. First, beer, both the server and the glass are well-maintained, and the foam is very creamy. - Appetizer Tarako (cod roe) tempura, burdock soup The white roe fried in white oil has a good aroma and a crispy texture, and the burdock soup is rich and deep. - Appetizer Ebiimo (taro) deep-fried, ankimo The ankimo is skillfully crafted and delicately finished, enjoying the fluffy taro. - Side dish Saba sushi The lightly finished mackerel is very rich in fat, perfect for this time of year. - Soup Chelonian (turtle) soup The ginger-infused broth has a wonderful aroma, and the turtle meat is high-quality with no odor. - Sashimi Tai (sea bream) The sea bream has a wonderful elasticity to enjoy the umami and sweetness, a rare treat. - Sashimi 2 Sawara (Spanish mackerel) The sawara seared with straw has a pleasant aroma, rich in fat yet firm in texture, complemented well by the green onion soy sauce. - Side dish Koubako crab The Koubako crab is extremely high-quality, resembling a beautiful gem. - Grilled dish Sweet sea bream matsumushiro Grilled sea bream with plenty of fat has scales resembling a matsumushiro, beautiful with a sweet taste and firm texture. - Simmered dish Kabu (turnip) simmered in bonito dashi The turnip cooked in bonito dashi melts in your mouth, with high-quality bonito dashi. - Grilled dish 2 Abugari of Tanba beef The grilled beef from Tanba has a modest amount of fat, bringing out the original umami and richness of the meat. - Grilled dish 3 Matsuha crab from Tsuyama The grilled crab is concentrated with aroma, sweetness, umami, and the original taste of crab. - Rice dish Rice with crab and sansho pepper The umami of the crab seeps into the rice, with the refreshing accent of sansho pepper. - Substitute for rice Soba The aroma and smooth texture of the soba surpass the main dish as always. - Dessert Persimmon On this day, the sake was selected by the wife, and we had Hidakami (Miyagi), Kikusui (Shizuoka), Takaraken (Hiroshima), and Kokuryu Ginpu (Fukui). The sake, ranging from dry to rich, enhanced the charm of the dishes. Photography is not allowed at this shop, but I couldn't resist capturing the beautiful Koubako crab. Mr. Higuchi, who never stops evolving, allowed me to indulge in the beginning of the season with the exquisite Koubako crab from Kosumi and the Matsuha crab from Tsuyama. The grilled sweet sea bream with its beautiful scales provided a delightful experience. I'm looking forward to the next visit.

Invited by a regular customer, I visited the restaurant at night. I was told not to take photos inside, so I only have pictures of the sign and souvenirs. The interior of the restaurant had high chairs and slightly unbalanced lower counters, which was quite unique. As for the food, everything I tried was a personal hit! The grilled swordfish, simmered shark fin, and miso soup had delicious flavors. The hamburger steak made from lamb meat was juicy and flavorful, reminding me why I love meat dishes. The sauces were strong with bonito flakes and slightly sweet. The sea urchin sashimi was sweet, and the sea bream was best enjoyed with salted sudachi instead of soy sauce. The dish with seiko crab shell filled with rice and meat topped with suki was excellent. The closing herring and chestnut dish was soft and delicious. The closing soba noodles were particularly impressive. For dessert, I had a grilled rice cake with rum fig ice cream, which was delightful. Lastly, I got some crispy plum and dried seafood for breakfast the next day, and I was fully satisfied until the next day! 【Business Hours】18:00-21:00 (last order) 【Regular Holiday】Sundays, public holidays

Sea urchin, edamame, ginkgo nuts, taro, snow crab, rice cakes, karasumi (dried mullet roe), steamed jar dish, conger eel, matsutake mushroom sashimi, red snapper, squid, Japanese halibut, chestnut and sliced beef salad with shiitake mushrooms, lotus root and shark fin, winter melon matsutake mushroom rice, beef simmered in seasoned soy sauce, tail soup, pickled vegetables, eggplant, soba noodles, fruit, pear, black fig, mango, coconut milk, almond tofu.

I visited the restaurant "Higuchi" located in Shibuya-ku, Jingumae, with a rating of 4.26 on the food review app. The restaurant has won the bronze award in 2020 and 2021, and has been recognized as one of Tokyo's top 100 Japanese restaurants for four consecutive years. The place is near Gaienmae station, with the entrance on the second floor after climbing a staircase, while the first floor houses a soba restaurant called "Handmade Soba Matsunaga." The head chef, Mr. Higuchi, is a relative of the owner of the soba restaurant. The interior of the restaurant consists of a row of counter seats and private rooms, all exuding a traditional Japanese atmosphere. The restaurant offers only an omakase course, featuring dishes such as red clam and millet clam jelly, tempura of mountain vegetables with karasumi (dried mullet roe), grilled bamboo shoots, and bamboo tofu in miso. The menu also includes dishes like stone-grilled firefly squid, salt-grilled cutlassfish, simmered beef with sansho pepper, and a finale of rice or soba noodles. Each dish is well-executed with high-quality ingredients, impeccable taste, and beautiful presentation. The seasonal specials like the sizzling firefly squid and the beef with sansho pepper offer a unique and delightful experience. Overall, "Higuchi" offers a perfect balance of traditional Japanese cuisine that will ensure a memorable dining experience. It is definitely worth a visit.

One of the most exciting meals for me in the past 12 months has been at this restaurant. I had seen this shop on Tabelog and other food websites before, but for some reason, I had not found the time to visit this shop until now. Higuchi-san's father started a kappo restaurant in Shibuya, but when the father passed away, Higuchi san's brother converted the shop into the well-known yakiniku restaurant Yuji. Then a few years later, Higuchi-san opened the current shop with a total of 7 seats at the counter and a private room with 4 seats. The shop is a little difficult to find, and even though I was at the correct address, it took me around 10 minutes to find the entrance! The entrance is discrete, but very inviting. The interior of the shop reminds me a classic kaiseki restaurant in Kagurazaka or even Kyoto. There is a very calm feeling at the counter and I really enjoyed it. Higuchi-san prefers that no photos are taken at the counter, so we followed his feeling! There is one course menu for JPY35,000 which includes around 10-11 courses. Unfortunately we just missed the crab season, but we were also very lucky to be able to eat a lot of other fish! There were a lot of seasonal ingredients such as Sawara, Flounder and Blackthroat Seaperch were part of the menu. There were some very seasonal ingredients such as the Meiji Maguro (tuna which is less than 3 years old). The one we ate was only 17kg in size and there is a very big difference between the flavour and texture compared to that of a normal maguro. Everything was delicious! When we thought that the meal was ending, the crab and crab miso rice arrived. There was just a little bit of sansho pepper, but it was so moving! I think everyone had 2 or 3 bowls of the rice! But wait!!! There was also the final buckwheat soba. There was an amazing texture and deep umami flavour from the soy sauce. Overall, the atmosphere was excellent. Higuchi-san and his wife were extremely hospitable and friendly. The food is outstanding and I felt that Higuchi-san really selected the most suitable ingredients for our meal. The Japanese sake list is also interesting and there were a lot beautiful lacquerware and plates for the meal. The only small issue for me was that it was that the shop was very hot at the beginning! Fortunately, the temperature of the shop was more balanced towards the end of the meal.

This day started with a heartwarming whale "sa-ezri" kelp soup. The incredibly juicy clam was served with liver paste and udo, and the fatty nodoguro sushi was cut in two and lightly seared with crispy seaweed in between. The beautiful soup with white sweetfish and fresh spring onions was delicious. Next, there was white sweetfish marinated in kelp with roasted sake and seaweed, and a sashimi platter with flounder and bigfin reef squid. The spring roll with icefish was accompanied by udo and young cabbage, adding a light bitterness to the spring flavors. Grilled puffer fish milt paired with watercress added a fresh twist. Wild boar leg confit gave a surprising twist as if we had visited a different type of restaurant. The rice dish with crab and miso sautéed in sake, green onions, and sansho pepper provided a perfect finish. The beef simmered in sweet soy sauce was served before traditional eel and turnip steamed dish, bringing back the classic Japanese cuisine. The crab rice to end the meal, flavored with crab miso sautéed in sake, green onions, and whole sansho pepper, was an exquisite touch. The fresh buckwheat noodles sparkled vibrantly, offering a dignified taste, which made inevitable to order seconds. The dessert of strawberry, pomelo, hassaku orange, and mango sauce was served with a fragrant almond jelly, black sesame kinako, and black syrup, all of which were excellent. It was a night of delight and excitement, leaving a lasting impression.

In the midst of a lily root, there is sea urchin, crab, needle fish sushi, grilled tree buds, miso soup with red snapper and turnip, sashimi with sea bream, vinegar rice with sea bream, water salt, soy sauce sashimi with yellowtail, steamed horse mackerel, Candied kumquat shrimp and taro fried, beef tail stew, Matsuba crab, shabu-shabu Matsuba crab, ice fish grated and mixed, rice miso soup, simmered beef with miso, side dish of duck cooked rice, buckwheat noodles, almond tofu.

First visit in November 2020☆ Located 10 minutes on foot from Meiji-jingumae and Omotesando Station. Also awarded a Michelin star. For the course's finale, soba appears and you can choose between white rice or mixed rice. I opted for the white rice in a pot. The duck rice was mentioned, which seems to be a specialty here. The seasonal cuisine was enjoyable with plenty of fresh ingredients typical of Japanese cuisine. The boneless Moroko was cooked to a tender texture with a sweet and savory sauce. The sashimi of sea bream and mackerel had a slightly overpowering grilled aroma on the mackerel and was slightly bitter. The eel hot pot with soft and tender eel and chestnut gluten was served piping hot with a very subtle broth, almost too light. The Iboshi with visible marbling was tender, well-cooked, and delicious. The accompanying muscat tofu was a perfect palate cleanser. The horsehair crab highlighted the season and was accompanied by a strong crab vinegar sauce, providing a contrast of sweetness and acidity. The finishing rice dish included salmon roe and beef simmered in soy sauce, making for a luxurious accompaniment. I chose almond tofu for dessert from the three available options; it was smooth, creamy, and full of almond flavor. The bill came to 36,600 yen, including two medium bottles of beer and two half glasses of sake. The service was excellent with the attentive hostess and gentle owner providing detailed explanations of the dishes and showing consideration for regulars as well as first-time visitors. Thank you. Delicious meal☆ Lost Level: ★★ Repeat: ★★ Reservation Difficulty: Reservations accepted a month in advance at the counter. (No photos allowed)