Tsukasa Miyashita

Chef Tsukasa Miyashita's culinary philosophy is deeply rooted in a blend of profound respect for traditional Japanese cuisine, honed during his extensive apprenticeships at Kyoto's esteemed "Gion Maruyama" and "Gion Sasaki," and a relentless pursuit of innovation. He acknowledges the foundational importance of classical techniques and the cultural elements of Washoku, such as the significance of tea ceremony and flower arrangement, which he views as integral to a chef's comprehensive knowledge base. However, his overarching vision for "Higashiyama Tsukasa" is to transcend the conventional boundaries of Japanese dining, challenging established norms and delivering a truly unique gastronomic experience. His core ethos revolves around the concept of creating "only-one dishes that are not served elsewhere," setting his restaurant apart in a city renowned for its culinary heritage. Miyashita consciously diverges from the typical seasonal and celebratory templates of Washoku, which often lead to similar offerings across establishments. Instead, he endeavors to surprise guests with novel arrangements of familiar ingredients and introduce elements from diverse culinary traditions, such as ethnic flavors and spices, without overdoing them. This approach is driven by a desire for his food to be instantly recognizable and memorable, even through a single glance on social media, reflecting his distinct personality and creative freedom. Ingredient sourcing for Miyashita is meticulous, guided by the principle of offering only the finest to his guests, a lesson learned from his time at "Gion Sasaki." While he maintains long-standing relationships with local Kyoto purveyors for fresh fish and vegetables, his search for exceptional produce extends globally, reflecting an open-minded approach that is not confined by geographical limits. He constantly seeks out new foods and flavors to integrate into his menu, ensuring that even with seasonal ingredients, he avoids typical combinations. Ultimately, his artistry is dedicated to the comfort and delight of the diner, balancing playful experimentation with exquisite technique to present a thoughtful, surprising, yet harmonious Washoku experience. Chef Miyashita's signature approach is a dynamic blend of traditional Japanese culinary discipline and bold, boundary-pushing creativity. His technical mastery, honed at the highest echelons of Kyoto Washoku, serves as a robust foundation for his innovative explorations. He is renowned for his ability to integrate "various essences" into his Japanese dishes, often drawing from international flavors like ethnic spices, while always maintaining an exquisite balance to ensure the integrity of the core Washoku experience. His process is characterized by an "NG-free" philosophy in trial production, where any intriguing idea is given an opportunity to be transformed into a dish. Regarding flavor and plating, Miyashita consciously steers away from conventional seasonal combinations, seeking to surprise and delight guests with unexpected ingredient pairings and preparations. For instance, he has famously served pigeon instead of the traditional hamo during summer and presented freshwater ayu in delicate raw spring rolls rather than the customary salt-grilled form. While his dishes embody a playful spirit, they always retain the "essence of Washoku," expressing the inherent flavors of ingredients with a precise and elegant touch. He favors unadorned Japanese tableware, allowing the vibrant ingredients and artful plating to convey the seasonality and aesthetic depth of each creation. His most celebrated signature dishes include the unique "Shari-gayu," a sushi rice porridge gently extended with kombu dashi, and his inventive "Fresh Spring Rolls," which adapt seasonally—featuring tempura-fried young ayu in summer or mackerel and oysters with unexpected condiments in winter. Other notable creations are the Hamaguri clam tempura served atop a rich clam dashi, and the aromatic Fuki butterbur porridge, a distinctive blend of rice and buckwheat groats. For dessert, his baked warabi mochi, served with ice cream and cardamom, exemplifies his ability to elevate traditional elements with a surprising twist. Guests also enjoy watching his craftful techniques as the kitchen is uniquely leveled with the serving counter.

Career

• Chef at Gion Maruyama, Kyoto
• Chef at Gion Sasaki, Kyoto