Persimmon Ramen
Hisao Nakahigashi, the owner of Kyoto's one and only restaurant, "Kusakui Nakahigashi," has written about our restaurant in Aji no Techo's 2025 daily calendar.
It's a very happy event
Mr. and Mrs. Nakahigashi have visited our restaurant several times and enjoyed our persimmon mixed noodles last fall.
I also mentioned that the experience of trying the sweet and salty mackerel sushi and Niagara wine at Kusaku Nakahigashi was what inspired me to develop the persimmon mixed noodles.
Although there is a slight change in balance and aroma,
Anyway, it was a very influential taste.
The sweet and salty flavor is a very popular format.
I've been thinking about flavors like this lately, based on the hypothesis and challenge that addictiveness can be created not just by the intensity of the flavor, but also by the difference in flavor.
With this trend and perhaps thanks to Nakato's support, I was given the honor of being featured in the Aji no Techo daily calendar, which is a truly special occasion. I couldn't be happier.
The dish that Nakahigashi-san ate was from last fall.
This year, I was also impressed by my Tokyo mentor, Michelin-starred chef Fumio Yonezawa.
We paired it with white miso yuzu dashi, which we had just finished making based on your advice.
It's delicious and Kyoto-style, and the quality is high.
I know this is self-promotion, but I feel the same way.
The white miso we use comes from a delicious miso shop in the neighborhood.
This is the miso shop run by the proprietress of Kusaku Nakahigashi.
Hisao and Fumio, the two greats of the East and West (sorry for the pretense)
The proprietress's family miso shop also made an appearance, and the collaboration went beyond our expectations.
I have no choice but to spread the word myself...
Please come and try our persimmon ramen.