Welcome, I’m Atsushi Nakahigashi, director of Nakahigashi.
A Personal Note
When people ask why I started the “One Rice, One Soup” project I say it’s because Japan is an island nation. Having to fend for itself and make the most of limited resources, Japan cultivated and dramatically refined the art of dining, establishing food traditions that have continued to support the longest-lived population on Earth through the centuries, and make a deep impression on the food world at large. But inevitably, the convenience lifestyle has begun to impinge on these august traditions in Japan as it has everywhere. It’s my personal conviction that the spirit and philosophy of Japanese food must continue to flourish ? it means so much to the world to eat simply, purely, healthfully ? and that knowledge must be transmitted to future generations, and to other peoples around the world. To do this we’ve developed ways to transform it without losing sight of its core principles. By doing this we hope to make it universal and eternal.
Culinary styles come and go. They evolve over time, but if they’re built on a great foundation their essence will shine through, whatever the time or place.
Our fond wish is to set forth a new culinary current in every country and locality, based on our simple, essential food philosophy, and that this current will merge with others to start a whole new chapter in culinary history.
|Address||32-3, Jodoji Ishibashicho, Sakyo-ku Kyoto-shi, Kyoto, 606-8406, Japan|
|Nature of business||Restaurant Creation, Training Staff, Enterprise Support|
|License||Credential Qualifying Certificate in Food Protection (NYC Board of Health)|
Born February 5, 1986, Kyoto
The son of a renowned Kyoto chef, his childhood was spent studying his father’s work.
Officially began his career in the kitchen of his father’s newly-founded restaurant Soujiki Nakahigashi at age 12.
Moved to the U.S. after high school, and as a consequence of going back and forth between the two countries, developed a keen feeling for cross-cultural correspondences and contrasts, especially in the area of food.
At 23 he went to work for New York’s Kajitsu, the only restaurant in New York serving cuisine in the traditionally Buddhist Shojin tradition. A year after his arrival the restaurant was awarded two Michelin stars.
At 27 he ascended to sous chef and manager, and discovered the joy of explaining the meaning of, and sharing his wide-ranging observations about, Japanese food to people of other traditions seated at the serving counter.
Left Kajitsu at 29 to launch Nakahigashi, having established his reputation as a foremost interpreter of vegetable dishes.
Began the “One Rice, One Soup” project with presentations at corporate media venues, culinary schools and elsewhere.