Kusogui Nakahigashi and Chizuru Ohara Special Talk "Kyoto's Food Culture: Encounter of Japanese and Western Cultures

• Date: Sunday, September 28, 2025
• Time: Registration 12:30 Lecture 13:00-14:00
• Venue: Terrace Coral, 1F, New Wing
• Ticket: ¥2,500 in advance, ¥3,000 at the door
  　　　　　The above includes admission ticket and drink voucher (￥1,000) for the Art Festival Mariage event.

• If seats are sold out in advance, they will not be sold on the day of the event.
  *No guests under 12 years old are allowed.

Profile of Performers

• ＜Hisao Nakahigashi, owner of Sojiki Nakahigashi＞
  Born in Miyamasou, a ryokan (Japanese inn) in Hanase, Kyoto. He was in charge of cooking under his elder brother Kichiji, who invented the Tsumikusa (Seasonal Foraged & Field Vegetables) cuisine. Later, after serving as head chef, he became independent in 1997 when he opened "Sojiki Nakahigashi," a famous Kyoto cuisine restaurant. The owner himself goes out into the fields and mountains to capture the beauty of nature, and his cuisine, which draws out the best of the day's ingredients, attracts gourmets from all over the country.
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• ＜Culinary expert Chizuru Ohara＞
  Born as the second daughter of "Miyamasou," a ryokan (Japanese inn) in Hanase, Sakyo-ku, Kyoto. From an early age, she developed her knowledge of Japanese cuisine and a sense of beauty while being familiar with nature in the satoyama area. As the mother of two sons and a daughter, she has developed a reputation for her homely and beautiful cooking. Today, she is active as a cookery researcher, appearing in magazines and on TV, giving cooking classes, lecturing, writing essays, advising on product development, and supervising cooking for commercials and TV dramas. She was awarded the 3rd Kyoto Japanese Food Culture Award, and contributes to the transmission of Kyoto's Japanese food culture by communicating real-life authentic Kyoto home cooking in a way that is familiar to society at large.