Review excerpt: This is a classic kappo-style restaurant, the type where customers sit and watch as the chef prepares course after elaborate course of exquisite washoku (traditional Japanese cuisine). But there is one reassuring clue that the cuisine at erba da nakahigashi is modern Italian: the large, handsome bacon slicer in bright Ferrari red standing in the center of the counter. This intersection of influences is fitting. Chef Toshifumi Nakahigashi, the man who operates that equipment, carving slivers of the finest San Daniele prosciutto, hails from Kyoto, where his father runs one of the city’s most respected restaurants.
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