Located in a quiet residential area about a 10-minute walk from Kitano Hakubai Station on the Keifuku Electric Railway, Kyotenjin Noguchi is a renowned kaiseki restaurant that has been difficult to book since its establishment in 2011. The owner, Mr. Noguchi, hails from Wakuden and offers a wonderful blend of traditional Kyoto cooking techniques with his own creative dishes. The restaurant features a beautiful interior with nine counter seats made of zelkova wood and a private room with a lovely courtyard. Tonight, I was invited to the "Young Chefs' Association" dinner, which is held twice a month, and enjoyed a meal in the private room.【Omakase Course of the Young Chefs' Association】◆ Young Sweetfish (Lake Biwa) with New Onion Tosa Vinegar Jelly ◆ Grilled Asparagus with Karasumi on Rice ◆ Sashimi of First Bonito with Myoga ◆ Chicken Soup ◆ Fruit Tomato with Sesame Dressing ◆ Tempura of White Fish, Sweet Corn, and Fava Beans ◆ Assorted Oden ◆ Rice to Finish from Noguchi Shokudo ☆ Seasoned Rice with Minced Meat and Seaweed ☆ Handmade Soba ☆ Okinawa Soba ◆ Monaka Ice Cream ■ Drinks ☆ Draft Beer ☆ Japanese Sake ☆ Highball ◉ The Young Chefs' Association is an irregular event held when Chef Noguchi is away at other locations or events, providing a platform for his apprentices to practice and grow. However, it seems that this event is exclusive to a select group of regular customers. The course includes a fun selection of ingredients for oden in the middle, and the young chefs work hard to create dishes infused with the playful spirit passed down from Chef Noguchi. At the end, there’s a grand finale from Noguchi Shokudo, where you can enjoy as much rice or noodles as you like until you’re full. Every dish was delicious, and the Okinawa soba made by Sakura-san at the end was exceptional. I had a wonderful time chatting and enjoying the company of the apprentices while watching them work hard. It was a great meal!
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