"The answer to Kyoto's current Japanese cuisine!"A traditional house in Kamigyo Ward, Kyoto, where the head chef of "Wakuden" has arrived. Here lies the answer to contemporary Kyoto Japanese cuisine.Nestled in a quiet residential area of Kamigyo Ward, this sukiya-style house features an entrance reminiscent of a tea room's roji (garden path), leading to Tokuha Motonari.Opened in 2023 by Chef Shinya Matsumoto, who has served as head chef at "Wakuden" for 19 years, the restaurant's name is derived from a passage in the Chinese classic "Daigaku" which states, "Accumulating virtue and striving is the most important thing." The chef's commitment to preserving tradition while pursuing his own identity is reflected in each dish.With a Tabelog rating of 4.50, the restaurant has won the Tabelog Award 2026 Gold and has been selected as one of the Top 100 Japanese Restaurants in 2025. Reservations are fully booked for the year, making it one of the most difficult Japanese restaurants to reserve in Kyoto.▶ Access & Basic Information Approximately a 5-minute walk from Kuramaguchi Station / Duration: About 3 hours and 30 minutes Reservation only / 9 counter seats and private rooms available / All seats non-smoking▶ About the Course The chef's dedication to using well water sourced from two locations daily for each dish, along with the use of a charcoal grill reminiscent of an irori (traditional Japanese hearth), showcases Chef Matsumoto's philosophy. The omakase course features seasonal ingredients expressed in the best possible way.▶ Dishes Served ■ Corn Soup with Torigai and Mie Water Shield A dish representing a six-month purification ritual wishing for good health and prosperity. The rich sweetness of the corn soup, combined with the aroma and umami of the torigai, and the refreshing texture of the water shield, evokes a summer vibe.■ Charcoal-Grilled Abalone, Rice Steamed with Squid Ink and Abalone Liver, Edamame, and Mitsuba The deliciousness of both the abalone and the rice dish is irresistible.■ Kawazu Shrimp Shinjo and White Asparagus Soup The clear water and kombu create a broth that strongly highlights the bonito flavor. The fluffy shinjo and white asparagus are delightful.■ Sashimi: Wakayama Aori Squid with Konowata, Sweet Sea Bream, and True Flounder The pairing of the sweet aori squid with konowata was excellent. The konowata and oil were emulsified in hot water to soften the saltiness. This is clever and delicious. The sweet sea bream has a rich umami, and the flounder is firm yet flavorful.■ Charcoal-Grilled Pike Conger The grilled pike conger is first seasoned with salt, followed by a delicious plum sauce. The addition of mirin adds a smoothness. The kabayaki (grilled eel) is also delicious.■ Kamo Eggplant with Miso and Sea Urchin The moisture-rich kamo eggplant paired with a refined, rich miso and the intense umami of the sea urchin is outstanding. By not using alum, the sea urchin's natural flavors blend beautifully with the sweet kamo eggplant.■ Fried Kuwana Clam and Young Corn The plump and juicy clams are incredibly flavorful. The young corn also has a delightful texture and sweetness.■ Biwa Lake Sweetfish, Funazushi with Cucumber, and Tatesu The seasonal sweetfish is grilled over charcoal, and the slightly thick tatesu is also delicious.■ Winter Melon with Thick Fried Tofu and Winter Melon Soup, Tiger Fish, and Myoga The combination of the gentle winter melon with the texture and flavor of myoga is excellent. The umami of the tiger fish is also good.■ Ishikawa Noto Sardine The fatty sardines pair perfectly with white rice.■ Completely Organic Hirakata Rice The grains are distinct, sweet, and delicious.■ Chilled Noodles with Fish Broth Chilled noodles made with broth from the fish used today, served cool with cucumber and finely sliced white onion, along with tender pork chashu, creating a refined fish broth cold noodle dish.■ Grilled Pork Rice Bowl Rare chashu marinated in a sweet and savory sauce and grilled over charcoal is incredibly appetizing.■ Tuna Natto Rice Moist and flavorful tuna served with large grains of natto.▶ Overall Evaluation The unwavering commitment to dashi, charcoal grilling, and quality ingredients. Chef Matsumoto's aesthetic of "how to incorporate one's own sensibility into the learned traditions of Japanese cuisine without breaking them" resonates throughout the course. It is a restaurant that embodies contemporary Kyoto Japanese cuisine, justifying its Tabelog Award Gold recognition.◆ If you find this helpful, please save it! ◆ ___________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki ___________________
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