Located in Kuramaguchi, Tokuha Motonari is a Japanese restaurant that opened in December 2023, founded by Chef Shinya Matsumoto, who previously served as the head chef at the renowned Kyoto restaurant Wakuend.Just a year after opening, Tokuha Motonari earned a Michelin star in the "Michelin Guide Kyoto" and received a Gold award from Tabelog.The name "Tokuha Motonari" is derived from the phrase "Toku wa moto nari" from the Chinese classic "Daigaku," which emphasizes the importance of accumulating virtue as the foundation of one's character.The restaurant features a unique cooking method using an irori (traditional Japanese hearth) at the back of the counter, where skewered ingredients are carefully grilled around charcoal.Chef Shinya Matsumoto began his culinary journey after graduating from a culinary school, training in Japanese cuisine at a hotel in Tokyo before joining Wakuend in 2004, where he held positions as head chef at both "Kodaiji Wakuend" and "Muromachi Wakuend." He opened Tokuha Motonari on December 8, 2023, in Kamigyo Ward, Kyoto.A friend from Nagoya made the reservation, and we visited together.**Cheers!** "Yuzu Soda"**Sansho Tea** Gently protects the stomach.**Ise Lobster and Sea Urchin** On September 9, we celebrate the last of the five seasonal festivals, the Choyo Festival (Chrysanthemum Festival). The dish is adorned with cotton and chrysanthemum, symbolizing protection from illness, as it was believed that drinking dew from chrysanthemum flowers could cure ailments.Underneath, we have grilled Ise lobster, sea urchin, winter melon, wood ear mushrooms, chrysanthemum petals, myoga ginger, green onions, and a jelly made from vinegar.**Mackerel Sushi** Thickly sliced mackerel sushi wrapped in melt-in-your-mouth nori.**Sweetfish and Matsutake Soup** Using well water from Kamigamo Shrine, the dashi is made with bonito and kombu, combined with sweetfish, matsutake mushrooms, watercress, and yuzu.**Sashimi from Akashi Tsuruichi** "Akashi Excellent Sashimi" featuring sea bream and white clam from Akashi Tsuruichi, served with steamed turnip. Accompanied by a plum-infused sake that has had the alcohol cooked off.**Pike Conger** Pike conger from Tsuruichi. First, it is lightly grilled to a rare finish, served sashimi-style with salt, wasabi, and sudachi citrus. The second preparation is thoroughly cooked, allowing us to enjoy the contrast between the tender, rare texture and the well-cooked, flaky fish.**Matsutake Mushroom** The chef grills matsutake mushrooms right in front of us, showcasing their delightful texture, aroma, and juicy flavor—truly a taste of autumn.**Grilled Sweetfish with Okaki** Sweetfish from the Katsura River, coated in crushed okaki (rice crackers) and deep-fried, served with a sauce made from nuts, sansho pepper, and raisins. This dish beautifully enhances the flavor of the sweetfish.**Sesame Tofu and Fried Eggplant** Smooth sesame tofu, emulsified for over an hour for richness, paired with fried eggplant.**Grilled Tanba Beef with Miso Marinade** Tanba beef tenderloin marinated in miso and grilled over charcoal. Figs are brushed with soy sauce while grilling and served with a kombu dashi-infused miso. Enjoy the delightful combination of beef and figs, which exceeded our expectations.**New Ginkgo and Lotus Root Dumpling** Beautiful jade-colored new ginkgo paired with fried lotus root dumplings. The dashi is made from sea bream bones and heads.**Sanma (Pacific Saury)** Grilled sanma, with the head and tail removed, served with grated daikon radish to enjoy the delicious, plump belly.**Pickles** **Miso Soup** **Clay Pot Rice** **Chazuke** Pouring the dashi from the pike conger and matsutake over the rice.**Chestnut Uirou with Chestnut Sweet** Chestnut uirou topped with sweet chestnuts. The deliciousness of the chestnuts is truly delightful.**Tea** My friend and I kept whispering how delicious everything was. We were deeply moved by the warm hospitality of the chef and the owner.
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