I visit Tominokoji Yamagishi every season, but this is my first visit of the year since I couldn't make a reservation for spring bamboo shoots.At this time of year, my main focus is on the conger eel! The conger eel here is from Awaji Island, large, thick-fleshed, and incredibly delicious, so I was looking forward to it.■ The Tabelog Award 2026 Silver Winner ■ Selected as one of the Top 100 Japanese Restaurants in WEST by Tabelog 2025 ■ Tabelog rating at the time of visit: 4.49Here’s what I enjoyed (including one drink):*Cheers with beer* ● Sea Urchin from Awaji Island and Junsai Rice Porridge ● Blanched Conger Eel from Awaji Island with Ume Sauce*Junmai Banshu Ikken Summer Spicy* ● Young Sweetfish from Arashiyama in Nanban Marinade with Takagamine Chili ● Crab Chawanmushi ● Sashimi - Donchicchi Horse Mackerel from Shimane - Sea Bream from Akashi - Purple Sea Urchin from Yura*JOYO SHUZO Experimental Brew 2025* ● Grilled Eel from Lake Biwa with Burdock Tempura ● Cucumber Salad with Rikyu Fu and Daidokoro Fu*Ubusuna Koko* ● Shabu-shabu of Tangu Clam from Miyazu with Bamboo Shoot and Flower Pepper ● Fried Kamo Eggplant● Rice to finish - Lotus Root Rice with Sea Bream Soboro Clay Pot Rice - White Rice with Nameko Mushrooms, Cod Roe, and Egg Yolk - White Rice with Cod Roe and Egg Yolk ● Dessert - Hydrangea Manju - MatchaAs for my impressions, the luxurious ingredients combined with Yama-chan's skill made for an incredibly delicious meal once again! The conger eel was absolutely outstanding!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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