A top-tier Japanese restaurant in Kyoto that has recently gained significant attention in the culinary world, attracting gourmets from all over the country.Located in a residential area near Kamigyo Shrine in Kuramaguchi, this Sukiya-style house opened in December 2023. It has quickly earned prestigious awards such as Tabelog GOLD and two Michelin stars, and is known as a highly sought-after reservation spot.I was invited to a private gathering hosted by a couple of friends I have a good relationship with, and I was thrilled to visit again after a year. Thank you!The owner, Shinya Matsumoto, is a seasoned chef who honed his skills at Kodaiji Wakuden and Muromachi Wakuden for many years. He skillfully combines seasonal ingredients from the mountains and sea with delicate Kyoto-style dashi and the robust aroma of charcoal grilling, creating refined Kyoto cuisine that allows the natural flavors of the ingredients to shine without being overly extravagant.Both lunch and dinner feature an omakase course filled with seasonal delicacies. The grilled dishes showcase exceptional grilling techniques, using a unique grill reminiscent of an irori (traditional Japanese hearth) to cook the ingredients upright, concentrating their flavors while imparting a subtle smokiness, elevating the dishes to perfection.The young sweetfish, fragrant of early summer, and the impressive sardines were grilled to a crisp skin and tender flesh, with a pleasantly bitter innards that brought out the natural aroma and flavor of the fish.The skillful preparation of the conger eel bones was visible from the counter, and the comparison of grilled conger eel with umeboshi soy sauce enhanced the experience. The Kamo eggplant dengaku topped with generous portions of premium purple sea urchin from Oma, and the seven-year-old fried clam from Kuwana were simply delightful, leaving a lasting impression.I was overwhelmed by the selection of exquisite ingredients and generous portions, and I was pleasantly surprised by the reasonable pricing. The hospitality from the head chef and the hostess was exceptional, and thanks to the kindness of my friends who joined us, I was able to celebrate the birthday of the host friend, making for a joyful and fulfilling time.I wish for their continued success and look forward to visiting this worthwhile establishment with each season.◾️ Tabelog Gold◾️ Tabelog's 100 Best Restaurants, 100 Best Japanese Restaurants◾️ Michelin Kyoto, Michelin Two Stars◾️ Gault & Millau 3 Toques【Lunch Omakase Course】・Hōjicha◾️ Appetizer ・Corn puree from Kuwataka Farm, water shield from Akita, jelly with bird shell and dashi, sudachi◾️ Grilled Dish ・Charcoal-grilled abalone in an irori style, steamed rice with abalone liver and squid ink, edamame, sansho leaves, citrus◾️ Soup ・Akashi's Kawazu shrimp fish cake, white asparagus, yuzu shaped like a sacred ring, water from Kamigyo Shrine◾️ Seasonal Side Dish ・Sweetfish from Ehime, squid from Wakayama, konowata, sudachi◾️ Grilled Dish ・Grilled conger eel from Akashi with umeboshi soy sauce and wasabi ① Briefly grilled conger eel, ② Conger eel grilled longer on the skin side◾️ Grilled Dish ・Charcoal-grilled Kamo eggplant dengaku, topped with purple sea urchin from Oma◾️ Fried Dish ・Natural clam from Kuwana, Mie Prefecture (200g Yamato clam), young corn, lemon, and salt◾️ Grilled Dish ① Charcoal-grilled young sweetfish (large) from Lake Biwa in an irori style ② Grilled young sweetfish from Lake Biwa, served with tade vinegar, funazushi, cucumber◾️ Simmered Dish ・Sea bass, winter melon puree, thick fried tofu, myoga◾️ Strong Dish ・Charcoal-grilled sardines from Noto, Ishikawa Prefecture in an irori style◾️ Rice Dish ・Clay pot rice from Saga Prefecture, miso soup, pickles (water eggplant, cucumber, bamboo shoots) ・Chashu rice bowl◾️ Dessert ・Mizu manju□ Drink ・Kaki no ha tea#Tokuha Motonari#Japanese Cuisine#Kyoto Gourmet
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