I had dinner at Goko Machi Tagawa, selected as one of the top 100 Japanese restaurants in 2025 and awarded Bronze in 2026. This was the main event of my trip to Kyoto! (╹◡╹)◇ Appetizer: Kyoto Kamo Eggplant and Hokkaido Bafun Uni◇ Sushi: Sawara (Spanish Mackerel)◇ Bihama Trout: Kombu-marinated Tataki◇ Soup: Black Abalone from Fukui Prefecture and Okra◇ Assorted Dishes: Yoron Koiimo, Sweet Simmered Baby Ayu from Lake Biwa, Swordtip Squid Ohitashi, Sweet Shrimp marinated in Shuto, Corn Tempura◇ Fried Fig with White Fan◇ Hokkaido Hairy Crab with Tomato and Shiso◇ Hamo (Pike Conger) from Awaji Island with Awaji Onion◇ Hijiki Rice and Edamame Rice◇ Yamanashi Peach Cheese MousseThe counter seating provided an incredible live cooking experience, with minimal preparation done beforehand and everything created right in front of us. The top-quality ingredients like Bafun Uni, Kamo Eggplant, Sawara sushi, Bihama Trout, and Black Abalone kept coming one after another (*'▽'*). I was captivated by the beautiful knife skills as the chef prepared each piece of Sawara and Bihama Trout, and witnessing the cutting of Hamo bones was truly impressive. I had never tried Fried Fig with White Fan before, and I was amazed at how the fig transformed into a dish bursting with a sweet, earthy flavor, enveloped in sesame sauce (๑˃̵ᴗ˂̵). It was a delightful surprise. Another dish, a vinegared crab with Shiso and Tomato skin, was incredibly satisfying, with the crab packed tightly like a delicious bomb, and the refreshing acidity of the Shiso and Tomato elevated the crab to another level.I also had my first experience with Hamo Suki. Until now, I had only eaten Hamo with a warm plum sauce, but I discovered this delicious local dish from Awaji Island. It was shocking and I want to eat it again and again.Both the Edamame Rice and Hijiki Rice were delicious.And for dessert, the Peach Cheese Mousse was a wonderful finale.It was a great meal. Thank you! m(_ _)m
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