I took the subway from Kyoto Station to Kuramaguchi Station, which is about a 5-minute walk from the station. Nestled quietly in a residential area, I arrived at "Tokuha Motonari." A friend kindly reserved a precious seat for me, and it had been about six months since my last visit. I was looking forward to this meal even before arriving. Here’s the course for the day: ☆ Edamame Purée A blend of soy milk and vegetables, topped with yuzu and sudachi. ☆ Simmered Abalone with Liver Sauce Tender abalone served with a rich liver sauce, finished with a refreshing citrus aroma. This dish left a lasting impression on me. ☆ Eggplant Somen Served with baby octopus, myoga, green onions, and ginger. The light flavor allows the umami of the baby octopus to shine through. ☆ Sea Urchin and Kinome Served over sushi rice, the rich umami of the sea urchin combined with the fragrance of kinome was incredibly delicious. ☆ Grilled Kamo Eggplant and Kijihata with Okra and Yuzu ☆ Octopus (Akashi), Tsukasa (Akashi), and Sweetfish (Ehime) ☆ Pike Conger Grilled for 10 seconds, then lightly grilled for about 20 seconds, and finally, thoroughly grilled. The different grilling methods change the texture and flavor, and the lightly grilled version was exquisite. This was my best pike conger experience! ✨ ☆ Pike Conger Sashimi and Jelly ☆ Sweetfish (Kyoto, Kamigatsu) ☆ Sesame Tofu ☆ Whale Skin Cooked for five days with white miso and burdock, served over a layer of gourd. ☆ Rice with Hatahata Served with pickles (cucumber, Chinese cabbage, and jerusalem artichoke miso pickles). ☆ Grilled Eel Rice ☆ Pike Conger Ochazuke And for dessert: ☆ Shine Muscat Grapes and Peach (Kanouiwa) Topped with mint-infused white wine jelly. ☆ Chilled Zenzai Every dish allowed me to truly appreciate the ingredients' natural flavors, and was full of seasonal essence. Even after six months, every dish from start to finish was incredibly delicious, and I had a wonderful time. It was a great meal! m(_ _)m
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