Visit Information Date: Saturday, around noon Reservation: Yes (203 days ago, rescheduled from last visit) Wait: None Number of Guests: 1 Seating: Counter Frequency: 3rd visit in 398 days Duration: 3 hours and 10 minutes Payment: Credit Card (VISA) Food Menu ☆Omakase Course: JPY 25,000 (including tax) 　☆Kamo Eggplant with Sea Urchin, Tomato, and Fushimi Pepper in Dashi Jelly 　☆Small Sleeve Sushi with Horse Mackerel 　☆Abalone 　☆Tiger Fish and Vine Purple Soup 　☆Sashimi of Young Yellowtail 　☆Grilled Pike Conger 　☆Sesame Tofu 　☆Grilled Sweetfish 　☆Eel and Winter Melon with Yuzu Pepper Jelly 　☆White Miso Clam Soup 　☆Rice 　☆Tea Rice with Pike Conger 　☆Chilled Zenzai Drink Menu ☆Kido Junmai Ginjo Sake Natsu no Shippu: JPY 770 (including tax) ☆800 Soba: JPY 990 (including tax) ☆Experimental Brew 2025 Type-Kimoto: JPY 990 (including tax) ☆Tamagawa Junmai Ginjo Mya: JPY 990 (including tax) ☆Ura Chiebijin - Special Edition: JPY 990 (including tax) Good Points ・Exceptional cooking utilizing an irori (traditional Japanese hearth) Bad Points ・Difficult to make reservations Other Notes ・The Tabelog Award Gold: 2026 ・The Tabelog Award Silver: 2025 ・Japanese Cuisine WEST Top 100: 2025 ・Michelin Guide Kyoto ★★☆: 2026 ・Michelin Guide Kyoto ★☆☆: 2024, 2025 ・Go-E-Mi-Yo 3 Tock: 2025, 2026 Impressions This is the third part of my Gion Matsuri bear sighting series. The starting point for this outing was Tokuha Motonari. Originally, I was supposed to visit last December, but due to the owner's health issues, it was rescheduled to this July. As a result, it had been 1 year and 1 month since my last visit. So, my excitement level was at its peak. After a 5-minute walk from Kurama-guchi, I arrived at the restaurant, where the proprietress welcomed me. She kindly asked me to wait inside until everything was ready, as it was hot outside. Soon, I was guided to the main counter. The straight counter has 9 seats, occupied by one couple and one group of four, along with three solo male diners, including myself. They all seemed to be regulars. There are also private rooms available. The staff includes Chef Matsumoto, three male apprentices, and two servers, one male and one female. Omakase Course First, I was served Sansho Tea. For drinks, I had a selection of Japanese sake, half a go each. The starter was Kido Junmai Ginjo Sake Natsu no Shippu. It had a subtle acidity and a refreshing finish. The first dish of the course was served in a bowl adorned with a Kaji leaf. As a starter, it was Kamo Eggplant with Sea Urchin, Tomato, and Fushimi Pepper in Dashi Jelly. The eggplant was incredibly delicious. Next was Small Sleeve Sushi with Horse Mackerel. They used a brand of horse mackerel from Akashi called Mekuri Aji. It was lightly seasoned with wood buds and served on opened kombu for a refreshing and rich taste. The second drink paired with the abalone was 800 Soba. This sake, brewed with rice and buckwheat koji, had a pleasant aroma and a sweet, rich flavor without being overwhelming. Abalone was from Yamaguchi and simmered for 8 hours. It was thinly sliced and enjoyed with sudachi (Japanese citrus) and liver soy sauce. The next sake was Experimental Brew 2025 Type-Kimoto. This sake from Joyo Brewery in Kyoto had a clean taste without the typical characteristics of Kimoto. The dish was Tiger Fish and Vine Purple Soup. It included water shield and myoga (Japanese ginger). No salt was used, allowing the natural flavors of the ingredients to shine. The tiger fish was fluffy and firm. The sashimi was Sashimi of Young Yellowtail. In Kanto, it is known as Wakashi. It was rich and sweet. The fourth drink was Tamagawa Junmai Ginjo Mya. Tamagawa usually has a strong impression of high alcohol, but this one was low-alcohol and easy to drink. The label featured "Mya," the brewery's beloved cat. Next was Grilled Pike Conger. The rare pike conger was fluffy and tender. The plum sauce was also delicious. An additional piece was served, grilled for about 20 seconds on the skin side. It was fragrant and fluffy. The freshly made Sesame Tofu was creamy and had a strong sesame aroma. Finally, the irori was set up. The grilled sweetfish from Azumigawa was served. The crispy sweetfish paired perfectly with the thick, viscous wasabi vinegar. Accompanied by Moroccan beans. I enjoyed another drink, Ura Chiebijin - Special Edition. It had a floral aroma and sweetness without overpowering the meal. Eel and Winter Melon with Yuzu Pepper Jelly was refreshing with crispy and fluffy eel. The simmered dish was White Miso Clam Soup. This was the most shocking dish of the day. The clams were large and plump from Kuwana. They were paired with red sweet potato stems and cucumber, perfectly complementing the elegant sweetness of the white miso. Meal consisted of Rice with Grilled Pike Conger and Red Miso Soup, along with Pickles. The rice was from Niji no Kirameki. The pike conger was fluffy and incredibly delicious. I had a second serving of rice. Additionally, there was Tea Rice with Pike Conger. The sweet and savory shredded pike conger combined with honey plum was wonderfully delicious. To finish, I enjoyed Chilled Zenzai with Japanese Black Tea. After over 3 hours of relaxing conversation with the chef and neighboring regulars, it was time for the bill. JPY 29,730. What a bargain! I paid with my credit card. It was a great meal. Once again, I was completely satisfied. I heard that all reservations for the year are fully booked. I wonder if I can visit again next year?! Now, I will return to the hotel and take a break until dinner.