The head chef of Dojin is Mr. Nakajima Dojin. (Official Instagram: @kyoto_doujin) *Reservations are accepted through Shokuoku.Mr. Nakajima, who trained at renowned restaurants like "Mizai" and "Oowata," opened this establishment in 2018.Dojin is a highly sought-after restaurant that has won the "Tabelog Award 2026 Gold," making it a top destination for food enthusiasts across Japan.The restaurant does not rely on flashy presentations or gimmicky creations; instead, it pursues the essence of traditional Japanese cuisine.Thanks to the humble and sincere personality of Chef Nakajima and the warm hospitality of the proprietress, the restaurant is known for its incredibly comfortable atmosphere. The chef is also well-versed in wine.**Menu** *JPY 66,000 (tax included) + wine bottle - Setouchi Abalone and Awaji Yura Sea Urchin with Okra - Sushi with Blue Crab and Fava Beans - Soup with Awaji Island Pike Conger and Awaji Onion - Sashimi: - Sea Bream from Akashi - Kenken Bonito from Wakayama - Aori Squid - Tokushima Nodoguro and Flower Pepper - White Sweet Potato - Kyoto Asparagus and Lake Biwa Sweetfish Tempura - Aomori Flower Pepper and Nagano Murasawa Beef - Grilled Honmirugai and Eggplant - Rice Dishes: - Simmered White Sweet Sea Bream with Plum - Sea Bream with Sesame - Rice with Bonito Flakes and Egg - Boiled Shirasu from Setouchi - Pickles, Junsai Miso Soup~A few thoughts~ The overwhelming size of the Setouchi abalone is hard to convey in photos. Its robust umami flavor perfectly harmonizes with the creamy sweetness of the Yura sea urchin, while the refreshing stickiness of the okra ties everything together beautifully.The luxurious experience of the high-quality fat from the large Nodoguro, combined with the refreshing aroma and flavor of flower pepper, is simply exquisite.The Kyoto asparagus, which is thicker than any I’ve seen before, has none of the typical wateriness found in larger vegetables, showcasing the ingredient's potential to the fullest. The crispy texture of the Lake Biwa sweetfish tempura complements it perfectly, with the sweetfish's unique refreshing bitterness and refined sweetness spreading across the palate, leaving me in awe of the chef's discerning eye.The rare Nagano Murasawa beef and Aomori flower pepper create a delightful pairing. The rich fat of the Murasawa beef is gently enveloped by the vivid and delicate aroma of the flower pepper, maximizing the meat's umami while keeping the aftertaste surprisingly light, showcasing the chef's exceptional skill.To finish, the freshly cooked rice from the hagama pot was so delicious that I had about five servings. The boiled shirasu from Setouchi was astonishingly moist and fluffy, bursting with concentrated ocean flavor with every bite.I usually don’t ask about the origins of the ingredients, but the overwhelming quality prompted me to inquire with the chef and proprietress about various details. It was a wonderful restaurant that sparked my curiosity about the ingredients.I was consistently amazed by the extraordinary ingredients and the chef's exceptional techniques. Despite the robust umami, the aftertaste was surprisingly light, making it easy to finish a bottle of wine by myself—a perfect pairing. This is truly a unique and exceptional restaurant that I wholeheartedly admire.Review posted by "Instagram@_1show". Thank you for reading to the end. I appreciate all your "likes," "follows," and "saves" for the restaurant.