Tominokoji Yamagishi
2022.10 dinner
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松茸の飯蒸し・百合根
Steamed rice with matsutake mushroom and lily root
湯引き鱧の水出し白味噌仕立て
兵庫県淡路島仮屋産・湯葉・千切り茗荷
Lightly boiled ham with cold-brewed white miso soup
Hamo from Kariya, Awaji Island, Hyogo Prefecture, yuba, shredded myoga
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「Tominokoji Yamagishi(富小路 やま岸)」is one of the best Kyoto restaurants that offers a transformative kaiseki experience crafted by Chef Takahiro Yamagishi (山岸隆博), a master of not only Japanese cuisine but also tea ceremony, flower arrangement and calligraphy. Opened in 2015, this intimate venue is housed in a 130-year-old building. It harmoniously blends Japanese traditions with innovative culinary surprises, all meticulously designed to deepen one’s appreciation for Japan’s rich cultural heritage. The fall menu features the matsutake mushroom which is incorporated in most of the dishes. It is almost like in matsutake heaven.
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