Kyotenjin Noguchi (京天神 野口) Kyoto

Kyoto "Kyotenjin Noguchi"—————————————- Price: JPY 50,000 - 55,000- Tabelog Rating: 4.38, Tabelog Award Silver- Address: 573-11 Kitamachi, Kamigyo-ku, Kyoto City, Kyoto Prefecture, 1F- Taste: ☆☆☆☆ 4.7- Service: ☆☆☆☆☆- Cost Performance: ☆☆☆ 3.8(Out of 5)-—————————————When it comes to renowned Japanese cuisine in Kyoto, "Kyotenjin Noguchi" is a name that always comes up. This Michelin two-star restaurant continues to receive the Tabelog Award Silver, attracting food enthusiasts from all over the country.Located in a quiet residential area about a 10-minute walk from JR Enmachi Station, it is so popular that reservations are often difficult to secure. Regular customers book their spots well in advance every year.Chef Noguchi's friendly and warm service, along with his delicate and incredibly delicious dishes, captivates regulars who wish to visit several times a year. I am one of them.Here’s the course I enjoyed in August:- Appetizer: Abalone, Clam- Hand-rolled Sushi with Spanish Mackerel- Soup with Soft-shelled Turtle and Shark Fin- Sashimi: Akou, Whelk- Sweet Shrimp, Purple Sea Urchin, Caviar- Pike Conger with Plum Sauce- Grilled Sweetfish and Corn Tempura- Winter Melon and Steamed Chicken- Eel〆- Curry Rice- Shirasu and Sansho Rice- Cold Soba with Plum and Grated DaikonDessert:- Muscat Grapes and SorbetIf you think it’s a great restaurant, don’t forget to save this! ☝️ Less

A 14-minute walk from JR Enmachi Station, I visited the renowned Japanese restaurant "Kyotenjin Noguchi," which has received the SILVER AWARD and is listed among Japan's top 100 Japanese restaurants.This establishment is by invitation only, so I was fortunate to be invited and arrived at 5:30 PM on a weekday.The owner, Mr. Noguchi, previously worked at Wakuden and opened his own restaurant in 2011. He offers exquisite Japanese cuisine that combines traditional Kyoto cooking techniques with innovative dishes.Every dish was delicious, but the standout was the Hamo no Shimo-suki. The hot, shabu-shabu Hamo served on a plate with ice was incredibly tender, with a smooth texture and intense umami flavor. It’s hands down the best Hamo I’ve ever had. After tasting such delicious Hamo, I doubt I could enjoy it anywhere else!I savored every bite until the end.【Today's Menu】1. Abalone, Clam, and Sweet Potato Stems 2. Hand-Rolled Sushi with Spanish Mackerel 3. Strip Loin (Yamagata Beef) and New Lotus Root Soup 4. Sashimi of Biwa Trout with Kombu and Akou 5. Sweet Shrimp, Sea Urchin, and Caviar 6. Hamo no Shimo-suki 7. Fried Duck and Kamo Eggplant 8. Grilled Ayu from Azumigawa, Gold Rush 9. Ayu Bone Senbei 10. Natural Eel from Lake Biwa 11. Chirimen Rice with Red Miso Soup 12. Karasumi Soba Additional options: Ikura Rice, Gyudon, Oyakodon, Curry, Sudachi Soba, Ume Oroshi Soba 13. Dessert Yogurt Gelato and Fruit Tomato Less

Kyoto's renowned restaurant, known for its difficulty in securing reservations, truly deserves its Michelin recognition. From the moment you step inside, the atmosphere feels exceptional, and each dish showcases delicate craftsmanship and a strong sense of the seasons. This is authentic Japanese cuisine that impresses not with flamboyance, but through its ingredients and technique. The ambiance and choice of tableware are also remarkable, allowing for a leisurely enjoyment of a special experience. It's a place that makes you eager to try for another reservation next time. Less

Noguchi Young Chef's AssociationAppetizer: Tosa Jelly with Asparagus and Young SweetfishStir-fried Broad Beans with Karasumi (dried mullet roe)Tuna with Grated YamSoup with New Onion and Local ChickenAmela Tomatoes, Snap Peas, and Sesame DressingAnago (sea eel) and Young CornOden (Japanese hot pot)Beef Tendon, Japanese Radish, Egg, Octopus, Shungiku (chrysanthemum leaves), and Kujo Green OnionClay Pot Rice with Salmon, Seaweed, Sesame, and MizunaFinale: Ikura (salmon roe) Rice Bowl and Soki Soba (Okinawan pork rib noodles) Less

Located in a quiet residential area about a 10-minute walk from Kitano Hakubai Station on the Keifuku Electric Railway, Kyotenjin Noguchi is a renowned kaiseki restaurant that has been difficult to book since its establishment in 2011. The owner, Mr. Noguchi, hails from Wakuden and offers a wonderful blend of traditional Kyoto cooking techniques with his own creative dishes. The restaurant features a beautiful interior with nine counter seats made of zelkova wood and a private room with a lovely courtyard. Tonight, I was invited to the "Young Chefs' Association" dinner, which is held twice a month, and enjoyed a meal in the private room.【Omakase Course of the Young Chefs' Association】◆ Young Sweetfish (Lake Biwa) with New Onion Tosa Vinegar Jelly ◆ Grilled Asparagus with Karasumi on Rice ◆ Sashimi of First Bonito with Myoga ◆ Chicken Soup ◆ Fruit Tomato with Sesame Dressing ◆ Tempura of White Fish, Sweet Corn, and Fava Beans ◆ Assorted Oden ◆ Rice to Finish from Noguchi Shokudo ☆ Seasoned Rice with Minced Meat and Seaweed ☆ Handmade Soba ☆ Okinawa Soba ◆ Monaka Ice Cream ■ Drinks ☆ Draft Beer ☆ Japanese Sake ☆ Highball ◉ The Young Chefs' Association is an irregular event held when Chef Noguchi is away at other locations or events, providing a platform for his apprentices to practice and grow. However, it seems that this event is exclusive to a select group of regular customers. The course includes a fun selection of ingredients for oden in the middle, and the young chefs work hard to create dishes infused with the playful spirit passed down from Chef Noguchi. At the end, there’s a grand finale from Noguchi Shokudo, where you can enjoy as much rice or noodles as you like until you’re full. Every dish was delicious, and the Okinawa soba made by Sakura-san at the end was exceptional. I had a wonderful time chatting and enjoying the company of the apprentices while watching them work hard. It was a great meal! Less

I had been curious about Kyotenjin Noguchi for a long time, and I finally had the opportunity to visit.With each dish, I could feel the beauty of the rich dashi broth. The delicate flavors enhanced the ingredients, and with each sip of Japanese sake, I felt my heart relax.The seasonal ingredients were all memorable, allowing me to enjoy the meal without getting bored until the very end.Although I had heard that the portions were generous, delicious food has a way of creating a separate appetite. Before I knew it, I had finished everything.The carefully prepared dishes and drinks in a tranquil setting made me truly appreciate why this place is so popular, with every bite reinforcing that feeling.Since it’s not easy to visit this restaurant often, the lingering aftertaste of the experience was a treat in itself. Thank you for this wonderful opportunity.It was a great meal. Less