Noguchi Kyoto

Awards

OAD

Japanese Restaurants 2023, 75

All OAD Japanese in Kyoto All OAD Japanese in Japan

Tabelog

2023 Silver

All Tabelog in Kyoto All Tabelog in Japan All Tabelog Silver in Kyoto All Tabelog Silver in Japan

Restaurant Ranking

Restaurant Ranking 2023, #540

All Restaurant Ranking in Kyoto All Restaurant Ranking in Japan

Gault & Millau

3 Torques, 2020

All Gault & Millau in Kyoto All Gault & Millau in Japan All Gault & Millau 3 Torques in Kyoto All Gault & Millau 3 Torques in Japan

Gault & Millau Public Mark

16 / 20

Ratings from the web

Tabelog

4.43

Cuisine

Japanese Cuisine, Kaiseki

Chef

Daisuke Noguchi

• 2021
• 2020
• 2017

7 / 10

Dinner at Noguchi (京天神 野口)

on 17 Mar 2021

by Gerhard Huber

The late seating at Noguchi is party time. This has its advantages and disadvantages. Clearly there is a lot of fun and free flowing alcohol, not only for the customer but also the Chefs. However I find that it is impairing the precision of the execution.
I also think that Noguchi San is using more and more luxury ingredients like caviar, totally unnecessarily.
Even though, considered everything a great meal, next time I will come for the earlier seating.

Dinner at 京天神 野口

on 24 May 2020

by Margaret Lam

(SWIPE FOR MORE PICS) I have been writing about takeouts and deliveries due to COVID 19 for a week now and I am going to wrap up with a few more posts. As I said at the beginning these posts are not meant to promote specific restaurants but to derive learnings and best practices through observations & understanding their approaches.
_
That said, there are some interesting outcomes resulted from this whole situation.
_
1. Tasting the “impossible to get” : by “impossible to get” I mean restaurants... More

(SWIPE FOR MORE PICS) I have been writing about takeouts and deliveries due to COVID 19 for a week now and I am going to wrap up with a few more posts. As I said at the beginning these posts are not meant to promote specific restaurants but to derive learnings and best practices through observations & understanding their approaches.
_
That said, there are some interesting outcomes resulted from this whole situation.
_
1. Tasting the “impossible to get” : by “impossible to get” I mean restaurants that are so hard to book and for a lot of people (even local Japanese), they are considered impossible to get a seat. This can be in any cuisine like sushi, kaiseki, yakitori, tempura, etc etc. For instance, the bento came from Kyotenji Noguchi which is considered one of the best and most difficult to book kaiseki restaurants in Kyoto. Even past customers found it ridiculously hard to book a seat and they are fully reserved for an entire year usually a year beforehand. It is one of my favorite restaurants in Kyoto.
_
During the state of emergency period, they offered limited number of bentos for takeouts. Each one came with one layer box (a lot of kaiseki places do two or even 3 layers) including half of Tai Chirashi (Snapper On Sushi Rice) which is the signature of Wakuden where Noguchi san came from. The other half is different food items you often see in kaiseki, such as grilled Ayu, Sawara (spanish mackerel), Sakura masu (cherry blossom trout), cooked Anago in a roll with kinome, cooked octopus, kuruma ebi, snapper roe, shrimp , cooked sweet potato, pumpkin,Lily bulbs, takenoko, nanohana, satoimo, snow peas, and more causal washoku items like dashimaki, etc etc. It was a very abundant bento honestly enough for 1.5-2 people. And very delicious.
_
For many people being able to get a taste of Noguchi san is a dream come true. All in a price of ¥6500. Not the cheapest but considered how sought after Noguchi san’s seats are and his fame (2 star and gold tabelog), quality AND quantity, this price is more than reasonable. He could have charged more and there would still be enormous demand.
_
That said, it can never replace a restaurant kaiseki experience ❤️ Less

9 / 10

Dinner at Kyotenjin Noguchi (京天神 野口)

on 22 Apr 2020

by Gerhard Huber

Fantastic meal at one of the hardest to book restaurants in Kyoto, one of the very few side effects of the Corona crisis.
Very casual, informal, super professional, like a really well oiled engine, the team around Chef Noguchi creates an inspired cuisine which does not seem to follow rules but surely creates indulgence.
The layering of flavours is addictive, the creativity of its presentation astonishing and the execution flawless.
Onion with caviar on egg yolk, the saltiness of caviar contrast... More

Fantastic meal at one of the hardest to book restaurants in Kyoto, one of the very few side effects of the Corona crisis.
Very casual, informal, super professional, like a really well oiled engine, the team around Chef Noguchi creates an inspired cuisine which does not seem to follow rules but surely creates indulgence.
The layering of flavours is addictive, the creativity of its presentation astonishing and the execution flawless.
Onion with caviar on egg yolk, the saltiness of caviar contrast the sweetness of the onion while the almost red egg yolk binds it all together. Simple and pure it displays the intuitive deep understanding of the context of flavours, textures and temperature. Less

Dinner at 京天神 野口

on 18 May 2017

by Jason Wang

Strawberry with white wine sorbet | Azuki bean yokan | Matcha
_
京天神 野口 Noguchi, Kyoto (Dec 2016)
#cityfoodsters_kyoto
#cityfoodsters_noguchi