Takeyamachi Mita Kyoto

I was invited to a precious seat.The dishes showcased the quality of the ingredients, highlighting the chef's skill with simple yet exquisite preparations.Each plate allowed me to truly appreciate the umami of the broth, the natural sweetness of the ingredients, and the savory aroma and lingering fat of the grilled items. Rather than relying on elaborate seasonings, the focus was on enhancing the natural flavors, and I thoroughly enjoyed the corn rice to finish off the meal.Additionally, the service was incredibly pleasant, with a warm hospitality that maintained just the right distance. Thanks to this, I was able to relax and savor my dining experience throughout.It was a great meal! ✨ Less

Egg Tofu, Yura Sea Urchin, and SauceGrilled New Ginkgo Nuts from KumamotoStick Sushi with Oni Aji from Awaji and Pickled Young GingerSteamed Abalone from Setouchi, Fried Kagawa Owai and Asparagus with Salt and Abalone Liver SauceSea Bream from Akashi, Mixed Salad with Squid from Nagasaki and Shiso, Sudachi, Salt, and Soy SauceClear Soup with Pike Conger, Burdock, and Okra in White MisoCharcoal-Grilled Eel from Ariake, Mitsuba, and WasabiSesame Vinegar Salad with White Sweet Potato Stems, Tomato, and NagaimoWhite Clam, Cucumber, Egg Yolk Vinegar, and MyogaEggplant with Soft-Shelled Turtle Sauce and Shredded LeeksSudachi Somen NoodlesCorn Rice with PicklesButter Corn RiceCorn Rice with Black PepperLemon Jelly Less

A Bowl Reflecting Summer in KyotoThis course featured seasonal ingredients like eel, sweet corn, and summer vegetables, showcasing the skillful use of dashi and cooking techniques.It began with a smooth egg tofu topped with red sea urchin and drizzled with a cold dashi sauce. The rich sweetness of the sea urchin was beautifully complemented by the clear dashi, providing a refreshing start perfect for a hot day. The following dish, mackerel sushi, balanced the fish's fat, the acidity of the vinegared rice, and aromatic flavors, allowing me to fully enjoy the rich taste of the thick mackerel.The dish that particularly stood out was the abalone from Shikoku paired with asparagus from Kagawa. The abalone was tender yet retained a pleasant firmness, releasing the fresh scent of the ocean and sweetness with each bite. The lightly coated asparagus maintained its moisture and sweetness, and even when paired with salt or liver sauce, the essence of the ingredient remained intact. Despite its simple composition, the strength of the ingredients and cooking technique was evident.The bluefin tuna from Kyushu was served with the fatty part on top and the medium-fat part below. I paired it with wasabi from Shizuoka, soy sauce, and grated daikon to my liking. The richness of the fat was delightful, and adding more grated daikon lightened the aftertaste, clearly distinguishing the two cuts.The dish that moved me the most was the eel soup. The delicate umami of the eel was impressive, but the dashi was exceptional. It didn’t emphasize saltiness, yet it had a deep, lingering finish that intensified with each sip. It felt as if the techniques of Kyoto cuisine were concentrated in this one bowl, rather than being flashy.The grilled eel from Kumamoto was also remarkably strong. The skin was crispy, the flesh thick yet tender, and the quality of the fat was clean. Accompanied by sansho pepper, wasabi, and sauce, it was so well-prepared that it stood out on its own. The white grilling technique allowed the quality of the eel and the grilling skill to shine through.The sesame-dressed white sweet potato stem had hidden tomatoes, adding acidity and freshness to the rich sesame aroma. The dish with clam and cucumber was a pleasant palate cleanser after the eel. Additionally, the dish combining eggplant with soft-shelled turtle sauce was outstanding. The eggplant absorbed the umami and gelatinous quality of the turtle without feeling heavy, while the aroma of the white-haired green onion tightened the overall flavor.The sweet corn rice served at the end was another memorable highlight of the day. Initially, I enjoyed the natural sweetness of the rice and corn, and for the second serving, I added butter and soy sauce. The sweetness of the corn, the richness of the butter, and the savory aroma of the soy sauce combined beautifully, making the second serving my personal favorite. The creative ways to enjoy it, including with black pepper, kept the clay pot rice exciting until the end.Finally, a refreshing lemon dessert and warm tea concluded the meal lightly. This experience was not just about presenting high-quality ingredients; it was about creating satisfaction through dashi, cooking techniques, seasonal elements, and the flow of the dishes. The eel soup, grilled eel from Kumamoto, asparagus from Kagawa, eggplant with turtle sauce, and sweet corn rice left a strong impression. It was a delightful opportunity to fully savor summer Kyoto cuisine. Rating: 4.7. Less

Course?4 Japanese SakesTotal: JPY 68,000This Japanese restaurant is an 8-minute walk from Jingumarutacho Station.I made a reservation via direct message.Photography and social media posts are allowed, but I will refrain from detailing the menu as requested.From the appetizer of egg tofu to the white miso soup, the soft-shelled turtle sauce, and the corn rice, the quality was exceptionally high, and I was continuously impressed just like my last visit.True to Kyoto cuisine, the flavors are delicate and not overly strong, yet they left a lasting impact on my heart.Both the head chef and the proprietress provided excellent service, treating everyone with great respect.It was a great meal. Less

Known as a difficult-to-reserve restaurant, Takeyamachi Mita occasionally accepts reservations through the OMAKASE website. By chance, I opened the OMAKASE site and found that they were accepting reservations. Despite being registered with OMAKASE Premium and having the restaurant on my favorites list, I did not receive a notification for this reservation opportunity. Notifications are random, so it feels like luck to receive one. Even after pressing the reservation button, it was temporarily held by someone else. After several rounds of others holding and releasing the reservation, I finally managed to secure a spot, which felt like a platinum seat.While some may say that high prices and delicious food are to be expected, I believe otherwise. It takes the chef's effort and connections to acquire these ingredients, along with the skill to bring out their potential. Listening to the explanations of the dishes, it’s clear that significant time and effort go into preparing not just the ingredients but also the broths and other components. As mentioned in other reviews, I truly felt that they maximize the quality of the ingredients.As a side note, when searching for Takeyamachi Mita on Google, AI sometimes mispronounces it as "Takeyachou Santa," which is incorrect. The correct pronunciation is "Takeyamachi Mita."【Price】Evening course JPY 66,000 + alcohol costs【Dishes】1. Red sea urchin (Aka uni) from the Amakusa Islands in Kyushu, served with egg tofu. The red sea urchin is a rare delicacy with a strong sweetness and rich flavor, pairing perfectly with the broth and egg tofu.2. 1.1 kg of wild-caught giant horse mackerel (Oni aji) sushi from Akashi, Hyogo Prefecture. Compared to regular horse mackerel, the flesh is firmer and has a good amount of fat.3. Steamed abalone served with fried white asparagus from Kagawa Prefecture. It is enjoyed with salt and liver soy sauce. The steaming of the abalone is perfect, resulting in an exquisite texture—truly outstanding. The white asparagus is sourced from a farm in Kagawa.4. Sashimi of tuna, including both fatty (Toro) and red meat.5. Grilled conger eel.6. Pike eel with burdock and okra in white miso sauce. It is served with a strong wasabi for added spice. The pike eel is delicious, and the white miso is exceptional. The process of making the white miso was explained, and it requires an incredible amount of effort and time that is beyond what an average person could replicate. Simply exquisite.7. Grilled eel topped with sansho leaves and wasabi.8. Summer vegetables with white yam and tomatoes, dressed in sesame vinegar.9. Octopus from Akashi, Hyogo Prefecture. The cooking method varies between the body and the suckers, and it is mixed with egg yolk.10. Natural soft-shelled turtle from Shiga Prefecture, simmered with eggplant. The turtle meat is used for the broth, and the collagen-rich part around the shell is included as an ingredient. It is flavored with white leeks and ginger, resulting in an exquisite broth.11. 5-year aged somen noodles with junsai from Hiroshima Prefecture. The broth is made from kombu, bonito, dried scallops, and dried shiitake mushrooms.12. Corn rice.13. Lemon jelly made from lemons from Hiroshima Prefecture, using well water from the Shimogoryo Shrine in Kyoto. Less

An incredibly impressive Japanese restaurant that brings out the umami to its fullest potential.The high-quality ingredients such as Ise lobster, sea urchin, and abalone were all exceptional, and I was deeply moved by the dishes that maximized their unique flavors. The cooking techniques for each ingredient were particularly remarkable, especially the preparation of the swordfish, which left a strong impression with its delicate texture and rich umami.While cherishing traditional Japanese cuisine, the restaurant also incorporated innovative techniques and ideas throughout, allowing me to enjoy fresh surprises until the very end. It was a wonderfully crafted course with high completion. Less

〜10. 炊き合わせ

◉上賀茂 茄子
◉鼈
◉兵庫豊岡 天然鼈の餡かけ
◉白髪葱

上賀茂の茄子は焼き茄子の如き良い香りが
漂いながら鼈の餡掛けの中に密かに潜んで
蓮華で掬い上げると翡翠茄子そのものにて
見事な色合いの茄子の身肉に見惚れちゃう。
そして
お茄子の甘味には鼈出汁の奥深い味わいが
纏いとても良くお似合いの味覚に昇華する。

所で
豊岡盆地には天然鼈が生息している事で有名。
最近は養殖の鼈が年間で使われておりかなり
一般的ですがその様な時代に豊岡の天然鼈は
格別で、コラーゲンが豊富で美容に良いとも
言われており食用としても人気が高い鼈です。

然も天然鼈でサイズが同等のものを幾つもと
なりますと更に難易度が高まるので豊岡鼈の
希少性は更に高まります。

11. お食事〜その1

◉青森県 玉蜀黍の炊き込みご飯
◉香の物:白菜と蕪
◉熱々の焙じ茶

しっとりと優しくコーンの甘味を穏やかに
見据えて炊き上がる麗しの白米と黄金色に
輝く玉蜀黍の一粒一粒が舌を愛でてくれる。
玉蜀黍のお髭も炊き込みご飯に混ざりつつ
フワッと舌が触れてその食感をコーンとの
会話から楽しげに戯れ合う所が大変楽しい。
食感の多様性に加えてコーン粒から零れる
ジューシィな程の甘美な味わいが米粒との
共演を見事に奏でる美味しさは堪らない。
炊かれているご飯は玉蜀黍の芯から出汁を
存分に活かした美味礼讃するご飯となって
玉蜀黍の一粒との間合いを更に深めていて
斯様な絶品玉蜀黍ご飯を巧みに創造しつつ
舌をおもてなし頂いて感動が膨らみました。

12. お食事〜その2

◉バターコーンご飯

二膳目は玉蜀黍からの風味も味覚も変えて
玉蜀黍をベースにバターと鰻ダレを絡めて
少し火入れを強くしお焦げ部分を加えつつ
玉蜀黍の粒自体の甘味からの持ち味を更に
グッと出す演出を仕掛けられて来ます。
この味変の何と言う華麗な味覚の舞が凄く
舌への刺激的な誘惑にうっとりしちゃう。
ご飯に散りばめられたコーン粒を絡めると
コーンに染み込んだ鰻ダレの濃厚な甘味に
深みが増してお焦げの香味との相乗効果が
かなり激しく舌を唸らせ素晴らしく美味し！
この二膳目もペロリと行って仕舞いました。

13.お食事〜その3

◉玉蜀黍ご飯のお焦げとブラックペッパー

そして三膳目は土鍋の底にへばりついた
お焦げを剥がして頂き小皿の方に盛り付け

食事の締めにお焦げをカリッと食感が歯に
心地良く響き渡る快音と共にお米を味わう。
然も此方のお焦げ様にはペッパーを効かし
ピリッと舌を刺激的にもてなす味覚を整え
印象的なお焦げを頂き口福感が膨らむ大変
後尾の引く締めのご飯となっておりました。

13.甘味

◉宮崎マンゴー
◉佐賀県蜜柑のジュレ掛け

#京都グルメ
#京都美食
#京都和食
#京都会席
#竹屋町三多

■訪問日 2025.8/25(月)17時半〜20時

■お料理 お任せ¥62,500
■お飲み物含むお会計¥63,500 Less