Goko Machi Tagawa (御幸町 田がわ) Kyoto

Ranked 32nd in the Tabelog genre in Kyoto, I visited Goko Machi Tagawa.By the way, "Goko Machi" is pronounced as "Goko-machi!"Hokkaido Botan Shrimp marinated in soy sauceSnap Peas with Yuzu and Egg Tofu - exquisite.Carp with Mugwort Gluten and Ginger with Shredded Green Onion - absolutely amazing.Sashimi: Isaki, Meita Flounder, and Harii Squid - exquisite.Kochi's First Bonito, Smoked with Straw, and Ground Sesame with Kujo Green Onion.Eight-Item Platter:Chimaki Mackerel SushiFava Bean and One-Inch Bean TempuraAomori Asparagus with Sea Urchin Sauce - exquisite.Aomori Koshiabura with Meita Flounder, Soy Sauce, and Seaweed - exquisite.Cucumber with Daidokoro Gluten and Jellyfish.Mozuku Seaweed.Grilled Eel from Toyohashi, Aichi Prefecture, with Sauce, Snake Cucumber, Kombu, and Chili Vinegar - absolutely amazing.Braised Fried Tofu, Amadai, Cha Soba, and Yam with Fried Amadai Scales - exquisite.Miyagi's Aburame (Ainame) with Hirousu, Daikon, and Grated Daikon - absolutely amazing.Free-range Chicken with Flower Pepper - exquisite.Myoga Rice.White Rice and Pickles.Sansho Ice Cream, Kagawa Meihou Strawberries, Shiranui Citrus, and Black Honey.This restaurant eliminates innovative elements and purely offers delicious food in the best possible form while preserving the classical style of Japanese cuisine!!The Carp with Mugwort Gluten and Ginger with Shredded Green Onion allows you to fully savor the flavors of each ingredient—this is the essence of Japanese cuisine!!The combination of Eel and Vinegared Dishes is a unique calculation found only in Japanese cuisine!!The Miyagi Aburame (Ainame) with Hirousu, Daikon, and Grated Daikon had an incredibly rich broth that surprised me!! It seeps into the Hirousu beautifully!!Personally, I enjoy when Japanese cuisine has a slightly innovative element, but when I eat only innovative dishes, classical Japanese cuisine feels refreshingly new—a strange phenomenon!!!This was a very faithful representation of traditional Japanese cuisine, and it allowed me to once again experience the wonderfulness of Japanese culinary culture!!This is a place I would love to return to when I get tired of the dazzling onslaught of innovative dishes!!! Less

Course: JPY 29,040Imo Shochu x 3Total: JPY 32,750This Japanese restaurant is an 8-minute walk from Kyoto City Hall Station. I made a reservation through Tabelog.◯ Egg Tofu with Botan Shrimp Egg tofu topped with soy sauce-marinated botan shrimp and mini asparagus, infused with yuzu aroma. Served with a cold dashi broth.◯ Carp and Yomofu Soup A bowl with fried carp on yomofu, garnished with shredded green onions and ginger. The dashi is light yet rich in flavor.◯ Sashimi of Isaki, Harii squid, and Meita flounder Served with Noda salt from Iwate and soy sauce.◯ First Bonito with Straw First bonito lightly seared with straw, drizzled with green onion sauce, topped with chopped perilla leaves, and sprinkled with ground sesame.◯ Hassun Decorated with iris flowers for the May Children's Day festival. ● Saba sushi wrapped in chimaki ● Fried peas rice crackers ● Grilled spring cabbage with sea urchin sauce ● Mozuku seaweed ● Cucumber, jellyfish, and Daidokutsu tofu in sesame vinegar ● Nori and flounder engawa soaked in soy sauce with Koshiabura.◯ Grilled Eel Eel from Toyohashi grilled with sauce, served on top of cucumber marinated in kombu, paired with chili vinegar.◯ Cold Green Tea Soba with Fried Tofu Cold green tea soba topped with grilled sweet sea bream, fried tofu, and grated yam, accompanied by fried sea bream scales.◯ Tamura Beef Shabu-Shabu Shabu-shabu made with ribeye from Tamura beef in Tottori, served on top of fried tofu cooked in dashi, garnished with grated daikon. The low-temperature shabu-shabu beef is slightly rare and melts in your mouth.Rice options included: ◯ Plain Rice ◯ Rice with New Myoga ◯ Rice with Jidori Chicken and Flower Pepper I had two servings of each, totaling six bowls.◯ Pickles ◯ Dried Baby Sardines ◯ Red Miso Soup ◯ Sansho Ice Cream, Maruhime, Shiranui Orange, Black Honey The head chef trained at the Michelin three-star Japanese restaurant "Azabu Kumura" before opening this establishment.The counter is close to the kitchen, providing a lively atmosphere. The unique style incorporates charcoal grilling. The quality of the ingredients, especially the Tamura beef and eel, left a lasting impression.It was a great meal. Less