MOTOI (MOTOI) Kyoto

This restaurant is located about a 10-minute walk from Karasuma Oike Station or Kyoto City Hall Station. It has been selected as one of the "French WEST Top 100 Restaurants 2025" and has also received the "THE TABELOG AWARD 2026 Bronze".The restaurant is housed in a 100-year-old renovated building, featuring a lovely courtyard that leaves a lasting impression. The interior, which blends traditional Japanese aesthetics with modern design, was also quite memorable. In addition to regular table seating, there are special rooms available as well.This time, I made a reservation in advance for the Lunch menu "Collection de Salon" (JPY 13,200) through Tabelog.★Impressions★Chef Motoi Maeda has honed his skills in both Chinese and French cuisine. During the course I enjoyed, there were dishes that incorporated elements of Chinese cuisine. This was a new discovery and a form of creativity that I appreciated. Not only was the food delicious, but I also felt a sense of excitement about what would come next. The service was very attentive and enhanced the dining experience. After the course, the chef himself came to greet us and see us off. I believe this kind of attention to detail is reflected in the dishes as well. Now, let me introduce the course content from that day.★What I had that day★Japanese Tea Pairing (JPY 3,500)1. Awa Bancha2. Japanese Black Tea (Miyazaki)3. Green Tea (Higashikashiki)4. Hojicha (Shiga, Koka)Bread, Koto Hiki Beach Salt, ButterHazelnutsCold NoodlesSmall SnackSpring Rolls, Nasu, Pepper MacaronFried UguiCold Mapo Tofu50 varieties of vegetables from Ohara, KyotoPoached Sea BassRoasted SaddlebackKawachi Bankan SorbetYang Guifei (post-meal drink)The first dish, cold noodles, conveyed a sense of seasonality, surprise, and thoughtfulness. I requested the Japanese tea pairing, which also complemented the dishes beautifully. The cold mapo tofu is a specialty of the restaurant. It is a dish where Chinese and French flavors are exquisitely combined. The poached sea bass was rich in flavor and aroma, with a tender texture that brought happiness. From the main course to the final dessert, every dish seemed designed to delight the diner without any oversight. I felt that the restaurant's philosophy of "unity of host and guest" is reflected in the cuisine.It was a wonderful restaurant.It was a great meal. Less

I visited "MOTOI," located in the charming streets of Kyoto. The beautifully restored Taisho-era residence offers a space that instantly transports you away from the everyday, filled with a dignified elegance and warmth.The cuisine is innovative French that breaks traditional boundaries. What stood out to me were the dishes that expertly incorporated Chinese techniques, reflecting the chef's background. Each bite revealed the powerful umami of the ingredients, enhanced by delicate cooking methods, and the flavors of the complex yet harmoniously balanced sauces brought fresh surprises and deep emotions with every mouthful! Less

I finally visited MOTOI, a place I had been curious about for a long time. The atmosphere was impressive right from the entrance, and I was amazed by the unique layout as soon as I stepped inside. The tables were beautifully set with silverware and seasonal flowers, specifically bellflowers. I started with some champagne, followed by an amuse-bouche that truly felt like a "jewel box." The seasonal conger eel was delightful, and I was surprised to find a French-style mapo tofu on the menu. It had a strange texture, but it still tasted like mapo tofu. Next was the sweetfish spring roll, which I devoured whole from head to tail. One of my favorites from this course was the blue lobster, bursting with flavor that felt unforgettable. Another contender for my top pick was the Spanish mackerel, which also had an incredible taste and texture. A vintage red wine from about 40 years ago was served, and it paired perfectly with the roasted venison, offering a hint of spice and a wild flavor. The dessert was also very satisfying, making for a truly happy experience overall. I hope to see different colors of the menu in another season. Less

Just a 10-minute walk from Kyoto City Hall Station, nestled in the quiet residential area of Tawarayacho, lies MOTOI, a Michelin one-star French restaurant that operates on a reservation-only basis. Housed in a renovated kimono shop built during the Taisho era, this over 100-year-old establishment offers exquisite cuisine centered around the theme of "unity of host and guest."The chef, who has a unique background transitioning from Chinese cuisine to French, presents a creatively crafted course that tells a story. The sophisticated and luxurious interior, overlooking a beautiful courtyard, allows guests to enjoy an exceptional dining experience without worrying about their surroundings, making it perfect for special dinners or memorable trips to Kyoto.▼ Lunch: Collection de Saison - 10 Dishes for JPY 13,200- Small Snack- Paris Soirée of Yura River and Lake Biwa- Fried Ugui Fish- MOTOI's Mapo Tofu- Assorted Vegetables with Chinese Condiments- Poached Medai Fish- Roasted Nanatani Duck- Dessert of Kawachi Bankan Citrus- Pineapple and Cheese Cake- Small Sweets with CoffeeThe moment each dish arrives, the rich aroma of carefully selected ingredients fills the air, and the stunning presentation of each plate resembles a work of art.The signature dish, "MOTOI's Mapo Tofu," is a perfect blend of French finesse and Chinese essence, delivering an exquisite taste that lingers until the last bite. The main course, "Roasted Nanatani Duck," is cooked to perfection, concentrating the duck's flavor while leaving a refreshing aftertaste. Pairing it with vegetables and wine creates an ultimate combination.This space harmonizes the historical beauty of Japanese tradition with modern stylishness, providing a supreme environment that satisfies all five senses. Whether for a luxurious lunch near the Kyoto Imperial Palace or a significant anniversary, this full-course meal guarantees an unforgettable experience that will leave you completely satisfied. Less

【The Pinnacle of Japanese Spirit and Western Talent: Refined French Cuisine in Kyoto】This French restaurant is run by a chef with a unique background as a former Chinese cuisine chef, located in a traditional machiya (townhouse) in Kyoto. You can enjoy a one-of-a-kind course that highlights seasonal local ingredients, skillfully blending French culinary techniques with the essence of Chinese cooking, including fire control and spices. The beauty of the dishes is stunning, and the light yet deeply flavorful tastes will leave you in awe. This is a renowned establishment that is perfect for special occasions and adds an elegant touch to your Kyoto evening, sharpening all your senses. Less

Saturday at 1 PMLunch 【Gourmand】 10 Dishes Reservation.Every dish was outstanding.◉ Yura River and Lake Biwa ParingualMy photography skills are too poor to capture it, but it was incredibly delicious. The vichyssoise with soft-shelled turtle and sweetfish jelly was exquisite. The sweetfish seemed to swim in my mouth.◉ Assorted Vegetables with Chinoise CondimentsI believe there were about 50 types of vegetables (if I heard correctly). They were beautifully presented, with a perfect balance of textures, temperatures, and flavors. I was completely absorbed in enjoying them.◉ Pan-Seared Porgy with Turnip and Rhubarb Sauce Vin BlancThe cooking of the porgy was exceptional, and the contrast between the gentle turnip and the tangy rhubarb was genius.At the end, the chef came to greet us at our table, which was a delightful surprise. Even more, they saw us off all the way outside (despite the rain)! Thank you for your thoughtful hospitality.It was a great meal!♪ Less

I enjoyed a lunch course that included:◯ A small snack◯ Paris-Savoie with Yura River and Lake Biwa◯ Salad with octopus from Noto, tomatoes from Mukomachi, and basmati rice◯ MOTOI's Mapo Tofu◯ Various vegetables with a Chinese-style condiment◯ Pan-seared black sea bream with turnip and rhubarb white wine sauce◯ Roasted saddle pack from Fukudome Komaki Farm, with zucchini from Shizuhara and shiitake mushrooms◯ Various preparations of Kawachi Bankan citrus paired with olive oil sorbet◯ Choux à la crème and strawberries◯ A small sweet treat◯ CoffeeThis was the lineup.For drinks, there were options like wine, beer, tea, and orange juice. The coffee at the end included black tea, herbal tea, and coffee.During the meal, you could choose between a hard baguette or a softer bread.One dish that particularly caught my attention was:◯ Various vegetables with a Chinese-style condimentSixty types of vegetables were cooked using appropriate methods, topped with a whipped scallop sauce. There were also sauces made with fermented black beans and tofu, which you mixed in. The umami from the scallops and the saltiness paired with the diverse textures of the vegetables made it a delicious dish.◯ Pan-seared black sea bream with turnip and rhubarb white wine sauceThe skin was crispy, and the sauce was rich and white wine-based. The turnip added a nice accent.I dipped my bread in the leftover sauce, and it was delightful.The staff explained each dish as it was served.This was my first time enjoying French cuisine at a restaurant. What stood out was that the chef came out to greet us after the meal. It was memorable how they stood at the entrance, thanking us until we were out of sight. I'm not sure if this level of service is standard at most restaurants or if this place is special, but I found it very endearing. It was a great meal! Less

This is a restaurant I had wanted to visit for a long time.On this day, I ordered the lunch "GOURMAND," which featured a slightly upgraded menu with 10 dishes.【Menu】- Small snack- White asparagus blancmange with Toyama white shrimp and wild mountain vegetables- Foie gras with various beans- Lobster bisque with saffron risotto- Assorted vegetables with Chinese condiments- Pan-seared sea bass with turnips and rhubarb, served with sauce vin blanc- Roasted black Wagyu beef with zucchini from Shizuhara and shiitake mushrooms- Various preparations of Kawachi Bankan citrus with olive oil sorbet- Choux pastry with strawberries- Small sweets- CoffeeThe restaurant is a renovated kimono shop (Kyoto machiya) built in the Taisho era, featuring two lovely courtyards. The high ceilings and open layout create a wonderful atmosphere.The dishes were to my taste and delicious!I definitely want to visit again. Less

The main purpose of my stay in Kyoto was to visit this restaurant. I made a reservation for Sunday lunch. While there are many places in Kyoto where you can enjoy French and Italian cuisine in traditional townhouses, this one is located in a more tranquil area.I opted for a course with about 10 dishes, paired with Japanese tea.From the amuse-bouche, there were various creative and delightful touches, truly impressive. The tea pairings were diverse, allowing us to enjoy the dishes in a refreshing way.The spicy octopus gazpacho was fun, and the sea bream, with its crispy skin and juicy flesh, was outstanding. Of course, the main dish, saddleback, was delicious as well. However, what left a lasting impression this time was the mapo tofu and vegetable dish.The mapo tofu, adapted from Chinese cuisine, featured a generous amount of creamy tofu balanced with just a hint of rich meat, creating a surprising flavor.The vegetables, combined with Chinese seasonings, included 58 different types, and the subtle seafood essence was skillfully incorporated into the vegetables. Each vegetable seemed to have been carefully prepared, with some cooked to perfection, showcasing their natural flavors. It was incredibly delicious.The staff's service was also exceptional, making for an exquisite experience. It was a great meal! I will definitely visit again! Less

This was my first visit to the restaurant, which has been selected for the Tabelog Award BRONZE 2026.The restaurant is a renovated traditional kimono shop, allowing diners to enjoy their meals while overlooking the greenery of the courtyard from their tables.The course includes six dishes leading up to the main fish dish, and the dessert selection after the fish and meat courses is quite extensive. As a result, the service time was longer, and the total stay lasted about three hours. The portions were also generous.The unique aspect of the dishes is the incorporation of Chinese elements throughout. Here are my notes on each dish:- Small snack: Black pudding macaron and baby fish (Namasu)- Sea cucumber with Hyuga tomatoes: Wrapped in cheese and tomato, the sea cucumber was mellow- Salted koji foie gras: The foie gras was light with an ethnic nuance (yogurt/hummus/cumin/paprika)- Shrimp and asparagus risotto: The fresh, grassy aroma was a bit overwhelming for me- Salad with 55 types of vegetables: Not only raw vegetables but also grilled and fried ones. The dressing had hints of dried scallops, fermented tofu, and ham yu, showcasing Chinese influences.- The sauces for the main fish and meat dishes were rich and substantial, a departure from the previous lighter flavors. Less

About a week ago, I made a reservation and visited during a weekday lunch. I was seated at a table overlooking a beautiful courtyard filled with fresh greenery after the Golden Week, allowing me to enjoy a refreshing and pleasant time.The cuisine was primarily French with a creative touch, skillfully blending elements of Japanese, Western, and Chinese flavors, which I found very intriguing. The sauces and seasonings were light, making it enjoyable without becoming monotonous until the end of the course.It was a great meal. Less