Dojin (道人) Kyoto

Thank you for always checking in. Your likes, saves, and follows are a great encouragement for me.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below are my thoughts on the menu and particularly memorable dishes ~〇 Kuruma Ebi, Abalone, Okra, Pumpkin〇 Oni Aji Bōzushi It was so delicious that I regretted finishing it in just two bites. No matter how hard I looked, I couldn't find any unpleasant smell from the horse mackerel. The combination of the mackerel, rice, and seaweed created a wonderful flavor.〇 Kegani (Hairy Crab) Soup〇 Tai, Two Types of Uni, Black Abalone Sashimi The Tai was consistently incredibly delicious, and the uni was a comparison between Amakusa and Yura this time. Amakusa had a rich and sticky flavor, while Yura was rich yet refreshing with a long aftertaste. Personally, I prefer Yura.The standout dish this time was the abalone. The black abalone from the Boso Peninsula is so rare that it’s hardly available, and you might not have the chance to eat it normally. We enjoyed the tender part of the precious black abalone, sliced thinly after trimming the edge. While it’s often said that abalone is better cooked, I believe that black abalone is best enjoyed raw. To savor raw abalone, it’s essential to chew it well. As you chew, the unique flavor of the abalone truly shines.〇 Dragon Sawfish Grilled over Charcoal Dragon sawfish from Kagoshima. I always think that the charcoal grilling is incredibly delicious.〇 Bachi Ko Tempura〇 Shiro Amadai (Sweetfish) Okaki Age, New Ginkgo This is also one of my favorite okaki age dishes. I highly recommend it to anyone who loves Japanese cuisine; it’s an okaki age that will surprise you with its deliciousness.〇 Unagi (Eel) Uzaku〇 Nasu Niboshi This is a familiar obanzai (small side dish) in Kyoto, but it might be the first time I’ve had it outside of a la carte. It’s not flashy, but the sweet and savory simmered sardines and eggplant pair perfectly.〇 Shark Fin and Winter Melon Stew This is a new dish that made its debut. I thought it might lean towards Chinese flavors, but it was actually in the style of Japanese cuisine.〇 Niwa Hana I’ve said it a billion times, but the deliciousness of Niwa Hana is truly unmatched.〇 Corn Rice〇 Shirasu Rice This was also my first time trying shirasu rice. With plenty of shirasu topped with a squeeze of lemon, the acidity of the lemon whetted my appetite, making it so delicious that I could keep asking for more.〇 Soybean Kuzu Tofu〇 Usucha (Thin Tea)..This time, I requested to have a table opened for me and treated myself, so I ordered a couple of wines that were quite a stretch for me, but both were wonderful. Especially, the J.F. Mugnier Nuits Saint Georges 2010 was so delicious that it moved me.As for the dishes, they were perfectly delicious as always, and I think the satisfaction level during the summer season is truly remarkable.Next time, I look forward to Matsutake mushrooms. It was a great meal! Less

What particularly impressed me this time were the鬼鯵 (Oni Aji) sushi rolls and the crab soup.The sushi rolls made with the magnificent Oni Aji, which is in season right now, had a rich flavor that left a lasting impression.The crab soup was also outstanding, with a wonderful balance between the sweetness of the crab and the dashi broth, making it a dish I would love to have again.I also enjoyed the shark fin, prepared in a traditional Japanese style, which was very delicious.I was able to savor each dish that highlighted seasonal ingredients, and I was very satisfied with this visit.I look forward to my next visit! Less

This Japanese restaurant is a 6-minute walk from Sanjo Keihan Station. I made a reservation for my visit this time."Oni Aji no Bozushi" The balance of flavors, preparation method, firmness of the rice, and strength of the vinegar were all perfect. It's the most delicious bozushi in Japan. I was impressed by the shiro amadai bozushi during my last visit, but this was even better."Kegani Shinjo no Owan" It had no off-flavors and left a pleasant aftertaste for a while. As always, the dashi was exquisite.The quality of the "Tai, Abalone, and Uni" was extremely high, and just like last time, the "Dragon Tachiuo no Sumibi Yaki" was tender, rich in fat, and delicious.There’s no flashiness or special presentation. The dishes are simple and refined, maximizing the use of the ingredients. The interior is beautiful and has a sense of charm, and the service was excellent with no complaints.It was a great meal.Course Menu: ◯ Simmered Pumpkin and Newborn Potato with Okra, Natural Sweet Shrimp, and Shida Makis with Dried Fern ◯ Oni Aji no Bozushi and Tempura of Bachi Ko ◯ Kegani Shinjo and Winter Melon Soup ◯ Sashimi of Tai, Abalone, and Red Uni ◯ Dragon Tachiuo Grilled over Charcoal ◯ Abalone Somen ◯ Natural Eel with Vinegar ◯ Guji Fried with Okaki and New Ginkgo ◯ Simmered Herring and Eggplant ◯ Rice ◯ Tai with Sesame ◯ Saba with Ume ◯ Pickles ◯ Red Miso Soup ◯ Corn Rice ◯ Shirasu Rice ◯ Warabi Mochi Less

On this day, I visited Dojin, a restaurant frequented by regulars, for the first time. (*´∀`)The atmosphere of a highly-rated place like this makes me feel a sense of formality in a good way. I might just be feeling nervous for no reason, though! Haha.I enjoyed some wine with the regulars. (*´∀`)Every dish was incredibly delicious. At first glance, the photos might seem ordinary, but everything was truly tasty. It might be hard to explain, but the flavors gradually unfold, and since it's Japanese cuisine, it doesn't hit you like a strong punch; rather, it seeps into your body with a comforting deliciousness.I don't usually drink much wine, but it was delightful. The corn rice served at the end was particularly to my liking. I found myself thinking about how I could recreate a similar flavor at home while enjoying it.I might end up with something quite different, but I liked it enough to want to try making it myself next time! (*´∀`)I left feeling very satisfied. It was a great meal! Reservation Method: At a regular's table Course Fee: ? Duration: About 3.5 hours? Reservation Difficulty: Newcomers might find it hard to get a spot? Order: Shared 2 bottles of wine and sparkling water Total Bill: JPY 112,000 Less

I visited Dojin, the number one Japanese restaurant in Kyoto. This incredibly sought-after establishment has won the GOLD award at the Tabelog Awards every year. Gourmets from around the world make this their destination. Nestled quietly in the city, stepping inside feels like entering another world. This time, I had the rare opportunity to experience "Dojin." Every dish in the course was extraordinarily delicious, leaving me in awe. The tableware included foreign pieces, and there was no detail overlooked. While the food was exceptional, this place is equipped with both strengths and weaknesses. Less

This place is truly amazing!I revisited after about a year, and once again, I was reminded of what a fantastic Japanese restaurant this is!The wine list is incredibly extensive, and I feel it might be the best selection of wine among Japanese restaurants in the country.Every dish brings out the wonderful quality of the ingredients; they are simple yet absolutely delicious.The natural hospitality from the owner and the hostess is also commendable, making it a flawless establishment.While the prices are not cheap, I definitely want to come back.It was delicious.Thank you for the wonderful meal.-----------------------------Thank you very much for reading until the end.I am truly grateful for all the "follows," "likes," and "saving the restaurant" from everyone.I appreciate your continued support!--------------------------- Less

Dojin - A First VisitI now have one more reason to come to Kyoto.From start to finish, it was a continuous series of emotional moments.Even now, after finishing my meal, I am still savoring the experience.This is one of the few places where I truly felt grateful to be alive.Japan is truly amazing.This experience reminded me of that.What surprised me first was not the food, but the hospitality.As someone who usually eats small portions, I often receive standard servings unless I ask for less. However, the owner kindly asked about my preferred portion size and adjusted it perfectly throughout the meal.I was able to enjoy each dish without feeling overwhelmed, savoring them at their most delicious state.I have never experienced such thoughtful attention to detail before.Additionally, they were considerate of my Shinkansen schedule, arranging the course flow and even calling a taxi for me.This restaurant values not only the food but also the time spent.The atmosphere was truly comfortable.It was quiet yet not stiff.Time flowed slowly as I enjoyed wine, conversing with my father and chatting with the chef and the owner.I realized how luxurious it is to take hours to enjoy a meal.As my train time approached, I found myself not wanting to leave.I wanted to stay just a little longer.It had been a while since I felt that way.Now, let’s talk about the food.I was captivated from the very first hand-rolled sushi.The nori was rolled just before eating, releasing an astonishing aroma.The fish fat melted quietly in my mouth, perfectly complementing the gentle sweetness and acidity of the vinegared rice.It was simple yet unforgettable.I realized that such a piece of sushi is born only when there are excellent ingredients and the chef's skill to maximize their potential.Honestly, I could have eaten ten more rolls.Then, I had live akagai (clam) for the first time in my life.I was left speechless.One bite made me nod in agreement.It was that delicious.Whether eaten raw, lightly grilled on a stone, or with a squeeze of sudachi, it showcased different expressions.I was moved by how much enjoyment could come from the same ingredient.Gratitude for the life taken was naturally felt.Eating is a way of inheriting life, and I was reminded of that.The sweetfish (ayu) was also impressive.It was grilled to perfection from head to tail, with even the bitterness being delicious.The accompanying wasabi vinegar added a refreshing summer touch without overpowering the fish's aroma.It felt like I was eating summer on a plate.I will never forget the shrimp tempura.It was astonishingly sweet.The batter was light, with no greasiness at all.Despite being fried, it was light and brought happiness as I enjoyed it hot.I wondered how they could fry it so lightly.I believe the craftsmanship lies in the unseen details.The hamo (pike eel) and tomato somen (thin noodles) were pure summer.The clear broth had the thin somen swimming beautifully.The moment I took a bite, I felt summer had arrived.This was undoubtedly the best somen I have ever had.The cooking time and thickness were perfect, sliding down like a drink.The final rice dish was truly blissful.First, I enjoyed it plain, without anything added.It was freshly cooked, glossy, and I was amazed by the sweetness of the rice itself.I thought to myself, "Rice can be this sweet?"For the second bowl, I had it with pickles and sweet-spicy fish.For the third bowl, I added plenty of shirasu (whitebait) with a squeeze of lemon.Each was delicious enough to be the star of the meal.Even as someone who eats small portions, I felt I could have eaten twenty more bowls.I genuinely wished I had five stomachs.The chef is also a certified sommelier, and I learned a lot about wine.Instead of presenting complicated knowledge, he explained everything with a smile, making the time spent listening enjoyable.I felt that food and wine are not separate but connected as one experience.Each dish was complete on its own, but the entire course had its own story.Seasons flow, life is received, conversations are had, and time is savored.It felt less like eating and more like experiencing a day.I am truly grateful for being invited to this table.Thanks to the connections with people, I was able to see this beautiful scene.Eating is living.Gratitude for the ingredients.Gratitude for the chefs.Gratitude for life.And gratitude for having people to share the table with.This time reminded me of these simple yet often forgotten truths.The more I learn about wine and food, the more I discover a world I didn’t know.That’s why I want to learn more.I want to know more.This day will undoubtedly be a cherished memory in my life.I will definitely return, changing with the seasons.It was a great meal. Less

Red Sea Urchin from Ehime and Abalone from Setouchi, Tosa Vinegar Jelly, Okra TatakiStick Sushi of Demon Horse Mackerel from Awaji, SeaweedClear Soup with Red Sea Bream and Winter Melon from AwajiStone Grilled Natural Turban Shell from MiyazuGrilled Sweetfish from Miyama River with Salt and Yuzu Vinegar MisoCucumber, Shiitake Mushrooms, Chicken, Jellyfish, and Cucumber in Sesame Vinegar Dressing, Tempura of Corn (Gold Rush)Fried Natural Shrimp from Awaji Island, Green AsparagusHamo (Pike Conger) from Awaji and Three-Year Aged Miwa SomenKamo Eggplant with Hairy Crab SauceBraised Pork BellyRice, Simmered Nodoguro (Blackthroat Sea Perch) from Tokushima with Plum, Sesame Dressing with Akashi Sea Bream, Boiled Shirasu (Whitebait) from Setouchi, Pickles, Miso SoupKuwatofu, Water Shield from Hiroshima, Brown Sugar from Miyako IslandMatcha Less

Dojin, located a 10-minute walk from Sanjo Station on the Keihan Line, opened in 2018 and is run by Chef Nakajima and the owner. As the rainy season ended and summer began, I had the pleasure of enjoying exquisite dishes crafted from both ocean and mountain delicacies, showcasing the chef's exceptional skills. Here’s how I personally enjoy my time at Dojin: 【1】Fish The main focus is on fish from the waters near Awaji Island in Hyogo Prefecture. The sashimi is often aged for about 6 hours, either from the morning or noon catch. The surface is lightly moist and glossy, maintaining a firm texture while delivering flavors reminiscent of fish aged for three days, always providing a delightful surprise. While the variety of fish used on any given day may not be extensive, each bite is remarkably flavorful. 【2】Dashi The dashi is primarily made with Rishiri kombu (Okui Kaisen-do, Grade 1), often combined with freshly shaved, bloodline-free katsuobushi and bloodline-free tuna flakes. When you lift the lid of the soup bowl, the aroma of Rishiri kombu dashi wafts up. The ultimate dashi, prepared with perfect timing, showcases the sharp and distinct umami flavor unique to Rishiri kombu, truly the top of the top in taste, leading you to bliss. Additionally, during clam season, clam dashi can be enjoyed. First, take a sip of the dashi slowly and savor it. 【3】Cooking Technique Whether grilled over charcoal or prepared as tempura or fried, the cooking technique consistently brings out the maximum umami of the fish's fat. This is purely my personal opinion. While it may not appear flashy or extravagant in photos, the true value of the experience can only be felt by closing your eyes and savoring the flavors. Moreover, because Chef Nakajima prepares everything himself, there is a consistent narrative in the flavors from start to finish, free from distractions that could disrupt the emotional aftertaste. This time, I was thrilled to taste the rare summer fish, the oni aji, expertly prepared by Chef Nakajima! Once again, it was delicious and left me trembling with excitement! ((( ；ﾟДﾟ))) The total for the meal, drinks, and tax came to JPY 75,000. I have included explanations with the photos. It was a great meal, and I felt truly happy. Dishes: 1. Steamed black abalone with Tosa vinegar jelly, garnished with shiso flowers, served with red sea urchin and chopped okra, on a bed of kashi leaves (the precursor to Tanabata strips). 2. Oni aji sushi roll, served with nori. 3. Akou (officially known as Kijihata) & winter melon in a bowl of dashi made with Rishiri kombu and bloodline-free tuna flakes. 4. Torigai (bird shell), served with a hot stone, soy sauce, and wasabi. 5. Charcoal-grilled sweetfish, served with tade vinegar. 6. Tempura of corn (variety: Gold Rush), with chicken, chopped cucumber, chopped shiitake mushrooms, sea jellyfish, and almond salad. 7. Fried shrimp crackers and deep-fried green asparagus. 8. Dashi-poached eel topped with plum paste, served with hand-stretched Miwa somen, ripe fruit tomato, and chilled dashi made with Rishiri kombu and bloodline-free tuna flakes. 9. Kamo eggplant with hairy crab sauce. 10. Boiled vegetables. 11. White rice topped with boiled shirasu (young sardines). 12. Red sea bream (also known as Nodoguro) simmered with plum, served with plums. 13. Pickles (lightly pickled cabbage, cucumber, turnip, Nara pickles, and shibazuke). 14. White rice topped with sea bream dressed in sesame sauce. 15. Red miso soup. 16. Soybean juice and kudzu tofu topped with soybean flour, served with water shield and brown sugar syrup. Less

It had been 1 year and 8 months since my last visit to Dojin.This time, I was invited by a friend, and I was really looking forward to it.The wine list is quite extensive, and recently, many guests have been ordering wine.Plum liqueur Minazuki (Sesame Tofu) Setouchi Abalone and Kyoto Kuze Eggplant Akashi Sea Bream and Awaji Island Lobster Awaji Conger Eel Sushi Kagoshima Dragon Sawara (Spanish Mackerel) Hokkaido Hairy Crab and Myoga Salad topped with Tosa Vinegar Jelly, Fukui Red Sea Urchin, and Okra Tataki Awaji Island Akou Hot Pot Ayu (Sweetfish) Tempura and Green Asparagus Kamo Eggplant and Pumpkin Nimono (Simmered Dish) Nihibana (Lightly Cooked Rice) Rice Nodoguro (Blackthroat Seaperch) with Ume (Plum) Shirasu (Whitebait) Sea Bream with Sesame Coconut Warabi Mochi From the very first sesame tofu, I was blown away by the incredible taste. I truly love it.Each dish that followed was exceptional, and I found myself repeatedly saying how delicious everything was.Personally, the Dragon Sawara was the best I’ve ever had.The Kamo Eggplant was also outstanding. I can’t help but wonder why it’s so delicious.The rice served at the end, starting with Nihibana, was the perfect accompaniment.The Nodoguro was melt-in-your-mouth tender, and both the shirasu and sea bream were so delicious that I wished I could eat more.This restaurant boasts an unparalleled level of deliciousness among Japanese restaurants nationwide. I hope to return again, even if it’s just a wishful thought. Less

I found myself pondering how much a chef can truly accomplish alone.This was the thought that crossed my mind at Dojin.The menu consists solely of courses.In the kitchen, it’s just the owner and the female manager.However, it’s primarily the owner who does the cooking.Japanese cuisine involves an overwhelming amount of preparation and processes.You can really see how much effort goes into each dish.And yet, the quality is exceptional.Honestly, I was amazed.There’s nothing gimmicky about it.They focus on bringing out the best in the ingredients.But it’s not just a pretty sentiment; it’s a result of their limited team size, which allows them to carefully engage with each ingredient.They don’t overdo anything.That’s why the ingredients shine.Throughout the entire course, you can feel sincerity over flashiness.The dishes convey not only the chef’s skills but also their personality.Encountering a restaurant like this makes me appreciate the depth of Japanese cuisine even more.I look forward to visiting again in a different season.It was truly a memorable experience. ♡ Less

I had the opportunity to visit Dojin, a Japanese restaurant located near Sanjo in Kyoto, which is ranked among the top five in the country. Originally, I had various options, but thanks to the kindness of Dojin, I was able to secure a precious seat. First, I was presented with beautifully crafted sake cups, and I enjoyed the sesame tofu shaped like the month of June mixed with a flavorful jelly. Taking a bite, the umami from the jelly combined with the texture of the tofu made me feel as if I was purging any impurities. They confidently claimed that the red sea urchin from Tsuruga City in Fukui's Wakasa Bay is the best in Japan, and I must say, I was truly moved—it felt like I had reached a milestone in my life. The dragon mackerel was rich in fat, and the sweetfish had a perfect balance of bitterness and sweetness, making the white rice exceptional. The rice from Sado Island was sweet, and I love the Gagaku variety, which expressed its sweetness beautifully. Cooked in a clay pot, the sweetness was enhanced, and thanks to the golden pot, the moisture was perfectly absorbed into each grain, creating a unique experience unlike any I had before. The overall quality of the course was impressively high, and when the owner served wine with her graceful gestures, it was a truly delightful moment. I felt that I would like to continue visiting this restaurant for the rest of my life. Less

Yamagata Prefecture Plum Liqueur Mizunotsuki Sesame Tofu Setouchi Abalone and Kyoto Eggplant Fukui Akasa, Awaji Island Lobster, and Akashi Sea Bream Awaji Island Hamo Sushi Tokushima Prefecture Nodoguro (Blackthroat Seaperch) Tomato, Hair Crab, and Okra Kijihata (Japanese Sea Bass) Small Hot Pot Lake Biwa Sweetfish Tempura and Kyoto Asparagus Kamo Eggplant and Pumpkin Nimono (Simmered Dish) Meal, Pickles, and Hojicha (Roasted Green Tea) Murazawa Beef Fry with Small Fish Coconut Warabi Mochi Usucha (Thin Matcha Tea) Less

☆彡With a Tabelog rating of 4.61, this is one of the top-rated Japanese restaurants in the country.It’s a place you could never find on your own in Kyoto.I was invited to a private gathering for regulars who have been coming here since it opened.What a rare opportunity to enjoy this experience! (*ﾟ∀ﾟ*) Thank you!The restaurant has only 8 counter seats and serves one round per day.The interior is adorned with high-quality wood, and you can catch a glimpse of moss through the small glass windows. ✨While the live cooking at the counter is certainly enjoyable,not revealing everything allows you to imagine the flavors from the beauty of the ingredients.The dishes are so exquisitely crafted that they feel like a different world within Japanese cuisine.I truly savored the mesmerizing world of exquisite Japanese dishes.○ Omakase CourseYamagata Prefecture, Tatenogawa Plum LiqueurTofu and Edamame with Tosa Vinegar JellyAbalone from Setouchi, Kyoto Kuze EggplantSea Bream from Akashi, Aori Squid from Wakayama, Ise Lobster from Awaji IslandHamo (Pike Conger) from Awaji Island, Hamo SushiCharcoal-grilled Nodoguro (Blackthroat Seaperch) with Hanazansho (Flower Pepper) PreservedCrab Meat, Cucumber, and Miso with SesameDeep-fried Sweetfish with AsparagusKijihata (a type of fish) in a Clay PotSimmered Kamo Eggplant and PumpkinBeef Cutlet and Sea Bream with SesameHagama Rice, Pickles, and Red Miso Soup↓ Japanese Sake (all 180ml)○ Nouguchi Naohiko Laboratory Junmai Unfiltered Nama Sake (JPY 2,500)○ Daijiro Junmai Nama Sake (JPY 1,500)○ Aramasa No.6 X-type (JPY 3,500)○ Aramasa Generations (Ecru) Akita Sake Komachi (JPY 2,000)○ Kurodai Summer Limited Junmai Daiginjo Gohyakumangoku (JPY 2,000)Japanese cuisine is a dish I often enjoy, and while there are many dishes made from similar ingredients, this is a world apart.The incredible effort and the aesthetic of eliminating waste create a sense of artistry in each dish.Japanese cuisine celebrates seasonal ingredients and brings out their best qualities.Unquestionably, only the highest quality ingredients are served,with the taste of the fish being particularly exceptional.The tender and refined texture of the abalone is indescribable,leaving you in awe of the culinary skills that create such deliciousness.The Kamo eggplant, prepared with the same broth, complements the texture perfectly,showcasing the incredible skill and effort that goes into each bowl.The sashimi of sea bream and aori squid sets the stage for a full-on sake experience.The nodoguro, featured on the cover of this post, left the gourmet attendees speechless.It was so delicious that words failed to express our emotions,elevating the quality of the fish and culinary techniques to another dimension. ✨The rice, cooked in a large hagama pot, is first served as freshly steamed.The ultimate white rice bursts with the sweetness of the grains.As you take small servings, the moisture content changes,and eventually, when it settles, it tastes the best.The sweetness of this rice is unparalleled and simply the best.You can savor this experience slowly, as they only serve one round per day.No wonder it’s so hard to get a reservation! (^ω^*) Less

Just a 5-minute walk from Sanjo Keihan Station, I visited "Dojin," a recipient of the GOLD AWARD and recognized as one of Japan's top 100 Japanese restaurants.I was invited and arrived at 5:30 PM on a Sunday.I ordered the Omakase course for JPY 66,000.Chef Nakajima Dojin focuses on maximizing the natural flavors of the ingredients without flashy presentations. The portions were generous, giving a strong sense of satisfaction typical of Japanese cuisine. The first dishes, including abalone, white sweet sea bream sushi, and sashimi, were exceptionally delicious.Among the dishes, the grilled Nodoguro (blackthroat seaperch) with oil and the deep-fried sweetfish were particularly outstanding.I enjoyed every bite until the end.The hospitality from the proprietress was divine! It undoubtedly elevated the already exquisite cuisine to a higher level.【Today's Menu】1. Abalone from Setouchi and Awaji Yura sea urchin with okra2. White sweet sea bream sushi with broad beans3. Soup with eel from Awaji Island and Awaji onions4. Sashimi - Sea bream from Akashi - Lobster from Ise5. Grilled Nodoguro with oil and flower pepper6. Shredded white sweet potato7. Deep-fried sweetfish from Lake Biwa with Kyoto asparagus8. Soft-shell crab with Tosa vinegar9. Simmered eggplant and pumpkin10. Rice dish - Sesame-dressed sea bream - Beef cutlet - Boiled whitebait from Setouchi - Pickles, miso soup11. Coconut warabi mochi with matcha Less

The head chef of Dojin is Mr. Nakajima Dojin. (Official Instagram: @kyoto_doujin) *Reservations are accepted through Shokuoku.Mr. Nakajima, who trained at renowned restaurants like "Mizai" and "Oowata," opened this establishment in 2018.Dojin is a highly sought-after restaurant that has won the "Tabelog Award 2026 Gold," making it a top destination for food enthusiasts across Japan.The restaurant does not rely on flashy presentations or gimmicky creations; instead, it pursues the essence of traditional Japanese cuisine.Thanks to the humble and sincere personality of Chef Nakajima and the warm hospitality of the proprietress, the restaurant is known for its incredibly comfortable atmosphere. The chef is also well-versed in wine.**Menu** *JPY 66,000 (tax included) + wine bottle - Setouchi Abalone and Awaji Yura Sea Urchin with Okra - Sushi with Blue Crab and Fava Beans - Soup with Awaji Island Pike Conger and Awaji Onion - Sashimi: - Sea Bream from Akashi - Kenken Bonito from Wakayama - Aori Squid - Tokushima Nodoguro and Flower Pepper - White Sweet Potato - Kyoto Asparagus and Lake Biwa Sweetfish Tempura - Aomori Flower Pepper and Nagano Murasawa Beef - Grilled Honmirugai and Eggplant - Rice Dishes: - Simmered White Sweet Sea Bream with Plum - Sea Bream with Sesame - Rice with Bonito Flakes and Egg - Boiled Shirasu from Setouchi - Pickles, Junsai Miso Soup~A few thoughts~ The overwhelming size of the Setouchi abalone is hard to convey in photos. Its robust umami flavor perfectly harmonizes with the creamy sweetness of the Yura sea urchin, while the refreshing stickiness of the okra ties everything together beautifully.The luxurious experience of the high-quality fat from the large Nodoguro, combined with the refreshing aroma and flavor of flower pepper, is simply exquisite.The Kyoto asparagus, which is thicker than any I’ve seen before, has none of the typical wateriness found in larger vegetables, showcasing the ingredient's potential to the fullest. The crispy texture of the Lake Biwa sweetfish tempura complements it perfectly, with the sweetfish's unique refreshing bitterness and refined sweetness spreading across the palate, leaving me in awe of the chef's discerning eye.The rare Nagano Murasawa beef and Aomori flower pepper create a delightful pairing. The rich fat of the Murasawa beef is gently enveloped by the vivid and delicate aroma of the flower pepper, maximizing the meat's umami while keeping the aftertaste surprisingly light, showcasing the chef's exceptional skill.To finish, the freshly cooked rice from the hagama pot was so delicious that I had about five servings. The boiled shirasu from Setouchi was astonishingly moist and fluffy, bursting with concentrated ocean flavor with every bite.I usually don’t ask about the origins of the ingredients, but the overwhelming quality prompted me to inquire with the chef and proprietress about various details. It was a wonderful restaurant that sparked my curiosity about the ingredients.I was consistently amazed by the extraordinary ingredients and the chef's exceptional techniques. Despite the robust umami, the aftertaste was surprisingly light, making it easy to finish a bottle of wine by myself—a perfect pairing. This is truly a unique and exceptional restaurant that I wholeheartedly admire.Review posted by "Instagram@_1show". Thank you for reading to the end. I appreciate all your "likes," "follows," and "saves" for the restaurant. Less

This restaurant, highly rated in Kyoto and awarded a Tabelog Gold rating, is truly exceptional.The head chef focuses on the cooking while the owner takes care of the service, creating a warm and inviting atmosphere. It feels like dining at home, providing a calm and comfortable experience.I was able to appreciate the beauty of seasonal ingredients from late spring to early summer, such as abalone, sea urchin, okra, blue crab, pike eel, sweetfish, surf clam, eggplant, and flower pepper, each presented beautifully.The wine selection is also outstanding, and I enjoyed a leisurely meal with friends, sipping drinks and engaging in pleasant conversation. It's a place I would love to visit again and again. Less

If you want to fully experience spring in Kyoto, you must visit a renowned Japanese restaurant. At Dojin, I enjoyed an impressive course that truly showcased the power of the ingredients. Each dish transformed with the essence of spring, keeping the excitement alive until the very end!I was particularly moved by the Tsukahara bamboo shoots. In the simmered dish, they were paired with abalone and wakame, allowing the natural sweetness and aroma of the bamboo shoots to shine through in the clear broth. Despite being the tender tips, they had no bitterness at all, which was astonishingly refined. Furthermore, when grilled with soy sauce, they took on a delightful smokiness, completely changing my impression of the same ingredient.The white sweet sea bream sushi was also remarkable. Its delicate texture was rich in flavor, and when paired with nori, the sweetness expanded beautifully. The grilled dragon mackerel was a top-class revelation, bursting with fat and umami the moment I bit into it—one of the best mackerels I’ve ever had.The mountain vegetable dishes were outstanding as well, with tempura of koshiabura and tara buds allowing me to fully enjoy the spring bitterness and fragrance. Each plate, including sakura trout tempura and aoshirazu fern wrapped in shinoda, was packed with the essence of the season.The bamboo shoot rice served at the end was simple yet extraordinarily delicious, and I couldn’t stop pairing it with the simmered mackerel and sesame-dressed sea bream. I truly realized how rare it is to find a restaurant that expresses the beauty of spring in Kyoto so exquisitely! Less

道人 DOUJIN　

😋😁京都塚原の『真子筍』～～です😍😆

塚原の筍は、『白子筍』の更にその上に貴重な『真子筍』が有ります。道人さんで使われているのは正しくその筍です。他では中々お目にかかれません。

The Tabelog Award 2026 Gold 受賞店で百名店の『道人』さん。

#道人
#dojin
#doujin
#patek_kyoto
食べログゴールド
食べログアワード
予約困難
予約困難店
ゴエミヨ
ミシュラン
michelin
米其林
米芝蓮
미슐랭 Less