Dojin (道人) Kyoto

Awards

OAD

Japanese Restaurants 2024, 61

All OAD Japanese in Kyoto All OAD Japanese in Japan

Tabelog

2024 Gold

All Tabelog in Kyoto All Tabelog in Japan All Tabelog Gold in Kyoto All Tabelog Gold in Japan

La Liste

La Liste, #142

All La Liste in Kyoto All La Liste in Japan

Ratings from the web

Tabelog

4.63

Chef

Doujin Nakajima

Cuisine

Japanese Cuisine

• 2024
• 2020

Dinner at 道人

on 12 May 2024

by Patek Nautilus

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
道人 DOUJIN　

The Tabelog Award 2024 Gold 受賞店で百名店の『道人』さんに再訪しました。

この日頂いたメニューです。

『さくら湯』

『岡山県産わたり蟹と菜の花胡麻和え、土佐酢ジュレがけ』

『京都塚原の筍と千葉の蛤、蕗のお椀、木の芽』

『明石の鯛と淡路の伊勢海老』
『長崎県大村、無添加のムラサキウニ』

『蒸し鮑とそら豆の飯蒸し、肝ソース』

『山口県産、本みる貝炙り、生コノコのせ、酢橘』

『能登のサクラマス炭火焼き、花山椒』

『塚原の筍（真子)、備長炭焼き、木の芽、鰹節』

『ぐじのおかき揚げ、たらの芽天ぷら』

『桜海老の飛龍頭とグリーンアスパラガス』

『黒毛和牛と花山椒のしゃぶしゃぶ』

『煮え花』
『白飯』
『塚原の筍ご飯』
『香の物』
『雑魚』
『伊勢海老味噌の赤出汁』

『こし餡入りわらび餅』

『抹茶』

#道人
#仁王門道人
#dojin
#doujin
#patek_kyoto
#食べログ... More

👈⬅👈⬅ スワイプ SWIPE 👈⬅👈
道人 DOUJIN　

The Tabelog Award 2024 Gold 受賞店で百名店の『道人』さんに再訪しました。

この日頂いたメニューです。

『さくら湯』

『岡山県産わたり蟹と菜の花胡麻和え、土佐酢ジュレがけ』

『京都塚原の筍と千葉の蛤、蕗のお椀、木の芽』

『明石の鯛と淡路の伊勢海老』
『長崎県大村、無添加のムラサキウニ』

『蒸し鮑とそら豆の飯蒸し、肝ソース』

『山口県産、本みる貝炙り、生コノコのせ、酢橘』

『能登のサクラマス炭火焼き、花山椒』

『塚原の筍（真子)、備長炭焼き、木の芽、鰹節』

『ぐじのおかき揚げ、たらの芽天ぷら』

『桜海老の飛龍頭とグリーンアスパラガス』

『黒毛和牛と花山椒のしゃぶしゃぶ』

『煮え花』
『白飯』
『塚原の筍ご飯』
『香の物』
『雑魚』
『伊勢海老味噌の赤出汁』

『こし餡入りわらび餅』

『抹茶』

#道人
#仁王門道人
#dojin
#doujin
#patek_kyoto
#食べログ
#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
#ミシュラン
#michelin
#米其林
#米芝蓮
#미슐랭 Less

10 / 10

Dinner at Doujin (道人)

on 27 Oct 2020

by Gerhard Huber

This young Chef is truly talented. His reputation was so high that he filled up his reservation book for an entire year shortly after opening up his place. He comes from the school of Wakuden. There are so many of the former Wakuden disciples working in Kyoto, but he must be one of the very special disciples.
We were very lucky as we came in and in between seasons. There were some left over from the summer like hamo but also already the fall products like matsutake.
The Chef created a menu which... More

This young Chef is truly talented. His reputation was so high that he filled up his reservation book for an entire year shortly after opening up his place. He comes from the school of Wakuden. There are so many of the former Wakuden disciples working in Kyoto, but he must be one of the very special disciples.
We were very lucky as we came in and in between seasons. There were some left over from the summer like hamo but also already the fall products like matsutake.
The Chef created a menu which was, while keeping the ceremonial sequence of a traditional kaiseki menu, modern. He manages to create flavours which taste somewhat fresher.
His ingredients are very well sourced, his technique displayed while cooking on the counter is superb. He also plays with textures which he adds to the dishes which add sensory pleasure to your eating.

This was without any doubt one of the best kaiseki meals I had in 2020, and there were many!
Try hard to get a seat, it will be difficult but it will be worth it.
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