Tokuha Motonari Kyoto

I was captivated by both the heart and the stomach. This place beautifully elevates ingredients from all over Japan, right in Kyoto. While the chef skillfully prepares dishes in front of you, they don’t overdo the presentation. The calm atmosphere and warm hospitality are incredibly pleasant. Each dish could easily be a main course, yet I never felt overwhelmed. The tableware is exquisite, adding to the subtle charm of the dining experience. We started with four types of conger eel, followed by sweetfish. What a wonderful summer feast! The conger eel was served rare, medium-rare, well-done, and blanched. Absolutely fantastic. The sweetfish was grilled to perfection, and I enjoyed eating it from head to tail. While the ingredients were sourced from across the country, they truly shine in Kyoto. The Japanese sake paired with the conger eel and sweetfish was delightful. And of course, the water in Kyoto is exceptional. The aroma of freshly cooked rice and its deliciousness when it hits your palate is simply irresistible. There’s something extraordinary about it. Among all the delicious waters from various regions, I have a fondness for Kyoto’s. I savored so many delightful flavors that I ended up quite full. But it felt so good. I experienced an irresistible charm... Simply the best. Less

The name "Tokuha Motonari" is derived from a passage in the Chinese classic, the "Great Learning," which states, "Virtue is the foundation, while wealth is secondary."When you visit this restaurant, sit down, listen, and enjoy the food, you truly experience the essence of "knowledge and action as one." It feels like the restaurant consistently embodies its name in practice.I was amazed at how much it had evolved since my last visit, and this time, I felt even more progress. Each dish has reached a high level of refinement, showcasing creativity within its sophistication.Particularly noteworthy was the white miso soup with whale meat, which has been enjoyed in Kyoto for ages. The combination of the gelatinous fat from the whale and the white miso was simply exquisite. It was a perfect example of "learning from the past to create the new," allowing me to glimpse a new culinary philosophy.I was treated to three different preparations of a rather large conger eel: served almost raw, lightly cooked, and with the skin charred. Each method offered a delightful transformation of flavors.While the taste of the dishes—delicious, impressive, and moving—plays a significant role in my fondness for this restaurant, I believe it is the way the restaurant's name reflects in both the cuisine and pricing that truly resonates with me.Rather than boasting about using expensive ingredients, this restaurant takes a different approach, providing innovative flavors and experiences through high-level techniques. The care and attention from the owner are also remarkable. Less

I visited this place, which I regularly frequent, after quite a while.I had planned to come at the end of last year, but due to the chef's health issues, I had to reschedule my visit.As always, the gentle chef at the counter created a relaxed atmosphere, allowing me to enjoy my time without any tension.This is all thanks to the warm personalities of the chef, the owner, and the staff.On this day, I was able to enjoy seasonal late summer ingredients and a variety of dishes.The menu included:- Dainagon Edamame Purée with Soy Milk- Simmered Abalone with Liver Sauce- Summer Somen Noodles- Kuzu Noodles- Octopus- Myoga- Sea Urchin Sushi with Kinome- Soup with Kijihata and Grilled Kamo Eggplant- Sashimi from Akashi: Yellowtail, Octopus, Horse Mackerel- Grilled Hamo with Different Cooking Styles for Comparison- Hamo with Jelly- Charcoal-Grilled Sweetfish from Kamigatsu, Kyoto- Sesame Tofu- Skin Whale with White Miso- Meal: Rice, Charcoal-Grilled Hatahata, Red Miso Soup, Pickles- Chilled Zenzai with Matcha MochiOnce again, I was reminded of the flawless perfection of the dishes.Honestly, I’m not particularly fond of sweetfish, but the well-grilled sweetfish, with oil dripping down as it was served head-down, had a texture similar to deep-fried fish at the head, and the flesh was delicious with the bitterness of the innards.Additionally, the "Skin Whale" served with white miso, which was once common in Kyoto, is now a rare dish that few can prepare.Although it was lunch, the variety of dishes allowed me to enjoy many different flavors, leaving me completely satisfied.This is a restaurant I want to continue visiting for a long time. Less

I visited Tokuha Motonari, located around Demachiyanagi.This popular restaurant is now incredibly difficult to book, and I was finally able to visit on my reserved date. I'm so glad to experience the delicious season of sweetfish and conger eel again this year!What stands out about this place is the exceptional cooking technique. The quality of the ingredients is evident, and the way they are cooked to match each fish and vegetable is truly remarkable. I was thoroughly satisfied once again.Here’s what I had:◎ Sansho Tea I started with sansho tea to refresh my palate. Its lovely aroma was perfect for kicking off the meal.◎ Lotus Leaf Cover A dish featuring Dadacha Edamame puree, soy milk, and yuzu vinegar. This dish uses Dadacha Edamame from the chef's hometown, Yamagata, and the rich flavor of the beans is incredible.◎ Simmered Abalone with Liver Sauce Tender abalone served with a rich liver sauce. The sauce is simply delicious!◎ Eggplant Somen Inside the beautifully prepared eggplant, there are baby octopuses. This dish is refreshing and has a delightful texture.◎ Kitasu Uni Sushi The sweetness of the sea urchin is nicely complemented by the sansho leaf.◎ Kamo Eggplant and Akou Fish Soup The creamy Kamo eggplant absorbs the umami of the Akou fish broth. The broth was exceptionally good.◎ Sashimi Platter of Akashi Tsubasu, Horse Mackerel, Tuna, and Octopus Served with grated daikon ponzu and soy sauce. This assorted platter allows you to enjoy the unique flavors of each fish.◎ Grilled Conger Eel This dish left a strong impression on me. I compared three different cooking times: "20 seconds longer" and "40 seconds longer" from a nearly rare state. Personally, I preferred the middle cooking time, as it brought out the sweetest flavor, making me realize just how delicious conger eel can be.◎ Conger Eel Jelly and Conger Eel Sashimi A seasonal delight featuring conger eel in various forms.◎ Grilled Sweetfish with Sesame-Seasoned Manganji Pepper An enormous sweetfish! It was grilled slowly over charcoal, making it crispy from head to tail. It's amazing that you can eat the whole thing. It pairs perfectly with the yuzu vinegar. The sesame-seasoned Manganji pepper served alongside was also incredibly delicious.◎ Sesame Tofu A simple dish that showcases the chef's skill. Smooth and rich.◎ River Whale Croquette with Yuyuga and Burdock in White Miso The croquette was simmered in white miso for four days until tender. This flavor is exactly to my liking—delicious and comforting.◎ Shimmering Rainbow White Rice Served with red miso soup, pickled jerusalem artichoke, cucumber, and Hatahata fish. Even the rice was delicious.◎ Unagi Zaku Rice Bowl The combination of eel and vinegared vegetables is irresistible. A luxurious finish to the meal.◎ Conger Eel Chazuke A delightful way to enjoy conger eel until the very end.◎ White Peach, Shine Muscat, and White Wine Jelly Refreshing with the sweetness of the fruit and the lightness of the jelly.◎ Ozenzai A comforting sweetness.◎ Matcha I concluded with matcha.This course allowed me to thoroughly enjoy seasonal ingredients, especially sweetfish and conger eel.The comparison of cooking techniques for the conger eel and the sweetfish was truly impressive. It felt like they had pushed the limits of how to make the ingredients delicious, reminding me once again of the incredible skill involved in cooking. It's no wonder that reservations are so difficult to secure. I left feeling completely satisfied. Less

I returned to Tokuha Motonari for the first time in a few months since my last visit during the bamboo shoot season.To sum it up, I had an incredibly satisfying and happy experience once again.【Visit Details】Michelin 2026 ⭐︎Gault & Millau 2026 3 Tocks (16 points)Tabelog Gold 2026 (4.50)Tabelog Japanese Cuisine Kyoto Ranking 5th (4.50)【What I Ordered】 (Tax Included)■ Omakase Course (Dinner) JPY 33,000One drink and 1.5 go of Japanese sake, totaling JPY 36,465.The dishes were incredibly elaborate and wonderful, showcasing simplicity in appearance while being creatively crafted. Looking back at the photos, every dish left a lasting impression. Among them, the Dadacha Edamame puree, eggplant somen, abalone, conger eel, Ayu from the upper Katsura River, and the final meal, chilled zenzai, were particularly memorable. Additionally, I was treated to four different preparations of conger eel (plus one rice dish), which was a luxurious experience.Seated near the grill, I enjoyed the lively atmosphere with conger eel, ayu, hatahata, and eel being prepared right in front of me.Moreover, the owner, the proprietress, and the apprentices were attentive, making for a very comfortable environment. The interior decor was also splendid.I look forward to visiting again in a different season.It was a great meal.(Total time spent was about 4 hours.) Less

Thank you for always checking in. Your likes, saves, follows, and encouragement mean a lot to me.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below are the menu items and my impressions of the dishes that stood out ~〇 Chilled Edamame Puree with Soy Milk〇 Simmered Abalone The cooking is perfectly balanced. I enjoyed it simply paired with the strained liver.〇 Eggplant Somen with Baby Octopus Thinly sliced eggplant is coated with a generous amount of kudzu starch and shaped into somen noodles. It has a refreshing taste, making it a perfect summer appetizer.〇 Sea Urchin Sushi〇 Akou (Red Sea Bream) and Eggplant Soup〇 Tsukasa (Young Yellowtail) and Octopus Sashimi〇 Grilled Awaji Hamo (Pike Conger) with Three Levels of Cooking The first was quite rare. Then, I tried two more versions, each cooked for an additional 20 seconds. It was refreshing to have it served grilled. Only the skin was cooked, leaving the flesh with a wonderfully tender raw texture, and the skin didn’t linger in the mouth, making it a delightful experience. Personally, I preferred the middle level of cooking the most.〇 Hamo with Jelly〇 Grilled Sweetfish A reasonably sized sweetfish is grilled on a front grill and finished on a hearth-like grill. I could enjoy it from head to tail without worrying about bones. The creamy and rich yuzu vinegar, blended with rice porridge and kombu broth, made it a unique and delicious take on the typical grilled sweetfish.〇 Sesame Tofu This sesame tofu is truly at a level that everyone should try to replicate. It is meticulously crafted with sesame, kudzu starch, and kombu broth, and while it feels firm when scooped with a spoon, it surprises you with its smoothness once it’s in your mouth.〇 Stewed Whale Meat with White Miso I absolutely love whale meat. I wouldn’t even make oden if I couldn’t find this ingredient. It was prepared with great care and time, resulting in a soft and tender texture, and the use of evening gourd as a vegetable was both rare and impressive.〇 Grilled Hatahata (Sandfish) with Rice〇 Uzaku Rice The perfectly grilled eel paired with lightly pickled cucumber was so delicious that I could eat it endlessly.〇 Hamo Chazuke (Rice with Broth)〇 Dessert〇 Chilled Zen Zai (Sweet Red Bean Soup)〇 Thin Matcha..Finally, my long-awaited first visit. I was reminded once again that I tend to love restaurants run by people from Wakuden.Overall, the dishes were delicious and satisfying without being overwhelming, which is a delight for a foodie like me. The chef was also very accommodating with questions about the dishes, making it a wonderful place to dine.Additionally, the pricing is quite reasonable, which is appreciated. With so many appealing points, it’s no wonder reservations are hard to come by.It was delicious. Thank you for the meal! Less

Date: August 2026Kyoto City, Kyoto PrefectureRestaurant: Tokuha MotonariTabelog Rating: 4.50Tabelog Award: GoldMichelin Stars: 2Gault & Millau: 3 ToquesI had the pleasure of visiting Tokuha Motonari, a highly sought-after restaurant with a 6-month reservation wait.The interior of the restaurant is incredibly refined, devoid of any unnecessary items, yet it is filled with thoughtful touches that reflect the hospitality of a top-tier establishment.I was seated at the counter, where I could witness the entire cooking process live. I fully enjoyed the experience with all my senses—sight, sound, smell, taste, space, and time—each aspect contributing to the culinary journey.The summer menu featured dishes that were generally light, but the combination of ingredients and cooking methods was not merely additive; it was multiplicative. While honoring tradition, there were also innovative elements that made the flavors difficult to describe with simple words.The pairing of food and drinks was excellent, and I believe the selection of beverages was made to enhance the flavors of the dishes even further.Although I opted for the lunch menu, each dish was meticulously prepared, and the variety was ample, allowing me to enjoy a truly luxurious experience. Compared to other Tabelog Silver-rated or Michelin-starred restaurants, it was remarkably reasonable, which I believe contributes to its high ratings.The entire three-hour experience, from appetizers to main courses and desserts, was overwhelming in the best way.Next time, I definitely want to try the dinner menu.It was a great meal! Less

I took the subway from Kyoto Station to Kuramaguchi Station, which is about a 5-minute walk from the station. Nestled quietly in a residential area, I arrived at "Tokuha Motonari." A friend kindly reserved a precious seat for me, and it had been about six months since my last visit. I was looking forward to this meal even before arriving. Here’s the course for the day: ☆ Edamame Purée A blend of soy milk and vegetables, topped with yuzu and sudachi. ☆ Simmered Abalone with Liver Sauce Tender abalone served with a rich liver sauce, finished with a refreshing citrus aroma. This dish left a lasting impression on me. ☆ Eggplant Somen Served with baby octopus, myoga, green onions, and ginger. The light flavor allows the umami of the baby octopus to shine through. ☆ Sea Urchin and Kinome Served over sushi rice, the rich umami of the sea urchin combined with the fragrance of kinome was incredibly delicious. ☆ Grilled Kamo Eggplant and Kijihata with Okra and Yuzu ☆ Octopus (Akashi), Tsukasa (Akashi), and Sweetfish (Ehime) ☆ Pike Conger Grilled for 10 seconds, then lightly grilled for about 20 seconds, and finally, thoroughly grilled. The different grilling methods change the texture and flavor, and the lightly grilled version was exquisite. This was my best pike conger experience! ✨ ☆ Pike Conger Sashimi and Jelly ☆ Sweetfish (Kyoto, Kamigatsu) ☆ Sesame Tofu ☆ Whale Skin Cooked for five days with white miso and burdock, served over a layer of gourd. ☆ Rice with Hatahata Served with pickles (cucumber, Chinese cabbage, and jerusalem artichoke miso pickles). ☆ Grilled Eel Rice ☆ Pike Conger Ochazuke And for dessert: ☆ Shine Muscat Grapes and Peach (Kanouiwa) Topped with mint-infused white wine jelly. ☆ Chilled Zenzai Every dish allowed me to truly appreciate the ingredients' natural flavors, and was full of seasonal essence. Even after six months, every dish from start to finish was incredibly delicious, and I had a wonderful time. It was a great meal! m(_ _)m Less

This was my first time visiting Tokuha Motonari in the middle of summer, and I was really looking forward to it!Here’s what I had for the Omakase:☆ Dada Edamame with Soy Milk and Puree ☆ Simmered Abalone with Liver Sauce ☆ Eggplant Somen with Octopus and Condiments ☆ Sea Urchin Sushi with Kinome ☆ Akou (Red Sea Bream) with Kamo Eggplant Soup ☆ Tsukasa (Young Yellowtail) and Sweetfish Sashimi ☆ Lightly Grilled Pike Conger ☆ Slightly Grilled Pike Conger ☆ Well-Grilled Pike Conger ☆ Pike Conger Jelly with Pike Conger and Ume Paste ☆ Grilled Sweetfish with Manganji Pepper in Sesame Sauce ☆ Sesame Tofu ☆ Whale Skin with Burdock, Gourd, and White Miso Rice ☆ Hatahata (Sandfish) with Rice, Miso Soup, and Pickles ☆ Eel Rice Bowl with Cucumber ☆ Pike Conger Chazuke (Rice in Broth) ☆ Shine Muscat Grapes, Peach, and Jelly I had 3 beers and 3 servings of Japanese sake.Total: JPY 41,500 per person.Wow, everything was incredibly delicious right from the first dish! I had never tried whale skin before, but it had no odor at all and was absolutely delightful.It was truly an amazing experience! I can’t wait for my next visit!!It was a great meal. Less

Regular visit. This time, I thoroughly enjoyed the summer ingredients.The use of ingredients that evoke the essence of Kyoto, combined with a touch of creativity, is truly wonderful. The dishes maintain a strong sense of the season while also offering playful elements.Here’s what I had that day:◇ Sansho Tea ◇ Dadacha Bean Puree with Vegetables and Soy Milk ◇ Simmered Abalone with Liver Sauce ◇ Eggplant Somen with Octopus Eggs ◇ Sea Urchin Sushi ◇ Kamo Eggplant and Kijihata Soup ◇ Sashimi of Octopus and Young Yellowtail ◇ Three Types of Grilled Hamo ◇ Hamo Jelly ◇ Charcoal-Grilled Sweetfish ◇ Sesame Tofu ◇ Whale Skin in White Miso Broth ◇ Hatahata Gozen ◇ Hamo Chazuke ◇ Chilled Zenzai Starting with the Dadacha Bean Puree, the meal featured a succession of summer ingredients like simmered abalone, eggplant somen, kamo eggplant, hamo, and sweetfish.What stood out to me was the balance of stillness and movement throughout the dishes. Some plates, like the soup and sesame tofu, quietly highlight the quality of the ingredients, while others, like the grilled hamo and charcoal-grilled sweetfish, dramatically change the impression with their aroma.Rather than making a loud statement, the dishes carefully draw out the natural flavors of the ingredients, subtly infusing the essence of the season and the charm of Kyoto.The quality of the ingredients truly shines through. This is where I feel the greatness of Japanese cuisine.Looking forward to my next visit in the fall.It was a great meal. Less

Located in Kamigamo, Kyoto,this Japanese restaurant has become a reservation hotspot.It’s a Tabelog Gold restaurant.I visited again after a while.For lunch and dinner,this time, the dishes were very much in line with the summer flavors of Kyoto, featuring a variety of eel.While eel can often be bland,the preparations here were creative, from sashimi to various grilling methods—truly outstanding.I found myself wondering if eel could taste this good!In addition, the other intricate dishes were remarkable.The rice dish was accompanied by grilled Hatahata, which was surprisingly delicious!Once again, I left completely satisfied.It was a great meal! Less

Visit Information Date: Saturday, around noon Reservation: Yes (203 days ago, rescheduled from last visit) Wait: None Number of Guests: 1 Seating: Counter Frequency: 3rd visit in 398 days Duration: 3 hours and 10 minutes Payment: Credit Card (VISA) Food Menu ☆Omakase Course: JPY 25,000 (including tax) 　☆Kamo Eggplant with Sea Urchin, Tomato, and Fushimi Pepper in Dashi Jelly 　☆Small Sleeve Sushi with Horse Mackerel 　☆Abalone 　☆Tiger Fish and Vine Purple Soup 　☆Sashimi of Young Yellowtail 　☆Grilled Pike Conger 　☆Sesame Tofu 　☆Grilled Sweetfish 　☆Eel and Winter Melon with Yuzu Pepper Jelly 　☆White Miso Clam Soup 　☆Rice 　☆Tea Rice with Pike Conger 　☆Chilled Zenzai Drink Menu ☆Kido Junmai Ginjo Sake Natsu no Shippu: JPY 770 (including tax) ☆800 Soba: JPY 990 (including tax) ☆Experimental Brew 2025 Type-Kimoto: JPY 990 (including tax) ☆Tamagawa Junmai Ginjo Mya: JPY 990 (including tax) ☆Ura Chiebijin - Special Edition: JPY 990 (including tax) Good Points ・Exceptional cooking utilizing an irori (traditional Japanese hearth) Bad Points ・Difficult to make reservations Other Notes ・The Tabelog Award Gold: 2026 ・The Tabelog Award Silver: 2025 ・Japanese Cuisine WEST Top 100: 2025 ・Michelin Guide Kyoto ★★☆: 2026 ・Michelin Guide Kyoto ★☆☆: 2024, 2025 ・Go-E-Mi-Yo 3 Tock: 2025, 2026 Impressions This is the third part of my Gion Matsuri bear sighting series. The starting point for this outing was Tokuha Motonari. Originally, I was supposed to visit last December, but due to the owner's health issues, it was rescheduled to this July. As a result, it had been 1 year and 1 month since my last visit. So, my excitement level was at its peak. After a 5-minute walk from Kurama-guchi, I arrived at the restaurant, where the proprietress welcomed me. She kindly asked me to wait inside until everything was ready, as it was hot outside. Soon, I was guided to the main counter. The straight counter has 9 seats, occupied by one couple and one group of four, along with three solo male diners, including myself. They all seemed to be regulars. There are also private rooms available. The staff includes Chef Matsumoto, three male apprentices, and two servers, one male and one female. Omakase Course First, I was served Sansho Tea. For drinks, I had a selection of Japanese sake, half a go each. The starter was Kido Junmai Ginjo Sake Natsu no Shippu. It had a subtle acidity and a refreshing finish. The first dish of the course was served in a bowl adorned with a Kaji leaf. As a starter, it was Kamo Eggplant with Sea Urchin, Tomato, and Fushimi Pepper in Dashi Jelly. The eggplant was incredibly delicious. Next was Small Sleeve Sushi with Horse Mackerel. They used a brand of horse mackerel from Akashi called Mekuri Aji. It was lightly seasoned with wood buds and served on opened kombu for a refreshing and rich taste. The second drink paired with the abalone was 800 Soba. This sake, brewed with rice and buckwheat koji, had a pleasant aroma and a sweet, rich flavor without being overwhelming. Abalone was from Yamaguchi and simmered for 8 hours. It was thinly sliced and enjoyed with sudachi (Japanese citrus) and liver soy sauce. The next sake was Experimental Brew 2025 Type-Kimoto. This sake from Joyo Brewery in Kyoto had a clean taste without the typical characteristics of Kimoto. The dish was Tiger Fish and Vine Purple Soup. It included water shield and myoga (Japanese ginger). No salt was used, allowing the natural flavors of the ingredients to shine. The tiger fish was fluffy and firm. The sashimi was Sashimi of Young Yellowtail. In Kanto, it is known as Wakashi. It was rich and sweet. The fourth drink was Tamagawa Junmai Ginjo Mya. Tamagawa usually has a strong impression of high alcohol, but this one was low-alcohol and easy to drink. The label featured "Mya," the brewery's beloved cat. Next was Grilled Pike Conger. The rare pike conger was fluffy and tender. The plum sauce was also delicious. An additional piece was served, grilled for about 20 seconds on the skin side. It was fragrant and fluffy. The freshly made Sesame Tofu was creamy and had a strong sesame aroma. Finally, the irori was set up. The grilled sweetfish from Azumigawa was served. The crispy sweetfish paired perfectly with the thick, viscous wasabi vinegar. Accompanied by Moroccan beans. I enjoyed another drink, Ura Chiebijin - Special Edition. It had a floral aroma and sweetness without overpowering the meal. Eel and Winter Melon with Yuzu Pepper Jelly was refreshing with crispy and fluffy eel. The simmered dish was White Miso Clam Soup. This was the most shocking dish of the day. The clams were large and plump from Kuwana. They were paired with red sweet potato stems and cucumber, perfectly complementing the elegant sweetness of the white miso. Meal consisted of Rice with Grilled Pike Conger and Red Miso Soup, along with Pickles. The rice was from Niji no Kirameki. The pike conger was fluffy and incredibly delicious. I had a second serving of rice. Additionally, there was Tea Rice with Pike Conger. The sweet and savory shredded pike conger combined with honey plum was wonderfully delicious. To finish, I enjoyed Chilled Zenzai with Japanese Black Tea. After over 3 hours of relaxing conversation with the chef and neighboring regulars, it was time for the bill. JPY 29,730. What a bargain! I paid with my credit card. It was a great meal. Once again, I was completely satisfied. I heard that all reservations for the year are fully booked. I wonder if I can visit again next year?! Now, I will return to the hotel and take a break until dinner. Less

I visited Tokuha Motonari after a long time. This time in Kyoto, it was 37 degrees, and I felt like I was melting, just like the song "Torokechau Dandy" by mihimaru GT.As soon as I stepped into the restaurant, I was greeted by a heavenly coolness. I felt revived!Since it was the Gion Matsuri, the first dish was themed around it! (I got so caught up in eating that I forgot to pay attention to the explanation, haha.) By the way, one of my top two favorite ingredients at Tokuha Motonari, Kamo eggplant, was included, making me feel happy right from the first dish.Moreover, today’s course featured one of my top two favorites, Hamo (pike eel), served slightly grilled. When I dipped it in the plum sauce and took a bite, I couldn’t help but shout in my heart, "This is amazing!" just like Inaba-san does during his live performances.The fish, grilled slowly over charcoal, was so delicious that I could eat the bones too! And above all, the white rice was incredibly tasty! I saved some of the plum sauce from the Hamo and poured it over the glossy, delicious white rice, and I devoured it!Once again, I was very satisfied with both the quality and quantity. For just 30,000 yen, I even had some change left over, which is great value! Everything was top-notch.I’ll be back in December! Less

I reserved a private room and visited Tokuha Motonari around summer. The owner, who speaks English, was very helpful in explaining the dishes in both Japanese and English.- Sea Urchin, Tomato, and Fushimi Pepper Dashi Jelly - Horse Mackerel Sushi - Abalone - Tiger Fish and Purple Yam Soup - Yellowtail Sashimi - Grilled Pike Conger - Sesame Tofu - Sweetfish - Grilled Eel with Winter Melon and Yuzu Pepper Jelly - Clam in White Miso Soup - Ending Dish**Drinks** - Nichinichi - AozoraOverall, the seasoning was subtle, allowing the natural flavors of the ingredients to shine through. I would be delighted to visit again in a different season. Less

Starting with a dish adorned with yellow chrysanthemum petals, inspired by the September festival of Choyo. We enjoyed lightly seared rare Ise lobster and sea urchin, combined with wood ear mushrooms and ponzu jelly. The generous portions of Ise lobster were truly satisfying.As we reached the middle of the meal, the aroma of grilled matsutake mushrooms filled the counter, creating a lively atmosphere among the guests.Notably, the grilled Misozuke (miso-marinated) tenderloin of Murakawa beef was exceptional. Cooked slowly, it offered an astonishing depth of flavor and tenderness. The pairing with grilled figs was a delightful surprise, enhanced by the flavor of the white miso sauce (light yellow) that coated both the meat and figs. Together, they created a perfect harmony. Less

Located in a residential area a bit away from Kyoto Station, there are several nearby coin parking options.I came here based on the unanimous praise from gourmet enthusiasts about the amazing hamo (pike eel) served here. I've heard that the competition for hamo season is fierce! Thank you for this experience! What truly astonished me was the quality of the dishes, the personality of the chef, the atmosphere of the restaurant, and the pricing! Despite being at the pinnacle of Kyoto cuisine (with popular restaurants often exceeding JPY 50,000), they only serve lunch and dinner once a day for JPY 33,000 per person, plus drinks. This is undoubtedly a testament to their corporate efforts. Truly, "Tokuha Motonari" embodies the essence of excellence, and I am grateful to have discovered such a wonderful establishment.Credit cards accepted. Less

I visited "Tokuha Motonari" located in Kuramaguchi, Kyoto.This restaurant serves Japanese cuisine in a traditional sukiya-style house.From the moment you step inside, the atmosphere changes, allowing you to enjoy not just the food but also the space and the presentation.The dishes respect the essence of classic Japanese cuisine while incorporating unique twists, providing surprises with each plate.What stood out the most was the deliciousness of the dashi (broth).It has a delicate and clear flavor, yet the umami is pronounced, beautifully enhancing the quality of the ingredients without overpowering them.The grilled dishes were cooked to perfection, allowing me to fully appreciate their aroma and texture.It's not just about using high-quality ingredients; you can feel the skill in how they are prepared to be delicious.The overall quality, including the food, tableware, ambiance, and service, is exceptional, making it a special place to savor your meal at a leisurely pace.It's a restaurant worth visiting again, even if it means traveling to Kyoto, and I look forward to experiencing it in a different season. Less

Kyoto has entered the Gion Matsuri season. Even in its usual bustling state, Kyoto feels different during this time of year! So, I visited Tokuha Motonari to enjoy sweetfish in July.Today, I came for lunch. It’s delightful to be able to enjoy a meal in Kyoto for around JPY 20,000. As usual, I arrived about 10 minutes early, and coincidentally, the owner was just coming out. While greeting her, she suggested, "We’ve started offering pairings! I hope you’ll give it a try!" How could I resist that? (laughs)I was guided inside and greeted Matsumoto-san. It always makes me happy to come here! Today, I got to enjoy Matsumoto-san's work right at my table.Now, let’s take a look at today’s menu...△▼△▼△▼△▼△▼△▼△▼△▼△▼☆ Drinks① Dishes☆ Sansho Tea☆ Mimuro Sugi Sparkling Rairai① Kamo Eggplant, Hokkaido Purple Sea Urchin, Tomato, Fushimi Chili Pepper, with Yuzu and Sudachi Jelly→ The Mimuro Sugi sparkling wine has a dry and crisp finish. The owner mentioned, "I saved this for you until you arrived!" which was a nice touch. It was fresh and lively. The sea urchin eggplant was delicious! Last year, it was grilled over an irori (hearth), but this year it’s served cold. The balance of acidity and umami is superb.☆ Shida Sushida Dry Junmai② Horse Mackerel Sushi→ This was my first time trying Sushida. The sushi rice for the horse mackerel was just the right sweetness, making it a great match with the dry and crisp Shida! The melting fat of the horse mackerel combined with the flavor of the wood buds was wonderful. There was a great harmony.☆ Joyo Trial Brewing 2025 Type-Kimoto③ Abalone from Yamaguchi Prefecture, served with liver→ Enjoying the abalone, which has been simmered for a long time until tender, with its liver is pure bliss! The light acidity of the Kimoto-style Joyo pairs perfectly.④ Wakame Soup with Black Kurose Seaweed and Scad from Hiroshima→ The Kurose seaweed has no unpleasant odor, allowing for a delicate soup to shine! The texture is delightful! Matsumoto-san’s beautiful broth is just to my liking! The pairing is a refreshing summer ginjo that has a fizzy, soda-like quality. It’s a fun contrast!☆ Bunkajin Summer Ginjo Unfiltered⑤ Sashimi, Freshly Caught Hamachi→ Today’s hamachi was freshly delivered directly from Akashi. I was surprised to learn that they send it directly for both lunch and dinner services! It was caught just an hour before service, resulting in an incredible texture and rich flavor.☆ Azores Wine Company Verdelho 0 Original 2023⑥ Grilled Sea Eel from Awaji Island→ Summer in Kyoto means enjoying sea eel! Matsumoto-san carefully grilled it for about 15 seconds before serving. The accompanying plum sauce is a perfect match. After enjoying two pieces, I also had some grilled for 30 seconds longer, which cooked the flesh more thoroughly and enhanced the richness of the fat. The pairing is a native Verdelho from the Azores, which has a fresh taste with a nice saltiness and aroma. It’s delicious and pairs excellently with the eel.☆ Mittelheimer Edelman Rheingau Koshu Trocken 2023☆ Chateau de la Liquiere Faugeres Cistus 2023⑦ Grilled Sweetfish from Shiga Prefecture with Green Beans in Sesame Sauce→ Summer’s delight, sweetfish! Matsumoto-san grilled it perfectly over the irori. The skin was crispy while the inside was fluffy—just perfect! The pairing includes two types of wine. The slight bitterness of the head and liver pairs well with the Rheingau Koshu, while the purity of the flesh matches nicely with a blend of Languedoc Roussanne and Grenache Blanc. What a delightful suggestion!The sesame sauce with the green beans was truly wonderful.☆ 800 Soba (Yao Soba), Rice, Soba Koji (from Niigata Prefecture), and Kasutori Shochu as ingredients⑧ Sesame Tofu, served with broth→ For a palate cleanser, I enjoyed sesame tofu made by Matsumoto-san’s apprentice. It had a smooth texture without being too rich. The pairing was craft sake. The fragrant soba and the sweetness reminiscent of brandy were delightful, leading to a lively conversation with the owner.☆ Champagne Piollot Cuvee Les Protelles Rose 2019⑨ Grilled Eel with Sauce, Winter Melon, and Yuzu Pepper Jelly→ And then there’s eel! Eel is a must-have in summer. It’s not just rich from the fat; the refreshing quality from the vinegar and yuzu pepper jelly is impressive. The volume of the Pinot Noir rosé champagne pairs perfectly with the eel. Oh, this is bliss!☆ Domaine Theulot Juillot Mercurey Les Chenaults 2023⑩ Simmered Large Clams (200g size) from Kuwana, Mie Prefecture, with Taro Stems in White Miso→ The simmered dish features a giant clam from Kuwana. The melting texture and flavor of the clam wrapped in slightly sweet white miso is delicious.☆ Aramasa Sake Brewery 2026 Special Distribution Meeting Wonderful World of Sake Rice III Viridian - Velvet Mist→ The owner asked, "This is the complete pairing, but would you like to drink something else?" I inquired if there was any Aramasa available, and to my surprise, various Aramasa options came out! This time, I couldn’t resist the Velvet Mist, which is a must for Viridian lovers! I was grateful to have it at the start. Matsumoto-san complimented me, saying, "Choosing that is impressive!" (laughs) It has a sweet and sour taste reminiscent of lactic acid, and it’s smoother compared to the regular version. This is quite nice!⑪ Rice Set・Square Rice・Grilled Hatahata Fish・Pickles・Miso Soup→ The Hatahata fish was delicious!⑫ Sea Eel Chazuke with Plum Paste→ A refreshing palate cleanser.⑬ Yomogi Mochi with Chilled Zenzai & Japanese Black Tea△▼△▼△▼△▼△▼△▼△▼△▼△▼It was a great meal! Wow! I was thoroughly satisfied with the dishes and drinks. The summer ingredients made my heart dance. And the pairings suggested by the owner were spot on! I was very pleased with the combination of sake and wine that Matsumoto-san and the owner crafted together. By the way, the pairing cost around JPY 15,000. Including the dishes, it came to about JPY 40,000. What a wonderful experience! If you want to spend a happy time, this is a must-visit!As always, I stayed until the end to chat with Matsumoto-san and the owner. I cherish this time! I’m looking forward to my next visit, which will be around autumn.It was a great meal! Less

As the Gion Matsuri approaches, many shrines hold the "Natsu-goshi no Harai" ceremony to cleanse the misfortunes of the past six months and pray for good health in the remaining half of the year. During this time, a "wicker ring" is set up, and the chef greeted us at the beginning of the meal.The first dish represented the "Natsu-goshi no Harai" and the wicker ring, marking the start of a summer feast in Kyoto.┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ ໒꒱·ﾟ✯Sansho Tea⁕Corn Soup White corn from Kuwataka Farm Torigai (bird clam), junsai (water shield), and dashi jelly ⁕Grilled Abalone Abalone from Yamaguchi Prefecture, abalone liver and squid ink steamed rice, edamame ⁕Kawazu Shrimp Soup Fresh Kawazu shrimp from Akashi, white asparagus Yuzu resembling the wicker ring, water from Kamigoryo Shrine ⁕Sashimi Akashi squid with its innards Ehime sweet sea bream Akashi meita flounder ⁕Grilled Hamo I Hamo from Akashi Lightly grilled over charcoal, the skin is fragrant while the flesh is sweet and melts in your mouth.⁕Grilled Hamo II Hamo from Akashi Cooked for about 20 seconds longer than the first, this hamo is even more fragrant and fluffy, resembling grilled fish.⁕Kamo Eggplant with Sea Urchin Sea urchin from Oma ⁕Fried Clams Kuwana clams (200g large clams), young corn ⁕Grilled Ayu Young ayu from Lake Biwa, funazushi (fermented carp)⁕Simmered Dish Okose (a type of fish), winter melon, thick fried tofu, myoga (Japanese ginger)⁕Grilled Hatahata Set Grilled Hatahata from Fukui Prefecture Rice, soup, and pickles (water eggplant, cucumber, and simmered bamboo shoots)⁕Cold Soba Dashi made from today’s fish, including sweet sea bream⁕Grilled Pork Rice Grilled Kyoto Tanba pork⁕Tuna and Natto Rice Kyoto natto from Fujiwara Foods near Kuramaguchi Station⁕Mangosteen ⁕Mizu Manju (water dumpling) ⁕Matcha ✯Natural Pear Cider Nature Cidre Poire ✯Perrier ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ ໒꒱·ﾟI am grateful to have enjoyed the "finest hamo dishes" thanks to the chef's exceptional skills and techniques. This was the best hamo dish I have ever had.Thank you to the chef, the proprietress, and all the staff for the wonderful food and heartfelt hospitality once again! ♡꒰｡•◡•｡꒱☆⋆⸜ᵀᴴᴬᴺᴷ ᵞᴼᵁ⸝⋆ ୨୧･･･････････････････････････････････････୨୧ Tokuha Motonari 6 minutes on foot from Kuramaguchi Station 287-5 Shinmiryogokucho, Kamigyo Ward, Kyoto City, Kyoto Prefecture 075-708-7425 Closed on Sundays Business Hours: 12:00 PM – 6:00 PM – All start at once https://motonari-kyoto.jp/ ୨୧･･･････････････････････････････････････୨୧ Less

I had the opportunity to visit.Relaxed and indulgent.Sea urchin, abalone that has been tenderly prepared over 8 hours, rich and fatty yellowtail sashimi sliced right in front of me, two types of eel whose texture changes with just a slight adjustment in grilling time, and the slowly grilled sweetfish, which is delicious from head to tail.The broth made from high-quality bonito and kombu is incredibly rich without any added seasonings.I heard they use water from the nearby Kamigoryo Shrine.The dishes are beautifully presented and delightful.I enjoyed a wonderful time while listening to the stories shared. Less

I visited during the season for conger eel, and to put it simply, this was undoubtedly the best conger eel I've ever had.The moment I took a bite, I could tell right away that it was something special.The delicate bone cutting, the perfect cooking technique, the fluffy texture that melts in your mouth, and the umami that expands with each bite—all of these elements are not just outstanding individually, but they come together in perfect harmony.There were no flashy presentations; it was purely the power of the dish that moved me. As I continued to eat, I could feel the chef's high level of skill and sensibility, and I found myself repeatedly amazed by how delicious it was.I enjoy conger eel at various restaurants every year, but this dish is in a league of its own. If you love conger eel, visiting during this season is more than worth it.As the seasons change, I’m sure there will be new experiences waiting for me. This was a truly memorable place that I definitely want to visit again. Less

I visited the renowned Tokuha Motonari located in the Kuramaguchi area of Kyoto. This Japanese restaurant has received the Michelin and Tabelog GOLD Award. In a space filled with the owner's passion and ideals, I enjoyed an exquisite dish. In July, which is Tanabata, the meal began with a plate featuring a leaf from the梶 tree. The sashimi served in a bowl, the grilled sweetfish with its head cut off, the giant clam, and the corn rice—everything was incredibly delicious. I was able to enjoy seasonal ingredients at their best. I would love to visit this place again if I have the chance. Less

I was fortunate enough to be invited to a very rare seat, and this is my visit. This week marks my fifth experience with Japanese cuisine, with sushi being the only one left. While many restaurants tend to feel similar, this top-tier establishment truly showcases its individuality, allowing me to enjoy the experience without any issues. The flavor of the sushi and the vegetable jelly were delightful! I encountered a variety of ingredients like abalone, rockfish, red snapper, and sweetfish, all of which were incredibly delicious. I was curious about what was at the back of the restaurant, and it turned out to be a charcoal grill, creating a lovely irori (traditional Japanese hearth). The charcoal style definitely enhances the flavor. Moreover, the clam soup was unbelievably delicious... it truly lives up to its reputation. It was a wonderful meal, and I look forward to finding another opportunity to visit. Less

I am always excited to visit Tokuha Motonari, where the early summer is beautifully represented by Kamo eggplant, Fushimi peppers, young corn, junsai (water shield), tsuru-murasaki (a type of vegetable), myoga (Japanese ginger), Moroccan beans, winter melon, white zuiki (the stalk of a plant), and corn. These vibrant and juicy vegetables truly showcase the strength and vitality of nature.Additionally, the seafood selection includes conger eel, sweetfish, eel, horse mackerel, rockfish, abalone, and clams, each offering a delightful array of flavors—umami, sweetness, bitterness, acidity, texture, and mouthfeel—allowing one to experience the richness of early summer.Today’s highlight is the beautifully fatty Hatahata fish, which pairs perfectly with rice. Locally known as "Toro Hata," this fish is renowned for its rich fat content and delicious taste. When enjoyed with fluffy rice, it brings a sense of joy to life itself! It was a great meal! (o^^o)Today's menu: JPY 44,000Tanabata, Gion Festival, Chikuwari (a traditional ritual)Kamo eggplant, purple sea urchin, young corn, Fushimi peppersAkashi horse mackerel sushi with kinome (young leaves) and kombu rollsYamaguchi abalone with liver soy sauceRockfish, tsuru-murasaki, myoga, Hiroshima junsai, bonito and kombu dashi soupSashimi of Akashi yellowtail and its youngGrilled conger eel with umeboshi soy sauceSesame tofuShiga Azumigawa sweetfish with sesame-dressed Moroccan beansWinter melon and eel with yuzu pepper and kinomeWhite zuiki and Kuwana clamsShimane Hatahata with rice, pickles, and miso soupPearl corn, Dolce Dream, clay pot riceHatahata ochazuke (rice in tea) with umeMangosteenChilled zenzai (sweet red bean soup) with matchaOther drinks. Less

One of the most difficult Japanese restaurants to book in Kyoto, it quietly stands in a serene residential area near Kuramaguchi Station. The course started with a corn puree and included a rich selection of seasonal summer flavors such as conger eel, sweetfish, and Kamo eggplant, along with luxurious ingredients like sea urchin and black abalone. The squid sashimi with a sauce made from funa (carp) was delightful, as was the lightly grilled, moist conger eel and the crispy, fragrant sweetfish cooked over an irori (traditional Japanese hearth). The recommended Japanese sake and wine were incredibly delicious, leading me to indulge a bit too much. The course was quite substantial, so I couldn't try all the options for the finale, but I enjoyed the Chinese noodles and natto rice bowl, with the large grains of natto being exceptionally tasty, possibly homemade. Given the quality of the dishes and the pricing, this restaurant is remarkably reasonable for today's standards. Less

My favorite Japanese restaurant in Kyoto.This time, I had a private room with a couple of friends.Despite the typhoon, the ingredients were fresh, including sweetfish.Ebisu Beer.Sansho Tea.Pearl corn puree with bird shellfish.Joyo Shuzo, Type Kimoto.Abalone from Yamaguchi with steamed glutinous rice and its liver.A clear soup with Kawazu shrimp.Shinomine.Grilled squid with snap peas topped with konowata sauce, sweetfish from Ehime, and flounder from Akashi.Portuguese wine.Grilled conger eel from Akashi.Wine.Grilled eggplant with purple sea urchin.Fried clams from Kuwana and young corn.Young sweetfish from Lake Biwa and funazushi.Winter melon puree with fried rice crust.Okubansai.Grilled hatahata fish.Rice.Miso soup.Pickles.Cold noodles.Chashu rice bowl.Tuna and natto rice bowl.Mangosteen.Mizu manju.Matcha. Less

A restaurant that suddenly earned two Michelin stars.I haven't heard much about such a high-level establishment.That’s Tokuha Motonari.This spring, when the Michelin guide was announced,my favorite place made its debut and earned two stars.I was both thrilled and surprised...I’ve always believed that Tokuha Motonari will eventually become the top in Kyoto.They have already received the Tabelog GOLD award,and now it’s just a matter of adding one more star.＊＊＊＊ Yamachan's Monologue ＊＊＊＊Overall Satisfaction★★★★★Taste★★★★★Value for Money★★★★★Cleanliness★★★★★Comfort & Atmosphere★★★★★Would I visit again?★★★★★【Note】Congratulations on earning two stars in your first appearance in the Michelin 2026 guide! I actually wanted to visit right after the award was announced,but with my busy schedule, it was hard to find the right timing.Finally, I was able to come to celebrate.For lunch that day, as expected from Tokuha Motonari!It was so delicious that I was left speechless.They generously served stunning ingredients to everyone.I wanted to shout, "Are you really using this quality of ingredients in such a large portion?"Of course, the seasoning was top-notch. Perfect score.Then, an unexpected surprise!My friends and the staff celebrated my birthday.I received an adorable birthday cake from my close friends.It was wonderful, and I can only express my gratitude.The restaurant also gave me an unexpected gift,leaving me surprised, happy, and humbled.My emotions were overflowing! I sincerely thank the head chef, the proprietress, all the staff at Tokuha Motonari,and my dear friends for giving us such a wonderful day.I will never forget this amazing 62nd birthday.This is how I feel... m(_ _)m Less

Last autumn, I was very worried when I heard about the chef's health issues, but I’m glad to see he has made a remarkable recovery and is as energetic as ever. The excellence of Tokuha Motonari is recognized by everyone. From the way they prepare the dashi to the grilled fish cooked over an irori (traditional Japanese hearth), everything is incredibly delicious. This time, I opted for the lunch course, which is more affordable than dinner but offers a similar number of dishes, making it truly impressive.◆ Hōcha (Japanese mugwort tea) ◆ Corn puree from Kuwataka Farm, Akita junsai (water shield), and chicken clam with dashi jelly ◆ Grilled abalone with edamame steamed rice ◆ Akashi Katsu shrimp fish cake with white asparagus soup ◆ Sweet sea bream from Ehime Prefecture and squid from Wakayama Prefecture ◆ Grilled sea eel from Akashi with umeboshi soy sauce and wasabi ◆ Kamo eggplant dengaku from Kyoto and purple sea urchin from Oma ◆ Kuwana clam from Mie Prefecture, young corn, lemon, and salt ◆ Grilled young sweetfish from Lake Biwa over irori ◆ Grilled young sweetfish from Lake Biwa with tare sauce ◆ Funazushi (fermented carp sushi) with cucumber ◆ Sea bass with winter melon puree, thick fried tofu, and myoga ginger ◆ Grilled sardines ◆ Clay pot rice ◆ Chashu rice bowl ◆ Mizumanju (water dumplings) Less

A top-tier Japanese restaurant in Kyoto that has recently gained significant attention in the culinary world, attracting gourmets from all over the country.Located in a residential area near Kamigyo Shrine in Kuramaguchi, this Sukiya-style house opened in December 2023. It has quickly earned prestigious awards such as Tabelog GOLD and two Michelin stars, and is known as a highly sought-after reservation spot.I was invited to a private gathering hosted by a couple of friends I have a good relationship with, and I was thrilled to visit again after a year. Thank you!The owner, Shinya Matsumoto, is a seasoned chef who honed his skills at Kodaiji Wakuden and Muromachi Wakuden for many years. He skillfully combines seasonal ingredients from the mountains and sea with delicate Kyoto-style dashi and the robust aroma of charcoal grilling, creating refined Kyoto cuisine that allows the natural flavors of the ingredients to shine without being overly extravagant.Both lunch and dinner feature an omakase course filled with seasonal delicacies. The grilled dishes showcase exceptional grilling techniques, using a unique grill reminiscent of an irori (traditional Japanese hearth) to cook the ingredients upright, concentrating their flavors while imparting a subtle smokiness, elevating the dishes to perfection.The young sweetfish, fragrant of early summer, and the impressive sardines were grilled to a crisp skin and tender flesh, with a pleasantly bitter innards that brought out the natural aroma and flavor of the fish.The skillful preparation of the conger eel bones was visible from the counter, and the comparison of grilled conger eel with umeboshi soy sauce enhanced the experience. The Kamo eggplant dengaku topped with generous portions of premium purple sea urchin from Oma, and the seven-year-old fried clam from Kuwana were simply delightful, leaving a lasting impression.I was overwhelmed by the selection of exquisite ingredients and generous portions, and I was pleasantly surprised by the reasonable pricing. The hospitality from the head chef and the hostess was exceptional, and thanks to the kindness of my friends who joined us, I was able to celebrate the birthday of the host friend, making for a joyful and fulfilling time.I wish for their continued success and look forward to visiting this worthwhile establishment with each season.◾️ Tabelog Gold◾️ Tabelog's 100 Best Restaurants, 100 Best Japanese Restaurants◾️ Michelin Kyoto, Michelin Two Stars◾️ Gault & Millau 3 Toques【Lunch Omakase Course】・Hōjicha◾️ Appetizer ・Corn puree from Kuwataka Farm, water shield from Akita, jelly with bird shell and dashi, sudachi◾️ Grilled Dish ・Charcoal-grilled abalone in an irori style, steamed rice with abalone liver and squid ink, edamame, sansho leaves, citrus◾️ Soup ・Akashi's Kawazu shrimp fish cake, white asparagus, yuzu shaped like a sacred ring, water from Kamigyo Shrine◾️ Seasonal Side Dish ・Sweetfish from Ehime, squid from Wakayama, konowata, sudachi◾️ Grilled Dish ・Grilled conger eel from Akashi with umeboshi soy sauce and wasabi ① Briefly grilled conger eel, ② Conger eel grilled longer on the skin side◾️ Grilled Dish ・Charcoal-grilled Kamo eggplant dengaku, topped with purple sea urchin from Oma◾️ Fried Dish ・Natural clam from Kuwana, Mie Prefecture (200g Yamato clam), young corn, lemon, and salt◾️ Grilled Dish ① Charcoal-grilled young sweetfish (large) from Lake Biwa in an irori style ② Grilled young sweetfish from Lake Biwa, served with tade vinegar, funazushi, cucumber◾️ Simmered Dish ・Sea bass, winter melon puree, thick fried tofu, myoga◾️ Strong Dish ・Charcoal-grilled sardines from Noto, Ishikawa Prefecture in an irori style◾️ Rice Dish ・Clay pot rice from Saga Prefecture, miso soup, pickles (water eggplant, cucumber, bamboo shoots) ・Chashu rice bowl◾️ Dessert ・Mizu manju□ Drink ・Kaki no ha tea#Tokuha Motonari#Japanese Cuisine#Kyoto Gourmet Less

I've been waiting for this—my second visit to Tokuha Motonari. The owner remembered the wine I had last time and suggested a delicious new one. This kind of thoughtful service is definitely a secret to their popularity.The cost-performance is outstanding, and it's no surprise that it's hard to get a reservation. I hope to secure a booking next time!Champagne Piot Cuvee Coras Robin 100% Pinot Blanc Champagne ▶︎ This was my first time trying 100% Pinot Blanc! It was delicious.In no particular order:Grilled Black Abalone with Rice Corn Soup with Water Shield and Tridacna Clam ▶︎ The decoration with the sacred ring is lovely!Sashimi: Aori Ika and Sweet Sea Bream Grilled Eggplant with Sea Urchin ▶︎ This was an incredibly delicious way to enjoy eggplant. It was like a dessert!Soup: Kawazu Shrimp Shinjo and White Asparagus Grilled Hamachi with Two Types Grilled Clams from Kuwana ▶︎ Large clams fried! This was my first time trying clams this way!Sea Bass with Winter Melon Two Types of Rice ▶︎ I couldn't make it to this point…Mizu Manju White Tea Less

In June, I visited Tokuha Motonari. The restaurant's popularity and recognition continue to rise, and all reservations for this year are fully booked, making it difficult to secure new reservations until next year's bookings open.I have visited in June before, and while the seasonal ingredients haven't changed much, I still felt a fresh impression this time.During this season in Kyoto, conger eel is in its prime. Many restaurants serve it in a classic style, but it's interesting to see the unique touches each place adds. Here, we enjoy it simply grilled right in front of us, and the texture is unlike anything I've experienced elsewhere, especially with the variations in grilling time.As usual, I went with the chef's recommended drinks. They served a variety of Japanese sake, including some rare selections, making for a luxurious experience. It seems they will be enhancing their pairings in the future.It looks like there are more young chefs joining, which is exciting for the future.---Hōjicha, Yuzu, GingerCorn, Pureed, Junsai, TorigaiAbalone, Steamed RiceSoup, Kawazu Shrimp, White AsparagusSashimi, Sweet Sea Bream, Mudskipper, Konowata, Snap PeasConger Eel, GrilledKamo Eggplant, Sea Urchin, Dengaku MisoKuwana Clam, Young CornLake Biwa Sweetfish, Lake Biwa CharSea Bass, Winter MelonRainbow SparkleSardinePork Shoulder, ChashuWater Dumpling Less

I visited Tokuha Motonari, which quickly earned Tabelog Gold and two Michelin stars.I was touched that the chef remembered me from a previous ceremony where we met.He is a friendly and approachable person, welcoming guests with a warm atmosphere throughout the meal.Today, I had the privilege of sitting in the chef's special front-row seat.This time, I enjoyed a course featuring abundant summer ingredients.**Chinowa (Wicker Ring)** First, we started with a seasonal appetizer adorned with a chinowa, symbolizing the purification of evil spirits and wishing for good health. This dish beautifully incorporated Japanese seasonal events and culture.Inside the bowl was: ● **Corn Soup** Using white corn grown by a farmer in Kyoto, seasoned only with salt. The natural sweetness of the corn was surprisingly rich, with a gentle flavor free of any off-tastes. The addition of junsei from Akita Prefecture and clam jelly provided a refreshing touch, making it a perfect summer dish.● **Abalone** Grilled over charcoal, the abalone from Yamaguchi Prefecture was cooked to perfection—not overdone, yet not completely raw—resulting in a unique texture that was both tender and firm. The richness of the steamed rice with abalone liver added depth, while the aroma of edamame and sansho leaves provided a delightful accent.● **Shrimp Shinjo** A playful dish resembling a chinowa made from white asparagus. The refreshing scent of yuzu filled the air, and by using water from Goryo Shrine without seasoning, the natural umami of the ingredients was highlighted.● **Sashimi** - **Akashi Squid with Nuta** The sweet, sticky squid paired perfectly with the rich umami and saltiness of the nuta. The texture of the snap peas was also pleasant, creating a high-quality combination. - **Ehime Sweetfish** With its beautiful flesh and refined sweetness, the flavor expanded with each bite. - **Akashi Meita Sole** Delicate fat and a transparent taste made for a high-quality white fish typical of Akashi.● **Grilled Pike Conger** The chef showcased his skill by expertly cutting the bones right in front of us. Lightly charred, the skin was fragrant while the flesh remained fluffy, allowing us to fully enjoy the deliciousness of this summer delicacy. ● **Grilled Pike Conger (Second Serving)** This time, it was cooked a bit longer, enhancing the aroma. It was delightful to compare the different cooking methods of the same fish.● **Kamo Eggplant** Melt-in-your-mouth kamo eggplant topped with slightly sweet dengaku miso, and an astonishing amount of additive-free sea urchin. "This is just a sauce; the star is the sea urchin," the chef said. It was such a luxurious dish that I couldn't help but laugh, wondering if he was calculating the costs.● **Fried Clam** From Kuwana, Mie Prefecture, this clam had one of the largest livers I've ever tasted, with thick flesh. It was full of minerals, bursting with flavor with every bite. Just salt and lemon were enough to enhance its deliciousness, and the young corn served alongside was sweet and delightful.● **Natural Sweetfish from Lake Biwa** We started with a small natural sweetfish. Despite its size, it had a concentrated umami and slight bitterness typical of wild fish. ● **Natural Sweetfish from Lake Biwa (Second Serving)** "The previous one was small," the chef said, and he grilled a larger natural sweetfish for us. This generous spirit is characteristic of Tokuha, reflecting the chef's personality.● **Simmered Dish** A smooth winter melon soup with simmered winter melon, fried tofu, rockfish, and myoga. The gentle broth seeped into my body, and the refined umami of the rockfish was impressive.● **Clay Pot Rice (Pesticide-Free Rice from Nara Prefecture)** Beautifully glossy, each grain of clay pot rice stood out. Its simplicity allowed the sweetness of the rice to shine.The accompaniments for the rice were plentiful. ● **Grilled Sardines from Ishikawa Prefecture** Surprisingly, this was the third grilled fish dish. The restaurant's free-spirited course composition is one of its charms, enhancing the richness of the fish.● **Water Eggplant** Juicy and perfect as a palate cleanser. ● **Pickled Cucumber** With just the right amount of salt, it complemented the rice well. ● **Bamboo Shoots like Menma** Sweet and sour bamboo shoots stir-fried in sesame oil. With a texture reminiscent of menma, it would pair well with drinks.● **Cold Noodles** A thick, cold broth made from fish and clams. Rich in flavor yet light, with tomatoes, cucumbers, and shredded scallions adding freshness. The ample chashu made it feel more like a main dish than a closing course.● **Marinated Tuna and Kyoto Natto** Large Kyoto natto. Although I'm not particularly fond of natto, it surprisingly paired well with the marinated tuna, making it enjoyable.● **Chashu Rice Bowl** The chashu, which had been slowly grilled from the middle of the meal, made its appearance here. It looked impressively voluminous, yet it was incredibly tender and paired excellently with the sweet and savory sauce. I couldn't resist asking for seconds.● **Mangosteen** My first experience with mangosteen. Its unique texture and refined sweetness offered a taste of the tropics.● **Water Manju** Freshly made and slightly warm water manju. Its juicy texture and subtle sweetness were pleasant, allowing me to feel the season until the very end.● **Matcha** We concluded with matcha, which beautifully tied the entire course together.After the meal, I spent about 30 minutes outside talking with the chef and the owner. The quality of the dishes was exceptional, but the personalities of both of them are also a significant charm of this restaurant. This wonderful experience allowed me to truly understand why Tokuha earned Tabelog Gold and two Michelin stars in such a short time, through both the cuisine and the hospitality. Less

Nestled beside Kamigoryo Shrine in Kamigyo Ward, Kyoto, Tokuha Motonari is a charming sukiya-style house that opens its doors at noon. The owner, Chef Matsumoto, hails from the renowned Kyoto restaurant Wakuzen.The interior is compact, featuring counter seats right in front of the grill, allowing diners to enjoy watching their dishes being prepared. Run by a husband-and-wife team, the hospitality is exceptional, creating a warm and inviting atmosphere where conversation flows naturally. The meal culminates with dishes like sardines and chashu, leaving diners thoroughly satisfied until the very end. The balance of food, ambiance, and service is excellent, and the prices are remarkably affordable for a restaurant of this caliber. By the time you finish your meal, you'll find yourself wanting to make another reservation to return. Less

Truly exceptional cuisine does not have a single standout dish.Each plate is not just remarkable on its own; rather, every dish—from the first to the lingering finish—connects with the same level of intensity.The food at Tokuha Motonari embodies this philosophy.The experience of having served as head chef at the prestigious Wakuden is not merely reflected in technique, but in the grace, timing, and approach to ingredients.It does not aim to impress with flamboyance.Yet, each dish possesses a level of perfection that makes you think, "Isn’t this the specialty?"This is a realm that cannot be reached by talent alone.It is the result of long hours of accumulated judgment, the courage to refine, and an unwavering commitment to excellence.What lingers after the meal is not the memory of a specific dish.It is a profound sense that everything was special.A renowned restaurant is not defined by a signature dish.It is a place where the chef’s resolve to never compromise on any dish, regardless of what it is, resides. Less

I visited Tokuha Motonari, a highly popular and hard-to-book Japanese restaurant in Kyoto.Personally, I have a particular admiration for their grilled dishes cooked over an irori (traditional Japanese hearth). Although I've only experienced it twice, the grilled sweetfish I had during last year's season left a lasting impression on me.This time, I aimed for June, which is the season for young sweetfish, and as a sweetfish lover, I was very much looking forward to it.I arrived and took my seat just before the 12 PM start. Tokuha is known for its exceptional hospitality, which I believe is a key factor in its popularity.Especially the care shown by the proprietress is remarkable.Now, let’s enjoy the offerings at Tokuha!For drinks, I opted for the chef's selection.◯ Ugo no Tsuki, Suzukaze Junmai GinjoA smooth and slightly sweet cold sake with a hint of acidity, though it wasn't quite to my taste, it was a good start.☆ Corn SurinashiThe seasonal touch of the chawa ring, symbolizing the summer purification ritual, adds to the experience. This dish features corn surinashi served with Mie’s torigai (bird shellfish), fresh junsai from Hiroshima, dashi jelly, and the acidity of sudachi.The acidity from the junsai and sudachi tightens the flavor on the first bite, followed by the sweet and smooth corn surinashi. While there’s dashi jelly (made only from bonito) and torigai hidden at the bottom, I personally felt that the dish could do without them. The combination felt a bit cluttered.I think the corn surinashi and junsai alone would highlight the potential of the surinashi and make for a simpler, more enjoyable dish.☆ Steamed AbaloneA generous serving of grilled abalone served with squid ink rice and edamame, accented with sansho leaves.The thick abalone on the squid ink rice was impressive.However, the rice was a bit too dense for my taste as a course dish, and I didn’t feel a strong connection with the thick abalone, so I thought it might have been better to serve the abalone alone. Additionally, applying liver soy sauce to the abalone would have added more impact to the flavor. I was left wondering why they chose squid ink rice instead of liver for the abalone.☆ Kawatzu Ebi SoupA soup featuring kawatzu ebi (sweet shrimp) and yuzu shaped like a chawa ring.The broth had a noticeable acidity from the bonito and was seasoned with light soy sauce, giving it a distinct saltiness.The key ingredient, the shrimp paste, was fluffy and had a high aroma and sweetness, making a significant impact! The strong flavor of the soup is essential for a good soup dish.The refreshing taste of the green yuzu and the sweetness of the white asparagus were nice, but the sharp acidity of the broth left me with some questions.☆ Sashimi◯ Wakayama Aori Ika with Konowata and Snap PeasServed with sea salt, sudachi, and wasabi.The konowata had a gentle aroma and a sweet, sticky texture that was well-prepared, making it a favorite of mine.As someone who usually dislikes konowata, I was impressed by how the saltiness and umami blended beautifully, enhancing the flavor. The remaining konowata paired well with the crisp sweetness of the snap peas.◯ Shiro Amadai (White Sweetfish)With a sticky and chewy texture, it was sweet and paired well with salt wasabi.Among the common combinations of squid and konowata, the mild use of konowata, likely extended with dashi, left a strong impression on me.◯ Akashi Hamo (Pike Conger) GrilledServed with plum sauce, salt, and wasabi.The skin was nicely grilled, while the flesh was almost rare, creating a delightful texture with a gelatinous feel between the skin and flesh.The thickness was impressive, making it a memorable dish.It was perfectly fine with just salt and wasabi. While there was a mildly sweet and mild plum sauce, I thought a light touch would be best since the hamo was sweet.And unexpectedly, there was a second serving of hamo! Just grilling the skin for an additional 40 seconds made it crispy and fragrant, enhancing the airy texture that was delightful. There was no dryness, which I learned was due to the chef's skill in preparation.Once again, salt and wasabi were the best pairings.◯ Isojiman Junmai GinjoA clean and refreshing sake with a sweet rice flavor and a mineral finish, a stable choice.☆ Kamo Eggplant Dengaku with Ooma UniWhile this isn’t traditional eggplant dengaku, those familiar with this combination will recognize it.The best way to enjoy this is to take a big bite of each half!The juicy and rich eggplant melts in your mouth, and the mineral-rich uni blends like a sauce, with the sweetness of the white miso enhancing the overall flavor, creating a harmonious dish that is truly a drinkable dengaku.The chef mentioned that using mineral-rich uni, which has a slight bitterness, balances the flavors in the dengaku, and I agree.Using sweet and rich uni would likely overpower the dish.I could see the chef's dedication to balancing the ingredients, resulting in a luxurious dengaku dish.☆ Kuwana Clam Fry with Lemon and Young Corn Fry with Homemade SauceThe clam fry was fresh!The rich flavor of the clam, filled with liver, was perfect for frying. The acidity of the lemon acted as a seasoning.The young corn fry was also delicious, enhanced by the tonkatsu sauce.Personally, I felt that clam is better suited for tempura rather than frying.☆ Biwa Lake Young Sweetfish Salt Grilled with Tadezu, Cucumber, and FunazushiA delightful salt-grilled dish for sweetfish lovers!The small young sweetfish from Biwa Lake was carefully grilled, and the crispy skin and fluffy texture of the flesh made for a unique experience.The refreshing bitterness of the liver typical of young sweetfish was delightful, and it was delicious on its own.The slightly fermented funazushi added an impactful flavor with its unique aroma and umami (with the head included), but it became milder when pounded, resulting in a relatively gentle impression.This dish provided satisfaction with two different flavors.☆ Akashi Suzuki (Sea Bass) with Winter Melon, Thick Fried Tofu, Myoga, and Silver SauceA comforting simmered dish featuring thick fried sea bass, winter melon, and thick fried tofu, all brought together by the gentle silver sauce.However, the seasoning was a bit weak, making the flavors somewhat vague. I felt that if each ingredient had a bit more saltiness, it would enhance the overall flavor when paired with the silver sauce.It may be a minor detail, but since it’s a dish meant to be enjoyed with dashi, I wish it had a bit more seasoning.☆ Rice◯ Saga Niji no Kirameki White Rice◯ Red Miso Soup◯ Pickles (Bamboo Shoot, Cucumber & Water Eggplant)◯ Ishikawa Noto Large Sardine◯ Tanba Sangen Pork Rice BowlThe fluffy and sweet white rice paired well with the slightly salty bamboo shoot.The highlight was the grilled sardine!The exquisite grilling and freshness resulted in a fragrant and fluffy texture with delightful umami (and beautiful fat) that was irresistible!The aroma also told the story of its freshness.It seemed that the sardine had eaten squid, as there was a crunchy texture when I bit into it.I even ate the bones, but the sardine had a melt-in-your-mouth quality that was incredibly delicious.To finish, I had the chashu rice bowl.The shoulder roast, grilled for a long time over the irori, was perfectly balanced with a sweet and savory sauce, making it a delicious bowl with beautifully rendered fat.I was thoroughly satisfied with the meal.☆ Mizumanju (Water Dumpling)☆ Shiro Botan TeaThe texture of the kuzumochi was a bit too firm for my liking, making it feel heavy.In June, Tokuha was a wonderful experience.This was my third visit, and once again, I felt that the grilled dishes truly showcased the chef's skill, highlighting the potential of the ingredients through excellent cooking techniques.I could feel the chef's respect and dedication to the ingredients, which is truly commendable.While there were dishes that didn’t quite match my personal taste, I hold no negativity and instead hope for their continued refinement.Despite being a popular restaurant, the exceptional hospitality and comfort it provides are also essential in bringing relaxation to its guests.I look forward to supporting and visiting again in the future.Thank you for the wonderful meal! 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Kyoto "Tokuha Motonari"----------------------------------------Price: JPY 20,000 - 30,000Tabelog Rating: 4.50Address: 287-5 Shinmiryoguchi-cho, Kamigyo-ku, Kyoto City, Kyoto PrefectureTaste: ☆☆☆☆ 4.7Service: ☆☆☆☆ 4.7Cost Performance: ☆☆☆☆ 4.3(out of 5)----------------------------------------Opened in December 2023, this popular restaurant quickly earned the Tabelog Award Silver the following year, and by 2026, it achieved the Tabelog Award Gold, rising to the top level of Japanese cuisine in just two years.Located near the Kyoto Imperial Palace, it is about a 5-minute walk from Kuramaguchi Station.Upon entering, you are greeted by a white wooden counter where you can enjoy the culinary world of Chef Matsumoto.The dishes are both classic and innovative, offering a wonderful dining experience that was truly delicious.I hope to visit again when the opportunity arises.The dishes I enjoyed in June included:- Appetizer: Corn Soup- Steamed Rice with Abalone and Edamame- Soup: Shrimp Shinjo- Sashimi: Cuttlefish and Sweet Sea Bream- Grilled Hamo- Duck Eggplant with Sea Urchin- Fried Clam- Grilled Sweetfish- Simmered Sea Bass- Grilled Sardine with Freshly Cooked Rice- Pork Rice Bowl- Water DumplingIf you think it's a good restaurant, don't forget to save it! ☝️ Less

"The answer to Kyoto's current Japanese cuisine!"A traditional house in Kamigyo Ward, Kyoto, where the head chef of "Wakuden" has arrived. Here lies the answer to contemporary Kyoto Japanese cuisine.Nestled in a quiet residential area of Kamigyo Ward, this sukiya-style house features an entrance reminiscent of a tea room's roji (garden path), leading to Tokuha Motonari.Opened in 2023 by Chef Shinya Matsumoto, who has served as head chef at "Wakuden" for 19 years, the restaurant's name is derived from a passage in the Chinese classic "Daigaku" which states, "Accumulating virtue and striving is the most important thing." The chef's commitment to preserving tradition while pursuing his own identity is reflected in each dish.With a Tabelog rating of 4.50, the restaurant has won the Tabelog Award 2026 Gold and has been selected as one of the Top 100 Japanese Restaurants in 2025. Reservations are fully booked for the year, making it one of the most difficult Japanese restaurants to reserve in Kyoto.▶ Access & Basic Information Approximately a 5-minute walk from Kuramaguchi Station / Duration: About 3 hours and 30 minutes Reservation only / 9 counter seats and private rooms available / All seats non-smoking▶ About the Course The chef's dedication to using well water sourced from two locations daily for each dish, along with the use of a charcoal grill reminiscent of an irori (traditional Japanese hearth), showcases Chef Matsumoto's philosophy. The omakase course features seasonal ingredients expressed in the best possible way.▶ Dishes Served ■ Corn Soup with Torigai and Mie Water Shield A dish representing a six-month purification ritual wishing for good health and prosperity. The rich sweetness of the corn soup, combined with the aroma and umami of the torigai, and the refreshing texture of the water shield, evokes a summer vibe.■ Charcoal-Grilled Abalone, Rice Steamed with Squid Ink and Abalone Liver, Edamame, and Mitsuba The deliciousness of both the abalone and the rice dish is irresistible.■ Kawazu Shrimp Shinjo and White Asparagus Soup The clear water and kombu create a broth that strongly highlights the bonito flavor. The fluffy shinjo and white asparagus are delightful.■ Sashimi: Wakayama Aori Squid with Konowata, Sweet Sea Bream, and True Flounder The pairing of the sweet aori squid with konowata was excellent. The konowata and oil were emulsified in hot water to soften the saltiness. This is clever and delicious. The sweet sea bream has a rich umami, and the flounder is firm yet flavorful.■ Charcoal-Grilled Pike Conger The grilled pike conger is first seasoned with salt, followed by a delicious plum sauce. The addition of mirin adds a smoothness. The kabayaki (grilled eel) is also delicious.■ Kamo Eggplant with Miso and Sea Urchin The moisture-rich kamo eggplant paired with a refined, rich miso and the intense umami of the sea urchin is outstanding. By not using alum, the sea urchin's natural flavors blend beautifully with the sweet kamo eggplant.■ Fried Kuwana Clam and Young Corn The plump and juicy clams are incredibly flavorful. The young corn also has a delightful texture and sweetness.■ Biwa Lake Sweetfish, Funazushi with Cucumber, and Tatesu The seasonal sweetfish is grilled over charcoal, and the slightly thick tatesu is also delicious.■ Winter Melon with Thick Fried Tofu and Winter Melon Soup, Tiger Fish, and Myoga The combination of the gentle winter melon with the texture and flavor of myoga is excellent. The umami of the tiger fish is also good.■ Ishikawa Noto Sardine The fatty sardines pair perfectly with white rice.■ Completely Organic Hirakata Rice The grains are distinct, sweet, and delicious.■ Chilled Noodles with Fish Broth Chilled noodles made with broth from the fish used today, served cool with cucumber and finely sliced white onion, along with tender pork chashu, creating a refined fish broth cold noodle dish.■ Grilled Pork Rice Bowl Rare chashu marinated in a sweet and savory sauce and grilled over charcoal is incredibly appetizing.■ Tuna Natto Rice Moist and flavorful tuna served with large grains of natto.▶ Overall Evaluation The unwavering commitment to dashi, charcoal grilling, and quality ingredients. Chef Matsumoto's aesthetic of "how to incorporate one's own sensibility into the learned traditions of Japanese cuisine without breaking them" resonates throughout the course. It is a restaurant that embodies contemporary Kyoto Japanese cuisine, justifying its Tabelog Award Gold recognition.◆ If you find this helpful, please save it! ◆ ___________________ Instagram: 66shuki Twitter: 66shuki TikTok: 66shuki ___________________ Less

I visited this restaurant on a weekday afternoon with a reservation from a friend. It has been on my mind since it opened, and I finally had the chance to go.Lunch course: JPY 25,000.Cold mugwort teaCorn puree with torigai (bird shell clam) and Hiroshima junsai (water shield)Abalone, squid ink steamed rice with edamameKawatsuebi (sweet shrimp) shinjo (fish cake)Aori ika (bigfin reef squid) topped with konowata (sea cucumber roe) and sweet sea bream, seasoned with saltAkashi hamo (pike eel) with plum sauceKamo eggplant dengaku (miso grilled eggplant) with sea urchinFried clams with young corn, lemon, and saltYoung sweetfish from Lake Biwa and funazushi (fermented carp)Suzuki (sea bass) with stewed winter melonOrganic rice called "Saga Niji no Kirameki"Iwashita (sardine) from NotoGrilled pork rice bowlMizu manju (water dumpling)My friend praised it as "the best Japanese restaurant in recent years," and after visiting, I completely understood why. Every dish was delicious, but the sardine left a particularly strong impression. I heard that previously, you could make your next reservation in the restaurant, but that will change in the future. They are implementing a system that allows regulars and truly dedicated patrons to visit comfortably, reflecting the chef's thoughtful care and affection for the restaurant. I definitely want to visit again. Less

The conger eel today was absolutely delightful. First, it was lightly grilled over charcoal to a rare finish. Then, I grilled it for an additional 20 seconds to give the skin a nice char. It was plump, tender, and rich in flavor—so delicious that I wanted to order more.Also, the newly introduced glass dish was stunning. The classic design with gold trim, combined with the colors of sea urchin, Kamo eggplant, tomato, and Fushimi chili pepper, created a beautiful artistic presentation. Both the dish and the food were exceptional. Less

Early Summer at Tokuha Motonari◇Today's Menu◇Corn puree, Hiroshima jun-sai, triggerfish, and dashi jellyGrilled abalone, squid ink rice steamedSoup: Kawatsuebi (sweet shrimp) shinjo, white asparagusSashimi: Akashi meita-garei (flatfish), sweet sea bream, and aori-ika (squid) with its innardsGrilled hamo (pike eel)Kamo eggplant dengaku (miso-glazed), topped with purple sea urchinFried clams from Kuwana, fried young cornGrilled ayu (sweetfish) from Lake Biwa, funazushi (fermented carp), served with cucumberScorpion fish and agedashi tofu, with winter melon pureeIshiwashi (sardine) from Noto, served with riceSeafood dashi ramenChashu rice bowlTuna rice bowlMangosteenMizu manju (water dumpling)Matcha teaThe fried clams were innovative and delicious. Less

Yomogi TeaCorn Soup with Mie Prefecture Torigai and Hiroshima Prefecture Jun-saiSteamed Abalone with Squid Ink RiceAwaji Island Kawazu Shrimp and Hokkaido Asparagus SoupMegara, Sweetfish, and MudskipperGrilled Hamo (Pike Eel) with a Light Char(Dash of grilled Hamo, properly grilled skin)Kamo Eggplant and Sea Urchin DengakuKuwana Clam and Young Corn FryBraised Tiger Fish with Winter Melon and Thick Fried TofuIshikawa Prefecture SardinesSaga Prefecture RiceChilled Ramen with Today's Fish BrothKyotanba Pork Rice BowlTuna Natto Rice BowlMangosteenMizu Manju (Water Dumpling)Usucha (Thin Matcha Tea) Less

Finally caught up within January!【June 2026 Date♪】Recommended by a food connoisseur, both my wife and I instantly fell in love with this place. I can't remember if we made the reservation on the spot or later, but we quickly booked a return visit, making this our fourth visit in four months, also a date with my wife.We arrived at the restaurant just in time, about 10 minutes early, and waited a few minutes before entering.We enjoyed a course featuring conger eel and young sweetfish for early summer.【June 2026 Omakase Course♪ (JPY 33,000)】☆Yomogi Tea ★Appetizer: Corn puree, Hiroshima Junzai, Torigai, Dashi jelly, Yuzu peel, Chawan, Nagoshi no Hara ★Yamaguchi Abalone, Fava Beans, Squid Ink Rice Steamed with Leaves ★Kawazu Shrimp Cake, White Asparagus Soup, Yuzu ★Sashimi: Akashi-style Flatfish, Sweetfish, Awaji Mongoi Squid with its innards, Snap Peas ★Conger Eel Sashimi: A comparison of lightly grilled and thoroughly cooked, with Ume Soy Sauce and Salt ★Kamo Eggplant, Aomori Purple Sea Urchin, Miso Dengaku ★Kuwana Clam Fry, Young Corn Fry ★Young Sweetfish from Lake Biwa, Funazushi, Cucumber ★Okoze, Simmered Winter Melon, Myoga ★Completely Organic Rice "Niji no Kirameki", Pickles ・Sardine Rice ・Chilled Noodles, Fish Broth ・Chashu Rice Bowl ・Natto, Striped Horse Mackerel Rice ★Mangosteen ☆White Tea ★Warabi Mochi ☆Matcha ☆Ebisu Beer Small Bottle x3 ☆Joyo Brewery, Experimental Brew 2025 Type-Kimoto ☆Shimomura Brewery, Okubanshu Junmai ☆Omine Brewery, Ominesanzumi, Summer Arrival ☆Shinsho Brewery, Junmai, Kame no O ★Total Bill: JPY 38,700 per person x 2It was surprising to see fried clams, which are rare in Japanese cuisine, and the chashu rice bowl that wasn't part of the course was a delightful surprise. It was juicy and incredibly delicious for a Japanese restaurant!The chef's flexible ideas are impressive, and I take my hat off to him!This is a restaurant I visit every season!Location: The nearest station is Kuramaguchi Station, 11 minutes from the Kyoto Municipal Subway Karasuma Line, 350 meters east into a residential area. Less