Tominokoji Yamagishi Kyoto

I had a meal at Tominokoji Yamagishi in Kyoto with my best friend.Tabelog Rating: 4.50 Tabelog Award 2026 Silver Selected as one of the Top 100 Japanese Cuisine Restaurants in WEST 2025.- Awaji Yura's Red Sea Urchin with Kuzu Noodles The rich sweetness of the red sea urchin is simply the best! ♥️❤️ The refreshing texture of the kuzunoodles is also wonderful! ✨ It seems that red sea urchin is quite rare in Yura as well. Karatsu is in a dire situation too; it’s tough everywhere.- Grilled Hairtail from Awaji Kariya Served with plenty of plum sauce and wasabi. The skin is tender, and the fluffy fat of the hairtail melts in your mouth. ❤️ Seeing me fan myself with a folding fan, the chef kindly set up a fan behind my seat. ✨ Thank you!- Steamed Abalone from Awaji with New Ginger Tofu The thick abalone releases umami with every bite. The accent of the ginger tofu is also fantastic.- Sashimi 1. Salted Sea Bream from Akashi 2. Swordtip Squid from Nagasaki 3. Botan Shrimp from Toyama Enjoy with salt or soy sauce. The fat on the sea bream was surprisingly rich! ❗ The botan shrimp was also plump and delicious.- Grilled Sweetfish with Salt and Black Soybeans from Tanba Today's sweetfish is from the upper Katsura River in Kyoto. ✨ Tade vinegar is provided, but the flavor of the sweetfish is so rich that it wasn’t needed at all.- Sweetfish Bone Crackers Crackers made from the head, bones, and tail of the sweetfish. They pair well with chilled sake.- Sesame Tossed Corn, Cucumber, White Sweet Potato, Daitokuji Wheat Gluten, and Tsuru Murasaki ✨ The refreshing acidity and richness of the sesame blend perfectly.- Hairtail Sushi Fluffy and refreshing with the aroma of plum paste and yuzu. ✨- Fried Kamo Eggplant Topped with myoga tempura. The thin texture of the eggplant is a point of focus. ☝️ A comforting dish.- Sweet Potato, Octopus, Winter Melon, Pumpkin, and Three-Bean Dish This dish is named because women tend to love it, but I adore it too.- Grilled Eel with Fresh Okra Rice A large piece of eel served generously! The refreshing texture of the fresh okra pairs perfectly with the eel. I might try this at home.- Rice with Raw Egg (only egg yolk) and Eel Sauce As usual, rice with egg yolk. This egg is delicious!- Lotus Root Cake - Matcha After finishing my meal, I told the chef I was heading back to Hiroshima and would be visiting Hayami Mocomichi's restaurant in Kyoto tomorrow. He replied, "While 'Nama Moko' is nice, 'Nama Gishi' is great too!" and we all burst into laughter.It was a great meal! Less

I visited Tominokoji Yamagishi in Kyoto for the first time in four months!The ingredients have completely changed since my spring visit, and this time, I was treated to the flavors of summer.From the hamo (pike eel) from Kariya to the ayu (sweetfish) from the Kamo River, everything was exceptional. However, what stood out the most that day was the pressed sushi featuring hamo paired with ume (plum) paste.Hamo, ume, rice, and nori (seaweed) all complemented each other perfectly!After just one bite, I thought, "I really like this."Of course, all the other dishes were wonderful too, but this one was so shockingly delicious that I found myself wishing for a few more pieces.To finish off my meal at Tominokoji Yamagishi, I enjoyed some matcha.In spring, it was bamboo shoots and flower pepper.This time, it was hamo from Kariya and ayu from the Kamo River.Even at the same restaurant, the changing seasons bring new delights.It was a precious experience, feeling the end of summer just a little.Thank you for the invitation and the wonderful meal.It was a great meal. Less

京都河原町駅から徒歩6分ほどの長屋が並ぶ富小路通に位置する「富小路 やま岸」へ伺いました。店主の山岸隆博氏は「たん熊 北店本店」や「一の傳」の料理長を経て2015年にこの店を開かれました。茶道や華道などの高い素養を持つ大将が茶懐石の基本にのっとった美しい設えで迎えてくれる超予約困難店です。♦︎趣深いアプローチと活気に満ちたカウンター ──歴史ある長屋を改装した店舗は石畳の細い露地を通って店内へと入る京都らしい風情ある造りです。暖簾をくぐると美しい木目の洗練されたカウンター席が広がり一斉スタートの幕が上がります。大将の非常に気さくで明るいお人柄により敷居の高さを感じさせず終始笑顔の絶えない華やかな空気感です。♦︎メニュー ──【由良の赤雲丹と素】【鱧の霜降り】【鮑と生姜豆腐のお椀】【お造り】・明石の鯛・剣先イカ・赤雲丹【鮎の塩焼き】【夏野菜の白胡麻和え】【鱧寿司】【加茂那須の揚げ浸し】【抱き合わせ】・蛸・南瓜・冬瓜・里芋【鰻丼と生オクラのご飯】♦︎極上の出汁と鱧の美味しさに感動する全体の感想 ──良質な井戸水を使って丁寧に引かれた出汁の美味しさは五臓六腑に染み渡るような深いコクがあります。特にこの時期の主役である鱧は骨切りが完璧で身のふっくらとした甘みと上品な脂のりが別格の素晴らしさです。そして驚きは由良の赤雲丹。このサイズと形、上品な赤雲丹にはなかなか出会えません。京料理の伝統美と最高峰のエンターテインメントに出会える全国の美食家を魅了し続ける至高の一軒です。ごちそうさまでした。口コミ投稿者「Instagram@_1show」最後までお読みいただきありがとうございます。皆様の『いいね』『フォロー』『お店の保存』に感謝致します。 Less

In mid-August, the summer season brings an abundance of vibrant and delicious ingredients full of vitality...Creamy red sea urchin from Yura, rich in minerals,Tender and thick-skinned hamo (pike eel) from Kariya,Soft abalone from Awaji Island,Young sweetfish from the clear streams of Kutsuki, with a beautiful flavor enriched by its innards and the scent of moss,Eel, known for its vitamin-rich properties that help combat summer fatigue,And summer vegetables like Kamo eggplant, cucumber, vine purple, white zuiki, winter melon, pumpkin, myoga, green beans, okra, corn, and more, all bursting with strong vitality and freshness!A colorful array of summer ingredients takes center stage, enhanced by the meticulous preparation and cooking by Chef Yamagishi and his staff, making each dish even more delicious.It was delightful! I highly recommend experiencing the vibrant flavors of summer!Today's menu: JPY 87,000- Red sea urchin and kudzu somen from Awaji Island- Grilled hamo from Kariya with ume sauce and wasabi- Abalone and new ginger tofu soup from Awaji Island- Sea bream from Akashi, red sea urchin from Yura, Awaji Island- Grilled sweetfish from Kutsuki, served with salt, black edamame from Tanba, and wasabi vinegar- Sweetfish rice crackers- Summer vegetables: white zuiki, corn, cucumber, vine purple, Daidokuji tofu, sesame dressing- Hamo sushi- Kamo eggplant, deep-fried with myoga, red sea urchin, and dashi- Simmered small potatoes, octopus, pumpkin, winter melon, and green beans- Eel with fresh okra rice bowl- Chimaki (rice dumpling) and sasa mochi (bamboo leaf rice cake)- Matcha- Other drinks Less

☑︎ Yura's Red Sea Urchin, Grilled Eggplant, Cold Rice Porridge☑︎ Grilled Hamo with Plum Sauce☑︎ Sweetfish and Warm Soba Soup☑︎ Sea Bream from Akashi, Yura's Red Sea Urchin Sashimi☑︎ Managatsuo with Summer Turnip Sauce☑︎ Zui-ki (Japanese Yam) with Sesame Dressing☑︎ Hamo Sushi Roll☑︎ Tori Clam and Edamame Tofu☑︎ Kamo Eggplant☑︎ Corn Rice☑︎ Yokan (Sweet Bean Jelly)My personal top three are:1st: "Yura's Red Sea Urchin, Grilled Eggplant, Cold Rice Porridge"I really love the sea urchin at Yamagishi! Under the sea urchin, there’s a refreshing cold broth with rice and grilled eggplant. It was delicious!2nd: "Hamo Sushi Roll"I’m not usually a fan of hamo (pike eel), but Yamagishi's hamo is tasty! I also had grilled hamo sashimi, but I didn’t get a picture of it...3rd: "Zui-ki with Sesame Dressing"Sometimes sesame dressing can feel a bit heavy, but this was not the case at all. It had a gentle sweetness that was comforting.It was wonderful to visit Yamagishi again after a long time! I’ve never been during the matsutake mushroom season, so I’d love to go back again~ (*_*) It was a great meal! Less

# Tominokoji Yamagishi★ Yura Red Sea Urchin, Kuzu Noodle★ Grilled Hamo from Kariya★ Abalone and New Ginger Tofu Soup★ Sea Bream from Akashi, Swordtip Squid, Yura Red Sea Urchin★ Grilled Wild Sweetfish★ Bone Senbei (Crackers)★ Summer Vegetable with Sesame DressingCorn, White Sweet Potato Stems, Cucumber, Tsuru Murasaki, Daidokoro Fu★ Hamo Sushi★ Fried Kamo Eggplant★ Simmered Sweet Potato, Octopus, and PumpkinWinter Melon, Three-Bean★ Eel and Fresh Okra Rice★ Lotus Root Cake★ Thin Matcha TeaFrom bottled beer to barley shochu on the rocks. Less

At Tominokoji Yamagishi on Kyoto's Tominokoji Street, renowned for its delicious seasonal ingredient courses and the charming smile of the head chef, you can enjoy a delightful kaiseki experience.The restaurant has a lovely traditional appearance, and the stone-paved approach after entering is also quite beautiful.On this day, during the rainy season, we enjoyed:"Awaji Hamo"Specially selected hamo (pike eel) from Awaji, served simply as shabu-shabu with ume (plum) sauce. This hamo is wonderfully rich and allows you to savor the deliciousness of its white flesh."Chilled Rice Porridge with Sea Urchin and Water Shield"This dish features the sweet and refreshing Yura purple sea urchin and water shield served in a chilled rice porridge. Its visually appealing presentation and light flavor make it an excellent first dish."Young Sweetfish Nanban-zuke"The young sweetfish from Arashiyama is marinated in a sweet and sour sauce, which is delicious on its own, but pairs wonderfully with the charcoal-grilled Takagamine chili pepper."Fried Kamo Eggplant in Dashi"The eggplant is deep-fried and then grilled over charcoal, served with a rich dashi and plenty of bonito flakes. I love how the dashi is infused without overpowering the eggplant's aroma and flavor.It was a great meal!---Chilled Rice Porridge with Water Shield and Yura Purple Sea Urchin Awaji Hamo with Ume Sauce Young Sweetfish Nanban-zuke with Takagamine Chili Pepper Crab Shinjo Soup Sashimi: Seasonal Horse Mackerel from Goto Islands, Sea Bream from Akashi Grilled Eel with White Soy Sauce, Burdock Tempura Daitokuji Wheat Gluten with Cucumber and White Yam Stems in Sesame Dressing Shabu-shabu with Tridacna Clam and Yellow Chives Fried Eggplant in Dashi Lotus Root Rice with Sea Bream Soboro Tamago Kake Gohan (Egg over Rice) Hydrangea Manju (Sweet Bun) Less

Every year, I eagerly anticipate visiting my favorite restaurant during this season.I enjoyed a course that truly embodies the essence of summer at Yamagishi. The skill in preparing the finest ingredients to perfection is truly exceptional. Once again, I was moved from start to finish.● Awaji Purple Sea Urchin and Hiroshima Junsai Chilled RiceThis dish is visually refreshing and captures the essence of summer. At the center of the natural junsai from Hiroshima, generously piled, is the Awaji purple sea urchin. The sea urchin has a firm texture that melts in your mouth, releasing a rich sweetness. The natural junsai has large grains and a refreshing texture that is delightful. Hidden beneath is a slightly firmer rice porridge, creating a wonderful balance of textures and temperatures.● Hamo (Pike Conger) SashimiI look forward to the hamo from Awaji and Kariya every year. Those who have tried it and those who haven't will be amazed with just one bite. The cooking is perfectly fluffy, and the refined sweetness of the fat bursts forth with each bite. The moderate saltiness of the plum sauce enhances the umami of the hamo, while the crisp texture of the yuba (tofu skin) adds a nice accent.● Takagamine Chili and Arashiyama Young Sweetfish NanbanA taste of summer from Kyoto. The refreshing spiciness of Takagamine chili and the pleasantly bitter Arashiyama young sweetfish nanban create a dish that fully captures the seasonal flavors.● Crab ChawanmushiFrom the moment I enjoyed the aroma of the dashi, I couldn't help but smile at this bowl. The fluffy crab chawanmushi has a gentle texture, and its harmony with the elegant dashi was remarkable.Sashimi● Nagasaki TokiajiThere is no fishy smell typical of blue fish, and the thick flesh is rich in quality fat. The sweetness of the fat, which melts in your mouth, was impressive, making it one of the best aji (horse mackerel) I've ever had.● Akashi Sea BreamEvery time I have sea bream at Yamagishi, I am moved. The well-aged umami and elegant fat harmonize beautifully, and each bite releases a burst of flavor.● Awaji Yura Sea UrchinThis is the renowned top-quality Yura sea urchin. Rich yet surprisingly elegant in aftertaste, the sweetness that fills your mouth and lingers is truly exceptional.● Yamagishi Original Hachiman MakiPersonally, I prefer Yamagishi's eel over that from famous eel specialty shops. This time, I had natural eel from Lake Biwa, grilled without sauce. The robust umami and aroma of the natural eel were stunning. The fragrant and crunchy fried burdock added a great texture, making this a uniquely Yamagishi interpretation of Hachiman maki.● Sesame Vinegar SaladA sesame vinegar salad combining cucumber, white sweet potato, and Daidokoro tofu. The balance of the richness of sesame and refreshing acidity was excellent, serving as a perfect palate cleanser.● Mie Tori ClamA luxurious tori clam served with its liver. The more you chew, the more umami it releases, and the sweetness is incredibly rich. The yellow garlic chives were blanched and then salted, providing excellent texture and flavor, pairing wonderfully with the tori clam.● Kamo EggplantUsing freshly harvested Kamo eggplant, this dish is surprisingly sweet and has a melt-in-your-mouth texture. Finished with a charcoal grill for added aroma and topped with a generous amount of bonito flakes, it was a summer dish where the fragrance, umami, and dashi came together beautifully.Finale● New Lotus Root and Sea Bream Soboro Clay Pot RiceThe sweetness of the new lotus root, which retains a crunchy texture, is impressive. The gentle umami of the sea bream soboro ties everything together, creating a luxurious clay pot rice that highlights the quality of the ingredients without being flashy.So delicious that I had to order more● White Rice with EggThis simple dish highlights the deliciousness of the rice. I could have eaten several bowls.● White Rice with Nameko MushroomsHomemade nameko mushrooms pair perfectly with the rice. I couldn't stop eating until the end.Dessert● Hydrangea Manju and MatchaThe presentation, finished right in front of me, was lovely. The sweetness is kept to a minimum, resulting in a very light flavor. The beautiful presentation in a firefly lantern was refreshing and perfect for summer. Less

Early Summer at Yamagishi◇ Today's Menu ◇Chilled Rice Porridge with Purple Sea Urchin from Awaji Yura and JunsaiAwaji Kariya's Hamo (Pike Conger) with VinegarNamban-zuke (Sweet and Sour) of Young Sweetfish from Arashiyama with Takamine ChiliSoup with Fried Hairy Crab ShinjoSalted Goto's Seasonal Horse Mackerel and Akashi Sea BreamGrilled Eel and Burdock TempuraWhite Sweet Potato, Cucumber, and Daitokuji Fu with Sesame DressingNoto's Torigai (Cockle) Shabu-Shabu with Yellow LeeksFried Kamo EggplantLotus Root Rice with Sea Bream SoboroManju (Sweet Bun)Matcha TeaThe soup with Fried Hairy Crab Shinjo was delicious.The Lotus Root Rice with Sea Bream Soboro was a new dish for me, and it was quite tasty. Less

I visit Tominokoji Yamagishi every season, but this is my first visit of the year since I couldn't make a reservation for spring bamboo shoots.At this time of year, my main focus is on the conger eel! The conger eel here is from Awaji Island, large, thick-fleshed, and incredibly delicious, so I was looking forward to it.■ The Tabelog Award 2026 Silver Winner ■ Selected as one of the Top 100 Japanese Restaurants in WEST by Tabelog 2025 ■ Tabelog rating at the time of visit: 4.49Here’s what I enjoyed (including one drink):*Cheers with beer* ● Sea Urchin from Awaji Island and Junsai Rice Porridge ● Blanched Conger Eel from Awaji Island with Ume Sauce*Junmai Banshu Ikken Summer Spicy* ● Young Sweetfish from Arashiyama in Nanban Marinade with Takagamine Chili ● Crab Chawanmushi ● Sashimi - Donchicchi Horse Mackerel from Shimane - Sea Bream from Akashi - Purple Sea Urchin from Yura*JOYO SHUZO Experimental Brew 2025* ● Grilled Eel from Lake Biwa with Burdock Tempura ● Cucumber Salad with Rikyu Fu and Daidokoro Fu*Ubusuna Koko* ● Shabu-shabu of Tangu Clam from Miyazu with Bamboo Shoot and Flower Pepper ● Fried Kamo Eggplant● Rice to finish - Lotus Root Rice with Sea Bream Soboro Clay Pot Rice - White Rice with Nameko Mushrooms, Cod Roe, and Egg Yolk - White Rice with Cod Roe and Egg Yolk ● Dessert - Hydrangea Manju - MatchaAs for my impressions, the luxurious ingredients combined with Yama-chan's skill made for an incredibly delicious meal once again! The conger eel was absolutely outstanding!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

In a quiet and elegant space that truly reflects Kyoto, I was able to enjoy my meal at a leisurely pace. Each dish showcased meticulous preparation, bringing out the best flavors of the ingredients. The presentation was beautiful, capturing the essence of the season, and I was moved by each course. The service was pleasant, making it a perfect place for special occasions or dining with loved ones. I felt that the experience was well worth the price, and I had a wonderful time. I definitely look forward to visiting again. Less

A renowned restaurant in Kyoto, Tominokoji Yamagishi!I was unexpectedly invited to a private reservation event this time!! Such a rare opportunity is hard to come by, and I was really looking forward to it even before going.The dishes included Awaji's junsei and sea urchin porridge, hamo (pike eel), ayu (sweetfish), fish cake, sashimi, eel from Lake Biwa, torigai (bird shell), Kamo eggplant, and clay pot rice—each one was of the highest quality.The seasoning was not too flashy, yet every bite left a strong impression. The aroma of the dashi, the cooking technique, and the balance of saltiness were all truly top-notch.✨Especially the sashimi platter featured luxurious items like Donchicchi horse mackerel from Shimane, sea bream from Akashi, and purple sea urchin. The flavors of the ingredients themselves were so strong that they were delicious even without any condiments!!The white grilled eel from Lake Biwa was also exceptional. It had a wonderful aroma and rich flavor, and the combination with fried burdock was quite delightful.To finish, we had sea bream soboro rice cooked in a clay pot. We even enjoyed an exquisite egg over rice, making for an incredibly satisfying experience until the very end.Everything was of the highest quality. From the ingredients and seasoning to the ambiance and overall experience, I felt that such a precious meal might never happen again!!⸻【Dish Record】✦ Awaji's junsei and sea urchin porridge ✦ Awaji's hamo, blanched with yuba (tofu skin) served with ume (plum) sauce and wasabi ✦ Ayu from Arashiyama, nanban-zuke (sweet and sour pickled) served with Takagamine chili ✦ Fish cake soup ✦ Sashimi Donchicchi horse mackerel from Shimane Sea bream from Akashi Purple sea urchin ✦ White grilled eel from Lake Biwa Fried burdock ✦ Rikyufu (wheat gluten) and cucumber salad ✦ Torigai shabu-shabu served with asparagus ✦ Fried Kamo eggplant ✦ Sea bream soboro rice cooked in a clay pot ✦ Exquisite egg over rice ✦ Hydrangea steamed bun ✦ Matcha (green tea) ⸻【Restaurant Details】 Name: Tominokoji Yamagishi Address: 560 Koneyanocho, Nakagyo Ward, Kyoto City, Kyoto Prefecture Nearest Station: Kyoto Kawaramachi Station Business Hours: 18:00 - 23:00 Closed: Tuesdays, 2nd and 4th Wednesdays Budget: JPY 60,000 - 79,999 Reservation: Reservation only Genre: Japanese Cuisine, Kaiseki Cuisine Less

【Environment & Cuisine】Recently, I enjoyed bamboo shoots in Azabudai.This time, I attended a private reservation event.We started with a rice porridge made with plenty of Awaji Island sea urchin.Next was the lightly poached eel from Awaji Island, served with a plum and grated daikon sauce—pure bliss.We also had young sweetfish from Arashiyama, marinated in a sweet and sour sauce with Takagamine chili.The refined crab paste was exquisite.For sashimi, we had Donchicchi horse mackerel from Shimane, sea bream from Akashi, and purple sea urchin from Yura.We enjoyed grilled eel from Lake Biwa, accompanied by burdock tempura.There was a cucumber salad, Rikyufu, and Daidokutofu.We savored shabu-shabu with Tamba chicken from Miyazu, along with bamboo shoots and flower pepper asparagus.The fried Kamo eggplant was delightful.For the finale, we had lotus root rice topped with minced sea bream.I even had a second helping of TKG (Tamago Kake Gohan).For dessert, we enjoyed hydrangea buns made right in front of us.Every time I visit, I am amazed by the innovative dishes created by Chef Yamagishi.It was a great meal.【Recommendation】If you have the chance, I highly recommend visiting this restaurant.It's perfect for dining with important guests. Less

Tominokoji YamagishiInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for viewing. I would appreciate your likes, follows, and saving this restaurant.I revisited Tominokoji Yamagishi, a recipient of the Tabelog Award 2026 Silver and recognized as one of the top 100 restaurants.May is the season for torigai (bird shellfish). This year, as well as last year, the availability has been lower than usual, with many Japanese restaurants not serving it. However, they had it here, and it was my first time trying the torigai from Toba, Mie Prefecture.On this day, the atmosphere at the counter was very bright, thanks to the cheerful Yamachan and his apprentice. I always have a great time here.Here are the dishes I enjoyed that day, along with my thoughts:- "Junsai and Awaji Island Murakushi Uni" The generous combination of junsai (water shield) and uni (sea urchin) enhances the deliciousness.- "Young Ayu from Arashiyama and Karabuki" - "Bamboo shoots, Donko shiitake mushrooms, and Sato mame (three beans) in sesame dressing" This dish is refreshing after the ayu.- "White sweet sea bream in white miso soup" - "Sashimi: Akashi sea bream, Awaji horse mackerel, and Awaji Island Murakushi uni" All were fresh and flavorful, especially the sea bream, which was plump and exquisite.- "Grilled cherry salmon with nanban vinegar and Awaji new onions" The rare-cooked cherry salmon was moist, and the nanban vinegar paired well with the new onions.- "Kamo eggplant grilled with soy sauce and bonito flakes" - "Torigai and wild vegetables shabu-shabu" This torigai is from Toba, Mie Prefecture. The wild vegetables included aiko, warabi, kogomi, and flower pepper.- "Zuiki and yuba in Yoshino-style stew" A comforting and delicious dish.- "Namida mame rice" The pop and sweetness of the beans, along with the perfect amount of salt, made this rice incredibly tasty. I ended up asking for seconds several times (laughs).- "Mentaiko" - "Nameko mushrooms" - "Yomogi mochi" Filled with sweet red bean paste.- "Matcha" I had a wonderful time and would love to visit again. It was a great meal! Less

Spring at Yamagishi was, as always, absolutely fantastic!I enjoyed a sublime experience with the freshest seasonal ingredients, including sea urchin, young sweetfish, donko (a type of fish), bamboo shoots, Kamo eggplant, and turban shell, all expertly prepared by Yamagishi.No matter how I try to describe it, my vocabulary falls short.For drinks, I had a rare sake from my favorite local brewery! I also tried Bishamonten, but I forgot to take a photo... what a shame.This is the number one restaurant I want to revisit in my life! ^ ^ Less