Kyoaji Motoi (京味 もと井) Nagoya

I was invited by my regular reviewer friend from Nagoya for my first visit here. The owner trained in Kyoto, and the restaurant is a beautiful traditional Japanese house with a stunning garden and a waiting area.I heard that it used to serve pure Japanese cuisine but has recently been transitioning to an innovative style, which made me a bit apprehensive since I'm not very familiar with innovative cuisine. However, I was pleasantly surprised by how delicious everything was. The lunch set is an astonishingly high-value JPY 10,000 (tax included).While it doesn’t use what you might call luxury ingredients, the dishes are delicate, well-crafted, and the combinations of ingredients are intriguing. The foundation is firmly rooted in traditional Japanese cuisine, which explains why it’s hard to get a reservation.We all gathered at the L-shaped counter to start our meal. Here’s what we enjoyed:◇ Peach Somen Handa somen, Hokkaido octopus with plum sauce, tsurumurasaki (a type of vegetable) and flowers.◇ Soup Gifu prefecture’s ten fish, jade eggplant, and colored paper leek.◇ Sashimi Bonito with straw burning, tomato and watermelon sauce, and spaghetti squash.◇ Assorted Platter - Chicken breast marinated in salt koji - String beans with sesame - Fried minced ginger with Kaneyama miso - Corn tempura ◇ Grilled Bonito with Yuzu Marinade Butternut squash.◇ Main Course Blanched conger eel, beef tendon in Japanese-style mapo tofu, rice, and onsen tamago (hot spring egg).◇ Shaved Ice Yogurt syrup, melon, shiratama (rice dumplings), and pistachio.◇ Matcha and Dry Fig Kuzu Cake. Less

August MenuPeach and Mizudako Somen CapelliniSasagaki Burdock with Sanshu Beef SoupSquid Somen, Ito-uri Somen, Pumpkin, and Fresh Sea UrchinZunda (Edamame) with Squid Tentacles and WhelkHassun (Seasonal Appetizer)Steamed Chicken Breast with Shio KojiLemon SauceSesame Salad with Hozuki Shell and Sasage BeansLeaf Ginger and Fried Fish PasteKinzanjimiso (Miso)Corn TempuraVinegared Rice with Sesame LeavesNew Ginger and Goya Tsukudani (Preserved Food)Rolled with EelOkawakame (Seaweed) and Sesame TofuSteamed Abalone with PearThe meal includes Blanched Hamo (Pike Conger) and Yamagata Dashi (Broth)Onsen Tamago (Hot Spring Egg) Less

Despite the arrival of autumn, I visited Kyoaji Motoi for the second time after a year, on a day when the lingering summer heat was still intense. As I stepped through the grand entrance, which had been quietly refreshed with water, I was welcomed into a beautifully harmonious space where traditional Japanese and Western elements blend seamlessly, adorned with hōzuki (Chinese lantern plants) fitting for the season.From my counter seat, I enjoyed a view of the lovely garden, with the occasional sound of cicadas enhancing the late summer atmosphere.This concept of blending Japanese and Western styles was evident not only in the decor but also throughout the dishes. The solid foundation of a refined Japanese house and the rich umami of traditional dashi were complemented by antique furniture and playful Western and Asian accents using fruits and spices, creating a delightful harmony.**Course Menu:****Appetizer:** Half-cut peach with hand-cut somen noodles.A refreshing start with a dish featuring the flowers and leaves of tsurumurasaki and water octopus dressed in ume paste.**Soup:** Amago trout from Gero with jade eggplant.The fried amago, dried overnight to concentrate its flavor and aroma, paired with the melt-in-your-mouth jade eggplant soaked in dashi, accented by a hint of ginger, created a memorable taste.**Sashimi:** Seared bonito.Served with a Japanese-style gazpacho, accompanied by somen squash, cucumber, and perilla for a refreshing touch.**Eight Delicacies:**Chicken breast with lemon and okahijiki, decorated with jūrokusasage (a type of bean), hanpen with ginger leaves, and corn tempura. The beautiful presentation evoked the scenery of the season.**Grilled Dish:** Grilled managatsuo (Japanese mackerel).Served with butternut squash sauce, fresh peanuts, and dried olives seasoned with black pepper, finished with dill. This dish showcased a Western culinary technique that highlighted the layering of flavors and aromas.**Main Dish:** Hamo (pike eel) Mapo.A Japanese-style mapo with a hint of beef tendon umami and a mild spiciness, transformed into a creamy delight with a soft-boiled egg, leading to the chef's hand-formed salted rice ball as a perfect finale—an entertainment experience unique to a Japanese restaurant, unlike traditional Chinese mapo tofu.**Dessert:** Melon and walnut shaved ice.A refreshing finish with shaved ice drizzled with yogurt sauce.**Sweet Treat:** Grilled kuzumochi (kuzu rice cake), fruit hōzuki, and matcha.A blissful conclusion with fragrant grilled kuzumochi and sweet-sour fruit hōzuki.Not only did I savor seasonal ingredients, but I was also deeply impressed by how the dishes and the entire atmosphere dramatically expressed the events and seasonal scenery. By the time I left, I had forgotten the cicadas' calls that had resonated so strongly, leaving only a pleasant aftertaste. It was a delightful late summer moment, enjoying the true essence of Motoi, which offers new surprises while preserving tradition. Less

The atmosphere feels like a renovated traditional house, making you feel as if you're on a little trip.Since it was summer, there were many mosquitoes, and I got bitten on my hands while waiting, so it's advisable to apply insect repellent on your arms and legs before visiting.I enjoyed my meal at the counter.There were dishes that combined rice with fruits, a technique often seen in French cuisine, featuring peaches and pears, but I felt those additions weren't necessary.Also, there was a seasoning for the eel that gave it a Southeast Asian flair, which was said to add a refreshing touch, but I thought that was also unnecessary.That said, this restaurant seems to be one that continuously evolves and challenges itself.The base flavor of the dashi was strong, so rather than a minimalist approach typical of traditional Japanese cuisine, it leaned towards a style that adds and layers various elements.The dishes I found particularly delicious this time were:- Zunda (sweet edamame paste) on top of the whelk- Corn tempura- Satsuma-age (fried fish cake)- White rice- Shaved ice topped with yogurt sauceFor two people, the total was JPY 47,000, which I think offers decent value for the experience. Less

Tonight, I visited the renowned Kyoaji Motoi for the first time in about 10 months with my gourmet friends.Last autumn, we were in a private room on the second floor, but this time we opted for the counter seats. The dishes prepared right in front of us were beautifully presented in summer-themed tableware, and as always, the food here is simply amazing! My friend remarked, "The live cooking experience makes the counter seats much better than the private room."We started with a toast over sparkling sake, and then enjoyed a selection of chilled Japanese sake chosen by the chef to pair with our meal.Everything was incredibly delicious.It was a great meal. I’m looking forward to our next visit! Less

I made a reservation for noon on a weekday, but the counter was fully booked. I called to inquire and secured a reservation.◉ Lunch CourseEvery dish was delicious!★ Fried Amago with SoupThe Amago was dried overnight before being fried and served in a bowl. The drying process brought out its rich flavor with every bite. The fried Amago was soaked in the broth, making it tender and delightful. The jade eggplant was also juicy.★ Mapo HamoMapo Hamo??? I had never heard of it before, so I asked multiple times. The hamo (pike eel) was blanched. I was surprised to find it paired with tender beef tendon! The spiciness was mild at first, but it gradually built up, so I was advised to soften it with a soft-boiled egg. I could either place the soft-boiled egg on rice for a delicious egg over rice or enjoy it however I liked! Although I felt a bit guilty, I ended up making a Mapo Hamo egg over rice!I will definitely come back! It was a great meal! ♪ Less

This was my second visit since I came here last December. I was surprised to see the chef again after such a long time! He has lost a lot of weight and his perm is so curly—he looks like a different person! (laughs) Unusually, I toasted with a beer, which I’m not fond of. After that, I enjoyed a selection of Japanese sake chosen by the chef. The dishes featured summer vegetables, Kyoto vegetables, conger eel, sweetfish, Wagyu beef, soft-shelled turtle, and eel—ingredients perfect for preventing summer fatigue. I savored the "Motoi-style" cuisine, which goes far beyond traditional Kyoto dishes. The entire experience was warm and enjoyable, and I ended up drinking too much Japanese sake. It was a great meal, and I look forward to my next visit in December. Less

The location here is truly wonderful.The garden is absolutely stunning!I had a cup of black oolong tea.They serve warm tea, so I couldn't drink more than that...For July's menu:The first dish was corn chawanmushi (savory egg custard).It had bits of fried corn and crushed corn inside,with sweet shrimp generously mixed in.The sour jelly added an interesting accent.The soup was made with scallops.It featured silky yuba (tofu skin), okahijiki (seaweed), and shiso flowers.The broth was rich and flavorful—so much scallop essence!Fish wrapped in nori was served,with fresh vegetables and a light, delicious somen squash underneath.The hachisuke (small dishes) included grilled sweetfish!Since they were still small, I enjoyed them whole, head and all.The small bowl with beef and simmered Manganji peppers was incredibly tasty, making me wish for rice right then.The tempura made with Kanazawa's sweet red-skinned pumpkin was also delightfully sweet and delicious.The grilled beef tenderloin was topped with a sauce and tororo (grated yam),providing a smooth texture.I loved the combination of fried conger eel with tartar sauce and shibazuke (pickled vegetables) on rice—it was delicious!The white rice disappeared in an instant.The salt rice balls were also tasty with the nori.I didn't get to the egg rice,I only managed to take a photo of my friend's dish.I hope to try it someday.The shaved ice was topped with sweet sake syrup, Taiwanese pineapple, and mango,with agar jelly and various spices adding an interesting twist.There was matcha and hōzuki (physalis) daifuku (rice cake).The same menu items never repeat! I'm truly amazed by the chef's vast repertoire.It was a wonderful experience. Less

Savoring the seasons and filling the heart♡I visited the renowned Japanese restaurant Motoi in Kawakamiyama.The first thing that catches your eye at this establishment is the beautifully maintained garden, creating a serene atmosphere that makes you forget you’re in the city.The dishes are a course that emphasizes seasonal ingredients.The first dish is a corn chawanmushi (savory egg custard).The ayu (sweetfish) in the hassun (appetizer platter) is carefully grilled over charcoal, exuding a fragrant aroma and tender flesh. Watching the grilling process adds to the excitement and anticipation for the meal.What left a lasting impression was the chef's vast repertoire. A regular customer informed me that the same menu is never repeated.The thrill of wondering what dish will come next continues throughout the meal.Not only the food but also the conversations with the chef and his thoughtful gestures made the experience delightful. He even playfully smiled for a photo!As a beginner in Japanese cuisine, I felt at ease enjoying authentic dishes here. The rice, cooked in a clay pot, was served alongside a meal set, and I also got to enjoy salt rice balls and tamago kake gohan (rice with raw egg), making for an incredibly satisfying experience.This month’s dessert was kakigori (shaved ice) topped with sweet sake syrup, Taiwanese pineapple, and mango, capturing the refreshing essence of early summer.The vibrant greenery of the garden made for a truly wonderful experience. Less

I made a reservation at the counter of a popular kyo-ryori restaurant in Kawakouzan.The garden here is beautiful every time I visit.【Course Details】 JPY 20,000, tax Included◆ Ice Tofu, Agar, Sesame Tofu, Sea Urchin, Fruit Tomato Sauce ◆ Soup resembling a Water Peony, Blue Crab, Hairy Crab, Warabi Powder ◆ Mud Squid Sashimi, Fried Tentacles, Sea Grapes, Pineapple, Nuts, Sudachi Foam ◆ Kombu-cured White Sweet Sea Bream, Fried Scales, Pumpkin Seeds, Grilled Sake ◆ Hassun: Soy Sauce Pickled Mantis Shrimp with Green Papaya, Saba Sushi on Bamboo Leaf, Kinu-katsugi with Yuzukuri, Pickled Small Melon ◆ Charcoal-grilled Sanshu Beef, Tempura Young Corn, Banana and Passion Fruit Ice Cream ◆ Kin-ki Steamed with Sake, Man-gaji Pepper, Nagaimo ◆ Sweetfish, Edamame, and Lotus Root Rice, Pickles, Blue Crab Miso Soup ・Salt Rice Ball ◆ Matcha, Viola Yokan 【Drinks】 ◇ Bottled Beer ◇ Japanese Sake, Hioki Sakura ◇ Japanese Sake, Reisen ◇ White Wine by the Glass, Various Types Despite the innovative elements added, the essence of Japanese cuisine remains intact, making this the most delicious visit I've had so far. The soup resembling a water peony contained blue crab and hairy crab in kuzu powder, and I loved both its appearance and flavor.The sashimi of mud squid was paired with fried tentacles and pineapple, allowing me to enjoy a delightful variety of textures and flavors with each bite.I never knew that Kinu-katsugi and Yuzukuri went so well together.Not only the fish dishes but also the meat dishes were delicious. The charcoal-grilled beef was particularly exquisite. It was interesting to dip it in ice cream, which served as a sauce.The salt rice ball made by the chef was fluffy, with a perfect touch of salt, and absolutely delicious.The service and atmosphere were excellent, and the cost-performance ratio is high.I’m looking forward to my next reservation, even though it’s quite a while away.It was a great meal. Less

I regularly visit Kyoaji Motoi, and this time, to my surprise, there was pineapple in the sashimi!It seems that incorporating fruits into dishes has become a trend for the chef lately.Honestly, I don't mind having pineapple in sashimi. ♪(´ε｀ )But during our conversation, I asked the chef,"Chef, if you're putting pineapple in sashimi, you must like pineapple in sweet and sour pork or on pizza, right?"To which the chef replied, "No, not at all."I was taken aback! If that's the case, shouldn't we skip the pineapple in the sashimi? ♪(´ε｀ )Pineapple in sashimi... surprisingly, it was quite delicious! ♪(´ε｀ )It was a great meal. Less

名古屋市千種区にある　京味　もと井京都で修行をされた大将が作る京料理を中心とした様々な創作料理を大変楽しめるお店です。いつ訪問しても、これは何？これは何？と思わず聞いてしまう見た目！味！香り！聞いても食べるまでイメージの付かない組合せなど本当にいつもおいしく楽しく大満足です。コース料理の量も満足できる量ではあるが、締めのご飯の後のおかわり！おかわり！おかわり！とみんな平均的に2〜3回はされる方が多く自分も定番の２回おかわりしました本日も最高でした。 Less

As soon as I opened the entrance door, I was greeted by a beautiful Tanabata decoration featuring the Gion Matsuri floats from Eirakuya. This lovely welcome, characteristic of Kyoaji Motoi, heightened my anticipation for the meal to come.On this day, the theme was "Tanabata" and "nourishing summer dishes to stay healthy."The first course featured deep-fried duck eggplant topped with sweet shrimp tartar, accompanied by the tanginess of sukiyaki and beets, the umami of karasumi, and the delicate touch of jasmine flowers. I was captivated by the exquisite craftsmanship from the very first dish.The soup course, inspired by Tanabata, included egg tofu filled with simmered soft-shelled turtle noodles. The rich broth combined with the refreshing texture of okahijiki made for a gentle and soothing experience.For the sashimi, the eel was expertly filleted right in front of me and lightly grilled, served with a summer vegetable tomato sauce. The other dish, the sea bream, was simply seasoned with salt from the Goto Islands and sudachi, showcasing its pure deliciousness. The addition of a bay leaf evoked the spirit of Tanabata.The eight delicacies were truly impressive. Centered around the grilled ayu from the Tenryu River in Nagano, the plate also included beef tendon, Manganji peppers, Kaneyama miso, red kuri squash, kintoki greens, fried river crabs, and sweet pickled shallots, beautifully arranged to highlight the blessings of summer. Each dish was meticulously prepared, leaving me thoroughly satisfied.The main dish was shabu-shabu made with Anjo beef. The harmony of the fragrant dipping sauce made with tofu from Kakukozan, shiso, myoga, and green onions was so delightful that I forgot the summer heat.The warm dish featured winter melon paired with fried taro, winter vegetables, okra, and edamame, all beautifully garnished. The rich broth with shark fin made it a bowl I wanted to savor until the last drop.To conclude, I enjoyed a luxurious bowl of fragrant butter corn rice topped generously with freshly grilled eel. The savory eel, rich butter, and sweetness of corn harmonized perfectly, making it a fitting finale for the day.For dessert, there was a refreshing shaved ice topped with sweet sake syrup, mango, pineapple, and herb jelly.The sweet treat was a delightful daifuku filled with matcha and fruit hōzuki, allowing me to enjoy a cool aftertaste.This experience was not just about the food; it was a narrative that included seasonal decorations, exquisite tableware, and thoughtful hospitality.In this season welcoming summer, the skillful incorporation of nourishing ingredients beautifully expressed the essence of Tanabata.This is a treasured restaurant where I can always find new delights with each visit.It was a great meal. Less

I regularly visit Kyoaji Motoi. On this occasion, I made a reservation for seven at the counter seats two visits prior.Even when making a reservation for a large group, it’s easy to gather friends with just a few calls, so I can confidently book my next visit.Here’s what we had that day:○ Appetizer ○ Soup: Grilled Sweetfish with Inaniwa Udon ○ Aori Ika (Bigfin Reef Squid) ○ Hassun (Seasonal Dishes) - Shako (Sweet Shrimp) with Papaya in Vinegar Miso - Sasa Sushi with Horse Mackerel (Mask Melon) and Pickled Small Melon - Kinu Katsugi (Steamed Potato) ○ Grilled Isaki (Snapper) with Eggplant and Okra ○ Peach Soup with Junsai (Water Shield) and Sansho (Japanese Pepper) ○ Hydrangea (Mizu Yokan - Water Jelly) with Edible Flowers ○ Matcha (Green Tea) Although it’s called Kyoaji, the menu keeps evolving, and it has reached the realm of creative or innovative cuisine.Whether you find this fresh and appealing may influence your overall impression. Less

RevisitI was invited by a regular customer for lunch. Once again, I was able to tie up my dog next to the entrance, allowing for a relaxing lunch.The dishes that were served included:1. Appetizer: Ice tofu topped with sea urchin and a sauce made from fruit tomatoes.2. Soup: Dashi made from bonito and kombu, with grilled sweetfish and crispy fish bones, served with Inaniwa udon, and garnished with myoga and fried water pepper leaves.3. Sashimi: Mud squid, deep-fried tentacles, walnuts, pineapple, sea grapes, and sudachi foam.4. Assorted delicacies: Sweet shrimp, green papaya dressed in Tosa vinegar, and miso, along with mackerel sushi wrapped in bamboo leaves, Daidokoro natto, fried sweet potato, and pickled melon in rice bran.5. Main dish: Grilled Isaki with sesame sauce, Kamo eggplant baked in foil, figs, and green beans.6. Rice: Braised pork belly, rolled omelet, and greens, served with rice, miso soup, and pickles, along with TKG (Tamago Kake Gohan).7. Dessert: Peach soup with water shield and Japanese pepper leaves.8. Sweets: Viola hydrangea yokan and thin tea.Here are my impressions of the meal:- 1: The sauce made from fruit tomatoes.- 3: The sudachi foam, deep-fried tentacles, pineapple, and sea grapes.- 4: The green papaya.- 6: The braised pork belly.I felt that the restaurant might be shifting towards an innovative Japanese cuisine rather than traditional Kyoto-style, but this is more about presentation and details. The foundation remains solidly Japanese, especially with dishes 2 and 5.- The dashi in dish 2 was a masterpiece, even having a hint of sweetness. The fried water pepper leaves were visually stunning and left a strong impression.- I noticed the absence of a simmered dish after the meal, but it turned out to be included in dish 6... In that sense, it might be more accurate to describe it as a strong accompaniment plus a meal?- For dessert 7, the petals were from a viola, but they resembled hydrangeas... very vibrant.The stay lasted about 2 hours. I had a glass of sake, and the total bill came to JPY 10,900, which is quite a price for Nagoya... Is that okay? I hope to come back one day for a night of heavy drinking! Less

At Kyoaji Motoi, you can enjoy gentle flavors of Kyoto cuisine based on freshly shaved bonito flakes. The restaurant has moved to a spacious location that exudes a calm atmosphere, rivaling that of high-end ryotei, and has become even more popular, with many apprentices under its wing. With such smooth sailing, the next reservation is a staggering 9 months away… (⌒-⌒; )The dishes focus on simplicity by eliminating any unpleasant flavors, incorporating various vegetables, herbs, and fruits, and even using them as sauces—bringing a refreshing French twist! The diverse dishes made with seasonal ingredients showcase meticulous preparation and effort.Additionally, the attentive service and close interaction with customers are secrets to its popularity. And above all, the reasonable price of JPY 20,000, including tax and service charge, seems to keep customers coming back!It was a great meal! (^^)Today's Menu: JPY 22,000Evening Course: JPY 20,000- Ice Tofu: Sesame Tofu in Agar Jelly with Sea Urchin and Fruit Tomato Sauce- Water Peony Style: Blue Crab, Okra, Bracken Starch, Myoga, Soup- Aori Squid, Tentacles, Sea Grapes, Pineapple, Cashew Nuts, Sudachi Foam- Sweetfish, Matsukasa Fried, Roasted Sake, Korinqui, Pumpkin Sheet- Hassun: Pregnant Mantis Shrimp, Green Papaya, Coated, Donchichi Horse Mackerel, Small Melon, Bamboo Leaf Sushi- Sanshu Beef Grilled over Charcoal, Young Corn with Hair, Gotō Islands Salt, Passion Fruit and Lime Ice Cream- Kinki, Sake Steamed, Manjanji Pepper, Nagaimo- Ayu from Lake Biwa with Edamame and Lotus Root Rice, Pickles, and Clear Soup- Salt Rice Ball- TKG (Tamago Kake Gohan) with Bonito Flakes- Peach Soup with Junsai, Mint, and Sansho- Matcha and Seasonal Fruits- Other Drinks Less

As I walked through the residential area of Kawakuozan, I suddenly felt a change in the atmosphere. A gate surrounded by black walls. Soft light glowing behind a white noren curtain.Standing before this entrance, my heart skipped a beat, and I felt like skipping with joy.As I walked along the stone-paved path, the garden trees swayed in the breeze, and the lanterns gently illuminated my way. The building, renovated from a 90-year-old traditional house, exudes an elegance that embodies tranquility.Upon opening the entrance, I was greeted by a kabuto (samurai helmet) that evokes the spirit of the Children's Day festival. Through the window in the hallway, I could see koi nobori (carp streamers) fluttering in the garden.Even the sound of walking on the wooden corridor was pleasant.Today, I was led to a private room on the second floor. Hanging scrolls, shoji screens, and the greenery of the garden. The beautifully utilized empty space naturally heightened my anticipation for the meal.This is a place where the stage for enjoying Japanese cuisine has been quietly set.How many months has it been? I have returned to this space once again.【Order Details】Dinner Course: JPY 20,000● Appetizer The young sweetfish from Lake Biwa is now in season! The lightly fried sweetfish is delicious, with a hint of bitterness.The green asparagus from Nagano Prefecture is juicy and sweet, complemented by the gentle acidity of sour cream. The aroma of roasted cashews and the fragrance of shiso flowers. A dish that captures the beginning of early summer.● Soup As soon as I opened the lid, steam wafted up.In a thick broth with junzai (water shield) and green soybeans, there was tofu and sea urchin. The rich sea urchin is gently embraced by the broth. I submerged a flower yuzu in the bowl to enjoy its fragrance.● Grilled Isaki with Watermelon Jelly The aroma of the grilled fish and its rich sweetness. Layered with the refreshing watermelon jelly and the scent of yuzu.Underneath, there were eggplant, cucumber, and shirasu (whitebait). Despite being Japanese cuisine, there’s a hint of French influence in the composition.● Sashimi (Thinly Sliced Kuchi) The thickly cut kuchi releases umami with every bite."A refined delicacy that quietly accompanies you."Beneath it, there’s Kyoto-style fried tofu and a blanched vegetable called hakusai (Chinese cabbage). Lightly brushed with soy sauce and topped with homemade karasumi (dried mullet roe) from last year. The karasumi is rich and sticky.● Assorted Dishes ◯ Iwa Mozuku With a stronger crunch than regular mozuku.Underneath, there are turban shells.◯ Beef Tendon Stewed with Tomatoes A refined tripe dish that appears amidst the flow of Japanese cuisine, reminiscent of Italian.◯ Hyotei Egg Rich egg yolk with a sauce made from wild garlic soy sauce. The petals of shungiku (edible chrysanthemum) add a delicate fragrance at the end.◯ Yawata-maki (Grilled Eel Roll) Fatty eel and burdock. A sprinkle of sansho (Japanese pepper) sharpens the flavor.● Rice Koshihikari rice from Minami Chita. Served with Anjo beef and gyu-suki (beef hot pot). The sweet and savory sauce envelops the Anjo beef, which melts in your mouth. Thick fried tofu, new onions, Moroccan beans, and a sprinkle of shichimi (seven spice). The red miso soup contains asparagus.● Salt Rice Ball and Egg Over Rice The nori (seaweed) on the salt rice ball is crispy and flavorful.The egg over rice features a glossy yolk and a sprinkle of bonito flakes. Simple yet incredibly well-executed. The perfect ending to a quiet night, bringing unparalleled happiness.● Dessert: Ice Cream Ice cream made from loquats from Nagasaki Prefecture.With lemon thyme, cardamom, and fennel. The refreshing crunch of the granita perfectly concludes the meal.Everything was perfect until the end.【Access】 1-58 Nishiyama Motomachi, Chikusa-ku, Nagoya City 8-minute walk from Kawakuozan Station ☎️ 052-750-5942The warmth of the traditional house. The delicate skills of the artisans. The vessels and empty spaces reflecting the seasons.All of these elements come together to create the serene world of "Kyoaji Motoi."A night to quietly appreciate Japanese cuisine in Nagoya. I feel like I’ll find myself passing through this white noren curtain again.So, everyone, enjoy your meal! (^^) Less

A Biannual DelightThis is my review after a long-awaited visit.About a 15-minute walk from Kakouzan Station, a beautiful and dignified entrance appears in a quiet residential area.Upon entering the restaurant, we took off our shoes and waited in the reception area.The calm atmosphere was pleasant, and the hospitality was attentive.On this day, I visited with a friend, and we were soon guided to the counter seats.In addition to the 13 counter seats, there are private table seats and a second floor, creating a spacious environment.The course for the day featured seasonal ingredients of early summer and showcased delicate culinary skills.☆ Fried Young SweetfishCrisp and fragrant sweetfish paired with refreshing shiso,the creaminess of tofu and sour cream,and the juiciness of Nagano-grown green asparagus were impressive.☆ Silken Tofu and Sea Urchin SoupA gentle flavor that melts your heart with each sip,with the aroma of yuzu blossoms wafting through.☆ Grilled Isaki (Japanese Sea Bream)Perfectly balanced richness,served with a salad of water eggplant, cucumber, and shirasu (whitebait).The refreshing acidity of the jelly made with Tosa vinegar and watermelon was exquisite.☆ FlounderWith Kyoto-style fried tofu underneath and homemade karasumi (dried mullet roe) on top,the saltiness harmonized beautifully.☆ Hassun (seasonal appetizer platter) was a feast for the eyes:* Iwasui Cloud - with simmered turban shell* Beef Tendon Stewed with Tomato* Hyotei Egg* Grilled Eel Wrapped in Yawata StyleEach dish exuded meticulous care.☆ Rice porridge mixed with Aosa (seaweed)Served with grilled silver flounder and clams.It was a deeply flavorful and comforting dish.☆ Simmered Anago (conger eel)Fluffy and tender, it paired excellently with fried Kamo eggplant.☆ Rice and SukiyakiI absolutely love this! ♡So incredibly delicious!☆ Mascarpone Ice CreamHerb granita and juicy loquat.☆ Fig Water Dumpling Wrapped in Bamboo LeavesA beautifully lingering finish.This experience allowed me to savor the season with all my senses.I look forward to my next visit.It was a great meal! m(_ _)m Less

The best Japanese restaurant in Nagoya. Dining on exquisite Japanese cuisine in front of the gentle chef is truly a delight. I heard that his daughter has grown up and become a working adult, which makes me feel the passage of time. Although we have both aged, I am grateful that he is still vibrant and continues to create delicious dishes.◆ Deep-fried young sweetfish from Lake Biwa with cashews and asparagus ◆ Yuzu flower, young water shield, and silken tofu with sea urchin soup ◆ Dried sardines, cucumber, sea bream, and water eggplant topped with watermelon jelly ◆ Horse mackerel, white greens, fried tofu, and karasumi (dried mullet roe) ◆ Hassun (seasonal appetizer) Bamboo shoots, grilled eel rolled with yuba (tofu skin), Noto seaweed with turban shell underneath Hyotei egg ◆ Grilled silver cod and clam porridge ◆ Densuke conger eel with fried Kamo eggplant ◆ Steamed white rice ◆ Anjo beef, thick fried tofu, and onion sukiyaki ◆ Rice topped with raw egg and katsuobushi (dried bonito flakes) ◆ Famous salt rice ball ◆ Mascarpone cheese ice cream ◆ Biwa granita ◆ Fig water dumpling ◆ Matcha (green tea) Less