Tokuha Motonari — Restaurant in Kyoto

As a customer/ food lover, who has dined in many countries and experiences with fine dining, this particular experience is not up to my standard.

Due to my very recent visit, I have made a reservation for a dinner menu for two, and we were arranged in a private room. At first, couple of dishes was served in a regular pace, then we waited 20+ mins in the middle of the course for the next dish to arrive, there was no communication anyhow of when the next dish arrives as the waiter opened the door, clear the table and left. Then, so after the next dish finally came and finally to the main course. I was shocked when I saw the main course, it was only two pieces of Mackerel aside with bowl of rice, miso soup and some pickles. It was two pieces of mackerel filled with fish bones! Personally, I believe with Michelin one star, they could be more considerate of the food itself, I came here for the fully prepared meal and not to pick fish bones for the main course after I have sat for 2hrs at that point, let alone the portion size. I came to the restaurant because restaurant newly opened and have just got their one star, but I’m very disappointed to say it did not meet my expectation and I can only speak for what I have experienced.

Just want to add, I’m fine with some fish that has some fish bones in it, but certainly not what you see in the photo that were thin and small. 27500 yen for...

Finally, a top notch, good value kaiseki lunch. You get a lot of luxury / seasonal ingredients here, such as fugu shirako, the fugu itself as sashimi and karaage, uni, karasumi, shiro amadai, densuke anago, crab, etc.), so for ¥25,000 it’s a really good value.

Some of the dishes might be confusing for unaccustomed palates (e.g. moroko — a seasonal fish that’s a specialty of Biwako. The massive sardines cooked and eaten with bones, innards, and all. And the wild boar from Gifu). But I enjoyed it very much. In particular, the boar was elevated by the kinomi sauce and was honestly better than the boar I had in Yanagiya many years back. While the iwashi, eaten all together, was as bitter/sweet as any ayu in peak season (with bonus roe inside).

Reservations are getting increasingly hard to come by on Omakase, but I hope I can return for dinner on my next...

京都で美味しい日本料理が食べられます☆

2023年12月にオープンするやいなや、国内外から多くの評判を呼び、今や予約が取り難い人気店となっています☆

食べログアワードも初エントリーでシルバーを獲得されて、今や日本を代表する日本料理店との呼び声も高いお店で、多くのグルメなフォロワーさん達の評価も高いお店なので、最近気になっていたお店に、友達からお誘い頂き、喜び勇んで行って来ました(´∀｀)♪

お店は最寄りの京都市営地下鉄「鞍馬口駅」から歩いていくとひっそりとした住宅街の中に有り、商業的な匂いが無い場所にお店が有るのかと不安に思っていたら、突如、立派な門構えの数寄屋造りの一軒家が現れて、ビビっときました (　ﾟдﾟ)❗️

時間になって表に出てこられた女将さんにお店の中へ案内されると、アプローチからカウンターの有る席まで、素晴らしい設に、これから始まるコース料理に期待が高まります(^^)♪

◯おまかせコース ◎ 先付　赤貝、平貝、九条葱、菜の花ぬた和え、キャビア 、三宝柑の果汁ゼリー ◎ うすい豆の餡かけ きりたんぽ、間人蟹、生姜 ◎お造り 宮城県の本鮪、和歌山県のアオリイカ、北海道の雲丹 ◎お造り　明石の黒メバル （明石から直送、神経〆2日間泳がせ） ◎ 椀物　蛤と春野菜の沢煮　　ウド、木の芽、大根の花、原木椎茸、人参、芹など ◎金目鯛の囲炉裏焼、徳島県の筍、木の芽 ◎虎河豚の唐揚げ ◎虎河豚フライのウスターソース餡掛け ◎宮崎牛フィレの囲炉裏焼き、ふきのとうの佃煮 ◎ 能登の鰯の囲炉裏焼き、明太子乗せ ご飯、味噌汁、香物 ◎すっぽん雑炊 ◎カラスミチャーハン ☆...