Tsubakiya — Restaurant in Takayama

We ventured out for a family repast on a weekend in mid-September, the peak season having long subsided. The cuisine was commensurate with its price; one could scarcely find fault with the flavour, presentation, or freshness. Reservations, I daresay, are indispensable, conferring mutual benefits upon both patron and establishment—a matter of course.

Noting that the establishment garnered a single Michelin star in the 2019 Michelin Guide (Central Japan regional edition), an accolade from five years prior, one must acknowledge that the clientele and their preferences have likely evolved. Undeterred by the preponderance of unfavourable reviews on Google, I shall share my impressions of this dining experience, coupled with a message of encouragement to the chef.

Firstly, I submit that Michelin inspectors would benefit from a deeper study of Japanese culinary traditions before rendering their judgements. Should they choose to evaluate establishments in English for an international audience, they ought to elucidate fundamental customs, such as the concept of tsukidashi (amuse-bouche) or the etiquette of sake-serving establishments. It should be clearly conveyed that this is not an à la carte-focused venue catering to foreign patrons with meticulously photographed daily specials. The necessity of Japanese-language explanations for certain dishes must also be acknowledged. For a busy staff to painstakingly describe each item to patrons who, at most, order a single bottle of sake or a plate of yakitori, only to decry the tsukidashi as an unwarranted “seating charge,” must surely be an exasperating ordeal.

Japanese restaurants operate under an unspoken covenant with their patrons. It is entirely customary, as a matter of business practice, to distinguish between transient foreign visitors and local patrons with whom a long-term rapport is cultivated. I wholeheartedly encourage the chef to persevere in upholding these traditions, undaunted by such...

Disclaimer: I have been studying Japanese for 2 years and was able to converse with the staff and read the menu pretty fluently - I was treated very warmly and served with the utmost care. As a foreigner, your mileage may vary, so please be warned.

The food, in both presentation and taste was fantastic. I had the Hida Beef Stone Grilled set meal, which included an appetizer, sashimi, A5 Hida beef set with veggies, and an apple sherbet dessert. The taste was phenomenal and the price was utterly reasonable for a Michelin list restaurant. I came early, around 6PM, and was seated promptly. The staff was fantastic and really appreciated me using my Japanese language skills - a little goes a long way, I would recommend learning bear minimum some basic phrases, it will get you better service, guaranteed.

I was a bit hesitant before I entered, it seemed a bit stuffy with its Michelin rating boldly advertised, but the experience was well worth it, and the price was extremely reasonable.

Worth a stop indeed, especially if you’re staying near...

Terrible ひどい! Discriminate against non-Japanese customers. Didn't make a reservation and walked in to request for a table. My husband and I can speak and understand a little Japanese. We were told to wait while they attended to a pair of customers who came after us as they had a reservation. While we were waiting, another group of 3 Japanese customers also walked in to ask for a table. Then the lady at the counter pretended to check her monitor and told us that they were full. As we were leaving, I heard this lady telling the group of 3 customers that came after us and did not have a reservation that she can seat them!! We felt discriminated against and it's impolite to treat your customers this way. Especially for a Michelin Guide restaurant. 思いやりがありません! Do...