Tominokoji Yamagishi 富小路 やま岸 is a pretty famous Kaiseki restaurant with many branches (Nominokoji Yamagishi, Nijo Yamagishi, Gion Yamagishi, Yakiniku Yamachan, Kyoen, Tominokoji Yamagishi Azabudai hills, Ginza Nominokoji Yamagishi).
Yamagishi-san is obviously a business man and his menu prices are quite a bit higher compared to most other high end Kaiseki restaurants.
He collects and serves a variety of ceramics, some dating back to the Ming Dynasty and brings them back and forth between Tokyo and Kyoto.
This was his winter crab menu for 110,000 yen a person plus service charge. He uses water from his own well to make his dashi and uses about half a crab a person for his winter menu.
- Steamed rice with moon flower and lily bulb
- Fugu shirako with ponzu
- Daikon in dashi
- Crab, kue and ebi sashimi
- Deep fried tofu in broth
- Various preparations of crab
- Spring vegetable with sesame dressing
- Canola flower rice. There was rice with sea bream and rice with raw egg which I skipped as I had a large tasting menu for lunch as well.
- Strawberry daifuku
His sourcing of ingredients is one of the best in Kyoto and better than Tokuhua, Ogata etc and on par with Suzue in Kyoto with a price point to match. The crabs were from Hamasaka port in Hyogo late Feb this year. His ebi sashimi was also the best I’ve ever had.
by balldem824