Two years after opening in December of 2023, Tokuha Motonari has been awarded Tabelog Gold earlier this week.
This is my lunch in November 2025. Even including 3 drinks, the total price is below 30k and this is the best value in Kyoto right now. Given the price point, the ingredients here are high quality but not luxurious. For someone looking for fancy ingredients like Taiza crab or the largest Matsutake, there are better options. But for diners looking for skills in execution and creative take on Japanese kaiseki, this is the place to be.
The most memorable bites in this visit are the blueberry kotake sansho sauce served with the duck and also the katsuobushi rice ice cream. Don't see sauces in Japanese cuisine often but he always has some of the most interesting sauce work here. In Nov 24, he served a sansho sauce with income and nuts which I can still remember.
Before stepping out on his own to open Tokuha Motonari, Matsumoto chef spent 19 years at the Wakuden group including serving as head of Kodaiji Wakuden, Muromachi Wakuden and also as Group Head Chef. When he first started at Wakuden, he worked under Ogata.
Tara Shirako Tofu, Amadai Dashi
Amadai, Uni Sashimi, Kabura mushi Komeko, Irizake Umeboshi
Kobakogani Shinjo Owan
Otsukuri Aori Ika, Kawahagi with liver negi ponzu
Buri
Grilled Matsutake
Ebi Imo, Ginnan, Karasumi
Benizuwaigani Mochigome
Grilled Duck, Blueberry Kotake Sansho Sauce
Hanabi Maitake, Ebi Imo, Tsuiki, Gomaae
Takiawase Fried Yuba, Daikon, Ankake, Wasabi
White Rice, Matsutake Rice
Grilled Sasagarei
Gyu Shigureni, Tamago Udon
Kaki, Satsuma Imo, Katsuobushi Kome Ice Cream
by DanielfromHK_