Aiste Miseviciute Instagram – @ Tokuha Motonari @tokuhamotonari, one of the most special experiences from my trip to Kyoto this August.
Prior to the opening of Tokuha Motonari in December 2023 (and receiving a Michelin star right away), Chef Shinya Matsumoto mastered his culinary skills
at Wakuden, the esteemed Kyoto institution. His background as a fish wholesaler has deepened his appreciation for the finest seafood, which he predominantly sources from the Hokuriku region.
The name “Tokuha Motonari” is derived from a passage in the Chinese classic “Daigaku,” emphasizing the importance of diligence in virtue. This idea resonates deeply with Chef Matsumoto.
The kappo restaurant specializes in the ancient art of genshiyaki, which involves grilling over an open hearth “irori”. Chef Matsumoto’s approach utilizes charcoal to enhance flavors while reducing moisture, resulting in dishes that showcase the rustic beauty of traditional Japanese cooking.
In the pictures and videos
– Kamonasu eggplant with miso and sea urchin (amazing!)
– Cold noodles with ayu, which was very much in season in August.
– Edamame tofu (another fabulous dish)
– Egg soup
– Sea bream sashimi
– Lean tuna sashimi with vinegar jelly
– Sea eel
– Ayu
– Trout and ikura rice
– Peach sorbet
Thank you @alexanson17 and Taka for the recommendation! | Posted on 22/Sep/2024 21:04:59
