Noguchi Tsunagu
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
The menu alternates between omakase set menus and à la carte options. The evening begins with a procession of seasonal dishes, accompanied by wagyu stew rather than soup. Choose additional items from the menu or ask for a presentation of the ingredients of the day. White rice and miso soup wrap up the meal. We recommend the deliciousness of freshly cooked rice with accompaniments such as fried fish, fried chicken or braised pork.
Unique Things
From Visitor Experiences
- Unique Ingredient Sourcing: Noguchi Tsunagu focuses on ingredients from the Goto Islands, the head chef's hometown, which adds a distinct regional flavor to its dishes.
- Innovative Menu Items: The restaurant offers unconventional dishes like carbonara made with silky udon noodles from the Goto Islands, blending traditional Japanese ingredients with Italian cuisine.
- Interactive Dining Experience: Guests are seated at a counter where they can watch the chef prepare each dish, creating a unique and engaging culinary experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Noguchi Tsunagu in Kyoto are:
A5-grade Wagyu beef sirloin: Featured prominently in their signature dish "Nikusui," this premium Japanese black beef is briefly simmered in a delicate kombu and bonito dashi broth, then set with arrowroot starch and topped with sansho pepper. This preparation highlights the beef's tenderness and umami, delivering a comforting and refined flavor experience.
Kombu and bonito dashi: The traditional broth base used in Nikusui, combining kelp and dried bonito flakes to create a deep umami flavor that complements the wagyu beef perfectly.
Sansho Japanese pepper: A distinctive aromatic spice sprinkled on the Nikusui dish, adding a subtle citrusy and peppery note that enhances the overall taste profile.
Sawara (Spanish mackerel): Another key ingredient, marinated in miso and steamed in a style called yuan-yaki, which brings out the rich fattiness and umami of the fish, showcasing the restaurant's skill in balancing flavors.
Female snow crabs (Koppe) from Taiza, Kyotango region: Known as "phantom crabs," these are prized for their delicate sweetness and are part of the seasonal ingredient selection that reflects the restaurant's commitment to regional and seasonal excellence.
These ingredients are carefully selected and skillfully prepared to create dishes that blend traditional Kyoto cuisine with influences from the Goto Islands and contemporary techniques, defining Noguchi Tsunagu's unique culinary identity.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Omakase course: ¥29,000 (includes booking fee of ¥8,000)
A La Carte
- Nikusui (signature dish): not specified
- Sawara Spanish mackerel: not specified
- Koppe (female snow crabs): not specified
- Hand-rolled yellowtail sushi: not specified
- Bottarga or prosciutto tapas-like plates: not specified
- Braised pork belly, deep-fried crab croquette, or beef cutlet sandwich: not specified
- Carbonara made with silky udon noodles: not specified