The name is a four-character Confucianist proverb urging the pursuit of virtue; two of the characters in the name of the chef, Shinya Matsumoto, are the same as in the proverb. Owing to his experience as a broker in Himi and a fisherman in Noto, Matsumoto sources fish from the Hokuriku region. Unique chargrilled items are a must-try. Fish are placed in a bowl with charcoal to remove moisture and lock in their rich flavour. Ancient techniques beguile with a rustic charm.

• Irori-style grilling over binchotan charcoal: Tokuha Motonari specializes in dishes prepared over a traditional hearth using binchotan charcoal, such as grilled nodoguro (blackthroat seaperch), kuruma shrimp, and salt-grilled sanma. This method imparts a unique smoky flavor that is both traditional and distinctive in Kyoto cuisine.

• Creative Kaiseki rooted in Wakuden tradition: The chef trained at Wakuden, a prestigious school for Kaiseki in Kyoto, and brings creative touches to the classic Kyo-ryouri style. The cuisine remains lightly seasoned and elegantly presented but incorporates innovative elements that refresh the traditional multi-course meal experience.

• Intimate 14-seat counter with a calm atmosphere: The restaurant offers only 14 counter seats, creating an exclusive and serene dining environment where guests can closely observe the chef’s meticulous preparation and enjoy a personalized experience.

The most honored or signature ingredients at the Michelin-starred restaurant Tokuha Motonari in Kyoto include:

• Japanese Spiny Lobster and Sea Urchin: Featured in a charbroiled dish where the lobster is skewered and seared over charcoal, paired with the sweetness of sea urchin to create a rich aroma and flavor. This dish highlights the chef's mastery of rustic flavors and seasonal ingredients like Japanese butterbur root, symbolizing spring.

• Cherry Trout, Bamboo Shoots, and Sardines: These seasonal ingredients are used in course dishes that emphasize the fresh, delicate flavors of Kyoto's local produce, allowing diners to fully enjoy the season's bounty.

• Takamine Cauliflower: Used in a clear soup, this ingredient exemplifies the restaurant's focus on refined, seasonal vegetables prepared with precision.

• Ginger Soup Made with Japanese Fine Sugar: A unique preparation that balances the spicy warmth of ginger with the subtle sweetness of Japanese fine sugar, showcasing the chef's skill in harmonizing flavors.

• Bincho-tan Charcoal Grilling: While not an ingredient per se, the use of high-quality bincho-tan charcoal for irori-style grilling is central to the restaurant's signature cooking method, imparting a crispy crust and smoky aroma to fish, mushrooms, tofu, and other ingredients.

These ingredients and techniques reflect Tokuha Motonari's dedication to seasonal, high-quality Japanese produce and traditional cooking methods, especially charcoal grilling, which is the heart of their kaiseki cuisine.

Tokuha Motonari Menu

• Chef's Tasting Course (Lunch): ¥25,000 (Tax included) per guest
• Chef's Tasting Course (Dinner): ¥33,000 (Tax included) - ¥44,000 (Tax included) per guest