Tozentei

Tozentei takes its name from a fictitious restaurant in a novel. ‘Tozen’ means ‘tipsy,’ a state of being slightly and comfortably under the influence; the name invites guests to find pleasure in both tucker and tipple. The fabric of human relations in this family-run restaurant exudes a feel of immersion in a cheerful TV drama or story. Tilefish steamed with plums and kombu consummately combines the flavour of the fish flesh with the tartness of dried plums. Tozentei is located close to Tenmangu, a shrine famous for the plum trees beloved by the poet and statesman Sugawara no Michizane. The connection is tangible.

• Inspiration from Fiction: Tozentei is named after a restaurant in Professor Aoki Masaru’s short story collection, bringing fiction to life through its culinary offerings.
• Family-Run Operation: The restaurant is uniquely operated by just three family members: the chef, his father, and the family matriarch, ensuring a personal and intimate dining experience.
• Signature Dish: Tozentei is known for its signature steamed horsehead tilefish served in pickled plum and powdered kelp broth, a dish that embodies the restaurant's commitment to traditional Kyoto cuisine.

• Horsehead Tilefish (Amadai/Guji): This fish is the centerpiece of Tozentei's signature dish, steamed and served in a broth of powdered kelp and pickled plum. It is a traditional choice, unchanged from the restaurant's inception.
• Pickled Plum: Used in the broth for the steamed horsehead tilefish, adding a tangy and savory flavor to the dish.
• Powdered Kelp: Combined with pickled plum to create the distinctive broth for the steamed horsehead tilefish, enhancing the umami flavor of the dish.

Tasting Menus

• Lunch Course: €105.27 (Tax Incl.)
• Standard Dinner Course: €168.50 (Tax Incl.)
• Premium Dinner Course: €245.74 (Tax Incl.)
• Luxury Dinner Course: €315.83 (Tax Incl.)