Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Toku Hamotonari
(徳ㇵ本也)The Tabelog Award 2025 Silver winner
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2025
Specialities
Chef
Shinya Matsumoto - Valuing Tradition While Pursuing Individuality
Food
"Using the Best Broth of the Day with a Focus on Water: A Clear and Fragrant Simmered Vegetable Bowl"
Others
"Controlling a Grilling Platform Like an Irori to Achieve Perfect Cooking for Each Ingredient"
Review
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Review 427 postsFollowers 229 peopleRegular Visit This year, perhaps due to an unusually long summer, it seems that good matsu...View details
Visited on November, 2025
7 times
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5912t
Kyoto
Review 657 postsFollowers 147 peopleThe grilled Matsutake mushroom and Den-suke eel roll was incredibly delicious and left a l...View details
Visited on November, 2025
9 times
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まるゆ〜Mie
Review 190 postsFollowers 642 people"Shimotsuki" - Presentation of Dishe...
It seems that the well water from Kamigoryo Shrine, just a few minutes' walk from this res...View details
Visited on November, 2025
13 times
Restaurant information
Details
| Restaurant name |
Toku Hamotonari
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine WEST "Tabelog 100" 2025 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2025年Silver受賞店
The Tabelog Award 2025 Silver 受賞店
百名店 選出歴
日本料理 百名店 2025 選出店
食べログ 日本料理 WEST 百名店 2025 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-708-7425 |
| Reservation availability |
Reservation only |
| Address |
京都府京都市上京区新御霊口町287-5 |
| Transportation |
354 meters from Kuramaguchi. |
| Business hours |
|
| Average price |
JPY 30,000 - JPY 39,999 JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
14 seats |
|---|---|
| Private rooms |
Available For 4 people, For 6 people |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space, Counter seating |
Menu
| Drink |
Sake (Nihonshu), Wine |
|---|
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Hideout, A house restaurant |
| Website |
https://motonari-kyoto.jp/ |
| The opening day |
2023.12.8 |
Find Similar Restaurants （Area)
Kuramaguchi Sta.
Takaragaike, Kitayama
Kyoto City
Kyoto
Kamigyo Ward, Kyoto City
Categories
Rankings in nearby areas
閉じる
ChefShinya Matsumoto - Valuing Tradition While Pursuing Individuality
Born in Saitama Prefecture in 1978. After graduating from a culinary school, he began his training in Japanese cuisine at a hotel in Tokyo. In 2004, he joined "Wakuden." After honing his skills, he served as the head chef at "Kodaiji Wakuden" and "Muromachi Wakuden," working there for 19 years. In 2023, he opened his own restaurant. The name of the restaurant is derived from a passage in the Chinese classic "Daigaku," which conveys the idea that "accumulating virtue and striving is of utmost importance."
Food "Using the Best Broth of the Day with a Focus on Water: A Clear and Fragrant Simmered Vegetable Bowl"
Mr. Matsumoto approaches cooking with sincerity. A symbol of this dedication is the nimono-wan, which is positioned as the main dish in a tea kaiseki meal. Every day, he draws water from two different wells, preparing the dashi (broth) to match each type of water, resulting in a clear and rich flavor that is used selectively in dishes like nimono-wan. The delicate seasoning deeply resonates with both the heart and body.
Others "Controlling a Grilling Platform Like an Irori to Achieve Perfect Cooking for Each Ingredient"
A grill is set up inside the counter. Charcoal is placed in a large bowl made by Iga potter Tsujiura Kai, and seafood and duck meat are grilled. The fish is grilled thoroughly on the skin side to achieve a medium-rare finish, while the shrimp is quickly seared instead of being blanched. Utilizing the grill, various dishes are created. By grilling the spiny lobster upright, the upper part retains a rare texture, and when served as sashimi after removing the shell, each piece offers a different flavor and texture to enjoy.
A traditional Sukiya-style house. A Japanese restaurant that captivates with its beautiful space, work, and flavors.
The entrance and quiet corridor leading to the dining area evoke the serene atmosphere of a traditional tea room. At the counter, Chef Shinya Matsumoto, who has served as head chef at "Wakuden," skill...fully prepares dishes right before your eyes, with a striking grill that resembles an irori (traditional Japanese hearth). As he says, "Tradition is important, but I always think about how to play with it and express my individuality without breaking the essence of Japanese cuisine," you can sense the creativity and thoughtfulness behind each delicate and beautiful dish.