It was heavenly. The bamboo shoots from Tsukahara, the dashi from suzuki fish, the fresh kuchiko, etc. It's heaven.

After returning from the cool Enryakuji Temple on Mt. Hiei, I had dinner at "Gion Matsumoto," a 2-star Michelin restaurant with a Tabelog rating of 4.06 and a Tabelog Award 2023 bronze for West Japan's top 100 restaurants. Despite being already full from a satisfying lunch, I indulged in snacks like ohagi on the way back in Ochan Taxi. At Gion Matsumoto, I enjoyed their special roasted green tea for a quiet toast. The meal started with black abalone and white zucchini in plum meat, which was delightful with the tender abalone and gentle broth. Then came Akashi's natural shrimp and yam scoop with Yura's red sea urchin, a fantastic combination of rare shrimp, sweet red sea urchin, and okra. The course continued with a soup of flounder, Hiroshima wakame, shiitake, winter melon, followed by sashimi of flounder and yellowtail, and a sushi skewer resembling the Yama-hoko float from the Gion Festival. A palate cleanser of Niigata's tea beans and eel bone senbei with caviar and hairy crab was served, leading to the substantial eight-course meal featuring various tempura items, including Hokkaido abalone, white corn, sweet shrimp, tomato, ginger, asparagus, and more. The meal ended with smoked ayu from Lake Biwa with tea and vinegar, and a small portion of abalone hot pot and eel rice for dessert. Despite still feeling full from lunch, I managed to finish the meal, although my dining companion and I had to skip the eel and boiled conger eel dishes. Overall, it was a memorable dining experience at Gion Matsumoto in Kyoto, and I look forward to returning with an empty stomach next time. #Kyoto #KyotoGourmet #Gion #GionGourmet #GionMatsumoto #Tabelog #Michelin #Michelin2Stars #JapaneseCuisine #Gourmet #HiroshimaGourmet #WeekendsForTokyoAndKyotoGourmet

Gion's popular kaiseki restaurant, Gion Matayoshi, which has been awarded two Michelin stars. Located just a 3-minute walk from Gion Shijo Station and a 10-minute walk from Kawaramachi Station in the Gion area. The exterior features a dignified building with a traditional Gion atmosphere at the corner of Nishi Hanamikoji. Inside, there is a calm atmosphere with a counter seat and a garden. Head chef Kazutomo Matayoshi, originally from Okinawa, trained at a Kyoto ryotei and opened the current restaurant in 2008. The dishes feature high-quality ingredients sourced from all over Japan, including fish from Maeda Uojo, and are combined with Matayoshi's unique sensibility. The flavors are robust and each dish is delicious, making it easy to find many favorites! - Usuba beans, Hokkaido sea urchin, Yuba - Hokkigai (surf clam) seared, Konbu with eggs, Koshiabura (young yellowtail) tempura, Warabi (bracken fern), Dokudami (fish mint), Snap peas, Tosazu jelly, Yolk vinegar - Soup: Grilled Hamachi (young yellowtail), Thick tofu, Shimeji mushrooms, Koshiabura - Sashimi: Akashi sea bream with fried skin, 5-year soy sauce, Roasted sake, Chirizu vinegar - Sashimi: Katsuo (bonito) with mustard soy sauce, Chirizu vinegar - Sashimi: Sashimi of Katsuo from Yaizu marinated in soy sauce - Sashimi: Akashi horse mackerel with leeks and sesame - Isaza (Japanese smelt) simmered - Ayu (sweetfish) tempura - Hassun: Sakura shrimp tempura, Firefly squid with yolk vinegar, Sawara (Spanish mackerel) marinated in Saikyo miso, Caviar with rice crackers, Sweet shrimp with its roe, Botanebi (shrimp) with yolk sushi and cheese soy sauce - Sakura shrimp soup - Kinmedai (golden eye snapper) charcoal-grilled with sauce, Wasabi greens, Umai greens, Asparagus, Kikuyamo (Chinese artichoke) tomato broccoli - Kyoto Tsukahara bamboo shoot tempura - Mejiro (Japanese horse mackerel) with Himekawa (young yellowtail) sauce - Eel and simmered anago (conger eel) in Kansai style - Rice - Dried black beans with Kinako (roasted soybean flour), Matcha ice cream, Pudding We enjoyed the delicious dishes in the pleasant atmosphere of Gion. The restaurant is popular among Michelin-starred establishments, attracting many foreign guests as well. The tasting course menu includes a variety of dishes that showcase the chef's expertise and the quality of the ingredients.

Located a 5-7 minute walk from Gion Shijo Station, Gion Matayoshi is a Japanese restaurant known for its deep and flavorful dashi broth. This restaurant has been selected as one of Japan's top 100 restaurants in the Japanese cuisine west category from 2021 to 2023, as well as receiving the Bronze award from Tabelog for 5 consecutive years since 2019. The restaurant has around 7-8 counter seats and tatami seating, making it relatively easy to make reservations, especially with advance booking through Table Check. I recently tried their lunch course menu, which started with a delicious scallop dashi soup that warmed me up on a chilly April day. The course included seasonal firefly squid tempura with yolk soy sauce, a flavorful soup with sea bream and shiitake mushrooms, and sashimi of sea bream and mackerel served with wasabi soy sauce and spicy mustard soy sauce. Each dish showcased the freshness of the seafood and the richness of the dashi broth. The sesame tofu with crispy coating and red bean topping, sakura shrimp tempura, red konjac, fava beans, dashi roll, grilled mackerel, and a beautiful assortment of appetizers in a large clamshell dish were all outstanding. The course culminated in a comforting bamboo shoot rice cooked in a clay pot. Overall, I had a highly satisfying dining experience at this restaurant and would recommend it to anyone looking for delicious Japanese cuisine. Thank you for the meal!

Happy New Year. I was invited to a traditional Japanese restaurant in Gion Hanami Koji. The kaiseki cuisine served with the theme "Cherishing the Heart of Tea" was heartwarming. The menu included grilled mochi, Zuwai crab with vinegar miso, fugu shirako tofu soup with bonito, Akashi sea bream and purple sea urchin sashimi, Ise lobster, Goto Island tilefish steamed rice, Ishigaki beef and tuna nigiri, and a recommended Japanese sake for dessert. It was all delicious.

Uncompromising dedication to authenticity! THE culinary artisan Matayoshi!! It's been about a year since my last visit. Lately, there has been a misconception that good restaurants are hard to reserve... and I have been prioritizing those. So, it has been about a year since my last visit. This time, I visited again after a long time and re-appreciated Matayoshi's wonderful cuisine. It's not about popularity! What matters is which restaurant suits you, which flavors you like...! I had the privilege of enjoying delicious cuisine and heartfelt service after a year! By the way... Matayoshi-san is not particularly good at the recent trends of "flashy performances" or "comical conversation" like a storyteller. He is THE artisan. First-time visitors may feel a little uncomfortable, but the more you visit, the more you will understand Matayoshi-san's greatness. Matayoshi-san's performance is embodied in "uncompromising cuisine"! It's not about flashy trends! Please savor the flavor of the ingredients. High-quality ingredients are used. The cooking method is "simple-looking" dishes that maximize the flavor of the ingredients. However, it is by no means simple. It is the result of skilled selection and high-level techniques! Feel the four seasons. When you eat in silence, you can feel the scent of spring in spring, the scent of summer in summer, and so on. Enjoy with your eyes. Beautiful dishes are used. By watching how carefully they are handled, you can feel the meticulousness of the cuisine. Compare the value for money with the increasingly expensive, hard-to-reserve popular restaurants. Matayoshi-san is a high-value ★★ restaurant! If you visit with that perspective, you may see the wonderful view of Matayoshi-san... That's how I feel as Bonpapa. I got carried away again. You might hear a retort like "I don't care about your opinion" (;^ω^) Now, let me introduce the dishes of the day. I had the 26,000 yen course. Chrysanthemum, chrysanthemum greens, yuba, and bonito. Kaneto crab from Mito. This day was a small crab tasting. First, the elegant and rich flavor of Mito. Red snapper, thick shiitake mushrooms, chestnuts, and soup. Red snapper, three types of preparation. One of Matayoshi-san's characteristics is the preparation of sashimi. It's always very delicious. The three types of tare are also delicious! If you use this sauce, even supermarket sashimi might taste good... (;^-^) Awaji Fukura purple sea urchin... There are no words. Yellowtail from Yaizu. Homemade pickled Japanese parsley. Tsuiyama crab. This is like a crab sushi roll. The taste is quite different from Mito. Probably due to the difference in seawater. Shirako hot pot for one. Finished with a dashi broth with a slight sweetness. Seasonal assorted dishes with a sense of the season. Fugu, black fig, abalone, chestnut, peanuts and raisin tofu, thick shiitake mushrooms, herring, red konjac, flounder, sweetened a... Fleshy potato (jingoemonimo). It looks like a long, thin taro. When I looked it up, it came up as a "traditional vegetable passed down from generation to generation since the Muromachi period in Yamagata." It seems to be a very precious taro. It has a strong stickiness and a melting texture. Beef shabu-shabu with maitake mushrooms. Finished with a little spicy kick. This dish has a twist to it. It might be a dish that suits the times. Steamed rice with crab. A dish unique to this season. First salmon roe from Tokushima. Glossy white rice. The finale of the day was a salmon roe bowl! Rich eggs and salmon roe. They go well together, or rather, it's a "cholesterol bowl" (;^ω^) Be careful, it's delicious = dangerous. Enjoy your meal... 13 types of cut fruits and pudding. Naturally, all high-quality fruits. I was very satisfied with lunch that day. My friends who accompanied me were also very pleased. Truly, a faultless restaurant! Gion is synonymous with Matayoshi.

No matter what you eat, it's delicious. The combination of horsehair crab and ginkgo is delicious! The conger eel in the egg tofu bowl, shaped like the moon, melts in your mouth delightfully. The aroma of matsutake mushrooms when you lift the lid is wonderful. The crispy skin of the sea bream is delicious! It's luxurious to taste squid and sea urchin together, with their different sweetness spreading in your mouth! The savory smell rising from the skin of the tilefish further stimulates your appetite. The seasoning of the mackerel is good. The miso flavor of the natural shrimp is too delicious! The assorted appetizers are luxurious! The blackthroat seaperch is fragrant! The grilled flounder over rice is delicious! The natural shaved ice from Nikko was the perfect finish.

The taste is delicious, and the cooking performance is wonderful. The portion size is just right for someone like me who eats a lot. I used a private room this time. I especially liked the first abalone soup. It's amazing to still remember the first dish even after the meal. Also, the Hokkaido mozuku in the ice bowl had a good texture and I liked it.

Located in a quiet alley near Gion Hanami Koji Street, "Gion Matsumoto" is a renowned Japanese cuisine restaurant that has earned two stars in the Michelin Guide Kyoto. The owner, Mr. Matsumoto, is a chef from Okinawa who previously served as head chef at the famous Kyoto inn "Sumiya Ryokan" before opening "Gion Matsumoto" in 2008. Today, it is a popular kaiseki restaurant that attracts regular customers from all over the country. Mr. Matsumoto is very kind and personable, and the staff are lively and energetic, creating a vibrant atmosphere in the restaurant. Tonight, I visited after four months and enjoyed seasonal dishes inspired by the Gion Festival, a summer tradition in Kyoto, at the counter seat. The set menu included a variety of dishes such as appetizers, soup, sashimi, grilled dishes, sushi, simmered dishes, and more, all beautifully presented and delicious. The meal ended with a selection of desserts and a variety of drinks including beer and sake. Although I dined alone, I had a great time chatting with Mr. Matsumoto and his apprentices across the counter while savoring the exquisite dishes. I appreciate the warm send-off I received when leaving. Thank you for the wonderful meal. I will definitely visit again.

When I came to Kyoto, I wanted to try kaiseki cuisine, so I decided to visit Gion Matsumoto, which has been awarded two Michelin stars. I love watching the chefs prepare the food, so I made a reservation for the counter seat. I enjoyed my meal while watching the master chef's knife skills. The chef was friendly and even explained about the fish dishes. The most memorable part was the grilled dish with island chili peppers - it had a nice spicy kick. I would love to visit again in the evening next time.

This time, I visited for a lunch with my girlfriends. The lunch course at Matsuyoshi-san's restaurant was 12,800 yen (including tax and service charge). We started with a toast with drinks and then began with the dishes. The dishes we had that day were as follows: - Clear soup with clam and Turban shell, Kombu, Butterbur, and Konbu seaweed in vinegar jelly - Sashimi platter with mackerel, squid, and sea bream - Sashimi platter with bonito, marinated in soy sauce with bloodline - Deep-fried sesame tofu, fried cherry shrimp, abalone liver, red konjac, saury, and yolk sushi - Simmered dish with young bamboo shoots - Grilled dish with sweet summer oranges, wheat gluten, cherry salmon, shimeji mushrooms, and Jerusalem artichokes in homemade miso - Rice dish with bamboo shoots and fried tofu, red miso soup with mushrooms, and pickles - Dessert with pudding, cut fruits, and sweet summer orange juice Each dish was carefully prepared and delicious. The lunch course was just right in portion size, unlike the dinner course which my husband and I found a bit too much before. We enjoyed the meal and I look forward to visiting again with my husband in the near future. Thank you for the delicious meal!

This day was a long-awaited reunion for the three of us at a girls' gathering in Kyoto! We were looking forward to heading to the restaurant. It's always fun to choose a place to eat together. We turned the corner into Gion Hanamikoji and the exterior of the restaurant was quite understated, so it might be a bit hard to find. Our friend who arrived earlier spotted it and we were able to enter without any trouble. We were escorted to a table at the back of the counter. We started the gathering with a toast to our long-awaited reunion. The first sip of beer from the bottle was delicious. The clam broth dish was so rich and delicious from the very first bite. It just seeps into your stomach. The abalone with kelp, kelp vinegar jelly, and baby kelp that was lightly seared was delicious. The dashi soup was incredibly tasty. The sashimi of mackerel, spear squid, and natural red snapper from Akashi was sweet and firm, incredibly delicious! The bonito from Yaizu marinated in bloodline soy sauce was also delicious, without any unpleasant smell. It was great with mustard. I couldn't resist the bloodline soy sauce. Next, we ordered some sake, haha. The fried sesame tofu was also delicious! The assorted appetizers included sakura shrimp tempura, abalone liver, red konjac, bamboo shoots, small sardines with yolk, duck liver, green beans, fuki no to miso, and others that I can't remember... My hands were full, and I was torn about where to start eating. The bamboo shoots simmered in young bamboo shoots were delicious. I love bamboo shoots. The wakame from Rishiri in Hokkaido was also delicious. The cherry trout with homemade miso dengaku was served in a bowl made from a sweet orange. It was warmed in a special grill and the sweetness of the sweet orange came out more in the second half, giving a change in flavor. The bamboo shoot rice with mushroom red dashi and pickles was also delicious... I ate three bowls, haha. The pudding with cut fruits and squeezed sweet oranges was unbelievably delicious! If they sold it, I would definitely buy it!! It's so delicious. When I saw the shaved ice menu, I just had to order it. I had the Uji Kinjito with homemade condensed milk on top. It was shaved right in front of us, and it was a feast for the eyes as well (▰˘◡˘▰) The matcha wasn't too strong, and the condensed milk added just the right amount of sweetness. Last year, a new store called "Mata Yoshi" opened, which is known for their shaved ice made with natural water. We were actually planning to visit there after lunch, but I'm glad we were able to try it here instead. The head chef and all the staff were polite and good at conversation. It was a delicious and enjoyable lunch. I would love to visit again. It was delicious. Thank you for the meal.

You can enjoy the wonderful atmosphere of Gion at a reasonable price, making it a priceless experience. Private rooms were available. I wonder if they are not available when it's crowded? The prices are affordable, yet you get more than 10 dishes, which seems really cheap. Although there are no luxury ingredients like kelp sushi or dashi, you can tell they put a lot of effort into making the dishes. There are not many options for children's drinks, but the barley tea was incredibly delicious! It has a light roast with a strong sweetness and aroma of barley. The quantity is small - I ordered 4 bottles because it was so tasty! Despite my child being rowdy, they were kind and explained the dishes from a child's perspective, making it easier for them to eat. The young staff members were all really wonderful. I would even consider making this place the main destination next time because it's truly a relaxing and lovely restaurant. It was delicious!

I had a wonderful experience in a lovely private room with a view of the garden, where I enjoyed many seasonal dishes. Everything was stylish and delicious. I had a pleasant conversation with the staff as well. I don't often have the opportunity to eat Japanese cuisine, so I was a bit nervous, but I was completely satisfied with the taste, atmosphere, and the staff at the restaurant!

Located near Hanami-koji Street in Gion, is the renowned Japanese restaurant "Gion Matayoshi". This popular restaurant has been awarded two stars in the Michelin Guide Kyoto. The owner, Mr. Matayoshi, previously served as the head chef at the longstanding Kyoto inn "Sumiya Ryokan" before opening "Gion Matayoshi" in 2008. Tonight, I visited for the first time in two months and enjoyed Mr. Matayoshi's exquisite dishes using seasonal ingredients for the beginning of spring. Here is the menu for the evening: - Appetizer (Warm): Steamed double-layered cloud egg - Appetizer (Cold): Whitefish (from Lake Shinji, Shimane) with kelp, rape blossoms, codonopsis, and vinegar-soaked egg yolk - Side Dish: Fried skin of saury - Soup: Soup with okoze (from Mie) - Sashimi: Sea bream (from Bungo Suido, Oita), okoze liver, ark shell (from Yamaguchi), ark shell intestines (from Yamaguchi), Ise shrimp (from Mie), wild yellowtail (from Hokkaido) - Simmered Dish: Deep-fried sesame tofu in clear broth - Side Dish: Tanba black beans - Assorted Dish: Icefish (from Lake Biwa), sweet shrimp (from Ishikawa), Biwamasu (from Lake Biwa), raw mullet roe, deep-fried black fig with sweet miso - Strong-flavored Dish: Pickled goby belly - Crab: Boiled Matsuba crab (from Oki Islands, Shimane) - Grilled Dish: Grilled cuttlefish (from Goto Islands, Nagasaki) - Meal: Oyster porridge, Tamagoyaki rice, pickles - Dessert: Strawberry, dried persimmon, La France pear, homemade pudding Drinks: - Sapporo Lager beer - Champagne - Sake: Juyondai Junmai Ginjo, Gekkeikan "Tsuki no Katsura" Junmai Ginjo, Kikuhime Daiginjo The interior of the restaurant exudes a tea room ambiance and Kyoto's aesthetic sense. Due to cancellations caused by the pandemic, we were able to have a private dining experience with just the three of us. The teamwork between Mr. Matayoshi and his apprentices was impressive, and seeing the apprentices work diligently made me appreciate the restaurant even more. We had a great time chatting and enjoying the meal together. I am grateful for the warm send-off every time we leave. Thank you for the wonderful meal.

It has been a year and two months since my last visit, but I wanted to go back, so I went to "Gion Matayoshi" in November last year. Located quietly on a small street west of Higashioji Street, just down from Yasaka Shrine, this Japanese restaurant is a hidden gem. As you open the lattice door at the entrance, you are greeted by a charming stone-paved path leading to another entrance. The atmosphere is serene, with a lovely garden and soothing water sounds. The restaurant has a counter with about 8 seats and two private rooms. The owner, Kazutomo Matayoshi, greets you warmly. The lunch service is excellent, with 3-4 male chefs who are friendly and attentive. Matayoshi Kazutomo worked as a head chef at the famous luxury inn, Sumiya Ryokan, before opening "Gion Matayoshi" in 2008. The restaurant has since relocated to its current location. - Kuwana clam soup in a pot: The Kuwana clams are large and flavorful, with a rich broth and a satisfying texture. The clay pot adds to the presentation, and the clams burst with flavor in your mouth. - Matsudo crab, chrysanthemum, kelp with roe: The Matsudo snow crab is rich and delicious. The chrysanthemum dish is beautifully presented and adds a delicate touch to the meal. - Cod milt with white miso and Komachi turnip: The dish is creamy and flavorful, with a subtle sweetness from the white miso. The turnip and shiitake mushrooms complement the dish perfectly. - Assorted sashimi (Akashi red sea bream, white sea bream, striped jack, grouper): The sashimi is fresh and of top quality, each piece bursting with flavor and freshness. - Matsudo crab rice steamed: The crab rice is fragrant and delicious, a perfect way to end the meal. - Uji tile peanuts, Tanba black beans: The eight-course meal is visually stunning and a treat for the taste buds. - Yamagata chrysanthemum potato: The chrysanthemum potato is a unique and healthy vegetable with a ginger-like flavor. - Biwa Lake Honmoroko charcoal-grilled: The Honmoroko fish is firm and flavorful, grilled to perfection over charcoal. - Hokkaido new salmon roe and Tokushima egg rice: The half-cooked egg from Tokushima pairs perfectly with the fresh Hokkaido salmon roe, served over fragrant freshly cooked rice.

■ Date and Time: Visited for lunch on the third day of a 3-day weekend ■ Service/Ambiance: We enjoyed the quiet atmosphere of the private room. However, we were expecting a view of a garden-like setting from our tatami room, but it seems that was only available on the first floor. The second floor had tables in the tatami rooms, and we couldn't see outside, which was different from our expectations. The highlight was when the staff gathered to see us off outside, giving off a high-class traditional restaurant vibe. ■ Food: The dishes had a simple and rustic taste, nothing particularly outstanding stood out to us. It might have been a bit too early for us to appreciate it fully... We also noticed that there was an abundance of sweet potatoes in the dishes.

I have always wanted to visit this restaurant! It has two Michelin stars and is located on the south side of Gion, full of the Gion atmosphere! I reserved a private room and it was a beautiful traditional Japanese room, the kind where politicians might entertain guests. The food is delicious, with a variety of soy sauces for the sashimi that all match well. The dishes are unique and enjoyable. The head chef may look intimidating, but he is kind when you talk to him. You can't go wrong experiencing Kyoto here.

Located in a back alley near Hanami Koji Street in Gion, Kyoto, "Gion Matsumoto" is a popular restaurant that has earned two stars in the Michelin Guide Kyoto 2022, making it difficult to reserve a table. The interior of the restaurant resembles a tea room, with a total of eight counter seats on the first floor and lovely private rooms on the second floor. The owner, Mr. Matsumoto, originally from Okinawa, opened "Gion Matsumoto" in 2008 after gaining experience as a head chef at the ryokan "Sumiya Ryokan". During my visit, which was the first in two years, I had the pleasure of enjoying Mr. Matsumoto's exquisite Kyoto kaiseki cuisine in a private room. The "Gion Matsumoto Course" included the following dishes: - Appetizer (Hot): Clam soup with clams from Kuwana, Mie Prefecture - Appetizer (Cold): Matsubagani crab with chrysanthemum flowers and kelp from Taisaka - Soup: Cloud-like egg custard with white miso, shiitake mushrooms, turnips, and yuzu - Sashimi: Sea bream from Akashi, rock mushrooms from Iwate, squid from Akashi, hairtail from the Goto Islands, seared mackerel from the Goto Islands - Main Dish: Matsubagani and Seko crab, boiled peanuts from Uji Tawara, Kyoto - Side Dishes: Gas shrimp from Kanazawa, red king crab with yolk and sake lees, deep-fried black figs from Niigata with miso, simmered blowfish, ayu fish cooked with frozen top-grade oolong tea, seared horse mackerel with vinegar - Simmered Dish: Jingoemon simmered dish from Yamagata, kaki no moto broth from Niigata - Grilled Dish: Charcoal-grilled Honmoroko fish from Lake Biwa - Rice: New rice from Iwafune, Niigata, natural yam from Gero, Gifu, ikura and eggs from Tamura, Tokushima - Dessert: Persimmons and muscat grapes, homemade pudding, mango and condensed milk shaved ice - Drinks: Beer, white wine, Palmaier Chardonnay Napa Valley 2018, sake, Zankuro Special Junmai Hiyaroshi from Ina, Nagano, Kuro Ryu Daiginjo from Eiheiji, Fukui The cuisine at "Gion Matsumoto" focuses on bringing out the best qualities of the ingredients, offering simple yet innovative dishes that are delicious. The restaurant has captivated numerous fans with its unique creations. As I left, Mr. Matsumoto and his apprentice kindly saw me off. I look forward to visiting again in February. Thank you for the wonderful meal.

It has been over a year and a half since my last visit, and it feels like a return after the self-restraint due to the coronavirus and exploring new and first-time restaurants in Kyoto. The most calming and fitting restaurant for the Bon family's taste, I truly felt that way. The consistent quality of the food has not changed since my first visit. The comfortable atmosphere and natural feel suit me very well. The pacing of the dishes, always at the same pace even when busy, and the healthy Japanese cuisine that is gentle on the body. The balanced and satisfying courses always leave me feeling just right. Today's dishes were also very satisfying and delicious. The dishes included: Clam broth warm drink, Kombu with snow crab, chrysanthemum, and ginkgo nut in broth, Niigata persimmon with sea urchin sauce, Boneless eel with matsutake mushroom, chestnut, and soup, and various sashimi dishes including sea bream, horse mackerel, and blackthroat seaperch, among others. The meal was accompanied by steamed rice, pickles, fresh salmon roe with egg yolk, red miso soup, and a luxurious rice set with dessert of fruit and pudding, and a choice of Nikko shaved ice with syrup. The meal was exceptional and exceeded my expectations. I highly recommend this restaurant for its outstanding food quality and service.

I had a wonderful time with very polite and beautiful work. I usually don't like peanuts, sesame tofu, and taro, but I was able to enjoy them at Matayoshi. The fried sesame tofu had a light and subtle flavor that even I, who doesn't like strong sesame flavors, could enjoy. The taro also had no earthy smell and tasted delicious with the chrysanthemum flower paste. Every dish was delicious, and the chef was friendly, making it a lovely experience.