I received a last-minute cancellation from the head chef at the start of the new year, but I immediately accepted the invitation. However, the Shinkansen train was delayed due to a power outage, causing chaos at Tokyo Station. Despite the delay, I managed to catch a train that was running late and arrived on time at the restaurant. The restaurant has received awards such as The Tabelog Award 2022 Silver and was selected as one of the top 100 Japanese cuisine restaurants in 2021. The current rating on Tabelog is 4.42 out of 5. I started with a toast with beer and enjoyed dishes such as shrimp and steamed abalone with caviar, Matsuba crab, fugu sushi topped with fugu roe and a surprise caviar, and more. The meal was truly luxurious and the portion sizes were generous. Among all the dishes, I was particularly impressed by the fugu sushi with fugu roe and caviar, as well as the Ise ebi with turnip paste and karasumi. The amount of karasumi served with the karasumi soba was astonishing! The friendly and playful head chef, Naguchi-san, made the dining experience even more enjoyable. It's not easy to secure a reservation at this restaurant, but if you have the chance to go, consider yourself lucky! Thank you for reading until the end! Your support through likes, follows, and saving the restaurant will be greatly appreciated and serve as motivation for future reviews!

Kyotenjin Noguchi. A reservation-only restaurant with a strict introduction policy, making it difficult to book a table. Today, I was fortunate enough to be invited by a regular customer, Mr. Y, to visit this restaurant. Thank you very much! Noguchi's cuisine is often described as a multiplication of flavors, using high-quality ingredients generously to ensure customer satisfaction. The variety of dishes for the finale is incredibly extensive, with over ten options to choose from, leaving me feeling like my stomach might burst. I was also impressed by the ambiance created by Noguchi, making it a delightful and enjoyable experience that I would love to revisit. The food was incredibly delicious. Thank you for the meal.

A restaurant that combines high-level traditional Japanese cuisine skills with a touch of trendy luxury ingredients. Every dish from start to finish is delicious. The final rice dish can be endlessly refilled. On this day, I chose sudachi cold noodles and matsutake mushroom porridge. It was my first time trying matsutake mushrooms.

We went to Kyoto Tenjin Noguchi at our usual time with the usual members. The 6:00 pm reservation tends to be a bit tight, but we made it just in time. The first two dishes were abalone, shrimp, and nodoguro soup, and as always, we enjoyed every dish from start to finish. The satisfaction level is always amazing. It feels like you've really eaten something. Thank you for the wonderful meal!

The total cost was 57,400 yen, including alcohol. The seasoning is rare in Kyoto and goes well with sake. The most popular dish is the seasonal conger eel. I went in place of a friend who couldn't make it this time. The conger eel was really delicious. I hope my friend will have urgent business again next year so I can go again.

It had been about 9 months since my last visit to Kyoto Tenjin, Mr. Noguchi. I planned to have a light drink before going because it was late, but there were really no bars around, so I ended up arriving early. The steamed abalone, grilled eggplant, wakame squid with sea urchin and caviar roll, soup with soft-shelled turtle and shark fin, chicken shellfish and conger eel drop, Omi beef fillet with truffle, winter melon and white potato stem, ayu with melted ginger, corn, grilled eel, summer lotus root, grilled meat cold noodles with salmon roe and shredded rice, and muscat and white wine sorbet were all as luxurious as ever. The squid, sea urchin, and caviar roll was amazing. The whole shark fin was also impressive. The seasonal conger eel was incredibly delicious as expected. The ayu and grilled eel with white rice crackers also went well with the drinks and were to my liking. As usual, the finale had a lot of delicious options, so I enjoyed them as snacks. It's still a place where you can enjoy luxurious and delicious food. It's difficult to make a reservation, but I would like to visit again.

In the summer, Kyoto Tenjin Noguchi is a must-visit. The highlight of this season is definitely the "hamo" (pike conger eel). Noguchi's hamo is wrapped in kudzu and has a nice firm texture. When paired with homemade plum paste, it's a delightful experience. The hamo fin soup with soft-shelled turtle broth is also outstanding. The rich flavor of the turtle broth combined with the chewy hamo fin is truly delicious. Using abundant seasonal ingredients, the dishes maintain a luxurious quality while still embodying Kyoto's delicate broth and seasoning. Noguchi offers a unique dining experience that can't be found elsewhere. It's my favorite place and I look forward to visiting again.

I was invited by a regular customer to visit "Kyotenjin Noguchi," a referral-only and extremely difficult-to-reserve restaurant located a short walk from Enmachi Station in Kyoto. It had been 8 months since my last visit in November of Reiwa 4. Last time, I enjoyed crab-centric dishes, but this time I was eagerly looking forward to what kind of cuisine I would be served. At the counter with 8 seats, three groups of customers gathered for the later session starting at 9:00 PM. We ordered drinks and made a toast! And then the omakase course began! [Omakase Course] - Grilled eggplant, steamed abalone, water shield - Sea urchin, squid, caviar, seaweed roll - Shark fin, soft-shelled turtle soup - Sashimi: red snapper, sea bass - Conger eel shabu-shabu - Black truffle, wagyu beef, potatoes - Winter melon, white burdock - Sweetfish, shiitake mushrooms, corn - Eel - Harasu rice - Melon - Draft beer - Sake: Black Dragon, Eternity, Fukui; Kudoki Jozu, Yamagata The sea urchin, squid, caviar hand roll was delicious with umami, saltiness, and sweetness. The shark fin and soft-shelled turtle soup had a rich and flavorful broth. The conger eel shabu-shabu was melt-in-your-mouth tender and delicious. The wagyu beef topped with plenty of truffle was incredibly tasty when chewed, releasing a juicy umami flavor. The carefully grilled sweetfish was exquisite and the eel had a crispy texture and a fragrant taste. We were served a generous amount of high-quality ingredients, and we thoroughly enjoyed the delicious dishes. Thank you for the feast!

Kyotenjin, my first visit to Mr. Noguchi. I enjoyed Kamo eggplant with abalone, white shrimp, caviar, and sea urchin sushi. Also, I had shark fin and softshell turtle sashimi, along with potato, beef, and truffle dish. The meal included sweetfish, corn, and eel, as well as chilled winter melon and loofah. To finish, I had sea bream rice, sudachi somen, and grilled meat cold noodles. I finally got to try the eel drop that I've been wanting for so long. It was a delightful experience with Mr. Noguchi being kind and the staff's care being exceptional. It was simply a delicious and blissful moment.

Mr. Noguchi's course in July was still amazing with exploding portions. There were plenty of dishes, starting from the delicious abalone to the incredibly tasty conger eel. The menu included abalone, sea urchin, squid, caviar roll, shark fin, sea bream, sweetfish, wagyu beef, conger eel, gourd, corn, eel, and more. The ending dishes were varied, including gyudon (beef bowl), oyakodon (chicken and egg bowl), and noodles, all of which were delicious. If you go for a second round, you'll end up leaving the restaurant before 12 o'clock, which means you won't catch the train.

I finally visited Kyotenjin Noguchi, a highly sought-after restaurant with difficult reservations. This time, I was invited to a private party hosted by a friend. The course menu changes with the seasons, featuring extravagant dishes made with seasonal ingredients that are visually stunning. Each dish is meticulously crafted, with delicious broth, perfect cooking techniques, and amazing flavors. The delicate flavors really touch the heart. The hospitality is impeccable, with the head chef appearing intimidating but actually being very kind and entertaining. The other staff members are also wonderful, creating a warm and welcoming atmosphere. One dish that left a lasting impression was the hand-rolled sushi with white shrimp, sea urchin, and caviar - a luxurious and beautiful dish that was incredibly delicious. Another standout was the Omi beef fillet served with a sauce made from new potatoes and topped with summer truffles. The sweetness of the potatoes was surprising, and the beef was light yet flavorful, complemented perfectly by the truffle aroma. The most impressive dish was the boiled conger eel coated in kudzu starch - a dish that was incredibly delicious and had a unique texture. Overall, it was a dining experience that got me excited and impressed. While it may be hard to get a reservation, I would love to visit this amazing restaurant again if given the chance.

Located 10 minutes from JR Enmachi Station, this Japanese restaurant in Kyoto, despite being slightly away from the city center, is incredibly popular and fully booked for a year in advance every year, loved by regular customers. Representing Kyoto, it has two Michelin stars and won the Foodlog Award Silver. The restaurant has 8 counter seats where you can enjoy the cooking performance and interesting talk of Chef Noguchi and his staff at the open kitchen. Although the chef looks tough, he is actually very funny and beloved by regular customers. The delicate and delicious cuisine is the highlight of this restaurant. The course menu allows you to feel the seasons, and the portions are very generous. The variety of rice dishes at the end is so abundant that you end up eating several bowls, feeling happy and satisfied even though your stomach feels like it's about to burst. The course I tried in June included steamed abalone, hairy crab with thread seaweed, eel hand-rolled sushi, Akoudai fish, spear squid, sea urchin, oilfish soup, oysters and raw bee larvae, shark fin and water eggplant, sweetfish noodles, new onions and softshell turtle simmered in ice, rib meat and tomato with real sansho pepper, beef bowl, mango and gelato. I thought it was a great restaurant, so don't forget to bookmark it.

Kyoto's popular Japanese restaurant, Kyoto Tenjin Noguchi, is located in a quiet area on Tenjin Street, about a 10-minute walk from Enmachi Station and Kitano Hakubaicho Station. The exterior of the restaurant exudes a nostalgic atmosphere with its old-fashioned building in a traditional setting. Inside, the calm Japanese-style decor features a spacious counter with 8 seats, where Noguchi-san's bright and hospitable service ensures a fun and enjoyable dining experience. While subtraction is often praised in Japanese cuisine, Noguchi-san's dishes are a genius combination of various flavors using high-quality ingredients from all over the country, creating a perfect balance through multiplication. The food is delicious, the conversations are lively, and the time spent with the staff is enjoyable, making it a popular spot with many regular customers. The menu we enjoyed included: - Steamed abalone, hairy crab, bracken, and mozuku - Eel rice wrapped in seaweed - Sashimi of red sea bream, spear squid, and Mie sea urchin - Soup with conger eel and hamayobou - Oysters and live bachiko - Shark fin and water eggplant in a thick broth - Sweetfish noodles - New onion and soft-shelled turtle simmered with caviar - Ichibo with salted tomato - Beef bowl - Parent and child bowl - Yogurt ice cream and mango The reservation may be hard to come by, but if given the chance, I would definitely want to visit again! The omakase course includes a selection of dishes like steamed abalone, eel wrapped in seaweed, sashimi, soup, oysters, shark fin, sweetfish noodles, new onion and soft-shelled turtle, Ichibo, beef bowl, parent and child bowl, and yogurt ice cream with mango.

In May, I had a difficult time making a reservation in Kyoto for a traditional Japanese meal with a budget of 40,000 yen, so I decided to visit Yassan for a private party. Thank you as always. With a total of 7 close friends, we were planning to have a lively time when suddenly a surprise came. A cake arrived before the toast, catching us completely off guard. And to top it off, they even served KRUG champagne. Thank you so much for that. The meal included steamed abalone, jun-sai sweet snapper, bigfin reef squid, sea urchin, mugwort rice cake, sazae horned turban shell, torigai, edamame, snap peas, carabinero prawn, new onion caviar, salted tomato mango, and white wine sorbet. It was a feast. Thank you so much! ✨✨

Had a great time with good friends at a champagne party. The fried ayu was so delicious that it was mind-blowing! We thoroughly enjoyed it. Next time is already set with the same group! It's definitely best to go with a lively group like this. We had hair crab, carabineros, onion and bamboo shoots, steamed abalone sashimi, sayori, sea bream, tuna, fried ayu with sansho peppers, rolled sushi with squid, sea urchin, caviar, beef shabu-shabu with sansho flowers, firefly squid, scallions, snap peas with vinegar miso dressing, cherry salmon and butterbur sprouts, white fish with caviar, sea bream and bamboo shoot rice, soba noodles, ramen.

In April, I made it just in time for the season of Sansho pepper at Noguchi-san Hanayama. I am always very satisfied with the food. The dishes included: Botan shrimp, hairy crab, new onions, jelly; Assorted appetizers: Akashi sea bream, small fish, ark shell; Hand-rolled sushi with young sweetfish; Sea urchin, caviar, swordtip squid; Bamboo shoots, abalone soup; Grilled cherry trout, fried butterbur sprouts; White fish tempura, squid ink; Saga beef with Sansho pepper; Firefly squid, vinegar miso with green onions; Bamboo shoot rice porridge; Oyakodon; Japanese-style ramen; Warabi mochi. Sake selection included: Black Dragon, Ishidaya, Nisabemon, Hiiro no Suzu, Shizuku, Etiquette Label, Moon After the Rain.

Thank you for always reading. Likes, saves, and encouragement from everyone are greatly appreciated. Please also follow the following SNS accounts if you can♪♪ Instagram: naniwa_no_hanazawarui Mr. Noguchi, whose happiness level increases every time I visit. The restaurant is not only known for its delicious food but also for the warmth of the head chef, attracting people to gather. It has been two years since my last visit in spring. Although I could imagine what would be served, I am excited because I know my favorite dishes will definitely be included. Items I had on this day: - Abalone and Tsukahara bamboo shoot appetizer - Young ayu (sweetfish) and fresh tree bud sushi roll - Small fish, red snapper, ark shell sashimi - Firefly squid, sea urchin, Ossetra caviar - Shinshu beef shabu-shabu with sansho pepper - Firefly squid nuta with snap peas - Cherry salmon, butterbur tempura with sansho soy sauce - Carabinero shrimp with Tosa vinegar jelly - White fish karaage with karasumi (bottarga) - Tekka don (tuna bowl) - Vinegar citrus somen noodles - Bamboo shoot rice porridge - Oyakodon (chicken and egg rice bowl) I love spring at Noguchi. The flower pepper hot pot, amazingly delicious Tsukahara bamboo shoots, and the firefly squid make an unbeatable lineup. I hope to visit every year during the flower pepper season. The wines were Louis Roederer and Meursault 2020. It was an amazing feast. It was delicious once again. Thank you for the meal.

This restaurant is popular for providing dishes that not only taste great but also never get boring. Chef Noguchi's unique world view always surprises me. It's not just delicious, that's the characteristic of this restaurant. Ingredients like bamboo shoots, firefly squid, and young ayu that I was getting tired of were arranged in a way that impressed me.

It had been about 1 year and 8 months since our last visit to Mr. Noguchi's restaurant. On this day, he started off strong as usual (laughs). The dishes were generously plated, with ingredients like wild vegetables, sansho pepper, caviar, all used without holding back, yet maintaining a perfect balance of flavors. We were able to enjoy plenty of rice and noodles for the finale, leaving us completely satisfied. The atmosphere of the restaurant may not be for everyone, so I recommend doing some research before your first visit. [April 2023 Chef's Selection] ★Bamboo shoot and abalone dashi broth ★Fried young sweetfish and wild vegetable hand-rolled sushi ★Red clam, Shirakawa clam, sea bream sashimi ★Fresh sea urchin, spot prawn, white shrimp with caviar ★Bear and sansho pepper hot pot ★Firefly squid and snap pea salad ★Fuki (butterbur) tempura and grilled cherry salmon ★White fish tempura with homemade karasumi (bottarga) ★Oyakodon (chicken and egg rice bowl) ★Japanese-style ramen ★Curry rice ★Warabi mochi (drink (for 3 people)) ★Louis Roederer ★Dom Perignon 2012 ★Dom Perignon 2013 ★Sake selection 6 servings

On this day in April 2023, at Kyoto's Kamigyo-ku, I visited Kyotenjin Noguchi, a highly-rated restaurant with a 4.44 rating on Tabelog. This restaurant is known for being difficult to reserve a table at, but the food is worth it. I started with bamboo shoots and steamed abalone, which were incredibly delicious. The sushi that followed, featuring sweetfish and sansho pepper, was also excellent with a generous amount of fragrant sansho pepper. Dishes like squid, shrimp, sea urchin, and caviar were all perfectly seasoned to complement the sake served. I also had the opportunity to enjoy mountain pepper, which I missed out on this year. The meal ended with a difficult choice of various options, but I decided on bamboo shoot porridge, which was incredibly tasty. Overall, it was a satisfying experience, although I may have had a bit too much to drink that night. After everyone else left, we continued to enjoy drinks with the staff, and we all ended up quite drunk. Nonetheless, the food was delicious, and the experience was enjoyable. Thank you for the wonderful meal. The menu for the day included: - Kyoto bamboo shoots and steamed abalone - Sweetfish and sansho pepper sushi - Fresh sea bream, red sea bream, ark shell sashimi - Squid, shrimp, sea urchin, and caviar dish - Bear and mountain pepper hot pot - Firefly squid with vinegar miso and snap peas - Cherry trout with butterbur sprouts - Katsuo fish from Kochi - Fried white fish with black ink - Seasoned noodle with condiments - Bamboo shoot porridge

Kyoto's highly exclusive Japanese restaurant, Kyoto Tenjin Noguchi, is known for its many courses, especially the final course. Excited to see how many courses I could try, I eagerly took on the challenge. First up was the clam soup, which was incredibly delicious. When the soup arrived first, it warmed me up inside. This kind of thoughtfulness is truly wonderful. And the firefly squid was unbelievably tasty!! Among all the firefly squid dishes I've had recently, this was the best. As for the final course, I ended up only being able to eat ramen. So frustrating!! Therefore, I will add the final course that my acquaintance ordered. Personally, I believe ramen and gyudon are a must. I left feeling satisfied and with a full belly. I would love to visit again. Whenever that may be... *For those who want to try all the final courses, it may be a good idea to ask for smaller portions for each course in the regular course. Even with smaller portions, it's still quite a lot. Thank you for the meal.