Tominokouji Yamagishi 富小路 やま岸

Tominokouji Yamagishi 富小路 やま岸

Address:  京都府京都市中京区富小路通六角下る骨屋之町560

Hours: 18:00~23:00, Closed on Tuesdays

Date of visiting: Late Oct 2017


Hi everyone ~ It has been a long while since my last update. What i’ve been done for the past half years was, i opened a sushi restaurant in my hometown, Suzhou, China, in late August. It takes me about 5 months to start planning, sign paper works, find a place, find people i was looking for, figure out the design and so on… In the past two and half months, i really enjoy my job as a restaurant founder and manager as i can meet different customers with different background. A lot of them have never been to Japan, and they may not have a good knowledge (most commonly wrong thoughts) of sushi and Japanese food, i am always happy to share with them - about food, about the reasons why i opened this sushiya, called Sushi Kyu…

Okay so back to our main topic here.

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Tominokouji Yamagishi (富小路 やま岸), one of the most trendy restaurant in Tokyo nowadays.

The restaurant located on a quiet street full of machiyas (traditional Japanese houses) in the crowded Shijo area, just few minutes walk from the main shopping streets. The entrance was unconspicuous - just a white door curtain and a small door plate in a machiya. Behind the curtain is a narrow path to the main dining room.

The main counter is quite wide which can fit 10 people (approx), no private rooms are available. Chef Yamagishi-san wears a smile on his face all the time which makes me feel very warm and welcomed. The Omkasase course was priced at JPY 20K (approx).

 1. Kamasu (Japanese Barracuda), Matsutake from Wakayama, Tosazu vinegar jelly カマス、和歌山の松茸、土佐酢ジュレ

1. Kamasu (Japanese Barracuda), Matsutake from Wakayama, Tosazu vinegar jelly
カマス、和歌山の松茸、土佐酢ジュレ

 2. Futo-somen from Shodo Island, Kombu-jime & abalone liver sauce, Akagai and ikura on the top

2. Futo-somen from Shodo Island, Kombu-jime & abalone liver sauce, Akagai and ikura on the top

 小豆島の太素麺 (昆布締めにし & 鮑の肝和え) 、赤貝、いくら

小豆島の太素麺 (昆布締めにし & 鮑の肝和え) 、赤貝、いくら

The starters were outstanding. Beginning with a dish of grilled Matsutake mushroom on the top of Kamasu fish and eggplant - a combination of juiciness

 3. Iwashi, modori-katsuo warayaki and daikon イワシ、戻り鰹の藁焼き、大根

3. Iwashi, modori-katsuo warayaki and daikon
イワシ、戻り鰹の藁焼き、大根

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 4. Owan with Kue (grouper), yuba (tofu skin) dumpling and turnip クエのお椀、湯葉まんじゅう、カブ

4. Owan with Kue (grouper), yuba (tofu skin) dumpling and turnip
クエのお椀、湯葉まんじゅう、カブ

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 6. Ayu Ichiyaboshi (dried sweet fish), steamed Tamba chestnut 天然鮎の一夜干し、丹波栗の蒸し物

6. Ayu Ichiyaboshi (dried sweet fish), steamed Tamba chestnut
天然鮎の一夜干し、丹波栗の蒸し物

 7. Deep-fried sawara, gingko nut mochi 鰆のおかき揚げ、銀杏もち

7. Deep-fried sawara, gingko nut mochi
鰆のおかき揚げ、銀杏もち

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 8. Sabazushi❤️ (mackerel sushi) with shiso, sesame, and ginger  鯖寿司 (シソ、胡麻、ミョウガ)

8. Sabazushi❤️ (mackerel sushi) with shiso, sesame, and ginger
鯖寿司 (シソ、胡麻、ミョウガ)

 9. Uni maki 雲丹巻き

9. Uni maki 雲丹巻き

 10. Grilled Kinmedai 金目鯛

10. Grilled Kinmedai 金目鯛

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 11. White rice + Mentaiko (Pollock roe) + Namako 🍄 + Jyako (semi-dried salted baby sardines) 白ご飯+明太子+ナメコ+じゃこ

11. White rice + Mentaiko (Pollock roe) + Namako 🍄 + Jyako (semi-dried salted baby sardines)
白ご飯+明太子+ナメコ+じゃこ

 12. DIY monaka 最中

12. DIY monaka 最中

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