Tominokouji Yamagishi 富小路 やま岸

8W3A9836.jpg

Tominokouji Yamagishi (富小路 やま岸), one of the most trendy restaurant in Kyoto 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 from both the land and ocean. Followed by a dish of somen (thin noodles) seasoned with abalone liver sauce. The noodle itself was deep in flavors which balance well the fresh trout belly and ikura (trout roe). This was my personal favorite of the meal.

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

8W3A9851.jpg
8W3A9854.jpg
8W3A9866.jpg
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

Autumn and winter are the best seasons to eat Katsuo fish. Grilled with Wara leaf in front of the counter, the fish smells incredible even before it arrived at the table. It was nicely sandwiched by grated Japanese radish on the bottom, and grilled Iwashi on the top. The Katsuo itself has a deliciously crispy skin and umami flesh underneath, while i personally found the portion of the Katsuo was too big to maintain the balance of the entire dish.

Owan was made of Kue (grouper) on top of yuba dumpling, Chrysanthemum petals, and daikon radish. It was beautifully done, while nothing to shout out.

8W3A9887.jpg
8W3A9868.jpg
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

Next dish was Ayu Ichiyaboshi (dried overnight) side by steamed Tamba chestnut. I was pretty impressed by the huge chestnut, very sweet and creamy. Another dish i liked the most was the deep-fried Sawara. It was so perfectly done that the center remains moist to contrast its super crispy battering. The gingko nut mochi on the side was also worth-mentioning.

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

8W3A9893.jpg
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

Before the real rice dish to arrive, two ‘sushi’ was served one after another. The Saba-bo-zushi was simply astonishing which driven me crazy (and ‘thick face’) to ask for one more. It was one of the top three saba-bo-zushi i’ve ever had by far. (First must be Saito, Secondly Ogata then here). After the saba-bo-zushi was one of the most Instagramable dish at Yamagishi - Sea urchin hand roll. It was delicious but not that mythical.

10. Grilled Kinmedai 金目鯛 - very juicy and the skin is so rich of fat!

10. Grilled Kinmedai 金目鯛 - very juicy and the skin is so rich of fat!

8W3A9908.jpg
8W3A9919.jpg
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

The rice dish was just average for my liking - great white grains on its own, matching with DIY toppings includes Mentaiko roe, Nmako mushroom and Jyako. I didn’t refill by bowl this time. If i was asked to choose, i prefer to have some more saba-zushi, or uni rolls.

We always have rooms for desserts. In Japan, most restaurants serves desserts contains red beans, so was Yamagishi. Here, simply scoop the azuki beans into the crispy wafer called ‘monaka’, and enjoy it with freshly-made matcha. Such a pleasant sweet ending.

12. DIY monaka 最中

12. DIY monaka 最中

8W3A9936.jpg

In short, Tominokouji Yamagishi is a great restaurant to dine in if you can get a reservation. It can probably be ranked Top.10 on my Tokyo list, while not a MUST in my opinion. If i have a chance, i would love to revisit it in the future.


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: Nov 2017