It was my first visit, yet the place felt like somewhere I had known for years. The food was wonderful, but what stayed with me even longer was the chef’s straightforward, genuine hospitality; the warm feeling lasted all the way home. Today was, once again, the absolute best.
- What Kind of Restaurant is Tokuwo?
- A Tabletop Journey Through Tokuwo, Course by Course
- 01. The Entrance
- 02. The Starter
- 03. Sashimi
- 04. A Lidded Bowl in Checked Green
- 05. Shinjo in Clear Broth
- 06. Beef on Hideyoshi’s Plate ★Star of the Day
- 07. A Simmered Dish (Sea Eel? Freshwater Eel?)
- 08. Grilled Dish with Nama-fu
- 09. Shirako (Extra Order)
- 10. Deep-fried Ebi-imo (Extra Order)
- 11. Seasoned Rice and Soup
- 12. Warabi Mochi ★The Finale
- Final Thoughts
What Kind of Restaurant is Tokuwo?
Tokuwo is a Japanese restaurant tucked into a lane in Kyoto’s Kiyamachi district. They serve omakase, a chef’s choice tasting course built around seasonal ingredients, in a relaxed, unpretentious way. The restaurant opened in 2005 and marked its 21st anniversary in February 2026. The counter-centred interior is calm and comfortable, and it is an easy place to enjoy on your own. Reservations are required.
The name Tokuwo comes from the chef himself, Tokuo-san. He looked after me attentively even though it was my first visit, and his manner with the regulars beside me, and with every other guest, was exactly the same. No difference at all. He must simply be someone who treats everyone the same way, naturally: that was my impression.
A Tabletop Journey Through Tokuwo, Course by Course
01. The Entrance
A beautifully kept entrance. Expectations high, excitement higher.
02. The Starter
Delicious from the very first bite.
03. Sashimi
Every slice was so cleanly cut that I found myself simply gazing at it for a while. The plate was lovely too: a feast for the eyes as well.
04. A Lidded Bowl in Checked Green
A charming lidded bowl in a green chequered pattern. The moment just before you lift the lid is always the most exciting part, isn’t it? And underneath…
05. Shinjo in Clear Broth
A shinjo, a delicate fluffy dumpling, floating in crystal-clear dashi broth. So gentle in flavour that I could happily have eaten ten.
06. Beef on Hideyoshi’s Plate ★Star of the Day
Beef served on a dazzling gold plate. In honour of this year’s TV drama about the Toyotomi brothers, the chef explained with a smile, it was a plate that Hideyoshi himself would have fancied. It is funny how one little remark can change the way food tastes. I do not usually eat much meat, but this was so tender and delicious I could eat it every day. I felt like Hideyoshi myself.
07. A Simmered Dish (Sea Eel? Freshwater Eel?)
Was it anago, sea eel, or unagi, freshwater eel… my memory fails me there, I am afraid. But the seasoning was perfectly balanced: exactly the level of saltiness I love, apparently.
08. Grilled Dish with Nama-fu
I have an unconditional love for nama-fu, soft fresh wheat gluten. I could eat twenty of these.
09. Shirako (Extra Order)
Shirako, a creamy winter delicacy, was something I could not resist adding. Excellent decision number one.
10. Deep-fried Ebi-imo (Extra Order)
Ebi-imo, a Kyoto speciality taro with a sweet, dense texture, is something I will always order when I see it. Sweet and fluffy inside: excellent decision number two.
11. Seasoned Rice and Soup
Rice to finish, with a gentle, soothing bowl of soup. A moment to breathe.
12. Warabi Mochi ★The Finale
Warabi mochi, a soft jelly-like sweet generously dusted with kinako roasted soybean flour. Pillowy, wobbly, and the happiest possible ending.
Final Thoughts
I never expected to feel this much at home on a first visit. The food, the tableware, the hospitality: everything about this place is genuine and straightforward. Next time I am in the mood for proper Japanese cuisine in Kyoto, I know exactly in which I will be heading.
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