01 / ABOUT THE PLACE
About this place
A dish centred on vegetables can leave a lasting impression in a course meal. One lunch guest at Restaurant MOTOÏ described a dish of vegetables, each prepared in a different way and served with scallop sauce and sauces made with fermented black beans and fermented tofu seasoning. They noted how the vegetables’ different textures were complemented by the scallop stock and savoury flavours. Another diner singled out a warm salad featuring 26 kinds of vegetables as the meal’s most memorable dish. The number and selection vary by course, but each vegetable is given room to show its own character rather than being treated as part of a single mix.
Mapo tofu is another distinctive course at MOTOÏ. Its appearance in a French menu is unexpected, and one diner recalls having it served chilled. The version they tried paired creamy tofu with doubanjiang and chilli oil. It’s a dish to look out for if you’re curious about the restaurant’s blend of French cooking with Chinese influences.
Fish is another highlight. A lunch guest who tried pan-fried black sea bream described crisp skin, a rich white-wine-based sauce and a touch of turnip. They dipped their bread in the sauce and noted that diners could choose between a firmer baguette and a softer bread. If you like to savour every last trace of a sauce, choosing your bread can be a small pleasure in itself.
The listed lunch menus include “Collection De Saison”, a course of about 10 dishes with fish and meat, from starters through dessert and a post-meal drink, and “Gourmand”, also about 10 dishes, with a beef main course and lobster among the starters. For dinner, “Création” is a full course of about 13 dishes, from starters to dessert and a post-meal drink, combining seasonal ingredients with Kyoto’s culture. Menus and prices may change, so check when booking.
Drinks offer another way to shape the meal. Guests who chose the wine pairing have praised the explanations accompanying each course and the chance to enjoy how the wines matched the dishes. One lunch guest found the tea pairing complemented the food, too. Alongside wine and beer, tea is also an option, giving you a choice of pairing to suit your preferences.
Reservations are available for both lunch and dinner, and are recommended. The restaurant has a private room for 2–8 people, with a special course menu that differs from the regular offering. If you’re planning a leisurely meal, you can ask about the courses and pairings when arranging your reservation.
