01 / ABOUT THE PLACE
About this place
Set along a street in Kyoto's Kisshoin neighborhood, Mattaku is a dedicated destination for seafood enthusiasts. On select days, the kitchen serves catches reeled in by the owner himself. A meal here begins with vibrantly arranged sashimi and seasonal starters, offering an immediate taste of the sea's bounty. An assorted sashimi platter may showcase fish like horse mackerel, chicken grunt, and octopus depending on the day's catch, allowing guests to appreciate the distinct textures and rich flavors of each variety.
The backbone of the menu is its course meals, which make generous use of luxurious seasonal fish such as wild longtooth grouper (kue), blowfish (fugu), and pike conger (hamo) from early to mid-summer. Wild grouper can be enjoyed across diverse preparations—seared, simmered, deep-fried, or gently cooked in small hot pots—revealing every nuance of its deep umami. Blowfish courses are equally satisfying, moving from chewy, finely sliced raw fugu (tessa) to fragrant grilled cuts and crispy fugu karaage. Diners can pair these dishes with carefully selected regional sakes or savory, aromatic hirezake (sake infused with grilled blowfish fin) to bring extra depth to the meal.
The interior provides table seating as well as traditional tatami areas, offering a calm, unhurried backdrop well suited for conversation over an evening spread. For enjoying the restaurant's flavors at home, party platters filled with popular specialties can be arranged for takeout. Whether celebrating a special occasion or planning an evening devoted to top-tier seafood, booking ahead for a tailored course meal is the best way to experience what the kitchen does best.
