Housed in a remodeled Taisho-era residence, with a dining room looking out on a courtyard, MOTOÏ is suffused with the atmosphere of Old Japan. Kyoto native Motoi Maeda boasts careers in both Chinese and French cuisine, so he assembles prix fixe menus applying Kyoto customs to Chinese and French techniques. Sichuan-style tofu mousse is a chilled hors d’oeuvre. During seasonal festivals, Motoi cheerfully mixes elements of traditional events into his dishes.