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Egg yolk mixed with sea urchin and dried seaweed, squid, warabi (bracken), minnows that have been steamed before being fried-with ingredients such as these, the Japanese dishes really demonstrate the skills of the chef. We insist upon beautifully presented food that represents the changing seasons. At our restaurant, we use a tuna base dashi (soup stock) rather than one made from dried skipjack. This stock gives the food a refined and delicate flavor. That is the fundamental basis of our cooking. Gion is a place with lots of tourists and customers from overseas, so we really emphasize the Kyoto atmosphere of our restaurant. We hope that you can enjoy the culture of Kyoto through both the flavor of our food and the restaurant itself. We recommend siting at the counter, but we also have Japanese style private rooms infused with the aroma of the traditional tatami mats.

Kushiyoshi is a sophisticated Japanese modern space where you can relax and enjoy creative Kushiage (deep-fried skewers) made from carefully selected ingredients. Each skewer is deep-fried with care and served hot and fresh at the perfect time. The "Angel Shrimp Kadaifu Rolls" and Shiso-flavored "Scallop with Caviar" are just a few examples of elaborate dishes that best use the ingredients. With seasonal ingredients, the menu changes with the seasons, adding to the enjoyment. As for drinks, the wines prepared to accompany Kushiage are highly recommended. The first floor has counter seating with an open kitchen, and the second floor has tatami room seating with a high-quality atmosphere, making the restaurant suitable for all needs, from date nights to banquets.

Less than one year after opening, Yamaji Yosuke has firmly secured its place as one of Kyoto’s most popular French restaurants. While the strong decision by the chef to name the restaurant after himself is the first thing to catch your eye, this choice has its roots in the world of top level French gastronomy. It was in France that Chef Yamaji spent over 10 years honing his skills, holding high-level positions in such famous and eponymously named restaurants as Paul Bocuse, Alain Ducasse, and Joel Robuchon. With a variety of dishes born of his skill and crafted using the finest Japanese ingredients, Chef Yamaji is garnering attention from foodies with his originality and creativity. Here, you can enjoy cutting-edge cuisine while relaxing in a small Kyoto house.

"DODICI" means "12" in Italian. With 30 years of experience in the culinary field, the skilled chef cooks for "12 months" of the year using a host of seasonal ingredients. A beautiful tree grows at the entrance as if it were a boundary between the city's bustle and the restaurant's interior. You will begin to enjoy an extraordinary time the moment you open the door. The dishes, from appetizers to sweets, are all delicacies to enjoy with all senses. Food can be paired with wines selected by the manager, a certified sommelier in Japan and Italy, or tea-based cocktails. You will surely be fascinated by the profound taste that spreads from one plate to many layers! If you want to create a memorable experience with someone special... This restaurant is a wonderful hideout for adults with such thoughts.

[Sushi Matsumoto], hanging out a rakish white shop curtain with the word [sushi] in Chinese character, is located in Gion, an entertainment town with elegant stone pavements. The elegant but dignified appearance of the restaurant shows you the spirit of Edomae (Tokyo-style seafood cuisine). Daisuke Matsumoto, the owner was attracted to Kyoto and opened the restaurant here after improving his skill at [Sushi Shimizu] in Shimbashi, Tokyo. Now our restaurant has established the position as one of the most renowned restaurants known by all sushi lovers in Kyoto. Matsumoto selects high-quality seafood directly sent from Tsukiji or Akashi fish markets every morning, to serve the best dishes available that day. You can fully enjoy the essence of Edomae with our 2 different courses, [Omakase Nigiri (chef's choice)] and [Tsumami and Nigiri (small dishes and sushi)], where the best ingredients of the season are sublimated to the best sushi by careful work and various techniques such as boiling, lightly roasting, sprink

Restaurant Synager is a hiding place for adults built from a reconstructed traditional Japanese-style Machiya house. At this much-talked-about restaurant, customers can enjoy masterpieces of French cuisine in a casual atmosphere. There are 2 French courses available each for the afternoon and evening, all of which freely command the synergistic effects of the fragrances, flavors, textures, temperatures, and colorful ingredients. All course options feature a special food experience that can't be tasted anywhere else. The restaurant has a collection of beautiful masterpieces that shine with the senses of Mr. Kitagishi, the owner and chef who studied at famous Kyoto restaurants. The wine, which further enhances the food, is selected by the expert chef, who is also qualified as a sommelier and herb coordinator. The homemade drinks, cocktails, and aromatic water distilled at the restaurant are all highly fragrant and invite customers to a dazzling food experience like no other. This French restaurant is perfect fo

To all visitors tired of sightseeing, this place still has the atmosphere and wabi-sabi of Kyoto that are lost as time passes. The restaurant is a private space with a nostalgic and reassuring ambiance that expresses the life of the owner and chef from Kyoto. You can experience the wabi and sabi typical of Kyoto with a meal. Why don't you leave a page of your memory of the real Kyoto, which is being lost? The name of the restaurant is derived from a French word. The chef has learned about Japanese cuisine throughout his life and Japanese culture, which is inseparable as a Japanese person. The restaurant's name is derived from the word that combines all these elements. The chef's footprints are expressed through the filter of a restaurant. You will encounter a feeling of excitement that you have never known before.

Gion Okumura, located on Hanamikoji Street in Kyoto's Gion district, is a pioneer of "French Kaiseki (tea-ceremony dishes)," a fusion of Kyoto Kaiseki and French cuisine. With over 40 years of history, originating from its predecessor, Seiyo Zentokoro Okumura, it has been cherished by both local regular guests and tourists. Currently, the kitchen is led by Chef Kamitsuji, who has spent his life as a chef with the restaurant. While maintaining the "Okumura style" of creating new tastes with Japanese and Western techniques and flavors, he is developing new attractions for the restaurant by increasing the number of dishes that use Kyoto vegetables. The true essence of Gion Okumura can be savored through their two types of "Omakase (chef's choice) French Kaiseki" for both lunch and dinner, and the wine pairing is even more impressive! The restaurant, situated in a renovated machiya (traditional wooden townhouse), is renowned for its entirely private dining rooms, allowing guests to immerse themselves in an elegan

We use local ingredients like Akashi sea bream and Nushima conger eel. We also use carefully-selected seafood from all over Japan, including Tsushima tilefish, Nagasaki black abalone, Boshu clams, and Noto rosy sea bass. You can also enjoy the charming, seasonal flavor of Rishiri and Yura sea urchin. We are proud of serving the freshest seafood and vegetables. We visit the markets in Ohara every morning, and we get our Kamo eggplant and other Kyoto produce from reputable farms in the area. During winter, we offer traditional, old-fashioned suguki pickles made by Kamo farmers. In both chilled and warm dishes, we use special and gentle ingredients that make our guests feel relaxed. We are just thrilled to see our guests leave here feeling reinvigorated after a leisurely meal. Our rice is cultivated on the slopes of Mount Ibuki, in Shiga Prefecture. We polish our rice ourselves before using it. Boiling the grains in an earthenware pot in a high-heat stone oven makes them soft, fluffy, and sweet. Enjoy our except