I visited Gion Nishikawa, located at 473 Shimogawara-cho, Higashiyama-ku, Kyoto City, Kyoto Prefecture.I made a reservation for lunch at this Michelin two-star restaurant, which is also a recipient of the Tabelog Award Bronze, known for its Kyoto kaiseki cuisine.I was seated at a calm counter with 11 seats, right in the middle of the beautifully designed Japanese-style interior.Upon entering, I was greeted by the serene atmosphere as the chef was meticulously preparing the first dish, fully engaged with the ingredients.The ambiance felt infused with a certain energy.The staff took my drink order, and I requested Japanese sake.〈Shoutoku Tokubetsu Junmai Kyo no Karakuchi〉The lunch began with a group of 7 foreigners and 4 Japanese guests, slightly more foreigners than locals this day!Given the current situation in Japan, the chef's welcoming attitude towards foreign visitors was refreshing.Time flowed slowly and elegantly.The chef, who served in a Japanese style, made an effort to communicate in English while maintaining the spirit of hospitality.Occasionally, he would crack dad jokes while explaining the dishes, creating a delightful atmosphere that added to the charm of this friendly chef.◾️ Appetizer: Fruity Sake of Kaze no KaoriA refreshing and slightly spicy drink made with kabosu and sansho.◾️ First Course: Hiragai with Urui and Dashi JellyThis dish featured Hiragai (flat shell) topped with karasumi, served with fava beans and tomatoes, making for a light and delicious start.◾️ Soup: Fried Kamo Eggplant with HamoServed with Korean hamo and shredded white leek.The bowl was luxurious, resembling the Golden Pavilion, and upon lifting the lid, a large hamo was revealed! The flavor of the bonito dashi was superb, and the kamo eggplant was melt-in-your-mouth tender, making this soup exceptional.◾️ Sashimi: HiramePrepared with a plum sauce, the two-day aged hirame was sweet and delicious, perfectly complementing the plum.◾️ Sashimi: Yaito KatsuoThis yaito katsuo had three points of fat, making it rich and flavorful! Enjoyed with sansho, it was simply exquisite!The first katsuo is lean, so they sourced this rare yaito katsuo, which was particularly delicious and fatty, caught in Wakayama.◾️ Sushi: Saba SushiWrapped in nori.The saba was incredibly fatty and delicious!◾️ Grilled Dish: Shiro Amadai with ScalesServed in the order of red, yellow, and white, the white amadai, found in the deepest waters, is said by the chef to be the most flavorful.Indeed, it was too delicious! Haha!The onions underneath were a great supporting role!◾️ Hot Appetizer: Wagyu Shabu-Shabu with HanasanchoKyoto Wagyu and Kyoto Hanasancho.The pairing of beef and hanasancho was exquisite, allowing for a surprisingly light hot dish that showcased the essence of Kyoto.The chef explained the old Baccarat glassware he bought in France to the foreigners. Was it a joke? Haha!◾️ Rice Dish: New Ginger Rice with Pickles/Red Miso SoupTofu miso soup and pickles.The rice, cooked in a pot, was chewy and fragrant with ginger, served with thinly sliced new ginger for a refreshing taste.The pickled vegetables were also delicious!I made a second bowl of ochazuke with the crispy rice and dashi!◾️ Dessert: Seasonal Fruits/Ice Confection/Sweet ConfectionAkanatsu and strawberry agar jelly, with matcha ice cream.The agar jelly with juicy akanatsu and strawberries was not overly sweet and delightful.The matcha ice cream was rich and beautifully presented, embodying the essence of Japan.The chef brought out strawberries at the end, symbolizing the concept of "ichigo ichie"—a once-in-a-lifetime encounter. Was it a joke? Haha!The chef, now 52 years old, shared delightful stories about his culinary journey!Both the food and the conversation were AAA.I thoroughly enjoyed this exquisite kaiseki meal until the very end.I feel like I experienced Japanese cuisine more deeply than ever!It was truly delicious.If you're looking to enjoy kaiseki in Gion, this is a highly recommended restaurant.It was a great meal.
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