Gion Nishi (祇園 にし) Kyoto

I visited in the evening.I was warmly welcomed with attentive service and seated in a calm atmosphere.I had already made a reservation for the evening course (just under JPY 30,000).**Appetizer** A luxurious combination of abalone, shrimp, sea urchin, and caviar.Each flavor harmonized beautifully without clashing, blending traditional tastes with creative elements seamlessly, making it exceptionally delicious.**Soup** A refined kombu broth served with what seemed to be the skin of red sea bream, perfectly crisp and fragrant.The gentle umami of the broth contrasted pleasantly with the toasty aroma, creating a delightful experience.**Sashimi** Grilled conger eel, biwa trout, and squid.The conger eel, in particular, had a wonderful aroma and texture, showcasing the ingredients' natural flavors beautifully.**Appetizer Platter** A creative dish resembling chicken wing dumplings, tender octopus, and corn potage, showcasing a playful composition.There was a sense of fun within the traditional flow of the appetizer platter, making it enjoyable to eat.**Sushi** Nigiri with nodoguro (blackthroat seaperch).The sweetness of the fat paired perfectly with the temperature of the rice, making it incredibly delicious.**Roll** A roll with tuna and sea urchin.The quality of the ingredients was evident and vibrant.**Fried Dish** Fried eggplant and fish.The broth was rich in flavor, complementing the crispy texture beautifully.**Grilled Dish** Grilled sweetfish from Lake Biwa and seaweed.The aroma was enticing, and the slight bitterness of the sweetfish was pleasant.**Rice Dish** Sukiyaki with Kagoshima beef and matsutake mushrooms.When enjoyed with egg yolk soy sauce, the umami burst forth, pairing excellently with the Kyoto-style rice.Even the pickles were astonishingly delicious.**Dessert** Mango pudding.Rich and fragrant, it was a fitting conclusion to the meal.Each dish showcased the quality of the ingredients, maintaining the flow of traditional Japanese cuisine while incorporating new expressions throughout, keeping the experience engaging until the end.The staff's service was exceptional, especially the head chef, who had a perfect sense of distance and provided timely communication that was very pleasant. Less

About a week ago, I made a reservation by phone and enjoyed lunch here. The restaurant had a calm atmosphere with six counter seats and two tables for four.I opted for the Omakase course priced at JPY 19,360 (including tax and service charge).Here’s what I had:◯ Chawanmushi: Sea urchin, abalone, shrimp, crab, caviar → This was an incredibly luxurious chawanmushi! I got to enjoy a star-studded lineup of delicious seafood right from the start!◯ Soup: Sweetfish, matsutake mushrooms, winter melon → The dashi was delightful. The sweetfish, grilled on the skin side, had a wonderful aroma.◯ Sashimi: Grilled conger eel, squid, trout → I enjoyed a refreshing selection of summer sashimi.◯ Hassun: Smoked salmon, chicken wings, eel with yam, yam noodles, octopus & moringa, knife fish, corn → The presentation was stunning! Everything was delicious, but the salmon nestled in the physalis and the unique chicken wings stood out in particular.◯ Tuna Bettara Sushi with Saltwater Sea Urchin → The combination of tuna and sea urchin melted in my mouth, creating an irresistible flavor.◯ Tempura of Megochi and Kamo Eggplant → The presentation was impressive. The tempura had a crispy coating while the inside was fluffy, allowing me to savor its delicate umami. The kamo eggplant absorbed the sauce beautifully and was delicious.◯ White Yam Stems (Zuiki) and Sweetfish → A light and refreshing dish with the yam stems, perfect for a moment of relaxation.◯ Kagoshima Wagyu Fillet Sukiyaki with Rice → The beef released its umami with every bite. Following the chef's recommendation, I enjoyed it on top of rice with egg and sauce. It was incredibly delicious!◯ Miyazaki Mango Pudding Overall, not only were the dishes delicious, but the presentation was also impressive. The plating was creative, and the beautiful tableware made the food look even more vibrant, providing a visual feast as well.I enjoyed the following Japanese sake (approximately half a go): - Ohmine 3 Pearls, Summer Arrival (Yamaguchi) @ JPY 900 - Kamikura Junmai Daiginjo (Kyoto) @ JPY 900 - Hanamura Junmai Ginjo (Akita) @ JPY 900 - Tenbi Junmai Ginjo (Yamaguchi) @ JPY 800 I had a delightful time chatting with the chef, the staff, and other guests at the counter while savoring the delicious dishes.The total bill came to JPY 23,000. Considering the fulfilling experience, it was an excellent cost-performance. It was a great meal! Less

I had the pleasure of enjoying delicious Japanese cuisine in Gion, recommended by an acquaintance!Every dish, made with seasonal ingredients, was exquisite, but the highlight for me was the hassun. It was visually stunning, and each item reflected the essence of the season, making it a delightful experience from the start.Not only was the food impressive, but I was also pleased with the wine service. When I shared my preferences, they served me a glass from a bottle they had, allowing me to enjoy it alongside my meal. Such thoughtful service is truly appreciated.For the final course, I decided to add some curry. I thought I might be too full, but it was so delicious that I ended up finishing it all! I thoroughly enjoyed every bite until the very end.Considering the location in Gion and the quality of the dishes, I believe the cost performance is quite good.This charming restaurant offers a serene atmosphere where you can leisurely enjoy both food and drinks. I definitely look forward to visiting again. Less

I had a wonderful experience at a restaurant in Gion. Every dish was meticulously prepared, showcasing the unique charm and creativity of Kyoto cuisine. I had the chance to try ingredients like fresh wheat gluten and Kyoto eggplant, which I don’t often encounter, and I was truly impressed by their deliciousness. The hassun (seasonal appetizer platter) was vibrant and colorful, resembling a treasure box. It was a delight for both the eyes and the palate. The Kagoshima Wagyu was rich in flavor yet surprisingly light in fat, making me want to have seconds even after feeling full towards the end of the course. The staff from Kagoshima were attentive and efficient, and they were very friendly. The head chef and the owner were also wonderful people; I felt a bit nervous at first, but they shared many interesting stories about Kyoto, making for an enjoyable time. As I was leaving, they kindly saw me off until I was out of sight, and I was touched by their warm hospitality. I truly felt that Gion is a wonderful place, and I definitely plan to return. Less

I visited for the first time alone and was seated at the counter. There was plenty of space between the seats. The staff had great communication skills, maintaining a comfortable distance while engaging in conversation. You could really feel their positive attitude towards their work.The food was, of course, delicious. I appreciated that the hassun included warm items. I didn’t do enough research beforehand, so I was surprised when coffee was served at the end. I wish I hadn’t had coffee before coming. Overall, I was very satisfied and would love to visit this restaurant again. Less

I made a reservation in advance and visited the restaurant.I enjoyed a course meal.The presentation of the Japanese dishes was beautiful, and the seasoning was delicious.This course allowed me to savor a variety of seasonal delicacies, providing a high level of satisfaction.I would love to visit again.It was a great meal.Dishes I enjoyed:Appetizer of Shirauo (whitebait), a soup with scallop dumplings, assorted seasonal delicacies including Spanish duck, sashimi, eel hand rolls, black Wagyu beef with sauce, sesame tofu, and clam rice with young ginger.Sake I enjoyed:Kamizake, Akashino Mine, Eikun. Less