Gion Nishikawa Kyoto

I was able to make a reservation again this month, so I visited.The menu changes based on the day's ingredients, allowing us to enjoy the best dishes in their prime.Everything was truly delicious. The skill of the chefs is incredible... I felt so happy with every bite.The drink was a fruit sake made from Kurukatsu (orange).For a refreshing summer touch, the corn kuzudofu (starch tofu) was elegantly topped with caviar and dashi jelly, covered with leaves as a lid.The long item was a combination of grilled anago (conger eel) and unagi (eel) served with vinegar miso.This was absolutely delicious. It was my first time trying it this way, and I wonder if I can find something like this elsewhere? Even if I could go back tomorrow, the dishes would likely feature different ingredients, so I truly appreciated this once-in-a-lifetime experience.I am grateful that a place like this exists, offering such exquisite dishes at a price that even someone like me can afford. Less

In July, Kyoto.The entrance makes you feel like you are about to visit a traditional Japanese restaurant in Kyoto.Upon entering, a refined and serene atmosphere envelops you, heightening your anticipation.Given that it’s July, the course was thoughtfully designed to evoke the essence of summer at every turn. The use of visually refreshing tableware and presentation, along with an abundance of seasonal ingredients, allowed us to enjoy the season through both sight and smell.Two dishes, in particular, left a lasting impression.First, a dish featuring conger eel and eggplant. While a classic summer dish in Kyoto, it was presented with a new texture and flavor, showcasing the chef's creativity and skill.However, the most shocking dish was the "Saba no Oshi-zushi" (pressed mackerel sushi).Honestly, it was so delicious that it felt like it pierced through my brain! The richness of the fish, the harmony with the rice, and the exquisite preparation were perfect. Just this one bite made the visit worthwhile.Overall, the meal was very elegant and well-composed. It may not be the type of course that leaves you with an overwhelming urge to return immediately, but the intense impact of that mackerel sushi and the experience of enjoying Kyoto's summer ambiance provided a high level of satisfaction.I’m glad I visited and experienced a summer kaiseki in Kyoto.I won’t forget the taste of that mackerel sushi.It was a great meal. Less

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. Less

I visited for lunch on a holiday. It was my first experience with high-end Japanese cuisine, and I thoroughly enjoyed it thanks to the chef's warm atmosphere and thoughtful service.【Menu】- Hiragai (Surf Clam) with Uruoi Dashi Jelly- Kamo Eggplant, Fried and Simmered- Hiragai and Tuna- Mackerel Sushi- Grilled White Sea Bream with Scales- Wagyu Shabu-Shabu with Flower Pepper- Ginger Rice- Strawberry with Red Bean Paste and Matcha Ice CreamEverything was prepared with great care and was delicious. The mackerel sushi was the best I've ever had. The seaweed was perfectly crispy, and the combination of mackerel and rice was outstanding.The ginger rice was also delicious and had a seasonal flavor!I would love to visit again. Less