Hassun

You can enjoy kaiseki cuisine that uses seasonal ingredients such as wild vegetables and bamboo shoots in spring, and matsutake mushrooms in autumn. The dishes, which cherish the essence of the ingredients and enhance satisfaction with dashi and aroma, allow you to rediscover the joy of eating. Each dish maximizes the natural flavors of the ingredients.

This is a long-established restaurant in Kyoto, exuding a relaxed and warm atmosphere. At the counter seats, you can enjoy the chef's skills up close, providing a pleasant time for visitors. You can spend a leisurely moment in a calm space.

The previous owner, who came from a long-established ryotei, named it with a deep appreciation for the tradition of Kyoto cuisine. The second-generation owner treats both regular customers and first-time visitors with care, offering dishes that enhance the quality of the ingredients. At this historic location, you can enjoy cuisine that harmonizes tradition and innovation.

First-generation Kubota Mamoru trained at Kyoto’s famous ryotei Hasshin and opened a kappo restaurant in Gion in 1945. His flavors and techniques were passed down to second-generation Kubota Kanji, who has continued to preserve the time-honored Kyoto cuisine for many years. With delicate, seasonally reflective dishes and sincere craftsmanship, they have earned strong trust from local patrons and food connoisseurs, carrying the father-and-son-built tradition into the present.