Gion Moriwaki

The head chef selects seasonal ingredients to create dishes that bring out delicate flavors. In particular, the homemade hand-made soba is rich in flavor, offering new discoveries with each visit. Seasonal specialties such as grilled young sweetfish and sashimi of natural seafood are available.

Located in the heart of Gion, you can enjoy your meal in a calm atmosphere. Attentive service and a pleasant space provide a special time for visitors. The gentle hospitality of the proprietress and the demeanor of the head chef create a sense of comfort. The interior evokes the beauty of Japanese aesthetics, captivating those who visit.

Opened in 2014, it earned a Michelin star in just one year. The dishes crafted by the chef, who trained at renowned Japanese restaurants, are loved by many food enthusiasts. The cuisine features a blend of Kyoto's tradition and innovation. Although the restaurant's history is short, its skill and charm attract many people.

After working part-time at a local tavern in Maizuru, he went on to culinary school and trained at restaurants in Kyoto. He then spent 25 years training at Kyoto Hotel Okura's "Irifune" and "Gion Okada" before opening "Gion Moriwaki" in 2014. Moriwaki is known for his technique of bringing out the best of the ingredients and his emphasis on seasonal flavors in his cooking. His homemade handmade juwari soba (buckwheat noodles) is especially popular as a finishing dish, and its delicate flavor is favored by many customers. In addition, Mr. Moriwaki values the "spirit of once in a lifetime" and strives to be close to his customers every day.