Gion Kawakami

Chawanmushi with konowata (salted sea cucumber entrails); sushi prepared like a risotto dressed with abalone liver sauce; crab from Tsuiyama; Tajima beef; brown mushroom purée; steamed turnip custard; soy-sauce-grilled Spanish mackerel; and a seasonal hassun (assorted seasonal starters) — each plate embodies the techniques and sensibility of Kyoto cuisine. From a rich white miso soup to salmon roe rice and raw egg over rice as the finale, you can enjoy a kaiseki in which seasonal ingredients and the chef's finely honed sensibility are beautifully harmonized.

Located on Nishi Hanamikoji, one block west of Hanamikoji, this shop is a renovated machiya townhouse more than 100 years old, offering a space with historical charm. In addition to a 10-seat counter, the main building and annex have a total of seven private rooms, accommodating banquets from 2 to 30 people. The service is pleasantly homely without being pushy amid a dignified atmosphere, and the attentive hospitality down to the smallest detail captivates visitors.

Founded in 1960, it has been serving Kyoto cuisine for over 60 years in the heart of Gion, Nishi Hanami Koji. It earned one star in the Michelin Guide Kyoto and was selected among Tabelog Top 5000, receiving high acclaim both domestically and internationally. With a machiya space that has more than 100 years of history and dishes that make use of seasonal ingredients, it has established a solid position as one of Kyoto’s leading kappo restaurants.

Head Chef Kato sincerely engages with seasonal ingredients, embodying the aesthetic of Japanese cuisine that reflects the shifting stages of early, peak, and lingering seasons on a single plate. His original ideas that transcend the bounds of washoku shine throughout the menu, from sushi prepared risotto-style with abalone liver sauce to a strained brown mushroom purée. The delicate work represented by seasonal hassun (assorted appetizers) and white-miso–based soups, together with a finely honed sensibility, have continued to attract repeat customers for many years.