Gion Nishi

Every morning, the chef personally goes to the market to select only the freshest fish of the day. Valuing seasonal ingredients, the content of the sashimi changes based on the season and what is available. To bring out the best flavors of the fish, each piece is carefully cut to enhance texture and mouthfeel, showcasing the skill of the artisan. A summer specialty is the 'cutting of the eel bones,' which you can watch right in front of you; the rhythmic sound of the knife adds to the live experience, a unique pleasure of sitting at the counter. Please enjoy the seasonal sashimi crafted from the blessings of the season and the skill of the artisan.

A beautifully presented dish full of seasonal and vibrant elements, such as 'Grilled Sweetfish'. Various ingredients are used in a balanced manner, showcasing the traditional techniques that highlight the unique flavors of each ingredient.

It is said that the broth is made from the bones of the representative fish of Kyoto, guji (sweetfish), and the rice is cooked in that broth. This dish is packed with the elegant sweetness and umami of guji, making it irresistibly delicious.

This is a monthly special dessert. The rich aroma and sweetness of seasonal fruits spread throughout your mouth. It is a dish suitable for concluding a meal, allowing you to feel a blissful moment with the rich flavor and smooth texture of tropical fruits.