기온 하바
祇園 羽場 / Gion Haba
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Omi beef" from Shiga Prefecture is rarely available in the Kansai region because it is only wholesaled to restaurants approved by the producer. Gion Haba" offers such "Omi beef" at a high cost performance by purchasing it through a special route. Please enjoy the luxurious "Omi beef" from the prefecture that uses only the highest B.M.S. (marbling grade) No. 11 & 12, not to mention A5 rank, as "shabu-shabu". Please enjoy it dipped in our homemade ponzu.
Omi beef" from Shiga Prefecture is rarely available in the Kansai region because it is only wholesaled to restaurants approved by the producer. Gion Haba" offers such "Omi beef" at a high cost performance by purchasing it through a special route. We only use the highest grade of Omi beef (B.M.S. (marbling grade) No.11 & 12, not to mention A5 rank), and we hope you will enjoy the luxury of "Sukiyaki". The wariage is a simple Kansai-style sauce based on sugar and soy sauce.
8,000 yen and up
4,800 yen and up
Sasaki Sake Brewery Kyoto
Meijo Sake Brewery, Hyogo
Obata Sake Brewery, Niigata
Sake Six Sake Brewery Ehime
Asahi Brewery Yamaguchi Polished 39%
Centrifugal separation
Endo Sake Brewery Nagano
Shimizu Seizaburo Store, Mie
We have other items available. Please ask the staff.
A sparkling wine that combines strength and finesse, the best-selling bubbly in Gion.
Dry white wine with the pure taste of Pinot Noir grown without pesticides.
Rosé / Dry aroma of roses and fruits, with a mature fresh sensation.
Rosé / A fruity and elegant rosé reminiscent of dry red fruits.
Rich flavor with a dry minerality reminiscent of flint.
A glamorous anemone bottle designed by Émile Gallé in white/dry.
Rosé / Dry, delicate yet powerful, an alluring rosé that stimulates the senses.
A rich and full-bodied flavor with a sense of aging in oak barrels, red/medium body. Glass 800 yen, bottle 7,000 yen.
An organic red with rich aromas of cherry and spices. Glass 800 yen, Bottle 7,000 yen
A 'wine of kings' crafted by a traditional winery with over a hundred years of history. Glass 1,200 yen, Bottle 10,000 yen.
A red that beautifully harmonizes nuances of red fruits and dried fruits. Glass 1,200 yen, Bottle 10,000 yen
Aged in barrels used for Château Mouton. The brewing method is the same as Mouton. Bottle 12,000 yen
A deep-flavored red made from carefully selected grapes, aged for over 2 years. Bottle 15,000 yen
A smooth and juicy red wine with flavors of barrel and spice. Bottle 15,000 yen
Second label of Luce. A bottle with a soft mouthfeel for 20,000 yen.
A rich red wine with a Parker score of 95 points, crafted by a master winemaker from southern France. Bottle price: 20,000 yen.
Balmat's second. Aromas of berries and chocolate. 25,000 yen
A red wine with a powerful thickness and depth of flavor that is captivating. Bottle 25,000 yen
A red wine characterized by its fresh aroma and smooth mouthfeel. Bottle 30,000 yen
A bottle of 'Saint-Estèphe's Château Margaux' with strength and elegance, 40,000 yen
The second bottle of Château Margaux, known as the 'jewel of Bordeaux', 50,000 yen
The second of Oubas. Extremely low production volume and high rarity. Bottle 60,000 yen
A top-quality red wine bottle produced from approximately 30 hectares of grand cru for 70,000 yen
A next-generation Cinderella wine bottle crafted with cutting-edge equipment and technology, priced at 80,000 yen
Red/full-bodied Rothschild and Mondavi collaboration. A representative red of Napa. Bottle 90,000 yen
A smooth white wine with the aroma of tropical fruits. Glass 800 yen, Bottle 7,000 yen
A crisp white wine characterized by the aroma of fresh fruits and white flowers. Glass 1,200 yen, Bottle 10,000 yen
A white wine with a mineral feel, strong acidity, and a long finish of citrus fruits. Bottle 20,000 yen
A rich and elegant white reminiscent of ripe apples and lemons. Bottle 30,000 yen
A rich and mellow white wine produced in small quantities by CH Mouton. Bottle 40,000 yen
A great white wine from Burgundy. Rich, powerful, and elegant flavor. Bottle 50,000 yen
We have a variety of items available. Please ask the staff.
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