Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Owatari
(祇園 大渡)
Specialities
Chef
Mr. Masato Owatari (Owatari Mahito) ─ Thoroughly investigating the water of the area
Food
The famous water drawn from Shimogoryo Shrine is the key to the flavor of Kabura
Space
A relaxing space with a traditional Japanese atmosphere and the owner's cheerful hospitality
Review
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Review 471casesFollower 297PeoplePick-up reviews
秋の味覚をいただきました。
今回はどんな料理を食べさせて貰えるのかとワクワクして４ヶ月ぶりに訪問。 お店に到着し席に案内されると、お弟子さんが新鮮な生きた鮎に串打ち中。 おー今日は鮎が食べられるんだと鮎好きの私としては嬉しい限り。 炭火で丁寧に焼かれる鮎を横目に料理がスタート。 先付けはアーモンド風味の小鉢。 食べる...Find out more
2023/10 Visitation
2times
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Review 401casesFollower 1,225People定期訪問したい店 . 京阪・祇園四条駅から徒歩約10分 「祇園 大渡」へ . ＜今日のメニュー＞ 鯛の白子の茶碗蒸し 菜の花の餡掛け . 蛍烏賊（富山） ホワイト...Find out more
2024/04 Visitation
9times
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Review 39casesFollower 47People大将の料理技術がやっぱり素晴らしいね♪
3月の大渡さん(^^) 熱燗から始める♪ ◆コノコの茶碗蒸し コノコの塩味旨味が良い塩梅♪クセもなく美味しい♡ ◆ホワイトアスパラ、富山ホタルイカ、蕨の木の芽和え ...Find out more
2024/03 Visitation
8times
Restaurant information
Details
| Restaurant name |
Owatari（Owatari）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-551-5252 |
| Reservation Availability |
Reservations available |
| Address |
京都府京都市東山区祇園町南側570-265 |
| Transportation |
12 minutes from Kawaramachi Station 519 meters from Gion Shijo. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 |
| Budget（Aggregate of reviews） |
￥30,000～￥39,999￥30,000～￥39,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted |
| Table money/charge |
10％ |
Seats/facilities
| Number of seats |
8 Seats （ 8 seats at the counter） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
Sommelier |
| Website | |
| Remarks |
[Night] 15,000 yen |
閉じる
ChefMr. Masato Owatari (Owatari Mahito) ─ Thoroughly investigating the water of the area
Born in Fukuoka Prefecture in 1975, Owada dreamed of becoming a chef since he was in high school, and after graduating he went on to culinary school. He then trained at the famous Osaka restaurant "Seasonal Cuisine Tsumura", and at the age of 34 decided to go independent. He moved to Kyoto by chance, and opened "Gion Owada" in 2009, renovating an old house in the Gion district. After much trial and error due to the difference in "water" between Osaka and Kyoto, he arrived at "dashi" made with tuna flakes. He serves simple and straightforward Japanese Cuisine makes the most of this dashi.
Food The famous water drawn from Shimogoryo Shrine is the key to the flavor of Kabura
The taste of the restaurant's signature dish, "Turnip," is determined by the famous water that the owner pumps up from Shimogoryo Shrine every morning. Cooking turnips from Keihoku in only this pumped water brings out their clear flavor. Hollowing out the turnip and combining it with rich, caramelized white miso creates a simple dish that showcases the essence of Chef Owatari. To make the most of the quality of Kyoto's water, they use tuna flakes instead of bonito flakes, and thoroughly explore the benefits of the water, creating a taste that can only be enjoyed here.
SpaceA relaxing space with a traditional Japanese atmosphere and the owner's cheerful hospitality
Passing through the noren curtain depicting a dynamic rabbit, you will find yourself in a Japanese space that seems to teach you how to relax as a Japanese person. Making use of the charm of an old folk house, the atmosphere is comfortable, with a sense of human touch and texture. There are eight seats at the counter, and you can watch the owner carefully work with the ingredients right before your eyes. By the time the stove "Okudohan" at the back of the kitchen starts to steam, you will be captivated not only by the taste but also by the owner's witty conversation, and the restaurant is also known for its heartwarming customer service.
The gently fragrant dashi made from "dried tuna" makes use of the waters of Kyoto. You will be intoxicated by the carefully crafted flavor that highlights the life of the seasonal ingredients.
An old house that blends in with the modern scenery of Gion. The food served in this space, which uses an old house with a Japanese design, is the product of chef Owatari's unique ideas, and takes adv
...antage of the location. Considering the compatibility with Kyoto's water, the dashi is made with tuna flakes instead of bonito flakes, achieving a refined flavor that bonito flakes cannot achieve. When Kyoto vegetables and seasonal ingredients absorb the dashi, it evolves into a dish that highlights the natural flavor of the ingredients. You will want to be intoxicated by the carefully prepared Japanese Cuisine that awakens the delicate palates of the diners.