Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Gion Sushi Sushi Ando Ba Supotto
(祇園寿司 Sushi and Bar SPOT)- Nearest station：
- Categories：
- Budget：
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- Fixed holidays：
- Sunday、Public Holiday
Restaurant information
Details
| Restaurant name |
Gion Sushi Sushi Ando Ba Supotto
|
|---|---|
| Categories | Sushi、Bar |
| Phone number (for reservation and inquiry) |
075-531-3780 |
| Reservation Availability |
Reservations available |
| Address |
京都府京都市東山区新橋通花見小路東入ル林下町427 東新橋ビル 1F |
| Transportation |
469 meters from Sanjo Keihan. |
| Opening hours |
|
| Budget（Aggregate of reviews） |
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX） Electronic money Not Accepted |
Seats/facilities
| Private dining rooms |
not allowed |
|---|---|
| Non-smoking/smoking |
Smoking establishment Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
not allowed |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| PR for restaurants |
With jazz playing in the background, you can enjoy fish purchased at the market at reasonable prices.
You can stop by and enjoy some Sushi and drinks, or you can enjoy a dish such as Tempura or sashimi, or of course you can enjoy our proud Sushi to your heart's content. Please feel free to come and vi |
I visited Sushi & Bar SPOT in Gion on a recommendation from someone. The owner was born in Kyoto, but worked as a Sushi chef in various parts of the United States for over 20 years before returning to Japan, so he is a reverse import version. So, of course, he speaks fluent English, but today, all the customers were Japanese, so I couldn't hear him... The owner is very friendly and fun. As for the food, I wanted to try something other than Sushi at first, so I started with a dish of crispy spring roll skin with avocado and tuna seasoned with red miso, ginger, and garlic. The combination of the crispy texture of the spring roll skin and the spicy, creamy avocado on top was the best! It was especially delicious for me, who loves avocado. No matter how you look at it, this would be considered a wonderful Creative Cuisine, but the owner says he doesn't like the term "Creative Cuisine." The term Creative Cuisine" sounds like it means that the chef is the main actor in creating the food, tinkering with it like a work of art, but I took it to mean that it's not like that, but that the food is made with the simple desire to have people eat and enjoy it. Sorry if I'm wrong, chef. Next, I had stewed Omi beef tendons. Burdock root was also stewed together until it was soft. I sprinkle some black pepper on it. This was also delicious! It goes without saying, but it's different from the tendon stews you get Standing bar. I don't know if it's because it's Omi beef, but it's not oily. It goes perfectly with a Mitake shochu on the rocks. Then, I had Tempura, etc. Then, I couldn't resist any longer, so I had sushi. The ingredients were carefully selected by the chef at the central market. Today, it was medium fatty tuna, mackerel, squid, and steamed conger eel. I felt so happy. Sushi really is good. I also had sea bream soup with it. The chef was a fun guy who had just come back from America. However, he doesn't really want to make that a selling point. For foreign customers, being able to speak English is convenient, but for Japanese customers, having made Sushi abroad is not a selling point, and in fact he thinks that older people might think it's so strange. But I don't think that's the case at all. Because. He went abroad with the heart of a Japanese chef, showcased Japanese food culture abroad, and saw Japan from the outside. And then came back to Japan. I think there is definitely depth in the cooking of someone who has had such an experience. I left autumn Gion feeling very satisfied today.