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“Gion Sushi is expensive” We want to overturn that image. From 208 yen per meal.
◆Good location, 4 minutes walk from the station ◆Completely private rooms available ◆ Enjoy traditional Japanese Cuisine while enjoying the Kyoto-like atmosphere of Pontocho
An Italian restaurant located in Gion, Kyoto. High-quality ingredients are “made to order” to create the ultimate masterpiece. Private room seats available
In an elegant space, enjoy seasonal kaiseki cuisine and carefully selected hot pot dishes with carefully selected alcoholic beverages.
[Completely private rooms available] Enjoy Kyoto vegetable dishes and obanzai carefully prepared by skilled craftsmen at a Kyoto machiya in Pontocho
Enjoy seasonal Kyoto vegetables and wild plants, seasonal fish from Wakasa and Akashi Seto Inland Sea, and river fish from Lake Biwa with Kyoto-style tempura ◇ Tempura private rooms available ◇
A renovated townhouse that is over 100 years old. Enjoy Omi beef, fresh seafood, and carefully selected rice cooked in clay pots!
Enjoy a moment of happiness in Gion... Enjoy Kuroge Wagyu beef and live lobster sent directly from Canada in a comfortable space.
10 minutes from Gion Shijo Station ◆ Izakaya (Japanese-style bar) for adults where you can enjoy a deep Kyoto experience with a wide range of creative cuisine and wine.
[Gion Shijo Station on the Keihan Main Line] A luxurious moment where you can enjoy the atmosphere of Kyoto.
[3 minutes from Kawaramachi Station] We offer Yakiniku (Grilled meat) Kappo, focusing on Sendai beef and Kobe beef, which is unique to a store directly managed by a wholesaler.
You can enjoy seasonal ingredients in a hideaway atmosphere tucked away on a stone wall alley with an old-fashioned atmosphere.
Great location in Gion. Enjoy a luxurious time with “highest quality Japanese Meat Dishes all grilled by our staff”
A Kyoto summer tradition - Summer riverside seating now available - Course meals can be selected on the day and start from 8,800 yen including tax.
Attracting VIPs from all over the world in Paris, the capital of gastronomy. The place the chef chose for his culmination was the toughest city in the world.