I responded to my mother's request to revisit this restaurant. As always, we enjoyed high-quality dishes in a relaxed atmosphere. Both the meat and fish were cooked perfectly. Even though I'm not a fan of sweets, I had no problem enjoying the desserts. The autumn-themed sweet potato paste reminded me of the upcoming season, but on this hot day, the cold soup and pasta were just right. Once again, the food was fantastic. Thank you.

I was completely satisfied with the high-class dishes. I heard that the restaurant is run by a couple, and both of them provide excellent service. I truly feel like I chose a great restaurant! The birthday surprise was also done in a nice way, and it made me happy ☺️

This is my second visit. I was impressed by all the dishes during my first visit. I enjoyed delicious and elaborate meals in a small, quiet restaurant. My mother was deeply moved when the owner saw us off outside as we left. This is a must-visit restaurant in Kyoto.

Dangata Gion's first visit to Dangata-san Italian restaurant was very satisfying with higher than expected portion sizes! And it was delicious ♡ Desserts were also served in large portions with 3 types! It was a highly satisfying restaurant ♡ The cost performance was amazing! They kept bringing out my favorite bread multiple times lol Some people might find this amusing but they understand, right? It was very delicious and satisfying ♡ #Dangata #GionItalian #GionGourmet #KyotoItalian #KyotoGourmet

I visited this restaurant for the first time, attracted by its reputation for fusion cuisine that incorporates both Japanese and Western concepts. Each dish was superbly refined and I immediately wanted to come back again, so I checked the operating days for the year-end and New Year holidays when I plan to visit Kyoto next. Not only the food, but also the stylish tableware added to the enjoyment for both my palate and eyes. I ended up having seconds of the rice with cod roe and garlic spaghetti, feeling full and bidding farewell to the restaurant with my partner. While I have a desire to discover other new restaurants, I definitely want to revisit this one.

This was my first visit and everything was very good! The food, the atmosphere of the restaurant, the cost performance, all excellent. The dishes were creative and delicious, with a wide variety to choose from. Each dish was carefully crafted and presented beautifully, making it a feast for both the taste buds and the eyes. I was impressed to hear that the course menu changes every two weeks, using seasonal ingredients, ensuring a fresh and enjoyable experience each time. The jyako rice at the end was also delicious, with three different flavors to choose from and seconds available. The desserts were also tasty. Overall, I highly recommend this restaurant for anyone visiting Kyoto. The atmosphere is cozy and quiet, with only a few tables and a counter, but the owner couple provided excellent service. Despite being in the Gion area, the restaurant had a welcoming and homey feel, making it a delightful dining experience. Thank you very much.

The dishes were all delicious and reasonably priced, although not quite mind-blowing.

I visited after a long time. I didn't notice last time, but the interior of the restaurant is stylish. I waited while drinking Alsatian white wine. In summary, it was delicate in flavor and cooking. I usually prefer Japanese cuisine, but I was satisfied with this delicacy that surpasses Japanese cuisine. The homemade bread was also delicious. Cauliflower paste, ao-ika (squid), boiled peanuts. Last time, I had an image of cute dishes, but it's not just that. Fresh sea bream, persimmon, Chinese cabbage, lotus root. The bonito broth was well balanced and went well with vinegar. Such delicate flavors! Sea bream, chrysanthemum greens, maitake mushroom spaghettini. Sea bream intertwines to create a unique taste. I think spaghettini, made with a pasta machine, is one of the characteristics of this restaurant. White wine sorbet, European pear palate cleanser. French baby duck, grilled eggplant, fried taro, red wine sauce. The perfect cooking temperature makes it irresistibly tender and juicy! Jako rice, I chose the flavor of umeboshi and hijiki seaweed. The wagashi (Japanese sweets) made by the owner, who learned independently, was delicious. Fig, matcha ice cream, tart. The tortoiseshell gluten is a regular item at the shop. Homemade baguette was also delicious.

Mr. Danbata had a name that suited him, and his cooking was impressive. It's run by a young couple, and they seem to be doing well in a nice spot for cherry blossom viewing. Everything was delicious. I would love to go back again. Thank you for the meal!

Amid increasing COVID infections, the measures taken at this restaurant are poor - no masks, handling dishes with hands that have cleared other customers' tables, and unclear ventilation. The food, however, is delicious. The menu includes peach, potatoes, vanilla ice cream vichyssoise, meitake and flounder pasta, and raspberry sorbet. The main course features Oita prefecture's Kinunokuni pork fillet with red wine sauce, followed by Gion Hachidaime Gibei's rice dish and a dessert of caramel coffee ice cream with banana.

Today's lunch was at Gion Dambata, where you can enjoy dishes that change with the 24 seasons. The 24 seasons were created by dividing the year into 24 equal parts based on the lunar calendar. Within each season, dishes are created by combining ingredients that represent the beginning, peak, and end of that season. The chef, who also trained at the famous restaurant "Yonemura," incorporates elements of Japanese, Western, and Chinese cuisine. The menu from July 14th to August 2nd featured dishes from the "Shousho" to "Taisho" seasons: - Peach and potato bisque with vanilla ice cream - Flounder with fruit tomato and cauliflower in Genovese sauce - Spaghetti with conger eel and cucumber in a light oil-based sauce - Mango sorbet with osmanthus wine jelly - Pan-fried fillet of locally sourced Kinunton pork with corn puree and red wine sauce - Gion Hachidaime Gibee and Okoukasumi with plum and raspberry rice - Cherry blossom peach with white bean paste and agar in a Royal Copenhagen dish - Coffee ice cream with banana, caramel espuma This was my second visit, and each dish was meticulously prepared and delicious. The use of vegetables was skillful, and the attention to detail in the presentation added to the overall experience. I look forward to visiting this restaurant again to experience the changing seasons.

Lunch meeting with good friends‼️.+:｡ ヾ(◎´∀｀◎)ﾉ ｡:+. We made a reservation for 3 people at a restaurant in Gion. However, on the day of the visit, one person fell ill and only 2 of us were able to go. According to the other person who informed us later, when they called to inform the restaurant that it would be 2 people, they received a very polite response saying, "Cancellation fee is fine."❗(*´▽｀)v The restaurant had a lovely atmosphere typical of Gion❤️(///∇///) Upon entering, we were seated at the counter where we ordered the set lunch course for 5500 yen. The course we had was for the period from October 1st to October 15th. They asked about any dietary restrictions. For drinks, my friend chose white and red wine to pair with the dishes, while I opted for a refreshing white grape juice‼️(＾◇＾) Here's a summary of the dishes and flavors we enjoyed: ・Onion and Fu Pottage... A gentle onion-flavored pottage with large pieces of Fu. The chewy Fu added volume and a sense of kindness to the dish❤️ ・House-made bread... Served with olive oil❗ヾ(o≧∀≦o)ﾉﾞ ・Wild Yellowtail, Daikon, Tomato, Eggplant... Tenderly cooked daikon, grilled eggplant with fresh tomatoes, and a flavorful yellowtail with dashi sauce❤️(///∇///) ・Snow Crab, Shungiku, Pasta... A beautiful green sauce with the vibrant color of Shungiku! The dish was surprisingly not bitter as expected with Shungiku, but instead highlighted the flavors of crab and the texture of eringi mushrooms‼️Ψ(￣∇￣)Ψ ・Palate Cleanser... Mango Sorbet❤️ ・Grilled French Beef Fillet with Whole Fig and Potato... A tender beef fillet with a side of whole fig and potato! The red wine sauce with fig created a wonderful combination❤️(ｏ´艸｀ｏ)♪ ・Persimmon and Vanilla... Vanilla ice cream with sweet persimmon⭐ ・Apple Tiramisu... A cute apple-topped tiramisu with a hint of coffee flavor. Served with tea, it was a satisfying finish‼️(pqﾟ∀ﾟ*○) Overall, the dishes were beautifully presented and delicious from start to finish. The chef and staff were very polite and the atmosphere was cozy, although the dishes didn't leave a lasting impression. To truly stand out as a special restaurant in Gion, it may need a signature dish that sets it apart. Despite this, it's a valuable restaurant in Gion where you can relax and enjoy, so I would like to support it(*’ω’ﾉﾉﾞ☆ﾊﾟﾁﾊﾟﾁ

I visited for lunch on Sunday. There were two guests at the table before us, and we sat at the counter with only a few other customers. We were served a cute cup of potage with fresh fu (wheat gluten). There was a wafer with a chidori pattern floating on top, but I missed taking a picture of it. It became a topic of conversation. The next dish had raw amberjack fish with cooked daikon radish, eggplant, and tomato, topped with a sauce. The pasta with snow crab had shredded meat mixed in, and the spring greens were cooked without any bitterness. There were also matsutake mushrooms and eryngii mushrooms, which required much more effort than they appeared. This might have been the best dish. After a break with chopsticks, we had tender beef and hash brown potatoes. The portion may be slightly small for men, but it's a very good course for women. The desserts were also cute. Of course, it's good for men too!

I heard a rumor and decided to check it out. I made a reservation for the Fusion course without much prior knowledge. The location in Gion is great, and the atmosphere is not too formal, which I liked. The owner was very friendly and it was clear that he loves cooking. The course menu changes every two weeks. In July, I got to taste cool and refreshing dishes, including a unique presentation of Kyoto's summer specialty, hamo. I was impressed by the way they made dining enjoyable without being restricted to any specific cuisine. Ending the meal with meat followed by rice was a nice touch for me personally. I also appreciated being able to use chopsticks throughout the meal. Every dish was of high quality, and I am looking forward to the next season. I will definitely come back!

I had a fulfilling vegetable life ❤ Hi, I'm a cheerful woman who loves Kyoto's lunch spots! I highly recommend Dantabata in Gion Shijo. I finally made it there after being rejected twice before, during Golden Week in April. And it did not disappoint! The chef is a favorite of my husband and me. The lunch course was 7 dishes for 5000 yen, and we also ordered juice. We started with a raspberry juice and a toast. The yellowtail and mandarin orange cold salad was lovely. The carrot and vanilla soup was surprising but delicious. The highlight was the pasta with Oita's cotton cloud pork and Italian tomatoes - the tomatoes were exceptional! The palate cleanser was a delightful surprise in a glass dish from Osaka's Gran Roche. The dessert, rose and acerola sorbet, was a perfect end to the meal. The only disappointment was the Angus beef cutlet, which was a bit undercooked. But overall, it was a fantastic dining experience. The homemade bread was exceptional, and the chilled loquat jelly was served in a unique container. The fig and caramel roll cake was also delightful. I'm looking forward to returning for dinner next time! Thank you as always!

Today's lunch was at Gion Danbata, a restaurant run by a chef who trained at famous innovative restaurants like "Restaurant Yonemura." They change their menu based on the 24 solar terms, with today's theme being Keichitsu, when insects hibernating in the ground start to emerge as spring arrives. - New onion potage: Sweet and delicious. - Soy milk blancmange with sea urchin, shrimp, and rape blossom jelly: The shrimp is plump and delicious, and the sea urchin is great. - Amatriciana: Sweet and rich tomato sauce with refreshing shiso leaves on top. - Apple and herb granite. - Angus beef with blue cheese and honey sauce: Incredibly tender meat with a perfect sauce. - Orange ciboust: Finished with a torch for a caramelized surface. - Vanilla ice cream with matcha: The matcha at the bottom is layered. The full course had just the right amount of food, and the timing of each dish was perfect. Each plate was thoughtfully prepared, elegant, and very delicious.

I spent New Year's in Kyoto. For my last lunch in Kyoto, I visited a place in Gion known for its fusion of Japanese, Western, and Chinese cuisine. Despite the bustling crowds in Gion, this place was quiet and you couldn't hear the noise from Hanami Koji street. The restaurant, located in a renovated machiya, had a simple yet lovely setting with a 6-seat counter and 4 table seats. There were only two other parties dining - one at the counter and one at a table. The menu was presented on a napkin and featured dishes from December 22nd to January 4th (Winter Solstice). The 6-course menu included: - Popcorn soup - Red snapper with mandarin orange and sweet potato - Yellowtail with turnip - Palate cleanser - Grilled pork from Oita Prefecture with lily root risotto - Warm gâteau au chocolat with ginger and chocolate sauce - Strawberry mille-feuille I initially thought of having white wine, but I noticed they offered Koda from Tanba Omiya Hakurei Sake Brewery, which I visited last year, so I chose that. The first course was a popcorn soup with popcorn topping. The salad was a simple dish of red snapper and sweet potato salad. The fish dish featured yellowtail and sea urchin with turnip sauce, cooked just right with a semi-raw center. The palate cleanser was a refreshing red wine and yuzu sherbet. The meat dish was grilled pork from Oita Prefecture on lily root risotto with sweet bean sauce and turnip purée. For dessert, there was a warm gâteau au chocolat with ginger and chocolate sauce, served with homemade maple syrup ice cream. I chose coffee as my drink. The second dessert was a strawberry mille-feuille. They change the menu every two weeks based on the 24 solar terms, so I would love to visit again to try their seasonal dishes. Thank you for the wonderful meal.

We left Marui's Starbucks and headed to the south side of Gion for lunch at Dantabata. The lunch course costs 4860 yen, and we had reserved counter seats. Besides us, there was a group of four women at a table. The restaurant was run by the owner and his wife, it seemed. The menu was already placed on the table (as follows from the menu): December 7th to December 21st (Heavy Snow) - Kyoto vegetable pot-au-feu - Sea bream and strawberry salad with raspberry vinegar - Lily root mapo pasta - Palate cleanser - French baby duck with napa cabbage - Citrus miso, mascarpone, dorayaki We ordered white grape juice (around 500 yen) to start the course. The first dish was a unique cup and saucer filled with root vegetable soup. It had lotus root, carrot, and taro in a dashi broth. The homemade bread served with it was fragrant and delicious. The sea bream and strawberry salad was surprisingly good with raspberry vinegar. Then, a short pasta dish with lily root in a spicy mapo sauce was served, which was quite hot and made us sweat a bit. A grapefruit granita was served as a palate cleanser. The main course was tender French baby duck with napa cabbage, although it would have been more enjoyable with a sauce. For dessert, we had a panna cotta with oranges and a dorayaki with matcha ice cream. The cream in the dorayaki was unique, and the matcha ice cream was comforting. We ended the meal with warm tea. The portion sizes were just right, and we didn't feel too heavy. The restaurant had a lovely Kyoto townhouse exterior and a stylish interior with a focus on the counter. It's a great place to relax and chat with friends. Reservation availability: ★★★★★, Revisit likelihood: ★★★☆☆. Thank you for the delicious meal!