"Gion Nishi" near Yasaka Shrine in Gion, Kyoto. Receives Bronze award every year, with a Tabelog rating of 3.72. Lunch is only available on Fridays, Saturdays, and Sundays, starting at 12:00. I made a reservation for two seats at the counter. The restaurant has a beautiful and bright interior with 6 counter seats and 2 tables. The chef and his wife, who serves as the hostess, are a charming couple. The "Chef's Choice Course" costs 13,200 yen (excluding tax and service charge) and changes according to the season. Even though it was lunchtime, I started with a toast of plum wine and soda. The meal began with a gentle dish of shrimp and tofu skin in a thickened sauce. The seared mackerel sushi with crispy skin was fresh and delicious. The steamed pot dish with tilefish, clams, and matsutake mushrooms had a wonderful aroma and generous portions. The tuna and ark shell sea urchin sashimi melted in the mouth, and the natural buri from Rausu had a high-quality fatty texture. The grilled black Japanese bluefish, whitefish roe with ponzu sauce, and other assorted dishes were beautifully presented, reminiscent of the autumn harvest. The tempura of large Hokkaido oysters was juicy and flavorful. The clay pot rice with red miso soup and mushrooms had large salmon roe and was so delicious that I had seconds. The mousse pudding dessert had a gentle sweetness. The coffee was served in a demi-tasse cup collected by the hostess, tailored to match the customer's image. Mine came in a vibrant Hermes cup, which made me happy. Each dish highlighted the quality of the ingredients, and the presentation was elegant. The counter seating allowed me to watch the chef's skilled techniques and enjoy the pleasant conversation. The hostess, who was a good storyteller, provided excellent service. Although the timing of the dishes was not slow, the experience was enjoyable, and before I knew it, two and a half hours had passed. Even though I ate a lot, I planned to walk to Yasaka Shrine and Chion-in Temple afterwards, so I felt content. I left the restaurant feeling happy, especially grateful for the couple who kindly saw me off outside."

I experienced a sensation beyond traditional Japanese cuisine. Each dish surprised me with its variety, like a series of unexpected curveballs, similar to the way Shohei Ohtani throws them. Although the presentation seemed quite ordinary, the quality of the fish used for sashimi and sushi was excellent. The sushi rice was perfectly balanced, almost imperceptible, blending seamlessly with the fish. The texture of the sablefish was tender, distinguishing it from typical sushi. The flavors of dishes like steamed conger eel, clam, and matsutake mushroom were rich and satisfying. The sukiyaki was slightly sweet, enjoyed with raw egg yolk and soy sauce. The ayu fish rice dish was outstanding, with the bones carefully cooked to a crispy texture. The dessert, using minimal sugar, highlighted the natural flavors of the ingredients. Overall, this restaurant's unique take on Japanese cuisine pleasantly surprised me.

Regularly visit the shop. From Keihan Shijo Kawaramachi Station... about 5 minutes by taxi, about 15 minutes on foot. Enjoy a delicious and fun lunch with friends at "Gion Nishi" near Yasaka Shrine! The beautiful landlady and master greet you with lovely smiles. Today's menu includes: Snow crab, pear, fig, ikura chrysanthemum. Steamed conger eel and matsutake mushrooms with yuzu. Bonito (Kesennuma) with green onion sauce and swordtip squid with sea urchin. Grilled kue, frosty sashimi. Herring and mackerel stick sushi, bluefin tuna and beltfish with sea urchin roll. Kagoshima beef fillet sukiyaki with special yellow miso soy sauce. Fried gudgeon, roasted gingko nut, eggplant puree, finger lime. Sweetfish and matsutake rice, pickles, small turnips, cucumber mentaiko, simmered assorted fish with kombu and sansho pepper, red miso soup, chrysanthemum tofu, nameko mushrooms. Pink grapefruit and pear (new Kansui) sherbet. Coffee. *Only writing down what was heard, so there may be omissions or mistakes. It was a very delicious and enjoyable time!

Gion Nishi is a traditional Japanese restaurant in Kyoto! I visited after a long time and it was a great experience. The restaurant was clean and all the dishes were delicious. The variety of drinks was also enjoyable. The highlight was definitely the amazing curry at the end!

Gion Nishi celebrated its 7th anniversary in July. The lovely couple who run the restaurant are still as in love as ever, shining brighter than ever. The newly opened Nishi Cafe on the second floor is gaining popularity for its beautifully presented sweets that are perfect for Instagram. The cafe, as well as the first-floor Japanese restaurant, is staffed with young and cute women, adding to the overall sparkle of the place. The Japanese cuisine is authentic and high-quality, offering a fulfilling lunch for 12,000 yen, making it a rare find in Kyoto. Here are some highlights from the menu: - Long yam noodles with Hokkaido sea urchin and okra, served in a delicate broth. - Corn mousse served in a modern glass sake cup by a contemporary artist. - Sweet peaches and hairy crab with a vinegar jelly, accompanied by dried gourd for an interesting texture. - A bowl of grilled eel and matsutake mushrooms with white zucchini, in a perfectly balanced broth. - Assorted sushi, including shrimp, fresh herring, and fatty tuna. - Shabu-shabu with meat. - Grilled Kamo eggplant with sweet miso. - Corn and chicken rice cooked in a pot, infused with butter. - If you have room for it, try the ox tail curry for its rich and flavorful taste. For dessert, you can try the special black sugar bracken rice cake or order the famous Peach Parfait from the second floor: - The Peach Parfait consists of peach sorbet, rose-scented peach compote, peach jelly, two types of cream cheese, frozen lemon peel, rhubarb compote, and sliced peaches on top, decorated with strawberry milk chocolate and vanilla bean cream. The couple who run the restaurant are passionate about exploring different culinary fields, with the husband having trained in Italian cuisine as well. They also draw inspiration from the glamorous world of Disney, incorporating its vibrancy into their dishes while staying true to the foundations of Japanese cuisine. The husband and wife are big Disney fans, and I can't help but dream of going to Disneyland with them someday. Maybe we could ride the Tower of Terror together, and if my wig flies off mid-drop, the agile Nishi-san could catch it for me. Well, maybe I shouldn't commit to going on that ride with them after all.

I visited Gion Nishikawa in Kyoto, which offers a stable and reliable dining experience during the Gion Festival. This summer has been particularly hot, but this restaurant has managed to create a cool and refreshing atmosphere with their beautifully presented dishes. The chef's magical creations kept coming one after another. I particularly enjoyed the dashi soup in the appetizer, the raw yam noodles, the corn mousse in the eight-course meal, the fresh turban shell sashimi, the shrimp sushi, the sweetfish and Korean seaweed roll, the wagyu shabu-shabu, and the eel and burdock rice dish. The menu included dishes like raw yam noodles with sea urchin, a variety of items in the eight-course meal, a soup with matsutake mushrooms and grilled red snapper, grilled conger eel and turban shell, shrimp sushi, fatty tuna and pickled daikon seaweed roll, salt-grilled sweetfish with sea urchin on top and Korean seaweed roll, wagyu chateaubriand shabu-shabu, eel and burdock rice dish, oxtail curry, Miyazaki mango pudding, and the chef's special warabi mochi.

I have to have this to start the summer. Nishisan's special long yam somen. Thinly sliced long yam, cut into thin strips of somen. It's smooth and goes down the throat well, with a beautiful and cute appearance that brings happiness when eaten. I'm impressed every time I have it. The eight-piece corn mousse. This is also exquisite! Every year, I want to eat more! lol Sushi has been added since this year, and this time there were three types, so my stomach... The last rice was delicious too and I wanted to have more, but I couldn't eat anymore. lol Congratulations on your seventh anniversary.

The restaurant was surprisingly empty on a Sunday. Each dish was carefully crafted, with unique touches like using Korean seaweed for the ayu (sweetfish) and serving the hamo (pike conger) in a light white miso broth instead of the usual clear soup. The presentation of the dishes was beautiful, showcasing a sense of aesthetics in every aspect. The flavors were all gentle and pleasing. However, the hydrangea served with the appetizers seemed more fitting for June rather than July. While the hamo and ayu were delicious, as someone who occasionally dines in Kyoto, I couldn't help but wish for the usual seasonal dishes to be included on the menu. It may just be a matter of personal preference. The red miso soup served with rice at the end was visually stunning with chrysanthemum tofu, but it seemed a bit lacking in flavor, possibly due to the tofu releasing water. This was the only disappointing aspect, which slightly affected my overall rating.

It is a small and elegant shop. The owner and his wife are a lovely couple, giving a homely feel. The dishes are beautifully presented, reflecting the season and tasting amazing. The food is served in perfect condition, both visually and in taste. A place I would definitely want to visit again.

Today's menu at Gion Nishi, a 5-minute walk from Yasaka Shrine, included hairy crab, sea urchin with tomato jelly, okra with vinegar, steamed abalone with liver sauce, soybean tofu with caviar, marinated octopus, striped jack tataki, conger eel with lotus root dumplings, salt-grilled sweetfish, and wagyu beef sukiyaki-style. The meal ended with mango mousse and coffee. The food was delicious as always, and I am looking forward to the autumn menu next time.

Visited the restaurant with my family. I had high expectations as I had recently seen a review by mafu on MyRebi. The lunch was only available as a course (13200 yen including tax). The dishes were elaborate and the attention to detail in the plates and ingredients was evident. Considering the quality of the meal and the location in Gion, I felt the price was reasonable. The selection of sake was also excellent. The only downside was that the dashi in the eel soup was a bit weak. As some reviews mentioned, the lack of knowledge from the young apprentice was a bit disappointing, but the hostess provided excellent hospitality. Lunch prices in the Gion area are increasing, but overall, I highly recommend this restaurant for its value, food quality, and hospitality.

Located near Yasaka Shrine in Kyoto, "Gion Nishi" is a Japanese restaurant where you can enjoy contemporary Japanese cuisine that is based on traditional Kyoto cuisine but also includes creative dishes. On the first night of my short trip to Kyoto, I made a reservation for the counter seat and visited the restaurant. Looking at the drink menu prepared at the counter, there was a selection of sake, shochu, wine, each with a focus on quality. I started with a cold draft beer for a toast while deciding which sake to try. The meal consisted of delicate appetizers, hassun, and soup, with occasional surprises like kinmedai and maguro sushi, prepared in the Edo-mae style. The "New Potato Mousse" was a completely Western-style dish, showcasing the chef's innovative approach to Japanese cuisine. The atmosphere was relaxed, and I could see that the locals, as well as first-time visitors like us, enjoyed the food and casual conversations with the chef and hostess. It was refreshing to see a female-led team running the service smoothly and efficiently in the kitchen. Overall, "Gion Nishi" offers a new and unique experience in Japanese cuisine.

I revisited Nishisan in Gion after 6 years. Nishisan is from Tokusan, whom I love, and the straightforward dishes inherited from the master, sincere personality, and the beautiful landlady, who is not only beautiful but also excels in hospitality, make it a wonderful restaurant that I am a big fan of. My wife and I decided to have a meal after a long time and made a reservation for lunch. The lunch costs 12,000 yen. The dinner menu is not available. Lunch is only available on Fridays, Saturdays, and Sundays now. There are more and more such restaurants these days. The owner of a top-class restaurant in Kyoto is also a human being, so it must be tough. Whether it's the growth of the apprentices or the performance of the head chef himself, in the end, it's a story that comes back to us consumers as a positive. Now, about the content, it was incredibly wonderful compared to last time. This is probably all thanks to the efforts of the head chef and the landlady, but 12,000 yen for this place and this content is amazing. Honestly, there is currently no other restaurant that can imitate this. The kaiseki cuisine is impressive, with seasonal ingredients such as conger eel and sweetfish, and each dish has its own charm. The handsome head chef and the beautiful landlady's customer service goes without saying, and their affection towards the apprentices is heartwarming to watch. With all the elements of a famous restaurant, they are aiming for even greater heights. Truly wonderful couple, a beloved restaurant that I want to visit every month, not just seasonally. It seems they are considering relocating, but that's a story for a little later. If you're looking for a kaiseki lunch in Kyoto, I think there are hardly any restaurants at this level, so for now, it's the best restaurant for mafu. I was surprised when the sushi came out, but it's absolutely recommended. Just for your reference~.

I finally visited Nishijin in Gion for the first time. On the first day of Golden Week, I walked from home in the rain to visit. Despite being a Michelin-starred restaurant in Gion, the omakase course is priced just under 20,000 yen, which is very reasonable. This time, I made a reservation for the counter seat. Here is what I had: - Cold sake - Simmered clams and bamboo shoots - Aburame soup - Sweetfish, squid, and sea urchin sashimi - Nodoguro and tuna nigiri - Beef and mountain pepper hot pot - Fried young corn and okoze - Eel and fuki tempura roll - Trout and fresh ginger rice - Beef tail curry - Cold Inaniwa udon - Bara jam pudding - Coffee Overall, the impression of the restaurant is very high. The carefully crafted course with quality ingredients at this reasonable price point was wonderful, and the attention to detail in the presentation of the dishes was evident. The head chef is also a sake sommelier, so the lineup of drinks was impressive. As many have mentioned in reviews, the hospitality of the proprietress was impeccable. However, there were a few instances of order mistakes by the young apprentices at the counter, which was a bit disappointing. Nevertheless, with many regular customers and its popularity, this is definitely a recommended spot for those experiencing kaiseki for the first time in Gion, Kyoto.

It's been a while, Nishi-san. It's been quite some time. This day was the Spring Color Festival. Sushi, meat, shark fin. It was incredibly luxurious and delicious, and I devoured it all. I even had room for more, so I ordered hand-rolled sushi. The strawberry pudding has evolved and is so cute. Thank you for always providing such enjoyable meals. I will visit again.

Today I visited a Japanese restaurant located in Gion, Kyoto, which has been awarded the Foodlog Award BRONZE and selected as one of the top 100 restaurants. The head chef has experience in both Japanese cuisine and Italian cuisine. He is also knowledgeable about wines and sake, which has piqued my interest in this restaurant for a while. I made a reservation for a seat at 6:00 PM and visited the restaurant. The spacious interior of the restaurant led me to the counter. I started with a beer and then enjoyed some cold sake. Here is what I had: - Appetizer: Sweet sea bream and taro. The sea bream was grilled over charcoal and the taro was finely sliced, served in a broth made from sea bream bones. - Hassun (assorted appetizers): A colorful assortment of dishes including grilled blackthroat seaperch, kumquats, deep-fried oysters, icefish, sesame-dressed rape blossoms, butterbur sprouts, sea cucumber with vinegar miso, and red sweet potato in a rice cake. - Fugu (blowfish) shirako (milt) grilled: I received an extra piece as a thoughtful gesture. It was amazing. I immediately switched to cold sake. - Bamboo shoot and clam soup: A spring soup with bamboo shoot and clams. - Red clam and firefly squid with sea urchin dressing. - Fugu (blowfish) shirako mixed with sea urchin: A dish made with blowfish meat, shirako, and skin mixed with ponzu jelly. - Hand-rolled sushi with bluefin tuna and pickled goby: I rolled it myself. A fantastic appetizer. - Kagoshima beef shabu-shabu: Kagoshima beef and mushrooms from Tokushima. The mushrooms were unbelievably huge! - Steamed dish: White fish from Lake Shinji, shrimp, butterbur sprouts, and lima beans. - Crab and young burdock rice. - Red miso soup. - Beef tail curry. - Setoka orange pudding. Overall, the food was delicious. Apart from the grilling station, everything was prepared in front of me at the counter, providing a live cooking experience. The Japanese cuisine was visually appealing and the appetizers paired well with sake, causing me to indulge until the end. The restaurant only serves one seating at 6:00 PM, allowing for a leisurely and blissful dining experience. The head chef and hostess were both wonderful, and I had a truly happy time. Thank you for the wonderful meal.

Today, I visited Gion Nishisan in Kyoto for the second time in a year, after being highly satisfied with my first visit. I had the chef's special course, which did not include bear meat this time, but instead featured delicious wild boar with a strong sweetness in the fat. The course also included other premium ingredients such as sea bream, matsutake mushrooms, snow crab, bamboo shoots, ark shell, fugu, duck, ice fish, blackthroat seaperch, and wild vegetables. Despite the high-quality ingredients, I was surprised by the reasonable price. The service, atmosphere, and overall experience were excellent, explaining why this restaurant has many regular customers. Thank you for the wonderful meal.

Gion Nishi is a calm and sophisticated traditional Japanese restaurant located in Gion. The ingredients, presentation, and atmosphere all contribute to creating a wonderful dining experience. The variety of sake available is also impressive. I regret not being able to take photos of the dishes because I ended up drinking too much. I definitely want to visit this restaurant again!

Gion Nishisan in Kyoto, one of the top 100 Japanese restaurants in the west. The head chef, with an athletic style, and the beautiful hostess work together to run the restaurant. I made a reservation as a solo diner at the end of the year. It's fully booked tonight as well. They serve exquisite dishes from fish to wagyu beef. The miso soup in the bowl was heavenly. The New Year's special arrangement for the appetizer was auspicious. The sukiyaki with Chateaubriand was luxurious. For dessert, I had coffee. I enjoyed a modern twist on traditional kaiseki cuisine. The casual and friendly service made for a comfortable and enjoyable New Year's celebration. I am grateful for the peaceful end of the year. I was truly enchanted. Thank you for the wonderful meal.

Located about a 10-minute walk from Gion Shijo, this Japanese restaurant is just a little below Yasaka Shrine. I made a reservation for a weekday night at the end of the year. The interior of the restaurant was more spacious than I had imagined, with two tables seating around 10 people and a counter with about 7 seats. I sat at the counter, which had comfortable and spacious chairs. The dinner course was priced at 19,800 yen, including 8 dishes, a clay pot rice, dessert, and for those with room, they also served beef tail curry. The ingredients were of high quality, and the restaurant gave off a vibe of a traditional and reliable Japanese cuisine establishment. The main meat dish was a Chateaubriand of Shizuoka Wagyu beef, with a beautiful marbling of fat that melted in the mouth. It was served Sukiyaki style with a yolk soy sauce, combining delicacy and flavor perfectly. The clay pot rice and curry were also delicious. The clay pot contained crab and matsutake mushrooms, allowing me to reunite with matsutake even after saying goodbye to it in the autumn. Being able to enjoy such quality Japanese cuisine in Gion at this price point is quite a bargain. The atmosphere of the restaurant is not too formal, making it a comfortable and enjoyable dining experience.

I have been wanting to go to the cafe on the 2nd floor but haven't had the chance to go yet. When I mentioned this, they let me choose a special dish! I also got to choose a terrine to take home, making it a very happy day. Thank you for the wonderful meal.