【Charming Space Renovated from an 80-Year-Old Traditional House】This two-story restaurant, renovated from an 80-year-old traditional house, features interiors adorned with stone materials restored using the Japanese tradition of "Kintsugi" and framed classic textiles. The atmosphere is appealing to friends and international guests alike, and the ability to dine without removing shoes is a nice touch. 【Custom-Made Irori and Thoughtfully Designed Seating】Every seat is equipped with a custom-made irori (Japanese hearth), and the second floor boasts a large hall and private rooms. All of these spaces come with an irori. 【Introduction to the Cuisine】The dishes we enjoyed included: - Black Wagyu Roast Beef - Uni Sushi (with grilled seaweed) - Black Wagyu Roast Beef Nishikyo Sushi (with cream cheese and Nishikyo miso) - Kobe Beef Prosciutto with Melon (with floral myoga vinegar) - Silken Tofu with Caviar (with flower buds and delicious soy sauce) We also savored the following at the irori BBQ: - Beef Skewers - Hyuga Chicken Homemade Tsukune and Chicken Chashu Skewers - Yamaburri Pork Kalbi Skewers - Seasonal Assorted Vegetables The restaurant's signature dish, Kobe Beef Menchi Katsu, was amazing—crispy on the outside and juicy on the inside, overflowing with meat juices. 【Exceptional Charcoal Grilling Techniques】The charcoal used at the irori comes from Kuji City in Iwate Prefecture, a recipient of the Prime Minister's Award. It ignites easily and produces minimal smoke. The food is grilled slowly using far infrared rays, resulting in tender and juicy BBQ meats. 【Extensive Drink Menu】The selection of Japanese whiskey is abundant, and we can enjoy wines and champagnes typically served in first-class and business-class on airlines at affordable prices. We started with a bottle of beer for our toast, followed by red wine (Malbec Babel Select ¥4,800). 【Pricing and Suitable Occasions】The set courses range from ¥5,800 to ¥30,000, making it a versatile restaurant suitable for various occasions.

"Kagurazaka Irori Yakiniku Gion" opened in Kagurazaka on May 9, 2024, in a charming renovated 80-year-old detached house.✨ Grilling meat over a hearth is a fresh experience! They use "black charcoal," which has won the Prime Minister's Award, ensuring there is no smoke and no lingering odors. The meat is served with a nice sear and is cooked slowly for about 10 minutes on each side, making it tender and delicious. The meat appetizers are stylish and tasty as well! The restaurant features counter seating, a spacious hall for banquets, and private rooms, offering different atmospheres, all with a retro charm. Notable dishes include meat appetizers and Kobe beef menchikatsu. Kagurazaka Irori Yakiniku Gion is just a 5-minute walk from Iidabashi Station. ⏰ Opening hours: 【Monday - Friday】17:00 - 23:00, 【Saturday】17:00 - 22:30. Price range: ¥10,000 - ¥14,999. ⭐️ Tabelog rating: 3.32.

There’s a wonderful restaurant in Kagurazaka! It was absolutely charming. I've heard they renovated an old traditional house, and they carefully preserved many of the original features, including beautiful kintsugi repairs that really left an impression. Each room had exquisite decor that I really loved. I think it's a popular spot for stylish gatherings! Here’s what we had during our visit ♬♡ The meat appetizers were simply amazing! Each one was so cute ♡ and, of course, delicious! I was captivated by the elegant presentation ♬♡ We also tried their signature dish, the Kobe Meat Menchi-katsu, and it was out of this world! When we broke it open, steam just flew out; it was piping hot and incredibly tasty! Being a menchi-katsu, it was packed with juicy meat which made it delightful ♬♡ The irori BBQ was truly extravagant! When I think of an irori, I usually picture fish, but they served us skewered meats. Right in front of the counter seats, there’s an irori where the staff meticulously grilled the skewers for us. We also enjoyed delicious foil-baked vegetables and mushrooms that made us feel so happy! Since we were seated at the counter, we got to enjoy the piping hot food right away, which was a lovely touch! For anyone looking for a stylish restaurant, I highly recommend this place!

It's a Japanese-style BBQ restaurant with a robatayaki (grill) setting. The charming atmosphere of a traditional house with a table featuring an irori (hearth) is wonderful. This is my second visit. The chef is a former head chef from Nadaman. The colorful presentation of the appetizers is beautiful, and the BBQ and the minced meat cutlet are incredibly delicious. The calm ambiance is really nice.

The "Kagurazaka Irori Yakiniku Gion," which opened in May this year, is a stylish restaurant renovated from an 80-year-old traditional house. The counter features a custom-made long irori (sunken hearth)! The interior exudes a warm wooden atmosphere, and the private rooms are adorned with carefully selected decorative pieces, while the restoration of chipped walls uses kintsugi (the art of repairing pottery with gold). The ambiance alone is wonderful, but here you can also enjoy irori BBQ using black charcoal. During our visit, we had the following dishes: appetizer platter, the famous Kobe meat croquette, irori BBQ, and udon noodles to finish. The appetizer platter showcased seasonal ingredients with delightful presentation and flavors; I particularly loved the uni and beef sushi, as well as the prosciutto with figs! The signature Kobe meat croquette is served hot and fresh; you can enjoy it with either lemon and salt or a special tartar sauce, depending on your preference! The main event, the irori BBQ, is a joy to watch as the vegetables and meat skewers sizzle. You can enjoy grilling them together with your friends, or leave it to the staff based on your mood or occasion. You can savor the freshly grilled meat and vegetables with your choice of seasoning. I particularly enjoyed them with simple salt or garlic soy sauce—they were delicious! The udon noodles served at the end are thin and light, perfectly refreshing after the richer meat dishes. The staff were all friendly and attentive, making the atmosphere very comfortable. On the second floor, there are several private rooms that can accommodate 2 to 20 people, making it a great option for year-end parties. A BBQ date while relaxing at the counter and watching the irori is also highly recommended!

At "Gion" in Kagurazaka, Shinjuku, Tokyo, I enjoyed the "Gion Select Course." The nearest station is Iidabashi Station on the Tokyo Metro Tozai Line, Yurakucho Line, and Namboku Line, about a 7-minute walk away. This restaurant, which opened on May 9, 2024, has completely renovated an old traditional house and features a charcoal grill where you can enjoy BBQ with grilled meat skewers. I ordered the "Gion Select Course (¥6,380 including tax)." **Gion Select Course:** - **Meat Appetizers:** - Black Wagyu Roast Beef and Uni Sushi - Black Wagyu Roast Beef and Seiko Sushi - Kobe Beef Prosciutto with Melon - Tofu Skin with Caviar - **Specialty:** - Gion's Special Kobe Beef Menchi-katsu (minced meat cutlet) - **Charcoal Grill BBQ:** - Black Wagyu Sirloin Skewers - Yamayuri Pork short rib skewers - Hyuga Chicken Homemade Tsukune (grilled chicken meatballs) and Chicken Chashu Skewers - Seasonal Recommended Vegetable Platter Overall, the atmosphere was lovely, thanks to the renovation of the old house. The first floor has counter seating, while the second floor features private rooms, with a total of 46 seats. The staff were friendly yet polite, leaving a good impression. Moreover, the meat skewers grilled over charcoal were cooked to perfection, resulting in a moist and tender finish that was delicious. Being able to compare the flavors of beef, pork, and chicken was also a delightful aspect. With its charming ambiance, this place is perfect for regular visits as well as for surprise dates or special occasions.

Enjoying Irori-yaki at an 80-year-old traditional house in Kagurazaka【Gion】. The restaurant opened on May 9, 2024, and evokes the charm of Kyoto's Gion district with its authentic irori-grilled dishes✨ ▶−−−−Ordered Items−−−− Gion Select Course (6,380 yen) - Meat appetizers - Black Wagyu roast beef - Uni sushi with grilled seaweed and wasabi - Black Wagyu roast beef with Seikyo-style sushi (cream cheese miso marinated) - Kobe Wagyu prosciutto with melon and pickled myoga - Soft yuba with caviar and flower buds in a delicious soy sauce The tender Wagyu beef sushi is paired with vinegared rice that includes ancient rice, providing a wonderfully rich taste that is absolutely delicious. The creamy yuba and caviar are sweet and delightful, and the flower buds offer a perfect balance. It's a joyous time starting with the appetizers❤️ Gion Special Kobe Beef Menchi-katsu with lemon, rock salt, pickled shiba-zuke tartar sauce, and lettuce. The hot menchi-katsu is divided into four pieces, and we enjoyed it dressed with lemon, dipped in the pickled shiba-zuke tartar, seasoned with rock salt, and finally wrapped in lettuce for a delicious bites♥️ Irori BBQ - Black Wagyu sirloin skewers - Yamayuri pork belly skewers - Hinata chicken handmade tsukune - Chicken chashu skewers - Seasonal vegetable platter with lemon, rock salt, wasabi, Jabara pepper, garlic soy sauce, and various condiments. Starting with the seasonal vegetables, more and more meats grilled on the irori appeared on our table. The Yamayuri pork had a deep flavor and was delicious, while the Hinata chicken tsukune was satisfying as well. The black Wagyu sirloin was tender, and the umami of the meat filled my mouth. ▶−−−−Atmosphere of the Restaurant−−−− The interior is a renovated 80-year-old old house, preserving its traditional charm with stylish details like tables, the irori, and binchotan charcoal, creating a lovely setting in Kagurazaka. The entrance resembles a true Gion establishment, and the repaired walls using kintsugi techniques brought a sense of hidden delight to the place, making it a delightful find!

Kagurazaka Gion! I visited for the first time, and it was a wonderful experience in a store full of Showa-era charm. The traditional irori (sunken hearth) created a perfect atmosphere! Since it's an irori-style restaurant, the staff cooked everything for us from start to finish, providing attentive service. The flavors were rich and satisfying, making it a great place to relax. I highly recommend giving it a try! Thank you for the meal!

In the charming streets of Kagurazaka, known for its old-fashioned Japanese feel, I took a turn down a narrow alley and discovered a hidden traditional house that serves as a restaurant, @gionkagurazaka. The interior of the restaurant resembles an 80-year-old traditional home that was renovated last year, enhancing its rustic appeal. The tables are custom-made to retain that old house atmosphere, and great attention is paid to details like the charcoal used for grilling. Here’s what I had: **Dishes:** - **Meat Appetizers:** Two types of meat sushi - Hokkaido sea urchin with black Wagyu beef inside. The combination of the tender inner thigh meat and the rich, delicious sea urchin was incredibly delicious. - **Saikyo Miso Meat Sushi:** While usually paired with fish, using Saikyo miso with meat was delightful. Not only was the miso exquisite, but the meat itself was also fantastic. - **Miso-marinated Cream Cheese:** Perfect as a snack, this miso-marinated cheese has a rich flavor that pairs excellently with the miso, making it hard to stop eating. - **Pink Yam:** This pink-hued yam surprisingly had a plum and shiso flavor, making the slimy texture combined with the sour taste lovely. - **Kobe Beef Prosciutto with Melon:** A luxurious take on the classic prosciutto and melon dish. - **Toro Yuba with Caviar:** Served with hasui and sesame soy sauce. - **Fried Rice Stalks:** A fried dish reminiscent of a nostalgic snack, similar to popcorn and rice crackers. **BBQ:** - **Yamayuri Pork Skewers:** Tender and flavorful, the sweet taste of the pork fat was simply delicious, and the juice burst in my mouth was fantastic. - **Homemade Chicken Tsukune and Chicken Chashu:** Two kinds of chicken skewered together. The homemade tsukune was especially thick and tasted amazing. - **Wagyu Sirloin Skewers:** Thick and substantial, tasting like a piece of steak, overflowing with juice and flavor, creating a blissful experience in my mouth. - **Quail and Tomato:** Perfectly cooked quail and tomato that were beautifully charred and very easy to eat. - **Tochio Tofu:** Thick, large slices of tochio tofu with a bouncy texture and a mild flavor that was delightful. - **Mushroom Soup:** A rich and delightful soup that made for a perfect finishing touch to the BBQ. **Kobe Beef Menchi Katsu:** A luxurious menchi katsu made with Kobe beef, served piping hot. When cut in half, steam rose up, and it was juicy, bursting with the umami of the Kobe beef, delivering an exceptional taste experience.

The restaurant is a beautifully renovated old house with a history of about 80 years. The ceiling has been raised, and creative touches like "kintsugi" can be found throughout. Right in front of us is an irori (traditional Japanese hearth). The charcoal used here is special — it has even received the Prime Minister's Award for being smoke-free. This is a wonderful feature, as it lasts longer and is less likely to extinguish, making it perfect for slowly enjoying a meal. I had the opportunity to look around the interior, and the stunning decorative wall featuring Yamazaki whiskey left a lasting impression. Even people from Suntory are amazed by it. Many foreigners have developed a love for Yamazaki whiskey, so it’s likely they’ll want to take photos here. We started with an autumn-inspired appetizer that was so beautifully presented, it was hard to decide where to begin! Then, we enjoyed grilling meat and vegetables over the irori. The restaurant's signature dish, minced cutlet, was piping hot and paired perfectly with tartar sauce. I can only imagine how cozy it must be during the winter months. Thank you for the wonderful meal!

In Kagurazaka, Tokyo, a historic wooden house over 80 years old has been beautifully renovated, merging the charm of the past with modern aesthetics. You can indulge in a luxurious Japanese experience that feels like you’re in Gion, Kyoto. Opened in May 2024, this restaurant uses special “black charcoal” that has even won the Prime Minister's Award, enhancing the deliciousness of the ingredients and making their flavors burst forth! The highlight is the Japanese BBQ style utilizing an irori (a traditional Japanese sunken hearth). The appetizer selection includes exquisite dishes such as: - Black Wagyu roast beef - Uni sushi with black Wagyu - Black Wagyu roast beef with Seikyo sushi - Kobe beef prosciutto with melon - Silken yuba with caviar - Miso-marinated cream cheese Each dish is beautifully arranged, bringing a sense of excitement as you experience the luxurious ingredients. The Kobe beef minced cutlet is crispy on the outside and hot, with a juicy filling that bursts with flavor when bitten into. The irori BBQ features a variety of offerings such as: - Black Wagyu sirloin skewers - Chicken skewers from Miyazaki - Tsukune (chicken meatballs) and chicken chashu skewers - Yamayuri pork (from Kanagawa) kalbi skewers - Seasonal vegetables like sweet potatoes, peppers, tomatoes, quail eggs, and Tochigi fried tofu. The irori BBQ is visually appealing with an abundance of fresh vegetables, meats, and fish. Watching the food cook over the irori brings a sense of comfort and nostalgia, showcasing the warmth of Japanese beauty. The meats are tender and flavorful, making for an incredibly delicious meal. The drink selection is extensive, featuring plenty of sake and Japanese whiskey. The restaurant offers many private rooms, making it a great choice for spending time with important people. The dishes crafted by the chef, who comes from the renowned Imperial Hotel’s Nadaman, were truly impressive. Thank you for the wonderful meal!

I had a course meal. The meat appetizer was visually stunning and delicious. The signature Kobe beef menchi-katsu was also amazing! I sat at the most popular counter seat, which had a great atmosphere, and the head chef was a former chef from the Imperial Hotel. The BBQ consisted of pre-cooked items that were just heated up. It felt like I was cooking over an irori fireplace, making it very photogenic. The restaurant was renovated from an old folk house, giving it a charming retro vibe. Both the counter and the tables had irori fireplaces, and it was shoe-friendly! I heard the second floor has private rooms. They also offer Don Perignon and high-end whiskey!

I heard that a renovated 80-year-old traditional Japanese house, which opened this June, is located just a few minutes' walk from the Kagurazaka-shita intersection. The chef here is Michihisa Sato, a former chef from the Imperial Hotel's renowned restaurant "Nadaman." I was excited to try the grilled vegetables and meat cooked over a traditional irori (hearth), so I decided to go. This time, I sat at the counter right in front of the irori. There are a few tables on the first floor, and several private rooms on the second floor, like the one in the picture, making it suitable for business dinners as well. The course started with a meat appetizer featuring four types of dishes using premium black wagyu and Kobe beef: warm yuba with caviar, Kobe beef prosciutto paired with Shizuoka-grown musk melon, cream cheese pickled in miso, and roasted black wagyu beef sushi along with uuni sushi. The uuni sushi includes sea urchin from Hokkaido, all wrapped in a specially crafted sushi rice that uses an original blend from Sumida-ya in Azabudai Hills, mixed with ancient black rice. One of the specialties is the Kobe beef menchikatsu, which, when cut in half, releases a fragrant steam. I enjoyed it on its own at first, then later with homemade tartar sauce, and finally wrapped in lettuce for a delightful bite. Next came the irori BBQ selections: skewers of beef, Miyazaki Hyuga chicken, homemade tsukune (chicken meatball), chicken chashu, and Kalbi pork skewers from Yamayuri. Seasonal vegetables were also nicely arranged. There were plenty of condiments and sauces for the grilled items, including lemon, rock salt, wasabi, as well as garlic chili sauce and salt lemon ponzu, along with the black and red pepper from Genryoku. One item that looked like toast was Tochio-age (a type of fried tofu), and the grilled zucchini, dipped in lemon ponzu, was refreshing. I forgot to take a photo of the Apios, small potato-like tubers that were sweet and pleasantly fluffy. The Hyuga chicken skewers included both tsukune and chashu varieties, and the chashu had a rich sweetness from the fat, which combined nicely with the black pepper and chili pepper. With all that meat, we needed some red wine. They offer wines served in ANA and KLM's business class, including a Malbec from a winery in Argentina with a 120-year history. The Kalbi from Kanagawa's Yamayuri pork was incredibly delicious and the fat was sweet and bursting with flavor—perfectly complemented with the garlic chili sauce. Choosing red wine was a great idea. The beef skewers were made from black wagyu sirloin, cooked to medium-rare, juicy and tender. We enjoyed the meat with garlic soy sauce and a blend of wasabi and Jabara pepper. We added grilled sweetfish to our order, and it was a plump fish that looked delicious even while cooking, and the salty flavor was just right. Irori grilling is quite rare, so I think it would impress overseas visitors. There are also various course options named after famous places in Kyoto, like Kamogawa, Kiyomizu, Arashiyama, and Gion. Thank you for the wonderful meal!

I heard that a nice restaurant opened near my friend's house, so I visited for dinner. Hidden away on a back street in Kagurazaka, Tokyo, there is a beautiful restaurant renovated from an 80-year-old traditional house. The first floor features a large custom-made irori (hearth) table along with tables for two to four people. A corner showcasing Yamazaki, Hakushu, and Hibiki whiskies was impressive. Since there were not many customers yet, I was shown to the second floor. There, I found a spacious room with three tables, a VIP room for two, and another VIP room for four, all beautifully decorated. Here are the dishes we enjoyed: - **Meat Appetizers:** - Roast beef from black-haired Wagyu - Uni sushi with Wagyu roast beef - Seikyo sushi with Wagyu roast beef - Kobe beef prosciutto with melon - Cream cheese marinated in miso - Silken tofu with caviar - **Irori BBQ:** - Sirloin skewers of black-haired Wagyu - Chicken skewers with homemade tsukune and chicken chashu - Yamayuri pork belly skewers - Seasonal recommended vegetable platter - **Special Gion Kobe Beef Menchi Katsu** (served with shibazuke tartar sauce and Mongolian salt) The presentation and taste of the appetizers were exceptional, making the beer go down smoothly. The sirloin skewers from the BBQ were juicy and tender; I could eat several more! At the beginning, the staff sets up the BBQ at the irori, and we can adjust the cooking level to our liking. They even lent us a timer. I noticed the grilled sweetfish (ayu) being cooked next to us for a long time, and when I asked, they mentioned it cooks for three hours! Cooking it over charcoal like that makes the bones soft enough to eat. The restaurant had well-known sake available. The wine selections were those used in business and first class, ensuring a pleasant drinking experience. While first-class options were available only by the bottle, the business-class wines could be ordered by the glass, which was a welcome plus for the reasonable pricing. This restaurant is perfect for girls' nights out, dates, and business meetings, making it a versatile place to enjoy!

The restaurant in Kagurazaka, which has been renovated from an old house to offer irori (Japanese sunken hearth) cuisine, is stylish. This time, I had the 9,800 yen course and enjoyed a glass of Pinot Gris white wine. The dishes were quite generous in portion, and the taste was satisfactory. In particular, the shabu-shabu-style pot using dashi (broth) was delicious.

In May of this year, I visited Gion, a new restaurant that opened in Kagurazaka. The restaurant is housed in a charming 80-year-old traditional house that has been renovated. The head chef, Michihisa Kato, is a former chef at Nadaman in the Imperial Hotel and has held chef positions at several prestigious restaurants. Here, you can enjoy carefully selected domestic ingredients cooked on an irori (traditional Japanese sunken hearth). The wine selection includes options served in JAL's first-class and ANA's business class, allowing us to raise our glasses with Barrel Select Malbec. This wine has a strong fruity flavor that pairs excellently with the grilled dishes. For appetizers, we enjoyed a gorgeous assortment including caviar on soft tofu with okra and perilla, roast beef with Hokkaido sea urchin, roast beef sushi coated in saikyo miso, and Kobe beef prosciutto with melon. The sushi rice is a special blend from Azabudai Hills’ Sumidaya, which includes Niigata Koshihikari, Miyagi Hitomebore, and black rice. The famous Kobe meat croquettes were crispy and delicious, served with a shibazuke tartar sauce. The irori grilling uses high-quality charcoal that has won the Prime Minister's Award. The menu features homemade Hinata chicken tsukune, chicken chashu, Yama-yuri pork ribs, sirloin of black Wagyu beef, and assorted grilled vegetables, all of which were delicious. As an optional treat, we also had sweetfish (ayu), which is perfect for summer. The ayu was grilled to a fragrant crispness over charcoal and tasted fantastic. The process of slowly grilling over the irori was enjoyable. We sat at the counter, but there are also table and private room seats with irori, making it suitable for gatherings. The restaurant has an impressive selection of rare Japanese whiskey. Plus, the course menu starts at a reasonable 5,800 yen, which is a pleasant surprise. This restaurant, full of traditional Japanese charm, is sure to delight foreign visitors as well.

Experience a luxurious space with an irori BBQ at the charming old house, Kagurazaka Gion @gionkagurazaka. The Gion Select Course features a variety of meat appetizers, the famous Kobe beef menchikatsu, and irori BBQ. You can relax and enjoy grilling selected high-quality domestic black wagyu and Kobe beef right in front of you while gazing at the irori. The BBQ uses specially selected "kokutan" charcoal from Iwate, which has won the Prime Minister's Award, allowing the meat to be grilled slowly with far-infrared rays, resulting in tender and juicy BBQ. Whether it's a date for adults or a girls' night out, Kagurazaka Gion is the perfect choice!

Gion / Close to Kagurazaka Iidabashi!!⋱⋰ ⋱⋰ ⋱⋰ ⋱⋰ ⋱⋰ ⋱⋰ ⋱⋰ A renovated house with a history of 80 years, it has the nostalgic atmosphere of a grandmother's home. Once you step inside… there's a large irori (traditional Japanese hearth) at the counter, and the second floor even has private rooms! The restaurant takes pride in its selection of drinks, offering Japanese whiskey and fine wines. With the irori at the table, you can enjoy grilling your own food! ♡ ⋱⋰ ⋱⋰ ⋱⋰ ⋱⋰ ⋱⋰ ⋱⋰ ⋱⋰ ◽️▼ Appetizers: Indulging in meat sushi as a luxurious appetizer♡ It's so cute just to look at, and I never expected to find this kind of dish here! The rice is said to be an original blend. • Black-haired Wagyu roast beef sushi wrapped in seaweed. • Black-haired Wagyu roast beef with miso-marinated cream cheese that's rich and delicious. • Kobe beef prosciutto with melon, served alongside myoga (a type of ginger). • Silken tofu with caviar. ▼ Gion's special Kobe meat menchikatsu (fried ground meat) served half with rock salt and lemon, and the other half with homemade tartar sauce – I've never had menchikatsu served like this before! ▼ Irori BBQ: Grill your own food in the irori at the center of the table! The staff will guide you on the best grilling times. You can roast meat around the edges while grilling vegetables on top! There are plenty of condiments and sauces, making it hard to choose how to mix and match (laughs). For the beef, it’s recommended to keep it simple with wasabi and rock salt. "Japarako" seasoning is a yuzu pepper-like condiment that pairs well with the vegetables! ♡ • Beef skewers • Yamayuri pork belly skewers • Hinata chicken homemade tsukune (grilled chicken meatball) and chicken chashu • Seasonal recommended vegetable platter ◽️ 5 minutes walk from Iidabashi Station ◽️ Monday to Friday, 17:00-23:00, Saturday, 17:00-22:30 ==========

While I was strolling around, I came across a staff member handing out flyers in front of a restaurant. I asked if there were any seats available, and they confirmed I could enter. I had been curious about this newly opened place. Although I hesitated at first because I thought it was just BBQ, it turned out to be more like a robatayaki style. I typically associate robatayaki with seafood, but here, they offer a variety of options, including both meat and fish. The restaurant is located in a beautiful old house where you can relax. It's convenient since you can enter with your shoes on, making it a good option for welcoming international guests. Since we walked in without a reservation, we had to wait a bit for the charcoal to be prepared, but I recommend making a reservation if you don't want to wait. While waiting, they kindly provided us with fans and hand towels. We ordered a course meal named "Shimizu," which was quite lavish. There's an even higher tier of this course that adds better quality meat and more dishes. My partner loves minced cutlets, so we decided on the Shimizu course, which included delicious, hot, and juicy minced cutlets. Every dish was fantastic, with a touch of luxury. There is a wide selection of drinks, including wine and whiskey, so you can find something you like. Above all, the staff members were all very pleasant, making the atmosphere feel like a luxurious gathering at a relative's house. I was expecting a free first drink as mentioned in the flyer, but it was included in the bill instead, which was a bit disappointing. Overall, it was a delightful experience, and I enjoyed every moment! Thank you for the wonderful meal!

A traditional Japanese inn, Gion, has been renovated from an 80-year-old folk house. Located in Kagurazaka, it offers a truly Japanese atmosphere that is likely to delight international visitors. The restaurant uses a special charcoal, which has won the Prime Minister's Award in the charcoal industry. This black charcoal ignites easily and produces minimal smoke and odor. On the second floor, there are private rooms as well as table seating for two, and a lively counter area. The restaurant features a wide selection of Japanese whiskey that is gaining recognition, alongside wines served in JAL’s first class and ANA’s business class. Famous sake brands such as Dassai, Kubota, and Koshino Kanbai are also well-represented. The appetizers include a variety of unique dishes: - Roasted Beef Sushi with Sea Urchin - Roasted Beef with Saikyo Miso Sushi - Miso-marinated Cream Cheese - Kobe Beef Prosciutto with Melon - Sweet Vinegared Myoga (a type of ginger) as a palate cleanser - Toro Yuba Sushi with Caviar and Sea Urchin, wrapped in seaweed and garnished with flower sprouts, served with umami soy sauce. The rice is sourced from Sumidaya, which uses a low-tech rice-making method to create an original blend of Niigata's Koshihikari and Miyagi's Hitomebore, mixed with ancient black rice to give the sushi rice a pink hue. One of the signature dishes is the Kobe Beef Menchi Katsu, served with half lemon and salt, and the other half with a special tartar sauce made with pickled vegetables. It is wrapped in lettuce for enjoyment. The highlight of the dining experience is the “Irori BBQ,” featuring: - Akita Prefecture’s Black Wagyu Sirloin Skewers - Kanagawa Prefecture's Yamayuri Pork Belly Skewers - Miyazaki Prefecture’s Hyuga Chicken, homemade tsukune (chicken meatballs), and chicken char siu skewers - Bell Peppers, Corn, Zucchini - Quail Eggs and Apios (a type of tuber) - Tochio Age (fried tofu from Niigata). Guests can season their BBQ with various condiments, including garlic soy sauce, lemon and wasabi, ponzu sauce, and a selection of special spices. I enjoyed the combination of rock salt, wasabi, garlic soy sauce, and black chili pepper among others. Also featured is the salt-grilled sweetfish for ¥1500, representing a summer culinary tradition. The fish is perfectly grilled over the irori, making it an exquisite dish. This is a restaurant you’ll be proud to share with others. Thank you for the delightful meal!

I was invited by a senior to go BBQing even though it was rainy, which I found surprising. When I arrived, I discovered it was an elegant renovated old house restaurant called "Gion" in Kagurazaka! From the entrance, the atmosphere truly reflected the name of the restaurant, and I felt my excitement rise! The counter's irori (traditional Japanese fireplace) is a custom piece made just for this restaurant! ✧ For the irori BBQ, we had black Wagyu sirloin skewers, Mayuri pork belly skewers, chicken chashu, homemade tsukune skewers, and today's recommended vegetable platter. It was fantastic to have beef, pork, and chicken all together, and cooking over the irori allowed the fat to drip away, making it healthier! ·͜·♡ The beef was undoubtedly the softest and tastiest! ♥️✧ The grilled ayu (sweetfish) was jaw-dropping, looking just like something out of a comic book with its skewered, wide-open mouth. I was first impressed by its appearance, and the bones were soft and easy to eat! ❤️✧ The Gion special Kobe meat menchi (deep-fried meat patty) was crispy on the outside and juicy on the inside, just as the staff recommended. It was delicious! ✨ There were many bottles of Yamazaki displayed on the walls, and the sake menu had a wide variety, which I think will make sake lovers very happy! ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ ✧ Opening Hours: Monday - Friday 17:00 - 23:00 Saturday only 17:00 - 22:30 ✧ Closed on Sundays ✧ Access: About a 5-minute walk from each Kagurazaka Station.