From the chef
Serving original dishes made from traditional Kyoto ingredients
Born in December 1976, he trained in French restaurants. Later, he worked as a manger and chef at the family-run Kyoto Ichoya and at Ginnan. His much-vaunted creation Yuba-don (tofu skin served over rice) helped to popularize the restaurant. The menu is richly varied, boasting anything from traditional cuisine to new and creative dishes, made with famous Kyoto ingredients, including yuba (tofu skin) and namafu (wheat starch).
伊藤 雅仁
Masahito Ito
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Ginnan
Shichijo/Tambaguchi, Kyoto
Japanese / Japanese Sosaku (creative)
The Reasons Why I Recommend.
It is a restaurant where you can taste refined and innovative Japanese cuisine from season to season. Not only cooking, but also the material and shape of the bowl are very interesting. My favorite is a lively counter seat where you can see the cooking style of the storekeeper Mr. Nishikawa.
Chef Masahito Ito’s Recommendation
2022-02-08
Ginnan
ぎんなん
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
075-344-3634All reservations will be accepted via web form to ensure a smooth reservation process.
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Credit Card Accepted
UFJ Card / Visa / JCB / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison
English menu / Smoking allowed / Reservations / Coupons/vouchers / Kotatsu (heated table) / course meals / Large shochu selection / Large sake selection / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
