Gion Nishikawa

We use local ingredients like Akashi sea bream and Nushima conger eel. We also use carefully-selected seafood from all over Japan, including Tsushima tilefish, Nagasaki black abalone, Boshu clams, and Noto rosy sea bass. You can also enjoy the charming, seasonal flavor of Rishiri and Yura sea urchin. We are proud of serving the freshest seafood and vegetables. We visit the markets in Ohara every morning, and we get our Kamo eggplant and other Kyoto produce from reputable farms in the area. During winter, we offer traditional, old-fashioned suguki pickles made by Kamo farmers. In both chilled and warm dishes, we use special and gentle ingredients that make our guests feel relaxed. We are just thrilled to see our guests leave here feeling reinvigorated after a leisurely meal. Our rice is cultivated on the slopes of Mount Ibuki, in Shiga Prefecture. We polish our rice ourselves before using it. Boiling the grains in an earthenware pot in a high-heat stone oven makes them soft, fluffy, and sweet. Enjoy our exceptional mackerel right here or on the go, as it is also on our take-out menu. read more