Reviews
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It is a restaurant that offers not only traditional Japanese cuisine, but also menus that are not captured by established concepts. In particular, you can always make fine gifts with the last good salted plums! Not only good food but also conversation with friendly generals, I look forward to every time.
2022-02-08

Koji Suzuki
La Lucciola
Italian/French / Italian
In private, I am inspired by dishes from genres other than Italian. A well-established restaurant that offers kaiseki dishes that use seasonal ingredients well. It is not confined to the existing kaiseki cuisine, is incorporating a new thing, how to show is novel. What is impressive is "Gratin" I received in winter. It was tasteful taking in Japanese elements.
2022-02-08

Masahito Ito
Ginnan
Japanese / Japanese Sosaku (creative)
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.
2022-02-08

Akihito Tabuchi
Italian/French / Italian
The Japanese restaurant in Gion [Gion Nishikawa] is not only the use of carefully selected ingredients, but also the deliciousness of the food, how to show it, the atmosphere, and everything is wonderful. It is a shop I want you to visit by all means when it is important.
2022-02-08
Gion Nishikawa
祇園 にしかわ
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
075-525-1776All reservations will be accepted via web form to ensure a smooth reservation process.
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Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison / UnionPay

Lunch / Reservations / Large sake selection
*Please add a special request for inquiries regarding smoking/non-smoking.