Aji Fukushima

Perfection in Japanese cuisine in the Gion district of Kyoto.

Egg yolk mixed with sea urchin and dried seaweed, squid, warabi (bracken), minnows that have been steamed before being fried-with ingredients such as read morethese, the Japanese dishes really demonstrate the skills of the chef. We insist upon beautifully presented food that represents the changing seasons. At our restaurant, we use a tuna base dashi (soup stock) rather than one made from dried skipjack. This stock gives the food a refined and delicate flavor. That is the fundamental basis of our cooking. Gion is a place with lots of tourists and customers from overseas, so we really emphasize the Kyoto atmosphere of our restaurant. We hope that you can enjoy the culture of Kyoto through both the flavor of our food and the restaurant itself. We recommend siting at the counter, but we also have Japanese style private rooms infused with the aroma of the traditional tatami mats. learn more from chef