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祇園 丸山
Gion Maruyama ◆ ぎおん まるやま
3.78
Gion, Kiyomizu-dera, Higashiyama
Japanese Cuisine
30,000-39,999円
10,000-14,999円
Opening hours: 11:00-13:30(L.O)17:00-19:30(L.O) Open Sunday
Rest time: Wednesdays Business hours and holidays are subject to change, so please check with the store before visiting.
京都府京都市東山区祇園町南側570-171
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20
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Details
Awards
Reservation Info
can be reserved
Children
child-friendly
Payment Method
Credit cards accepted (JCB, AMEX, VISA, Master, Diners) Electronic money accepted
Restaurant Service Fee
15% service charge
This fee is charged by the restaurant, not related to our platform
Number of Seats
70 seats
Private Dining Rooms
Yes (30 or more available)
Smoking and Non-Smoking
Smoking restrictions The Law Concerning Measures Against Passive Smoking (Revised Health Promotion Law) has been in effect since April 1, 2020. Please check with the store before visiting as it may differ from the latest information.
Parking
None
Facilities
Calm space, large seats, counter seating, tatami room, sunken kotatsu
Drink
Sake available, shochu available, wine available, focus on sake
Comments
15
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yasu_15
4.00
I visited at night and chose the cheapest course. Every dish had just the right seasoning and I felt like I could eat as much as I wanted. The first time I tried Moroko, it was light and fun to try different ways of eating it. The more expensive course had luxurious ingredients grilled on a net.
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腹ペコ犬ミルクの珍道中
3.70
I visited the Michelin two-star Kyoto kaiseki restaurant "Gion Maruyama" for lunch. The restaurant exudes a sense of elegance from its appearance in Gion. The appetizer, sashimi, soup, and grilled dish were all impeccable. However, the traditional Kyoto cuisine lacked any surprising elements, which could be seen as either consistent or unremarkable. The Inaniwa udon served as a palate cleanser had a slightly interesting twist. Unfortunately, there were no seasonal ingredients like summer ayu or autumn matsutake, which was disappointing. Overall, it fell a bit short of expectations. Thank you for the meal.
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サプレマシー
4.10
Maruyama and Kikunoi, independent from Gion in Kyoto about 35 years ago, is now a prominent restaurant in Gion. I made a reservation by phone and visited at 5 o'clock. The second-floor tatami room, using a spacious tatami room for two people, is quite heartwarming. In the adjacent room, geisha were being called. Being able to call geisha in a reputed restaurant like this is a rare occurrence, with only about three such places in Kyoto. It's envy-inducing to savor Kyoto culture along with delicious cuisine. The dishes were well put together and very delicious. The standard course meal is usually 50,000 yen, but on this day, I opted for a cheaper simplified course. Even though I would have liked to try the sweetfish, I am still very satisfied with the quality of the food.
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SELUNO
4.00
I dined at a Michelin 2-star restaurant where a 15-course meal cost 15,000 yen with a 15% service charge, totaling 19,750 yen. The food was delicious, but nothing stood out as particularly surprising. The peeled mini tomatoes were surprisingly tasty. Overall, it was a good meal but lacked any standout dishes like Kikunoi's Kyoto cuisine. Note: I forgot to take photos during the meal, so please refer to the menu for details.
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ぺーぱーかんぱにー
4.00
Visited Gion Maruyama for the first time. This time, I enjoyed a 50,000 yen course for lunch. The head chef here, Mr. Maruyama, trained at renowned restaurants like "Kikunoi" and "Kodaiji Wakuden," where he even served as head chef. He has also achieved two Michelin stars for 12 consecutive years, and is well-known for establishing a distribution network for Matsubagani (snow crab). The cuisine here focuses on using seasonal ingredients, offering straightforward and traditional Japanese dishes. The dishes feature high-end seasonal ingredients such as sansho pepper, moroko (young fish), and bamboo shoots. While not flashy, the dishes are compassionate and delightful. The bill came to 63,000 yen. I look forward to visiting during the Matsubagani season next time. Thank you for the wonderful meal.
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asama1948
4.20
Sakura tea and warm sake are served as a welcome drink, followed by a decorative hairpin made of flowers. The meal starts with a variety of appetizers such as tomato with vinegar dressing, simmered beans, and steamed tofu. The main course includes dishes like sashimi, grilled fish, and simmered vegetables. The meal ends with a dessert of fruit sorbet and jellies.
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恵理60776
3.90
I made a reservation at the Michelin two-star Kyoto kaiseki restaurant "Gion Maruyama," which was established in 1988, before going to see the Kyoto Odori at 1 p.m. The restaurant has a counter seat on the first floor and all private rooms on the second floor, including rooms with a small garden. I had a lunch kaiseki course in a private room on the second floor: - Yamazaki highball - Sakura tea - Appetizer: Sakura branch (Gion Maruyama, Eki-byo Retreat) - includes sakura assortment, sakura leaf tempura, bamboo shoot, udo, avocado with tree buds dressing, atari yuba, chirashi peas, umeboshi, roasted sake - Soup: Steamed shrimp with sakura, shiitake mushroom, sakura red and white, warbler flower, bubu arare, thinly sliced kudzu with spring onion and ginger - Hassun: Sea bream, koshibi, nagaimo, nori, wasabi soy sauce - Kyoto sake - Grilled dish: Grilled sawara with yuzu, large pine needle sashi, spring cold tempura - Oshinogi: Warm steamed sushi topped with kinshi egg, flower petal ginger, ikura, tree buds - Simmered dish: Simmered sea bream head, bamboo shoot, butterbur, sea bream roe - Delicacy: Mizuna sesame dressing, white wood ear, lily bulb, fried tofu, clam shigureni, monkfish liver, fuki no tou dengaku, small sea bream with jelly, inch bean - Steamed white rice - Chestnut wheat gluten, trefoil, powdered sansho miso soup - Pickles - Cod roe - Dessert: Strawberry, melon gold, apple, banana sherbet, pomegranate Maruyama-san values "flavor" over seasoning, focusing on bringing out the true taste of the ingredients. It was delicious.
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ハヤマシュラン
4.10
I visited this restaurant on the last day of my trip to Kansai. Located a 7.8-minute walk from Gion-Shijo Station, it is in a prime location in the calm streets of Gion. The owner, Mr. Maruyama Kaou, was born in Kyoto in 1949. He grew up as the eldest son of a fishmonger and studied under the prestigious tea ceremony instructor Mr. Nishiwaki in 1967. He then served as head chef at renowned restaurants such as "Kikunoi" and "Wakuden" before opening "Gion Maruyama" in 1988. Upon entering, there are various private rooms of different sizes, totaling over 70 seats, with the counter seats at the back. Since I was alone, I sat at the counter. On this day, I opted for the course menu priced at 10,120 yen including tax, and decided to skip the alcohol and just have tea. The menu for the day included: - Cherry blossom tea and warm sake as a greeting - Appetizer with various ingredients like bamboo shoots, rapeseed, and burdock - Sashimi of sea bream with freshly grated wasabi - Clear soup with white dance mushrooms and young ginger - Grilled bonito with citrus miso sauce - Steamed sushi with ingredients like rolled omelette, ginger, and salmon roe - Simmered dish with sea bream roe and shirako (milt) - Assorted delicacies including fresh mozuku seaweed - Miso soup and white rice - Pickles of Chinese cabbage and radish - Fruit platter for dessert The total cost for the meal was 10,120 yen, which was quite reasonable considering the quality and quantity of the dishes. The atmosphere was not pretentious, but rather homely, making it suitable for business dinners in the private rooms or casual dates at the counter seats.
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美味しい林檎
4.70
For my 60th birthday celebration, my daughter and son-in-law, along with my younger son, prepared a meal at Gion Maruyama. It's a two-star Michelin Guide Kyoto 2022 restaurant. Located down Shijo Hanamikoji, two streets east, you can find the restaurant. There are a total of five rooms, with the first floor having an 8-seat counter and a 6-tatami mat sunken kotatsu room. On the second floor, there are three 8-tatami mat rooms and one 10-tatami mat room with table seating. They had prepared a private room on the second floor, so even with small children, we felt at ease. The servers were friendly and made the dining experience pleasant throughout. While my wife and I are the same age, they waited until March to celebrate my 60th birthday. It was our first time at Gion Maruyama, and we were eagerly looking forward to the meal. The dishes included cherry blossom tea, cloudy sake, steamed half-sliced softshell turtle, peach festival, assorted shellfish soup, crab and shirauo fish cake, sea bream, grilled yellowtail, grilled saury with yuzu, red rice with assorted toppings, Lily root manju, salted fish roe with wood buds and mozuku in vinegar, barley miso rice, white rice, homemade spicy cod roe sprinkles, pickles, and a dessert of strawberries, melon gold, kingly pear, banana sherbet, and pomegranate. Everything was delicious, but the Lily root manju and crab and shirauo fish cake were exceptionally tasty. Most of the dishes focused on the natural flavors of the ingredients, with the dashi stock enhancing the overall taste. You can find more details on the menu.
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oooFe26ooo
3.60
The restaurant has been awarded two stars in the Michelin Guide Kyoto 2022 edition and is also listed in the top 100 restaurants in Japan on Tabelog for its Japanese cuisine. Located just off the main street in Gion, the restaurant is beautifully decorated and offers the finest dishes such as Matsubagani crab. It was a truly delightful dining experience. Thank you for the wonderful meal.
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covakazu
4.10
The new Kyoto cuisine restaurants are constantly evolving in various ways, but in the end, the most reassuring ones seem to be the long-established restaurants with settled reputations. Even though new restaurants likely start by training at traditional establishments and later branching out on their own, it remains to be seen how long their innovative ideas and approaches will last. Serving extravagant dishes with seasonal high-quality ingredients is common, attracting even wealthy customers who can appreciate such delicacies. When I visited this restaurant for the first time, established in 1988 and not yet considered a long-standing establishment in Kyoto, I made a reservation not too far in advance due to some unforeseen circumstances. The use of a private room was also a factor in my choice. The neighborhood near Kodai-ji Temple exudes the old-fashioned charm of Kyoto. The restaurant's owner, who previously worked as a head chef at Wakuden and Kikunoi, started this restaurant. I opted for the ¥15,000 course. Despite the pouring rain, there was something charming about walking through the narrow streets of Kyoto. The spacious tatami room on the second floor was perfect for enjoying the meal, and the decor and room accents reflected the season's essence. The various dishes, from amazake at the beginning to the final tea, totaling 12, did not contain many high-end ingredients in the ¥15,000 course, which was expected. However, the "Setsubun Mori" included impressive dishes like Inari Sushi, Kinshi Tamago Sushi, and Yakimono Managatsuo Yuzu-An. The steamed sake clams served were notably large and delicious. The delicacies included Kani Hogushi Mizore Oroshi Jure, Kin Kan Ikura, Maguro Oranda Yaki, Fuki no Tou Tadaku, and Tai no Ko Konome Goma Ae, among others. While there was no moment of overwhelming surprise upon tasting them, the meticulous preparation was evident throughout. It felt like a delightful experience enjoying Kyoto cuisine with my spouse after a long time. I also indulged in two servings of Tamano Hikari sake, which I purchased myself, along with a premium malt beer for ¥1,210. The total bill, including a service charge, came to ¥42,630, which, while not cheap, was unexpectedly reasonable for the quality of the experience. Perhaps a bit more indulgence with high-end ingredients could have enhanced the experience further. As I left the restaurant, the rain had intensified. I walked towards Gojo and visited the Kanjiro Kawai Memorial Hall for the first time. This was the former residence and kiln of the master artisan of Mingei, who declined the Cultural Medal and the title of Living National Treasure. The atmosphere still retained a hint of Kanjiro's artistic presence. An elderly cat peacefully sat in front of a heater, possibly a descendant of Kanjiro's pet cat.
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vamitan
5.00
Visited Gion Maruyama-san. Ginger soup as an appetizer. Clear soup with sea bream and grilled fish. Sushi delicacies. Seasonal vegetable dish. Rice with pickled vegetables and miso soup. Honey jelly with pear, orange, mango sorbet, and peppermint.
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S.Y Nのグルメ日記
4.00
Located a 6-8 minute walk from Gion-shijo Station, Kappo Gion Maruyama is a beautiful traditional Japanese restaurant in the heart of Gion. Not only recognized as one of Japan's top 100 Japanese restaurants in 2021, but also awarded the Bronze ranking on Tabelog for 4 consecutive years since 2018. The spacious interior accommodates around 70 seats, making it relatively easy to secure a reservation with advance notice. We ordered the popular lunch kaiseki course, priced at approximately 12,000 yen inclusive of service charge and drinks. The course started with a delightful appetizer featuring persimmons, followed by a savory soup with pike conger and yuzu aroma, and a seafood dish with fresh and fatty fish. The second half of the course was equally impressive, featuring bite-sized sushi with a hint of vinegar, a simmered dish with Kyoto vegetables, rice cooked in an earthenware pot, and a refreshing mango sherbet for dessert. It was a truly satisfying lunch experience! If you're looking to indulge in a luxurious Japanese meal in Kyoto, Kappo Gion Maruyama comes highly recommended. Bon appétit!
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かちここ
4.00
I visited "Gion Maruyama" to experience the atmosphere and cuisine typical of Kyoto. The traditional sukiya-style architecture exuded a dignified elegance. We were seated in a private room on the second floor, where we admired the elegant "Maruyama" lanterns hanging outside while waiting for our meal. We started with a comforting ginger soup followed by warm sake served in small cups. The courses included: - Appetizer: Grilled miso-flavored beef loin with taro, ginkgo nuts, and pine nuts. - Hassun: Assorted sashimi of sea bream, bonito, and squid. - Soup: A rich crab and matsutake mushroom soup. - Grilled dish: Swordfish with citrus jelly. - Side dish: Grilled fig. - Assorted dish: Scallops, turnips, pumpkin, lotus root, carrots, and shiitake mushrooms. - Delicacy: Three types of delicacies including sesame salad, persimmon, white wood ear mushrooms, enoki mushrooms, and lily bulbs. - Rice, soup, and pickles. - Dessert: Pear, kiwi, Pione grapes, and sorbet. The standout dishes were the appetizer, soup, and delicacy courses, showcasing the chef's skill and attention to detail. While some of the ingredients were common, the presentation was visually stunning and reflected the season. The quality of the children's mini kaiseki meal was exceptional, providing a wonderful dining experience for them. It's rare to find such dedication to children's meals in traditional restaurants, and we were grateful for the thoughtful gesture. They even provided a menu specifically for children, which we will cherish as a memento. Thank you for a memorable dining experience.
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tantangohan
4.00
This is a hidden gem of a restaurant located near Yasaka Shrine in Gion. I ordered the 8000 yen course and every dish was truly delicious with a seasonal touch. The food was served promptly within 1.5 hours. I would definitely love to visit this restaurant again.
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