Located about a 15-minute walk from Gion-Shijo Station, in the backstreets near Kodai-ji Temple, this Michelin 2-star Japanese restaurant catches your eye with its charming approach through the narrow streets of Kyoto. While the dinner course typically exceeds 30,000 yen, we visited for lunch, which is reasonably priced and offers private rooms where children are welcome, perfect for a family lunch during a trip. Lunch Course (12,560 yen including tax): - Aperitif: Yuzu sake - Appetizer: White asparagus, firefly squid, bracken, egg vinegar - Soup: White bream, nanohana, Kyoto carrot - Side dish: Bonito tataki, myoga, asatsuki - Grilled dish: Yamagata beef roast beef, lotus root, young corn - Hassun: Uzui endo suri-nagashi, young ayu, mackerel sushi, grilled soramame, spinach with white sesame dressing - Simmered dish: Clams, spring mountain vegetables, red miso soup, pickles - Rice dish: Bamboo shoots and sansho pepper mixed rice - Dessert: Homemade warabi mochi, almond tofu, strawberry jelly - Fruit: Amaou strawberries from Kumamoto, oranges - Matcha + chilled sake "Nichinichi" 90ml glass Souvenir of mackerel sushi (4,320 yen) Children's set: rice, red miso soup, grilled fish, fruit, etc. The restaurant maintains the essence of Kyoto cuisine while incorporating trendy elements like sesame oil in the bonito dish and roast beef in the grilled dish, appealing to a wide range of customers with clear themes for each dish. The kitchen staff kindly brought out small portions of ingredients my daughter liked whenever we mentioned them. The service in the private room was exceptional, and although the children's meal was a bit pricey, the overall experience of enjoying authentic Kyoto cuisine in a spacious and quiet setting left us satisfied. We will definitely visit again in the future.

I was invited by gourmet friends to "Gion Nishikawa" this time. It was all incredibly delicious, starting with a yuzu-scented aperitif and a dashi soup made with only Rishiri kelp (so delicious). The meal began with: - A risotto with large, tender abalone on top, cooked firm in a clay pot with liver sauce and cheese that paired perfectly. - A soup with matsutake mushrooms and conger eel, with a lovely aroma of matsutake and a gentle eel texture. - An assortment of small dishes that were all delicious, especially the karasumi (bottarga) with its perfect balance of stickiness and saltiness. - Raw beef and domestic chestnut shavings, a first-time taste experience that was truly impressive. - Luxurious caviar over fine noodles in a gentle broth, a delightful combination of flavors. - A fish dish with a delicious sauce, the fish (sea bream?) was incredibly tasty with crispy skin and sweet flesh. - A finale of ikura (salmon roe) rice cooked in a clay pot with a special dashi soy sauce, served with delicious pickles. - Matcha and fruits for dessert were also delicious. The staff, including the head chef and the young team members, provided warm hospitality, making the dining experience enjoyable. Thank you for the wonderful meal. Next, off to the second restaurant!

I visited this restaurant with high expectations after hearing good things from others. The food and ingredients were decent, but nothing special. The atmosphere, while not bad, was also just average. Perhaps because it was lunchtime, the flavors and ambiance didn't stand out compared to other delicious Japanese restaurants in Kyoto. With prices in the 10,000 yen range for lunch, the cost performance is good, and the atmosphere and service are excellent. If you're not expecting the best Japanese cuisine in Kyoto, it's a good choice.

I am traveling around the country in search of truly delicious food. I love everything from high-end cuisine to casual dishes. 【Area】Gion area, Kyoto City, Kyoto Prefecture【Genre】Japanese cuisine【Awards】Michelin Guide Kyoto 2023 - Two Stars★★Tabelog Bronze Award 2023Tabelog Japanese Cuisine West Top 100 2023【Number of Visits】First visit【Crowdedness】Reservations required【Comment】Nishikawa-san, who has been awarded two Michelin stars and the Tabelog Bronze Award, serves delicious food with excellent seasoning. It was one of the top Japanese restaurants in Kyoto. Thank you for the wonderful meal.

Gion Nishikawa Nearest Station: About 10 minutes walk from Gion Shijo Station Business Hours: [Lunch] 12:00 - 15:00 Last Order [Dinner] 18:00 - 19:00 Last Order Closed on Sundays Personal Rating: ⭐️⭐️⭐️ (out of 3) Second stop on the Kyoto gourmet tour, had lunch here today! Located in a typical Kyoto hidden alley, this place really gives off that Kyoto vibe. The food was delicious without a doubt.

I made a reservation for lunch and visited the restaurant. We were seated in a private room for four people with a nice view of a small garden through the glass. First, we tried the yuzu sake from Kyoto, which had a strong yuzu flavor. The "Corn Kudzu Tofu with Shiso and Cherry Tomato" had a chewy texture with a refreshing taste from the corn and a hint of acidity from the tomato and shiso. The classic "Pike Conger Eel with Jade Eggplant" dish was accented nicely with plum. The "Lake Biwa Trout Saute with Onion Dressing" had a very tender texture and a light dressing. The "Sea Bass with Fushimi Chili Pepper and Cucumber Sauce," "Bonito Sushi with Goya and White Miso, topped with Karasumi," and "Eel Simmered in Winter Melon" were all delicious. The winter melon was especially tasty. We finished off with "Simmered Flowers (Al dente Rice)," "Vinegared Citrus Cold Tea," and "Fig Sorbet with Monaka and Matcha." It was a lovely and elegant dining experience. Thank you for the wonderful meal~♬

No.50 Gion Nishikawa @ Kyoto Gion, Michelin two-star restaurant️. The restaurant had a stylish atmosphere and the food was excellent. The chef loves puns!! #Gion #GionNishikawa #Japanese cuisine #Michelin #MichelinGuide #Kyoto #Gourmet #Want to connect with people who love gourmet food

Visited a private room. Skipped the pairing as I had plans to go to a bar, had about two glasses of white wine with ROCOCO. I remember it being Asatsuyu. The dishes were delicious and visually stunning. The flavors were a bit rich, but they used high-quality ingredients generously, so it was like, "Well, of course it's delicious."

Located about a 15-minute walk from Kawaramachi Station, this restaurant is run by Mr. Nishikawa, a Kyoto native. After training at Gion Sasagi, he worked as a head chef at Warabi no Sato before opening this restaurant in 2008. The entrance approach is lovely, and the restaurant is popular among foreigners. The lunch kaiseki course costs 12,650 yen and includes a variety of dishes such as simmered conger eel with Awaji somen, winter melon and red snapper soup, and more. The restaurant has a good number of seats, including a counter and private rooms. The courses are richly flavored and go well with sake. Personal favorites were the conger eel and somen, and the red snapper soup. The restaurant offers good service, a pleasant atmosphere, and is a great place for a first-time visit. It was a bit disappointing that Mr. Nishikawa's presence was not clear throughout the visit.

I had a beer and the total bill was 14,520 yen. The atmosphere of the restaurant is relaxing and cozy. I ordered a beer and it was served promptly. The conversation flowed smoothly as the dishes were brought out efficiently. The seasonal dish of conger eel was enjoyable, and the duck meat was very tender. Despite being known for their rice dishes, the rice was cooked perfectly al dente, with a great texture and delicious flavor.

I went to the highly-rated Gion Nishikawa for lunch kaiseki. It is a two-star restaurant in a certain guidebook for Kyoto. After walking along Shimo-Kawara-dori from Yasaka Shrine in Gion, you'll see the AKAGANE RESORT meeting salon, but the restaurant is located next to it. Passing through the lattice door with a sign on the side, you'll enter a narrow approach typical of Kyoto machiya. In June, there is a large ring of thatch for the Nagoshi no Harae ritual at the entrance, so I passed through it for purification before entering. Inside, there is a long counter that can seat 11 people. You can see the greenery of the tsuboniwa garden from the entrance, creating a nice atmosphere for starting the lunch kaiseki. - Yuzu aperitif Even though it was over 30 degrees on that day in Kyoto, the scent of yuzu helped soothe my overheated body. - Sliced squid with summer vegetables in jelly The summer vegetables included pickled paprika, Amela tomato, and okra. The sliced squid was made into squid noodles and served with vegetables and jelly, providing a refreshing and smooth texture. - Eggplant and potato soup Served with Kamo eggplant and Man'yoji chili pepper. The fluffy eggplant and well-seasoned Kamo eggplant were delicious. - Grilled and steamed conger eel from Rokushima Served with roasted sake with a plum aroma. The slightly salty roasted sake paired well with the recommended full-bodied sake. It was delicious. - Grilled eel with sauce Eel with a thin slice of bonito flakes on top, served with eggplant from Kyoto Tanabe. It was delicious, especially with the added sansho pepper. - Hors d'oeuvre Including mackerel sushi, white taro stem with colorful sesame, Man'yoji chili pepper, and corn tempura. The mackerel sushi was soft and flavorful, and the Man'yoji chili pepper and corn were also tasty. - Simmered duck Served with white onion. - Rice, pickles, and miso soup The rice is a blend of three types of Koshihikari rice from Ishikawa and Kyoto, produced by Yobei Hachidaime. The chef has been using Yobei Hachidaime's rice along with Sasaki Hiroshi from Gion Sasaki, a three-star restaurant in a certain guidebook for Kyoto. - Octopus and ginger rice Enjoy the aroma more than the texture. The fragrance was really nice and the dish was delicious. - Dessert Water moon cake in June, mango sherbet, pineapple, and cherries from Yamagata. The head chef, Masayoshi Nishikawa, is originally from Gojo, Kyoto, and he was mostly delegating the work to his two apprentices at the counter while engaging with customers. He shared interesting stories and conversations with us. The interaction with his apprentices was enjoyable and entertaining. He mentioned that he is a true Kyoto native born in Gojo, but he finds it easier to get along with straightforward Osaka people than Kyoto people. The meal was delicious, reasonably priced, and lived up to its reputation. I would love to visit for dinner sometime.

On my second gourmet trip to Kyoto, I made a reservation at a two-star restaurant in advance. I was grateful for the option to make reservations online. We sat at the counter where we could watch the chefs at work and even chat with the head chef, making it an enjoyable experience for all the senses. The cuisine, made with seasonal ingredients and Kyoto vegetables like Kamo eggplant, was exceptional. The menu changes with the seasons, so I look forward to trying their dishes in different seasons. The head chef was very friendly and a great conversationalist. Despite not being very talkative myself, my wife and I had a pleasant conversation with him.

I finally visited a restaurant that always comes up as a suggestion when searching for "Gion Nishi" (laughs). The owner of this restaurant trained at "Gion Sasuki" and has achieved 2 Michelin stars, 3 Toque Gault Millau, and a 4.06 rating on Tabelog (as of June 11, 2023). Despite these impressive ratings, reservations are relatively easy to make, and the restaurant is flexible with bookings through platforms like One Harmony and TableCheck. Located in the Gion area, this restaurant is tucked away in a narrow alley near Kodai-ji Temple. The interior features a counter with 11 seats, as well as private rooms with tatami mats and table seating. The chef's lively banter keeps guests entertained while waiting for their food. The menu includes a variety of dishes, such as a pre-meal yuzu sake, appetizers like tomato with sesame sauce, a gentle fish broth noodle soup, and a flavorful roast beef dish. The meal also includes a selection of small dishes, sashimi, and a signature mackerel sushi. The main course features a delicious eel dish with green pepper from Wakayama. The meal concludes with rice mixed with beans, a dessert of orange and blueberry, and a traditional matcha tea. Overall, the lunch course costs 12,650 yen, with an additional 18,370 yen for drinks, including a 1,200 yen beer and 2,000 yen per glass of sake. While the food was good, the high prices for drinks may deter some customers from returning for dinner.

Gion Shijo, kaiseki restaurant "Gion Nishikawa" owned by Mr. Masayoshi Nishikawa, who trained at a famous restaurant in Kyoto, worked as a head chef, and then became independent at a young age. The restaurant earned a Michelin star within just one year of independence, and was honored with two stars, making him one of the elite in the Kyoto cuisine world. The motto of the restaurant is "Laughing Gate". Laughing Gate refers to hanging a charm with the words "Somin Shorai Shison Kamon" on the gate, which is said to ward off epidemics and bring prosperity to the family. The building is constructed in the sukiya style using various woods such as bamboo and cypress. Each room overlooks a small garden with seasonal scrolls displayed, embodying the essence of Kyoto. The owner, born in the Muromachi district of Kyoto, admired Kyoto chefs and pursued this path. After training at renowned restaurants such as "Gion Sakaki" and working as the head chef at "Warabi no Sato," he opened "Gion Nishikawa" in 2008. His motto is "True flavor lies in simplicity," believing that true taste is brought out through simplicity. We took a taxi from Kyoto Station, which took about 15 minutes despite the traffic. -Lunch Kaiseki- [Drink] "Green tea" Irika Royal Blue Tea. [Appetizer] "Taro, Tanabe eggplant, sesame sauce" Shizuoka Amelato tomato, junna, Kyoto Tanabe eggplant, sesame sauce combined. In May, the helmets we made together appeared with the dishes. [Soup] "Sea bream nyumen" Sea bream broth, freshly grilled sea bream, nyumen, and shungiku. The nyumen is specially made using Hokkaido wheat flour by a noodle factory in Awaji. It has a firm texture and does not become soft even when boiled. [Prepared dish] "Horse mackerel namero" Horse mackerel pounded and seasoned with miso. Combined with myoga, cucumber, onions, sesame, and ginger as an accent. The rich horse mackerel paired with the spiciness of ginger is a perfect balance. [Meat] "Kyoto beef roast beef" Moist Kyoto beef roast beef topped with mashed potatoes, baby corn, lotus root chips, and steamed fava beans. The sauce is also outstanding. [Appetizer] "Mackerel sushi" Mackerel with rich fat combined with vinegared rice. "Warabi and fried tofu cooked", "Nagaimo kan", "Simmered octopus", "Silken thread mozuku" [Simmered dish] "Densuke conger eel Yanagawa pot" Conger eel and shredded new burdock closed with dashi and egg. [Pickles] "Shiba-zuke, daikon, greens" [Soup] "Tofu, red miso soup with nameko mushrooms" [Rice dish] "Niebana" Delicious clay pot rice cooked in a stone hearth. "Thin bean mixed rice" Rice cooked with thin beans skins and kombu, with added thin beans. "Tuna flakes" Tuna cooked slowly with pine nuts, sesame seeds, kombu, and wakame to concentrate the flavor. The rice is a blend of the top 3 varieties of the year. It is supervised by rice master Yatsushiro Gihei. [Dessert] "Warabi mochi, blueberry ice cream, Kiyomi orange" [Tea] "Matcha" The chef shared stories of delicious restaurants he visited and insider stories from his friends, making the dining experience not only delicious but also enjoyable with fun conversations with the chef, which is the secret to Nishikawa's popularity.

In Gion, Kyoto, there is a Japanese cuisine restaurant called Nishikawa, which is one of the top 100 restaurants in the west. The atmosphere is very traditional with lattice doors and narrow streets, giving a Kyoto-style charm. I made a reservation for one person on a weekday and the restaurant was fully booked, showing its popularity. The head chef was in Hokkaido for a dashi (broth) tasting, but he joined us towards the end. The restaurant is thriving, yet they continue to research and improve. The kaiseki cuisine served was rich in flavor, with a strong umami taste. The head chef was great at conversation, making the dining experience enjoyable. The staff were also friendly and welcoming, reflecting the personality of the head chef. The sommelier was from Toyama Levo and recommended a delicious sake pairing. The meal ended with a matcha prepared by the head chef himself. It was a wonderful dining experience. Thank you.

I visited the Michelin two-starred restaurant "Nishikawa" for the first time and made a reservation for the OMAKASE course. It was a wonderful restaurant that I discovered. The restaurant has won the Tabelog Award Bronze for five consecutive years and was selected as one of the top 100 Japanese cuisine restaurants in the WEST category for 2023. The restaurant is located about a 15-minute taxi ride from Kyoto Station. On this day, I was seated at the counter. The OMAKASE course included dishes such as: - Hair crab jelly - Fish soup with sea bream and myoga - Grilled sea bream scales - Sashimi with mackerel, squid, ark shell, tuna, and bamboo shoot - Abalone somen with karasumi - Roast beef with sansho pepper and corn - Rice with octopus, seaweed, clams, and miso soup - Tamagokake gohan (rice with raw egg) - Warabi mochi, orange sherbet, and matcha The flavors were bold and strong throughout the meal, making it perfect for enjoying with sake. I particularly enjoyed the roast beef with mashed corn underneath, complemented by daikon and sansho pepper. The Kyoto beef was also perfectly cooked. The abalone somen with karasumi was exceptional, with a perfect balance of flavors. The abalone was tender, and the combination of karasumi and somen was delicious. Every dish from start to finish was delicious. The chef was also entertaining, and despite meeting him for the first time, his professionalism was evident. Thank you for the wonderful meal!

It was a very delicious and visually appealing restaurant. Every dish was delicious, but the eel in hot water was particularly memorable. The staff, possibly a sommelier, was very kind and made our time there very enjoyable.

My friend said they wanted to eat a kaiseki meal in their room. Please feel the atmosphere. This is a wonderful book. The items are also very good. However, the abalone is difficult to chew.

★On the third day of the Kyoto-Osaka gourmet expedition, we headed to Kyoto for lunch. We made a reservation at Shikawa in Gion for a leisurely kaiseki meal. Starting with a yuzu sake before the meal, we enjoyed a wonderful course of 7 dishes. I chose a blue tea to drink, and was pleased with the variety of non-alcoholic options available. The course featured seasonal vegetables, bamboo shoots, and mountain vegetables, with a skillful use of sansho pepper throughout. While there was no meat in this course, the young sweetfish, mackerel sushi, and large clams provided plenty of satisfying flavors. We had a delicious and enjoyable time until the final dessert. Shikawa had a very welcoming and unpretentious atmosphere. Thank you for the wonderful meal! ☺︎

First visit to Chef Nishikawa, who became independent at a young age and earned two Michelin stars in just over a year ☺️ The dishes that evoke spring to early summer were very delicious, and the head chef's talk was enjoyable. ■ Before the meal Yuzu sake I can't drink alcohol, so I had my friend try it, but it had a very nice aroma. ■ Awaji new onion extreme flavor It is a brand of new onions called "Awaji New Onion." Sweetly cooked onions in broth, firefly squid, white asparagus, and egg yolk sauce were very mellow and delicious. ■ Red sea bream Dojo Temple steamed Inside the red sea bream was a chewy Dojo Temple flour. The red sea bream was fluffy and had a good flavor, very delicious. ■ Straw-grilled bonito First bonito, Kenken bonito from Wakayama Kinshibori (onion and salt) colored with vegetables Extremely delicious. ■ Grilled bamboo shoots from Kyoto Nagaoka Tenjin, wood buds ■ Eight dishes: Akou konjac white dressing, young ayu, pickled mackerel, light peas Underneath is a flower raft. Clams and spring vegetables, kudzu sauce Kyoto's root celery, white pepper The large clams with the creamy sauce were amazing. ■ Nibbles ■ Bamboo shoot rice, sansho pepper The texture and aroma were good, and I ended up having seconds. ■ Dessert Warabi mochi, almond jelly with strawberry jelly on top Matcha almond jelly with a bouncy texture was delicious. Thank you for the meal.

"I had always wanted to visit 'Gion Nishikawa', so when I was able to make a reservation, I was overjoyed! This restaurant has 2 Michelin stars, is listed on Tabelog Bronze (2019-2023), and is recognized as one of Japan's top 100 restaurants (2021, 2023). The chef, who became independent at a young age, earned a Michelin star within a year, showcasing his exceptional skills. As soon as we sat down, we were welcomed with a pre-dinner drink served in a gourd. The dishes were all delicately seasoned with unique flavors that shone through. The exquisite taste, created with outstanding techniques and senses, delighted not only our taste buds but all five senses. What's also wonderful is not just the food, but also the conversations and hospitality, making me a fan of Nishikawa-san in no time. It was truly a delightful moment!"