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.