[Gion Shijo: The most beautiful duck rice bowl in Japan] \Honestly post about the brown food in Osaka/ If you are interested in the restaurant, please make sure to save it! If you are interested in other posts, click here!!! ▶︎▶︎▶︎ @tabemonokun_osaka (also active on TikTok/Eat Log/RETRIP) --------------------------------------- 【Store Information】 Store Name: Gion Duck Rice Business Hours: 11:00-15:00 / 17:30-21:00 Regular Holiday: Irregular Nearest Station: Keihan Main Line "Gion Shijo" Station Official Account: @gion_duck_rice ※ Store information is subject to change. Please check with the store for details. --------------------------------------- [Tweet from Tabemono-kun] Last year during Golden Week, the line was too long so I gave up. This year, I used a paid holiday and visited on Monday. It was around 11:30, but it was not crowded at all. The store only has a counter, so it's easy to enter even if you are alone. The menu is illustrated, which is characteristic. If you don't listen carefully to the explanation, you won't understand it. By the way, →Uni and Ikura. →Truffle. ▶︎¥2350 - This is a simple duck rice bowl - It's like a chemical experiment with test tubes and beakers - Finish by pouring dashi on it ▶︎❤️¥500 - Duck tasting (heart, neck) - Compared to the duck rice bowl, it feels cheaper, so I ordered without hesitation 【Atmosphere of the restaurant】 ▶︎Only a counter, easy to enter even alone ▶︎Recommended as it is not crowded on weekdays --------------------------------------- Thank you for reading until the end If you like brown food, please make sure to follow! [#] #gionduckrice #KyotoGourmet #KyotoLunch #KyotoDinner #KyotoDuck #DuckRiceBowl #HigashiyamaGourmet #HigashiyamaLunch #HigashiyamaDinner #GionGourmet #GionLunch #GionDinner #KyotoGourmetSummary #KyotoLunchSummary #KyotoSightseeing #KyotoTravel #Tabemono-kun

When you have delicious low-temperature cooked duck from Wakayama, along with the flavorful Wakayama grapes and sansho pepper, and friendly staff, even if it's a bit pricey, it's worth it even if it's just at the counter. Thank you for the meal, I'll definitely try the ramen next time! 🍜

The location can be a bit tricky to find, so please be careful. It is located in an underground shopping area on Shijo Street. You can easily spot it by the familiar sign in front of the store if you have been to Duck Noodle before. Since the seating inside is limited, it is recommended to stagger your visit times. I ordered the "Hitsumabushi set" which uses domestically sourced duck. You can choose between loin or thigh. The condiments next to it are wonderful - grapefruit ponzu, yuzu pepper, and homemade shichimi. Each one is delicious. And here comes the siphon broth, which is also visually appealing. I added some rare cuts - today it was heart confit, breast with balsamic, and neck meat. The portions are small, so it's suitable for individuals as well. It's a restaurant where people of all ages can enjoy.

The low-temperature cooked duck was delicious. I enjoyed trying different seasonings with the hitsumabushi, searching for the best flavor. I particularly liked adding lots of yuzu and sansho pepper. The three kinds of low-temperature cooked dishes were also tasty. The restaurant was hard to find, but it seemed popular among foreign customers, which surprised us as Japanese tourists.

In Kyoto Gion Shijo, there is a ramen shop called "Gion Duck Noodles" that uses duck meat (https://tabelog.com/kyoto/A2601/A260301/26031755/). I visited it before and it was very delicious. This shop is a branch of that one, and here you can also try "hitsumabushi" made with duck meat. Excited about the prospect, I decided to visit. The location is in Kyoto Gion Shijo, right near "Gion Duck Noodles". Initially, I tried to enter from the Shijo Street side (south side), but I couldn't find the entrance easily. (There was actually an entrance on the south side too. *Photo 1) So, I went around to the north side and found the entrance to the building. (Photo 2) I found the shop in a corner of the "Gion Hannari Yokocho" underground passage. I arrived around 5:30 PM (opening time) and the place was already full. There was no one waiting outside, but I checked inside and saw it was packed. I hesitated a bit when coming, so I might have been late. I had to wait at the front of the line. I checked the menu posted next to the entrance (Photo 4). It had symbols like emojis indicating the items and their prices. There were no words, just symbols. The standard item seemed to be "duck" and "rice" symbolized. It cost 2,350 yen. Quite pricey, but I decided to go with that. While waiting, more customers lined up behind me. They all seemed to be couples. There were quite a few women. Inside, there were mainly foreign group tourists, showing the shop's worldwide popularity. After a while, a staff member came out to check the line. They asked me in Japanese if I spoke English, and I instinctively said "No". I should have said "No, I don't", in hindsight. So, the staff explained the menu to me in Japanese. The 2,350 yen item was the standard "hitsumabushi". I ordered that and chose the recommended "pork loin" meat. You could also choose the rice size without changing the price: large, medium, or small. I went for "large". The turnover seemed slow, as customers weren't leaving the shop quickly. I wished I had come a bit earlier. After about an hour of waiting, customers finally started leaving. I was called in to be seated at the counter. The dish was served promptly (Photo 5). It seemed like they had it ready. It looked quite substantial with various items like beakers and cylinders, almost like a science experiment. I opened the central bowl and found a beautiful arrangement of duck meat, edible flowers, and a yolk in the center. It looked great! I scooped some into a bowl and tried it without adding anything. The first bite was delicious. The tender, juicy duck meat flavor was prominent, and the richness of the yolk mixed well with the rice. It was really good! The rice seemed to be plain white rice, not cooked with dashi as I had thought. There were additional condiments in the "cylinder", such as grapefruit sansho pepper, yuzu pepper, and sansho pepper. I couldn't remember the exact details even though they were explained to me. Sprinkling these on added rich flavors. It was similar to "unagi hitsumabushi" in this aspect. For subsequent servings, I added green onions, seaweed, and other toppings.

The juicy duck breast had a satisfying texture and was delicious. The taste of the egg yolk enhanced the flavor of the duck meat, making it even more delicious. Adding seasoning made it even tastier. Pouring broth over it made it even more delicious, and the taste never got boring. It was fun to see condiments like sansho pepper in test tubes and to be able to make my own broth.

I visited the "Gion duck noodle" chain store before and experienced deliciousness and excitement through both taste and visual enjoyment, so I had high expectations when coming to Rice. The hitsumabushi was also delicious! There were test tubes with grape, sansho pepper, yuzu, and shichimi, allowing you to taste different flavors with each sip, which was fun. Pouring the dashi into the dripper with flower bonito and then into the bowl... It was a happy time enjoying the changing umami flavors layer by layer until the very end.

I visited Gion Duck Rice (● ˃̶͈̀ロ˂̶͈́)੭ꠥ⁾⁾, which specializes in dishes from the Tokai region. The menu is depicted with emojis, and I ordered the duck rice topped with sea urchin and salmon roe. I went at 6 pm and waited in line for about 40 minutes. The duck rice, covered with slices of duck breast, looked delicious. You can customize the flavor by adding black shichimi pepper and yuzu pepper from test tubes, and finally pour dashi from a beaker over the rice for a light finish. It was delicious, and I even had a second serving of the dashi. Thank you for the meal ☺️.

There were many delicious duck fillets. The fun process involved straining the broth through bonito flakes into a beaker, then pouring it over rice. The three condiments in test tubes were sansho pepper, yuzu, and black shichimi. The duck hittsumabushi for 1980 yen seemed reasonable with various accompaniments. (⁠•⁠‿⁠•⁠) ===========

I ordered the mixed rice bowl with plenty of sea urchin and salmon roe. It came with three types of spices, allowing for flavor variations, and the bonito broth and green tea rice porridge were delicious. You can choose from small, regular, or large rice portions - I went with regular and it was satisfying for a woman. It was a great reward meal. The counter has about 7 seats, and I was lucky to get in without waiting, but there was a line when I left. The location of the restaurant is a bit hard to find. I would definitely want to order again next time for a reward meal.

When I went to Kyoto, I stumbled upon this restaurant in a basement-like area when I was looking for dinner. It had a cozy atmosphere with a small counter as the main seating area. It was my first time trying duck hittsumabushi, and it was surprisingly delicious and easy to eat. It tasted great on its own, but adding the broth made it even better. I would love to visit this place again when I go back to Kyoto!

This is a sister restaurant of the popular Gion Duck Noodle that opened earlier this year. Despite being in the middle of lunchtime, the surrounding area seemed deserted, perhaps because other nearby restaurants only open in the evening. The restaurant was located in a somewhat suspicious building basement, with only emoji symbols on the menu displayed outside. Feeling unsure, I almost turned back, but eventually decided to enter. Inside, there was only a counter, and the menu was also full of emoji symbols, making it hard to understand. However, the staff kindly explained the menu items when I sat down. I ordered the Duck Rice Bowl with Uni and Ikura. The bowl was beautifully presented with pink duck meat, Uni, Ikura, egg yolk, and a flower on top, creating a colorful and visually appealing dish. The concept of the restaurant was unclear, but there were test tubes with yuzu, sansho pepper, and a funnel with bonito flakes, creating a unique dining experience. The duck meat was thick but tender, with a balanced and not too strong flavor. Adding the broth from the funnel enhanced the dish, making it even more enjoyable. Overall, it was a reasonably priced and delicious dish that captured the essence of Kyoto.

I went to enjoy duck hitsumabushi. The duck had both breast and thigh meat, and this time I had the juicy thigh meat. The three spices provided (sansho pepper, yuzu, shichimi) were enjoyable and tasty. Pouring the broth into the drip on the left was also enjoyable due to the aroma. Adding the broth to the hitsumabushi and eating it was delicious with a change in flavor.

This is a popular duck bowl specialty restaurant that opened in February this year. They make their own dashi from bonito flakes and you can enjoy it as hitsumabushi. The duck was plentiful, tender, and delicious. Menu options include Duck Hitsumabushi Set for ¥1,980 and Duck Hitsumabushi Special Set for ¥2,530. Operating hours are 11:00-15:00, 17:30-21:00. Closed irregularly. Please check their Instagram or website for any temporary changes in operating hours due to emergencies or shortened hours. Budget: ¥2,000 per person. No parking available, cards accepted, no electronic money, no reservations.

Bibi-chan, I had the most exquisite curry. This is a stylish restaurant located underground in the land of harmony (Kyoto), with only emoji symbols. I ordered the duck rice, which came in a surprising experimental-looking dish. The appearance, order, presentation, and taste were all top-notch. There are as many condiments as there are ladies, so you can customize to your liking. Duck rice for 1980 yen. Let's enter with a cool expression. After the meal, let's calmly enjoy a smoke and mutter to ourselves.

[Gion Duck Rice Set Meal] Last month in Kyoto, I was torn between wanting to visit Gion Duck Noodles, which I had been curious about for a while, and the newly opened Gion Duck Rice. In the end, my craving for rice led me to Gion Duck Rice. Walking through the basement of a building, I saw that familiar emoji. The restaurant's name and menu were all in emojis, which was quite innovative. The menu was explained by the staff, making it easy to order with confidence. What arrived was a set meal that resembled a laboratory with test tubes and a dripper. The extravagant duck with petals scattered on top made me excited even before taking a bite. The duck meat, cooked at a low temperature, was thick and moist. When I bit into it, it was tender and juicy, making me look at the dish again in surprise. Delicious! Breaking the orange egg yolk and eating it brought a delightful flavor. (I ordered both types of duck meat, but I don't remember the names, haha.) The test tubes contained black shichimi pepper, homemade yuzu, and grape sansho pepper. The small spoon allowed for a delicate sprinkling of these condiments, which was nice. As I was enjoying the dish, I almost forgot about the broth. When I realized I was halfway through without touching the broth, I hurried to add it. Pouring the broth into the dripper with bonito flakes created a second dish of delicious ochazuke. It felt almost too precious to turn it into ochazuke. You might think this restaurant focuses on appearance, but the food was not only visually appealing but also delicious. I definitely need to visit the ramen side of this restaurant too.

Just a 4-minute walk from Gion Shijo Station, a new restaurant opened in February 2022 called "Kamo x Hitsumabushi." When you think of hitsumabushi, you might imagine eel, but this restaurant serves hitsumabushi with duck. Intrigued by this unique dish, I visited the restaurant during my Kyoto trip at night. The interior had a small counter seating area and one table in the back. When the "duck hitsumabushi" I ordered arrived, I was surprised! It came with a beaker and test tubes, like something from a science experiment, along with a pot of rice... I was momentarily confused, but after receiving instructions from the staff on how to eat it, I opened the lid and was amazed! Thick slices of duck meat sat heavily on top, with a raw egg yolk... Just this combination looked delicious. I broke the egg yolk, sprinkled the yuzu and sansho pepper from the test tube in the middle, mixed it all together, and took a bite. The juicy duck meat and egg yolk were... The duck meat was so delicious that it made me rethink my preference for beef or pork. I seriously wanted to just devour everything without turning it into hitsumabushi. When turned into ochazuke, the taste was completely different! The price was 1,780 yen (tax included), with free refills of dashi, which was a great deal. If you add sea urchin and caviar, the price becomes 2,280 yen (tax included).

When I was looking for a lunch spot in Kyoto, I happened to come across a lunch place on social media! The location is on the underground 1st floor of Gion First Building, in a place called "Hannari Yokocho" which has an old-fashioned charm and a calming atmosphere. The restaurant is called "Gion Duck Rice" and it just opened in February 2022. It is a specialty store using Kishu duck from Wakayama for their Hitsumabushi. It is a sister store to Gion Duck Noodles, a duck ramen shop that often has lines forming in the back alleys. The interior has a counter and table seating. The meal I had was the Duck Hitsumabushi for ¥2,280, which is a luxurious version of the regular Hitsumabushi with uni and ikura generously sprinkled on top. The duck has a moist texture and becomes even more mild when mixed with the egg yolk. The rice is recommended to be served in a large portion for free. The condiments in test tubes include black shichimi pepper, grape sansho, and yuzu, all made from natural ingredients without any artificial coloring. The second half involves pouring dashi made from bonito flakes, shiitake mushrooms, and kelp over the duck, creating a tea-steeped rice dish. The aroma is rich and the taste is simple yet delicious. I would definitely like to visit again! Thank you for the meal!

Monday 19:56 To Gion Duck Rice, This is the sister restaurant of Duck Noodle, specializing in duck hittsumabushi. There are no other customers. It's a small restaurant with a counter of 7 seats. I sit at the end of the counter on the right. The basic menu is "duck" and "rice" for 1,650 yen, or "duck," "rice," and "Niko-chan" for 2,160 yen. The 2,160 yen option is the base menu, and additional toppings and drinks can be added. "Niko-chan" means that it comes with sea urchin and salmon roe. I decided to go with that option. The atmosphere is complemented by RIVERS' tabletop pot. The setup with the iron pot for the broth and the cups for water reminded me of the same setup at Menraku Karasuma Oike store... I can sense the connection between the two. 20:06 The order arrives on a tray. It's a unique contraption that doesn't look like a regular rice set. It turns out to be a dripper for spices and additional broth. The test tubes contain black shichimi pepper, grapefruit sansho pepper, and homemade yuzu. It's a unique setup that can only be found here. The rice topped with a rich egg yolk is divided into four portions with a scoop, and you can use the spices from the test tubes as you eat. The broth in the iron pot is used to extract additional flavors with the bonito flakes in the dripper, making it perfect for eating like ochazuke. The duck is delicious, just like at Duck Noodle (I chose the roast today). The duck is so delicious that it's mesmerizing. While the attention may go to the decorative edible flowers, salmon roe, and sea urchin, the deliciousness of the duck is what stands out in this meal. I finished it in no time. The spices were delicious, and I almost ended up buying them to take home. They are sold next to the register for 1,100 yen, which is quite tempting. Personally, I don't place much importance on the tourist-oriented elements like emojis, Instagrammable aspects, or playfulness, so I would be happier if they were removed and the price was reduced to make it more everyday-friendly. Nevertheless, it's Gion, so maybe it's okay to enjoy it as an amusement. I had a great time, thank you for the meal.

I arrived around 13:30, but I was only able to enter the restaurant around 15:30, which was just before the last order. There were only about 2 groups of people behind me, so I think it's better to line up right before the last order to get in quickly with minimal waiting time. I ordered the Duck Hittsumabushi (¥1,650) which comes with duck meat, and the Duck Hittsumabushi with Uni and Ikura (¥2,150). I added Uni and Ikura toppings. You can eat it as it is, pour bonito broth over it to make ochazuke, or use condiments to enjoy it in different ways. The duck meat was very tender and delicious. It was a long wait of 2 hours, but it was worth it!! I would like to eat it again.