Acclaimed Kaiseki haute cuisine highly recommended in guidebooks
The owner and chef of this restaurant, Masayoshi Nishikawa, used to work for two famous restaurants in Kyoto, Gion Sasaki and Gion Hanagasumi. Soon after opening his own restaurant in 2009, Gion Nishikawa was awarded a star in the Michelin Guide, adding further evidence of Nishikawa’s talent. With his love for Gion, he tries to create dishes utilizing ingredients special to this area. One example is the water he uses for the broth drawn from a well in nearby Yasaka Jinja Shrine. This soft water makes the taste of sea kelp used for the broth even more savory. Nishikawa had a full-scale renovation in 2013. Drawing on the talents of Akira Sugihara, the architect who has designed many famous Japanese restaurants in Kyoto, Nishikawa was reborn as even more prestigious restaurant. Particularly noteworthy is the counter made from Japanese cypress wood and the set of large traditional cooking ovens. Nishikawa offers an opportunity for diners to use all their senses to enjoy their kaiseki dishes and the architectural appeal.
Written by/Shinobu Nakai,Translation to English by AD BRAIN INC.
|Address||473 Shimogawara-cho, Kawaramachi-dori, Yasaka Torii-mae-sagaru, Higashiyama-ku, Kyoto|
|Hours||12:00-15:00 (enter by 12:00), 18:00-20:00 (L.O.)|
|Closed||Sun. & Monday lunch time|
|Recommended||Lunch: from 5,000 yen, dinner from 10,000 yen|
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