Enjoy the best quality delicacies; blowfish for autumn and winter, pike eel for spring and summer
The restaurant offers blowfish cuisine from the end of September to the end of April, and pike eel cuisine from the end of March to the end of October. All the ingredients are selected with confidence guaranteeing the best for their customers. For example, the blowfish they serve are only the 2-kg class known for its excellent flavor. Although they offer not only wild but also farmed blowfish, they only select three-year-old fish that are considered closest to wild ones. The course offers the typical blowfish cuisine such as Tessa (blowfish sashimi), Shirako (blowfish soft roe) and deep-fried though a la carte menu items are also available. Homemade sauce made with Japanese citrus juice and soy sauce is served in the restaurant and makes a nice souvenir from Kyoto.
Reported and writtern by Shinobu Nakai
Translation to English by AD BRAIN INC., and introduced in “Kyoto No Takara” “Enjoy Gion in Daytime” magazine, *Information is subject to change.
|Address||Gion Nawate-dori Shijo-agaru, Higashiyama-ku, Kyoto|
|Hours||12:30-15:00 (L.O.), 17:00-21:30 (L.O.)|
|Closed||Sun. (open if following Mon. is a national holiday)|
|Resevation||Required for lunch and dinner|
|Recommended||Hamo Shabu Lunch Course: from 5,500 yen.|
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