Gion Ichirinka

4,400 JPY 〜
/ Guest
  • English Speaking Staff

A Specialty That Can't be Found Elsewhere—Black Vinegar Sweet and Sour Pork With 4 Varieties of Vinegar

The head chef, Tomokazu Fukui, once displayed his skills in the "RIHGA Royal Hotel Osaka" which is well renowned for its Chinese cuisine. Many are fans of his creative use of seasonings which brings out the good points of the raw ingredients.

The restaurant's specialty item is a Kuro-Subuta (Black Vinegar Sweet and Sour Pork) which uses 4 varieties of vinegar: black vinegar, rice vinegar, balsamic vinegar, and Biwamin vinegar. The slightly sweet Kyoto mochi pork and fruity, subtle sourness of the sauce make for a refreshing treat. The head chef's tastes shine in other novel pairings as well, such as his use of amazake with his shrimp in chili sauce and Biwamin vinegar in his Annin-tofu (almond jelly).

Pairing wine with Chinese cuisine is also part of the restaurant's concept, and the sommelier recommends the sips of wine for each dish. Feel free to add one of these wines on to your order if you find one you like.

These numerous Chinese dishes which keep the old firmly in mind while creating something in a new style will undoubtedly have you breaking out into a smile.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

A 7-minute walk from Gion-shijo Station(Keihan Honsen)



4,400 JPY / Guest



Gion Ichirinka [祇園 壹凛華(ぎおん いちりんか)]

Cuisine Type


Opening hours





1F, Yoshimura Building, 347-125, Gionmachikitagawa, Higashiyama-ku, Kyoto, Kyoto


Gion Ichirinka [祇園 壹凛華(ぎおん いちりんか)]