Gibier MIYAMA

23,000 JPY 〜
/ Guest
  • Anniversary Services

A feast of game meat held in Gion by a chef who loves nature in Miyama, Kyoto, to celebrate the bounty of the land

Kyoto is a tourist destination filled with historical sites. While it is known for its sophisticated culture, the city has another feature to offer its visitors. In fact, Kyoto is blessed with a bountiful harvest from the mountains as it is surrounded by them on three sides. At Gibier MIYAMA in Gion, the cultural center of Kyoto, these blessings of nature are incorporated into dishes featuring game meat to celebrate the bounty of the land of Kyoto.

Gibier MIYAMA is helmed by Chef Futa Kanda, who was raised in Miyama-cho, Nantan City, Kyoto Prefecture, which preserves the natural environment typical to Japanese mountain villages, and learned culinary skills in Gion, Kyoto City. In 2018, he opened Ristorante miyama162 in Kitayama, then relocated it to Gion and renamed it Gibier MIYAMA in 2020.
Familiar with the taste of deer and wild boar meat since he was a little child, he selects and purchases high-quality ingredients from local suppliers. The game meat is sourced from trustworthy Hunter Homare Fujiwara. In addition to wild boar and bear meat, freshwater fish (e.g., roach), Kyoto vegetables, and edible wild plants (e.g., butterbur flower buds and Shogoin radish) also appear on the menu. Generally, the meat is grilled over charcoal. Guests can explore different flavors as they can choose what and how much to eat from an à la carte menu of some 30 items. Moreover, the menu varies every day depending on the ingredients available, so diners can always find something new whenever they return.
Chef Kanda’s efforts to cooperate with producers and flexibly change the menu depending on the ingredients available on that day are in line with the recent initiatives to reduce food loss and promote sustainability. In fact, he won the Sustainable Gold Award at the Food Sustainable Awards spun off from the RED U-35 in 2021.
The drink menu offers 250 labels of wines and drinks, as well as pairing options. The soft drink menu includes Japanese apricot juice, perilla juice, and yuzu juice, among others.

The interior is modern and cozy with plenty of wood. With a counter seating up to 10 guests, Gibier MIYAMA is not only the ideal place for game meat lovers but also a great place for gourmet gatherings, date nights, and friend get-togethers.
Please enjoy the one-of-a-kind flavors from Kyoto mountains while in the center of Kyoto.

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* 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.

Access
A 5-minutes on foot from exit 7 of Gion-shijo Station on the Keihan Main Line

Access

Recommendation(3)

  • 50's

    Date of Visit: 10/2021
    素晴らしい食事でした。美山の天然の素材の数々、しかも何もかつて経験のないようなクオリティに驚かされました。肉厚の天然椎茸、香り高い天然なめこ、毛蟹と見違えるくらい立派な藻屑蟹など、枚挙にいとまがありません。料理の工夫も素晴らしく、太刀魚に発酵させた月輪グマの生ハムをファルスしてクレピネットに包み、炭火焼きにする料理など思わず瞠目しました。調理も丁寧で、作り置きすることなく注文ごとに一から調理してくれます。〆のカレーを注文したら、土鍋でご飯を炊き始めたのには驚きました。3時間半予定で訪問したのですが、じっくり楽しむのであれば4時間以上はゆうにかかりますね。大変良い経験をさせていただきました。
    Number of visits: OnePurpose: Date
  • 40's

    Date of Visit: 10/2021
    店主様、料理、雰囲気全てが最高でした。 有難うございました。
    Number of visits: OnePurpose: With Colleagues
  • 50's

    Date of Visit: 7/2021
    ライブ感もあり、料理が完成されれ経過を見れる。 適度な距離感。 メニューの構成も面白い。 今回は1人で伺ったので、次回は友人と共に違う季節に訪れたいと思います。
    Number of visits: OnePurpose: Other

FAQ

Courses

Dinner
Omakase Course
23,000 JPY / Guest

Information

Name

Gibier MIYAMA [Gibier MIYAMA(ジビエミヤマ)]

Cuisine Type

Other Western cuisine

Opening hours

Dinner:17:00-24:00

Holidays

Monday, Sunday

Access

279-3, Gionmachikitagawa, Higashiyama-ku, Kyoto, Kyoto

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Gibier MIYAMA [Gibier MIYAMA(ジビエミヤマ)]
Kyoto/Osaka/Nara
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