Food, atmosphere, wares... Enjoy the essence of Kyoto cuisine with your five senses.
Gion Hanamai is located on a quiet street near Gion, Kyoto's Yasaka Shrine. Head chef Noritaka Hayashi warmly welcomes you at a beautiful Yoshino cypress wood counter as you enter the elegant door of the renovated Japanese-style house. Hayashi has past experience working at Hotel Granvia Kyoto, Tankuma Kitamise Honten, and served as head chef at Inagiku, in Hong Kong's Four Seasons Hotel.
"Having had experience overseas, I have truly realized the depth and tradition of Japanese cuisine", says Hayashi. While cherishing the basics of Japanese cuisine, he aims to create dishes that you can enjoy with the five senses, using Japan's seasonal ingredients. In the courses that change monthly, dishes that reflect colorful seasonal foods are served one after the other, but the small pot of the season and final rice dish leave the greatest impression. The small pots overflow with exquisite flavor as different types of fish are used, like the angler fish in winter and eel in summer. Particular attention is paid to the origin and water used for the rice; high-end Kyoto's Kameoka rice is used with spring water from Kumano Kodo, cooked in a clay pot for each guest. The boiled sardines served with the rice has been cooked in the dashi stock of soft-shelled turtle, a gem that reflects Kyoto and Hayashi's delicate skills.
Displaying these dishes are wares that have been chosen by Hayashi himself, and the atmosphere of the restaurant. Wares by Rosanjin brings out the beauty of the dishes, allowing you to enjoy with your eyes. The interior of the restaurant is designed like a tea room, based on plain wood, with a wickerwork ceiling and processed pillars, giving the restaurant a Kyoto atmosphere. Guests will be satisfied to visit not only for business entertainment and anniversaries, but as part of their tour of Kyoto.
12-minute walk from Keihan Main Line Gion-Shijo Station Exit 6
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