Gion Kurashita
This Hanamikoji restaurant offers kaiseki at its finest, from a chef with a career in some of Japan's finest restaurants.
Restaurant Details
Kyoto is the birthplace of almost all Japanese cuisine as it is known today. Using kombu kelp from the north and dried katsuobushi from the south, it was culinary masters in Kyoto that first made these into dashi: the foundation of Japanese food.
So to have a meal in Gion Kurashita is to engage with traditional Japanese cuisine at its peak. Located in the historic hanamichi (geisha district) of Hanamikoji, one of Gion’s five geisha districts, the restaurant finds itself in good company, surrounded by a smattering of the city’s most famous restaurants. The owner, Chef Kurashita Satoru, opened Gion Kurashita in 2010 after a storied tour of service in Japanese ryokan (traditional inns) and resort hotels all over the country.
Such a long career has bestowed on Chef Kurashita a wealth of knowledge of the intricacies of Japanese cuisine. Whether it’s Japanese king crab, or finely-marbled wagyu beef, or even the deadly poisonous fugu pufferfish, Chef Kurashita knows the best — and safest — way in which to prepare them. Even the humble tofu is given its due respect: Chef Kurashita uses tofu from historic supplier Hattori, which supplies Nanzen-ji Temple with its tofu, and is highly regarded for superior aroma and texture.
“Even in isolation, each course in a kaiseki service must be delicious,” he declares. And hundreds (if not thousands) of satisfied customers can testify to Chef Kurashita’s commitment.
With heavy emphasis on tofu and vegetables, this course highlights the tofu from Hattori, a famed tofu supplier known for providing Nanzenji Temple’s tofu. Aromatic and with a firm, yet smooth texture, the sensation of Hattori tofu sliding down the throat is said to be particularly satisfying. Let the mingling scents and flavors of dashi and tofu soothe the mind and body.
With heavy emphasis on tofu and vegetables, this course highlights the tofu from Hattori, a famed tofu supplier known for providing Nanzenji Temple’s tofu. Aromatic and with a firm, yet smooth texture, the sensation of Hattori tofu sliding down the throat is said to be particularly satisfying. Let the mingling scents and flavors of dashi and tofu soothe the mind and body.
Few other combinations are as classic as Kyoto beef shabu-shabu hotpot with sesame and ponzu sauces. It’s no wonder why this is one of Gion Kurashita’s most popular menus. As is tradition for Kyoto kaiseki, this course starts with a classic hassun platter, followed by courses of seasonal fish sashimi and seasonal vegetable tempura.
Few other combinations are as classic as Kyoto beef shabu-shabu hotpot with sesame and ponzu sauces. It’s no wonder why this is one of Gion Kurashita’s most popular menus. As is tradition for Kyoto kaiseki, this course starts with a classic hassun platter, followed by courses of seasonal fish sashimi and seasonal vegetable tempura.
With its mouth-melting Kyoto beef simmered in flavorful homemade broth, accompanied by a dip made from the chef’s carefully selected eggs, the Sukiyaki Course rivals the Shabu-Shabu Course for popularity. As is tradition for Kyoto kaiseki, this course starts with a classic hassun platter, followed by courses of seasonal fish sashimi and seasonal vegetable tempura.
With its mouth-melting Kyoto beef simmered in flavorful homemade broth, accompanied by a dip made from the chef’s carefully selected eggs, the Sukiyaki Course rivals the Shabu-Shabu Course for popularity. As is tradition for Kyoto kaiseki, this course starts with a classic hassun platter, followed by courses of seasonal fish sashimi and seasonal vegetable tempura.
A full course of traditional Kyoto-style kaiseki. The chef personally chooses the ingredients that goes into each course, highlighting the bounty of Japan’s mountains and seas.
A full course of traditional Kyoto-style kaiseki. The chef personally chooses the ingredients that goes into each course, highlighting the bounty of Japan’s mountains and seas.
The centerpiece of this course is the Kyoto beef steak, generously drizzled with a homemade Japanese-style steak sauce that is almost as gorgeous as the meat itself, incorporating onions, garlic and ginger in copious amounts. As is tradition for Kyoto kaiseki, this course starts with a classic hassun platter, followed by courses of seasonal fish sashimi and seasonal vegetable tempura.
The centerpiece of this course is the Kyoto beef steak, generously drizzled with a homemade Japanese-style steak sauce that is almost as gorgeous as the meat itself, incorporating onions, garlic and ginger in copious amounts. As is tradition for Kyoto kaiseki, this course starts with a classic hassun platter, followed by courses of seasonal fish sashimi and seasonal vegetable tempura.
The most premium course at Kurashita, and the only one that surpasses the Kougyoku Course in luxury — and is thus fittingly named, for the invincible weapon Vajra in Buddhist mythos. The chef chooses the finest ingredients available to him on the day to craft a decadent traditional Kyoto-style kaiseki course.
The most premium course at Kurashita, and the only one that surpasses the Kougyoku Course in luxury — and is thus fittingly named, for the invincible weapon Vajra in Buddhist mythos. The chef chooses the finest ingredients available to him on the day to craft a decadent traditional Kyoto-style kaiseki course.
Gion Kurashita Remarks
Children below the age of 6 will not be permitted entry to the restaurant.
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Gion Kurashita Business Days
Gion Kurashita Address
570-157 Gionmachi Minamigawa, Higashiyama-ku, Kyoto 605-0074
Gion Kurashita Access Info
Gion Kurashita can be accessed via a 10-minute walk from Gion-Shijo Station on the Keihan Electric Railway Main Line, or from Kawaramachi Station on the Hankyu Kyoto Line.
Gion Kurashita Phone Number
Gion Kurashita Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Featuring beautiful landscapes from mountain to sea, Kyoto Prefecture conveys traditional Japanese culture through its architecture and gardens, art and artisanal crafts, and delicious local cuisine made from regional produce.
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10 meals
COURSE MENUMinokichi Shijo Kawaramachi
Kaiseki in its birthplace, a meal at one of the oldest establishments to serve it — the 300-year-old Minokichi brand returns to Kyoto, now serving ultra-seasonal kaiseki in Kawaramachi to showcase the city's culinary splendor.
SEAT RESERVATIONIharada
This Kyoto restaurant adds a modern twist to traditional Japanese kaiseki cuisine, sourcing high-quality ingredients from their own farm and the local seafood market.
SEAT RESERVATIONGion Nanba
Tradition at its finest. Secreted within Kyoto’s traditional district, Gion Nanba offers Michelin-quality kaiseki courses, featuring the best quality produce from all over Japan.
SEAT RESERVATIONNijojo Furuta
You won’t be bored for a single second when you sit at the counter of this creative kaiseki restaurant in Kyoto.