Gion Kida

There is a traditional way of viewing the year as 72 distinct micro-seasons, each lasting no more than a few weeks. The turning of the seasons is but a fleeting moment, and the same is true for the seasons of ingredients. If ingredients are the cause, the effect is cooking, and the natural world is the connection between the two. The chef examines the nature of the foods he sources each day and crafts his results with respect for both cause and connection. The guests receive the life of the ingredient.The principles of cause, connection and effect are all found in cooking.

1. Omakase Course with Daily Menu Changes

• The menu is only the omakase course, which switches up almost every day based on what is available to be sourced for the day.

2. Fugu Shirako as a Popular Winter Dish

• In winter, keep an eye out for fugu shirako as that’s one of the most popular dishes of Gion Kida.

3. Private Dining Rooms with Traditional Japanese Decor

• The restaurant's interior exudes a sense of elegance and tranquility, with traditional Japanese decor and private dining rooms available for a more intimate experience.

Omakase Course (Tasting Menu)

• Only available as omakase course, which switches up almost every day based on what is available to be sourced for the day.

Average Cost

• Dinner: €179.99 - €239.99