Gion Mamma

The eye settles at once on the big sunken hearth and the pothook hanging from the ceiling. Char-grilled items take pride of place, leaving no doubt as to the shop’s selling point. The owner-chef honed his craft at a traditional restaurant in Gifu, and the influence shows in offerings such as Waragawa sweetfish in summer and mallard and bear in winter. Whatever the item, his aim is to present its true flavours. The cheerful owner-chef devotes himself to gracious service.

Traditional Char-Grilling Technique

• Gion Mamma features a big sunken hearth where char-grilled items are the highlight, showcasing a unique cooking method that emphasizes the true flavors of the ingredients.

Seasonal Specialties

• The menu changes with the seasons, offering unique dishes such as Waragawa sweetfish in summer and mallard and bear in winter, reflecting the local culinary traditions.

Gracious Service by the Owner-Chef

• The cheerful owner-chef is dedicated to providing gracious service, enhancing the dining experience with a personal touch.

Signature Ingredients

• Waragawa Sweetfish: A seasonal delicacy served in summer, known for its delicate flavor and tender texture. Sourced from local rivers, it is grilled over an open flame to enhance its natural taste.
• Mallard Duck: Featured in winter dishes, this game bird is prized for its rich flavor. The chef utilizes traditional preparation methods to bring out the best in this ingredient, often pairing it with seasonal vegetables.
• Bear Meat: A unique offering during winter, bear meat is prepared with care to highlight its robust flavor. It is a rare ingredient that reflects the chef's commitment to showcasing local and traditional Japanese cuisine.
• Char-grilled Items: The restaurant's signature cooking method, which involves grilling various ingredients over a sunken hearth, imparts a smoky flavor that elevates the dining experience. This technique is central to the restaurant's identity and emphasizes the true flavors of the ingredients used.