Gion Maruyama

Flowers are arranged, the ceremonial space is well appointed, serving vessels are carefully chosen. The tea ceremony spirit pervades Gion Maruyama’s graceful service. The Gion location is a ryotei but, in a modern touch, it also features counter seating. The chef has spent many years seeking out delicious flavours. He spells ‘oishii’ (good-tasting) the old-fashioned way, with the characters that mean ‘beautiful’ and ‘taste’, recalling the sensibilities of an older time. ‘Flavour, not seasoning’ is the chef’s credo. Devotion to Kyoto cuisine that reverberates in all senses.

Seasonal Omakase Menu

• Gion Maruyama offers a unique seasonal omakase menu that changes based on the availability of fresh ingredients, showcasing the best of Kyoto's seasonal produce.

Artistic Presentation of Dishes

• The dishes at Gion Maruyama are crafted with meticulous attention to detail, resembling works of art that reflect the beauty of the seasons, creating a dreamlike dining experience.

Traditional Japanese Aesthetics

• The restaurant embodies traditional Japanese aesthetics in its design and service, providing a tranquil atmosphere that enhances the overall dining experience, reminiscent of the spirit of the tea ceremony.

Signature Ingredients

• Sea Urchin: A delicacy known for its rich, creamy texture and briny flavor, sourced from the pristine waters of Japan. It is often served fresh, showcasing its natural sweetness and umami.
• Matsuba Crab: This premium crab is celebrated for its sweet, tender meat and is typically served during the winter months. The crabs are sourced from the Sea of Japan and are prepared with care to highlight their delicate flavor.
• Matsutake Mushrooms: Highly prized for their unique aroma and flavor, these mushrooms are harvested in the fall and are often used in soups and rice dishes. Their rarity and seasonal availability make them a special ingredient at Gion Maruyama.
• Natural Ayu (Sweetfish): A seasonal fish that is particularly popular in summer, known for its delicate taste and is often grilled or served in a hot pot. The fish is sourced from local rivers, emphasizing the restaurant's commitment to fresh, regional ingredients.
• Kyoto Vegetables: A variety of seasonal vegetables grown in the Kyoto region, known for their vibrant flavors and colors. These vegetables are often used in traditional kaiseki dishes, showcasing the restaurant's dedication to local produce and seasonal cooking.

Tasting Menu

• Kaiseki Experience: ¥30,000 - ¥39,999
• Price per Seat: ¥28,000

Signature Dishes

• Charcoal-Grilled Winter Snow Crab: Seasonal Delicacy