Gion Okada

The menu easily runs to over a hundred items. As if to cover every aspect of the season, names of ingredients from mountain and sea tumble across the page. The kitchen buzzes with activity, the chef and his apprentices working in sync to prepare their creations. If watching the interplay appeals to you, sit at the counter for a front-row seat. Hamo sashimi may be parboiled or skin-seared; for soup, the chef offers creations tailored for each diner. Somen noodle soup is prepared with various types of dashi, each crafted from a single ingredient such as tilefish or clam.

• A counter-focused Kyoto restaurant where the menu reads like a seasonal index, with well over a hundred items
• The cooking leans on classic technique but stays flexible, dishes and soups are tailored to the diner
• Somen noodle soup is built on single-ingredient dashi, examples include tilefish and clam

• Hamo, served as sashimi, prepared parboiled or with the skin seared
• Somen noodles, served in soup and shaped by the dashi
• Dashi made from a single ingredient, examples include tilefish and clam
• Seasonal mountain and sea ingredients that change constantly through the year

Tasting Menus

• Kaiseki Course: ¥26,000
• Course 1: ¥13,200
• Course 2: ¥16,500