Gion Owatari

Mahito Owatari’s ready smile and bold demeanour make a lasting impression. He weaves ingredients into a harmonious whole: for example, white asparagus is paired with eggs infused with the aroma of truffles. If it’s a French dish, asparagus is combined with hollandaise sauce; if Italian, Bismarck. Smoked firefly squid is complemented with young pepper leaf jelly for a Japanese treatment. Accenting with the salty tang of caviar imparts a touch of luxury.

Three unique/unconventional aspects of Gion Owatari, Kyoto:

1. Use of Shrine Water in Cooking
   The water used in the kitchen is sourced from the nearby Shimogoryo Shrine, adding a unique local and spiritual element to the preparation of dishes.

2. Tea Ceremony-Inspired Service and Ambiance
   The restaurant’s service philosophy draws inspiration from the traditional Japanese tea ceremony, including palate-cleansing tea served between courses. The building itself evokes the atmosphere of Edo-period tea houses, blending culinary and cultural experiences.

3. Distinctive Dashi Stock and Textural Specialty
   Instead of the usual skipjack bonito flakes, Chef Owatari uses tuna flakes to create a delicate yet distinctive dashi stock. Additionally, a signature dish is the gomadofu with uni (sesame tofu with sea urchin), which is whisked for over an hour to achieve a unique gelatinous and bouncy texture.

The most honored or signature ingredients at the Michelin-starred restaurant Gion Owatari in Kyoto are:

• Ayu (sweetfish): A specialty ingredient prized for its delicate, sweet flavor, often featured in signature dishes showcasing the purity of Kyoto cuisine.
• Himi buri (yellowtail from Himi): Renowned for its exquisite taste, this local yellowtail is used to highlight the freshness and quality of seafood in the restaurant’s offerings.
• Tuna flakes (used instead of skipjack bonito flakes): Chef Owatari uses tuna flakes to make a distinctive yet delicate dashi stock, which is fundamental to the subtle umami base of many dishes.
• Gomadofu with uni (sesame tofu with sea urchin): This signature dish is notable for its delicate, gelatinous, and bouncy texture achieved by whisking the tofu for an hour, combining the rich flavors of sesame and sea urchin.
• Rice with okoge (crispy rice from the claypot): Served at the end of the meal, this crispy rice is a beloved textural contrast and a highlight of the dining experience.

These ingredients are carefully selected and prepared with expert technique to emphasize seasonality, texture, and the refined elegance characteristic of Kyoto kaiseki cuisine at Gion Owatari.

Tasting Menu

• Omakase course: ¥23,000

Signature Dishes

• Gomadofu with uni (sesame tofu with sea urchin)
• Crab Shinjo Bowl
• Keihoku Turnip Steaming

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