Kenninji Gion Maruyama
Kyoto, Japan
⭐2 Stars
The Experience
From Michelin Guide
Situated on the south side of Kennin-ji Temple, the restaurant looks out on Yasaka Pagoda. Pass through the elegant gate, have a seat in the waiting area, and relax in the courtyard cooled with sprinkled water. The proprietor welcomes guests with the four-fold etiquette of the wabi-cha school of tea ceremony: harmony, respect, purity and tranquillity. In cuisine, he prizes the five unseen senses, with care paid to light, sound, temperature, fragrance and taste. Even the water is steeped in history, tradition and the four seasons. Unseen yet deep and strong are the roots of Kyoto culture here.
Unique Things
From Visitor Experiences
Tea Ceremony Inspired Dining Experience: The restaurant integrates the spirit of the traditional Japanese tea ceremony into every detail of the dining experience, from the tatami rooms decorated with seasonal scrolls and flowers to purification rituals at the entrance, creating a refined and culturally immersive atmosphere.
Personal Chef Grilling Outside Private Room: Guests can enjoy the unique experience of having the chef personally grill crabs and abalone right outside their private tatami room, overlooking a beautiful garden, which adds an interactive and intimate element to the meal.
Sukiya-Style Architecture with Seasonal and Cultural Presentation: Kenninji Gion Maruyama is housed in a striking Sukiya-style building, and its kaiseki tasting menu thoughtfully reflects Kyoto’s traditional events and seasonal flavors, emphasizing a balance and presentation that appeals to all five senses, making the meal a comprehensive art form.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Kenninji Gion Maruyama in Kyoto include:
Red rockfish, kuruma prawn, and oval squid: Featured in a fish-shaped ceramic dish served with Tosa soy sauce, wasabi, and ponzu, showcasing fresh seafood with delicate seasoning.
Seasonal fish such as longtooth grouper, hamo pike conger, ayu sweetfish, and flatfish (hirami): These are used according to the season, highlighting Kyoto’s culinary tradition of emphasizing seasonal produce. For example, ayu sweetfish is a summer delicacy, while longtooth grouper is prized in spring.
Matsutake mushrooms: A prized autumn ingredient known for its distinctive aroma and flavor, often paired with sweetfish or other seasonal items.
Abalone (awabi) and abalone liver (kimo): Served as a grilled main dish (yakimono), often prepared tableside to enhance aroma and flavor.
Uni (sea urchin): Used as a topping on sashimi dishes, adding a rich, creamy texture and umami depth.
These ingredients are carefully selected to reflect the changing seasons and are skillfully prepared to highlight their natural flavors, embodying the essence of Kyoto cuisine which appeals to all five senses. The use of seasonal seafood and mushrooms, along with refined presentation and traditional accompaniments like Tosa soy sauce and ponzu, are signature elements of the restaurant’s culinary identity.
Menu & Pricing
Current Offerings & Prices
Seasonal Cooking Course
- ¥30,000 (April-May: Kyoto bamboo shoots / Moroko from Lake Biwa)
- ¥37,950 (June to August: Awaji conger conger / Wakasa Guji (sweet sea bream))
- ¥50,600 (September to October: Matsutake mushrooms)
Seasonal Cooking Course 40,000 yen
- ¥37,950 (November - March: Puffer fish / Hishi crab (migratory crab))
- ¥50,600 (April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster)
- ¥63,250 (June-August: Wild sweetfish / Awaji conger conger / Wakasa guji (sweet sea bream))
Seasonal Cooking Course 50,000 yen
- ¥63,250 (November - March: Matsuba crab / Puffer fish / Hishi crab (migratory crab))
- ¥75,900 (April-May: Kyoto bamboo shoots / Moroko from Lake Biwa / Ise lobster)