- Nearest station：
- Categories：
- Budget：
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- Closed：
- Wednesday
Specialities
Chef
Yoshio Maruyama - A Craftsman Who Faces Food with a Grateful Heart
Space
"Where the Wind Dances and the Seasons Fragrance: A Space Perfect for Moments of a Once-in-a-Lifetime Encounter"
Food
"Savoring Slowly with Tongue and Heart: A Dish Overflowing with Seasonal Flavors"
Review
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Review 238resultsFollowers 61peopleA shock on my first visit. The beaut...
It's a taste that makes your body happy and makes you want to eat it again and again. Fir...View details
2022/01 visited
1 time
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Review 1,597resultsFollowers 754peopleAs expected!
Lunch at the hometown tax donation. It was winter so we had crab. As expected, Gion crab d...View details
2023/01 visited
1 time
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Review 72resultsFollowers 116peopleYes. Japanese tradition! Not only the food, but the plates, ornaments, hanging scrolls, et...View details
2021/03 visited
1 time
Restaurant information
Details
| Restaurant name |
Gion Maruyama（Gion Maruyama）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2018 Bronze winner
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
2020年Bronze受賞店
The Tabelog Award 2020 Bronze 受賞店
2019年Bronze受賞店
The Tabelog Award 2019 Bronze 受賞店
2018年Bronze受賞店
The Tabelog Award 2018 Bronze 受賞店
百名店 選出歴
日本料理 百名店 2021 選出店
食べログ 日本料理 WEST 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
075-525-0009 |
| Reservation availability |
Reservation only |
| Address |
京都府京都市東山区祇園町南側570-171 |
| Transportation |
5 minutes walk from Gion-Shijo Station on the Keihan Main Line 387 meters from Gion Shijo. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 20,000 - JPY 29,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
Service charge 15% Original text サービス料15％ This section has been automatically translated. Please check with the restaurant for accurate information. |
Seats/facilities
| Private rooms |
Available |
|---|---|
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
| Space/facilities |
Relaxing space,Spacious seating,Counter seating,Tatami room,Sunken seating |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Particular about Sake (Nihonshu) |
|---|
Feature - Related information
| Occasion |
Family friendly |Business |Friends This occasion is recommended by many people. |
|---|---|
| Location |
A house restaurant |
| Family friendly |
Children welcome |
| Dress code |
Bare feet and shorts are not allowed |
| Website | |
| The opening day |
1988.1.15 |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Gion Shijo Sta.
Gion, Kiyomizu-dera, Higashiyama
Kyoto City
Kyoto
Higashiyama Ward, Kyoto City
Categories
Rankings in nearby areas
閉じる
ChefYoshio Maruyama - A Craftsman Who Faces Food with a Grateful Heart
Born in 1949 in Kyoto Prefecture. Raised as the eldest son of a fresh fish merchant, he studied under Honorary Master Nishiwaki Sojaku of the Urasenke school in 1967 and served for 10 years at "Kodaiji Doi." After that, he worked for 7 years at the long-established restaurant "Kikunoi" in Kiyamachi and served as the executive chef for 5 years at "Wakuden" in Kodaiji. In 1988, he opened "Gion Maruyama," and in 1998, he opened "Kenninji Gion Maruyama." The skills and artistic excellence cultivated through years of training, along with an unwavering spirit of hospitality, exude the profound beauty of Kyoto.
Space"Where the Wind Dances and the Seasons Fragrance: A Space Perfect for Moments of a Once-in-a-Lifetime Encounter"
A traditional sukiya-style house that seems to have escaped the hustle and bustle of Gion, this space is filled with the unique beauty and cheerfulness of Japanese tradition. The carefully arranged interior, designed to evoke a sense of nature through elements like the tsubo-niwa (small garden), scrolls, and floral arrangements, offers a warm hospitality that feels comfortable. The warmth of human touch and the appreciation for encounters with others, along with Mr. Maruyama's cherished belief in living each step with care, shine through, captivating visitors. With counter seating on the first floor and private rooms with a tsubo-niwa on the second floor, it is also delightful that the space can be used for a variety of purposes.
Food "Savoring Slowly with Tongue and Heart: A Dish Overflowing with Seasonal Flavors"
Mr. Maruyama's beautiful dishes seem to embody a soul in every corner, from the ingredients to the vessels and decorations. In spring, bamboo shoots and young fish are served; in summer, pike eel and sweetfish; in autumn, young sweetfish and matsutake mushrooms; and in winter, matsuba crab and fugu are grilled over charcoal right in front of the guests. Mr. Maruyama positions Kyoto cuisine as a comprehensive art that appeals to all five senses: rhythm, light, sound, aroma, and taste. While valuing the traditional Japanese concepts of "hare" (special occasions) and "ke" (everyday life) and the customs of the four seasons, he continues to evolve Kyoto cuisine with ideas and techniques that are not confined by conventional boundaries.
Experience Beautiful Kyoto Kaiseki that Engages All Five Senses. Immerse Yourself in the Essence of Gion, Where Encounters and Seasonal Changes Intersect.
Nestled in the streets of Gion, our well-maintained sukiya-style building welcomes you. Step inside and feel the cool air from the water-sprinkled alley. Our beautiful Japanese cuisine, crafted from s
...easonal ingredients, conveys the elegance of Kyoto. In spring, enjoy bamboo shoots; in summer, sweetfish; in autumn, matsutake mushrooms; and in winter, snow crab, all grilled over charcoal and served with meticulous hospitality. Enjoy the rhythm of nature with the sounds, light, and wind at Gion Maruyama's kaiseki, creating an unforgettable dining experience.