日本料理は京都で和の心を伝える祇園にしかわ | 口コミ

Really needs to take card without extortionate card fee. Detracts from what would otherwise have been best dining experience.

Beautiful setting. Delicious food. Contentious service. Perfect ingredients. Everything you would want of a tasting menu.

Fantastic meal and generally great service, the AMA-Dai tilefish with crispy skin & lime “caviar” was possibly the best fish dish I’ve had and chef was brilliant, fun and interactive.

A great wine/saki pairing too!

Only downside was a JPY 5,000 card fee, to be fair it does say cash only in the email reservation, but seems odd to be spending circa JPY 70k and having to pay cash and I missed it in the email.

魚の扱いと、最後の米が印象に残る。祇園にしかわの昼懐石

京都・祇園のミシュラン二つ星「祇園にしかわ」へランチで訪問。

店主の西川正芳さんは京都の名店で研鑽を積み、2008年に独立。祇園にしかわを開店しました。

お店が掲げる言葉は「真味只是淡（しんみはただこれたん）」。素材そのものを大切にしながら、季節や温度、味わいのバランスを細かく組み立てていく日本料理です。

今回食べて特に印象に残ったのが、魚の扱いの上手さと、ご飯のおいしさでした。

最初は、秋茄子、黒舞茸、すだち、鰹出汁のジュレ、じゅんさい。

やわらかな秋茄子に黒舞茸の香り。鰹出汁のジュレにすだちの爽やかさを効かせ、じゅんさいのつるりとした食感を合わせます。

まだ暑さの残る9月に、涼やかさを残しながら秋の食材へと移っていく、季節の変わり目を感じる一皿。

続いてお椀は、鱧の葛打ちと松茸。

松茸は力強い香り。鱧はしっとりとやわらかく、葛をまとわせることで口当たりもなめらか。

出汁はやさしいのに、飲んでみるとしっかりとエネルギーを感じる味わい。「淡い＝弱い」ではないところが印象的でした。

お造りは、メイチダイ、剣先イカ、迷い鰹。

ここが今回、かなり印象的。

メイチダイは脂がありながら品がよく、旨みもしっかり。

剣先イカはやわらかな食感の中に、ねっとりとした甘み。

そして迷い鰹は、しっとりとした身質で、鰹らしい旨みをきれいに感じさせる仕立て。

三種それぞれ食感も脂の乗り方も違いますが、その違いをきちんと引き出している。

単純に良い魚を仕入れているというだけではなく、魚ごとに「どう食べさせると一番おいしいか」をよく分かっている店という印象を受けました。

続いて、白甘鯛の鱗焼き。蓼酢のソースとキャビアライム。

パリパリに仕上げた鱗と、ふっくらとした身。この食感のコントラストがいい。

白甘鯛の脂に蓼酢の爽やかな酸味を合わせ、さらにキャビアライムの粒が口の中で弾ける。

白甘鯛のおいしさを軸にしながら、酸味を使って軽やかに食べさせる一皿でした。ここでも魚の火入れの上手さを感じます。

そして、ブッダジャンピンスープ。

鰹、鮑などの出汁に、クエ、干し貝柱、椎茸、冬瓜、葱などを合わせたもの。

いろいろな素材の旨みを重ねた複雑な料理ですが、不思議と重たくありません。

特にクエの脂と旨みがよく、干し貝柱や椎茸などの風味も加わって、スープには奥行きがある。それでいて後口はすっと引いていくのが印象的でした。

そして後半は、今回もう一つの大きなハイライトだったご飯。

まずは、煮えばなとからすみ。

完全に炊き上がる前の米ならではの、アルデンテのような食感。そこにからすみのねっとりとした旨みと塩気がしっかり絡みます。

この時点で、米そのものがおいしい。

続いて、生姜ご飯。

土鍋で炊いたご飯に生姜というシンプルな仕立てだからこそ、お米の良さがよく分かります。

お米は新之助80％、ゆめごこち20％のブレンド。

粒の存在感がありながら、ふっくらとして甘みもしっかり。そこに生姜の香りが重なることで、米の甘みがさらに引き立ちます。

コースも終盤なのに、もう一杯食べたくなるおいしさ。

日本料理では最後の食事がコース全体の印象を大きく左右しますが、にしかわはここが強い。「ご飯がおいしかった」という記憶がはっきり残りました。

甘味は、抹茶アイス、西洋梨、葡萄。

果物の瑞々しさもあり、最後はすっきりと終了。

今回の祇園にしかわで特に印象に残ったのは、やはり魚と米。

鱧、メイチダイ、剣先イカ、迷い鰹、白甘鯛、クエ。

さまざまな魚が登場しますが、葛打ち、造り、鱗焼き、スープと仕立てを変えながら、それぞれの身質や脂、旨みの違いをきちんと楽しませてくれます。

そして最後の米。

煮えばなから生姜ご飯へと続き、コース終盤になってもう一度食欲が上がるほどのおいしさでした。

派手な方向に振るのではなく、素材を見極め、出汁、火入れ、食感を丁寧に積み重ねていく。

長く二つ星を獲得している京都の名店ですが、実際に食べてみると、その良さはむしろこうした基本的な仕事の確かさにあるように感じました。

魚の扱いの上手さと、ご飯のおいしさが特に記憶に残る、祇園にしかわの昼懐石でした。

(Translated by Google)
The handling of the fish and the final rice left a lasting impression. Gion Nishikawa's Lunch Kaiseki

I visited Gion Nishikawa, a two-Michelin-starred restaurant in Gion, Kyoto, for lunch.

The owner, Masayoshi Nishikawa, honed his skills at renowned Kyoto restaurants before opening Gion Nishikawa in 2008.

The restaurant's motto is "True taste is simply subtle." It's a style of Japanese cuisine that cherishes the ingredients themselves, meticulously crafting the balance of season, temperature, and flavor.

What particularly impressed me this time was the skillful handling of the fish and the deliciousness of the rice.

First, autumn eggplant, black maitake mushroom, sudachi citrus, bonito broth jelly, and water shield.

The soft autumn eggplant was complemented by the aroma of the black maitake mushroom. A refreshing sudachi citrus flavor is added to a bonito broth jelly, complemented by the smooth texture of water shield.

In September, when the heat still lingers, this dish evokes the transition from summer to autumn ingredients, offering a refreshing taste while reflecting the changing seasons.

Next, the soup features conger eel coated in kudzu starch and matsutake mushrooms.

The matsutake mushrooms have a powerful aroma. The conger eel is moist and tender, and the kudzu coating gives it a smooth texture.

The broth is gentle, yet when you drink it, you feel a strong energy. The fact that "subtle" doesn't mean "weak" was impressive.

The sashimi consists of snapper, swordtip squid, and stray bonito.

This was particularly impressive this time.

The snapper was fatty yet refined, with a rich umami flavor.

The swordtip squid had a soft texture with a sticky sweetness.

The stray bonito had a moist texture and was prepared in a way that beautifully brought out the characteristic umami of bonito.

Each of the three types had a different texture and fat content, but these differences were brought out perfectly.

I got the impression that this restaurant not only simply sources good fish, but also understands "how to serve each type of fish to make it taste its best."

Next was the grilled white sea bream with scales. Served with a tadezu sauce and caviar lime.

The crispy scales and the plump flesh created a wonderful contrast in texture.

The refreshing acidity of the tadezu sauce complemented the fat of the white sea bream, and the caviar lime grains burst in the mouth.

This dish, centered on the deliciousness of the white sea bream, was light and easy to eat thanks to the use of acidity. Here again, I could feel the skill in cooking the fish.

And then, the Buddha Jumping Soup.

This dish combines bonito and abalone broth with ingredients such as grouper, dried scallops, shiitake mushrooms, winter melon, and green onions.

It's a complex dish with layers of flavor from various ingredients, yet surprisingly, it's not heavy.

The fat and umami of the grouper are particularly good, and the flavors of the dried scallops and shiitake mushrooms add depth to the soup. Yet, the aftertaste is remarkably clean.

And then, in the second half, the rice, another major highlight of this meal.

First, the rice with boiled mullet roe.

The rice has an al dente texture, unique to rice that isn't fully cooked. The sticky umami and saltiness of the mullet roe blend perfectly with it.

At this point, the rice itself is delicious.

Next, the ginger rice.

Because it's a simple dish of rice cooked in an earthenware pot with ginger, the quality of the rice really shines through.

The rice is a blend of 80% Shin-no-suke and 20% Yumegokochi. The rice grains had a distinct presence, yet were plump and sweet. The aroma of ginger further enhanced the rice's sweetness.

Even though the course was nearing its end, it was so delicious I wanted another bowl.

In Japanese cuisine, the final meal greatly influences the overall impression of the course, and Nishikawa excels in this area. The memory of "delicious rice" remains vividly.

The dessert consisted of matcha ice cream, pear, and grapes.

The freshness of the fruit provided a clean and refreshing finish.

What particularly impressed me at Gion Nishikawa this time was the fish and rice.

Conger eel, snapper, swordtip squid, stray bonito, white sweet snapper, and grouper.

A variety of fish appeared, but each was prepared in different ways—with kudzu starch, sashimi, grilled with scales, and in soup—allowing the distinct differences in texture, fat, and flavor of each to be fully appreciated.

And finally, the rice.

From the freshly cooked ginger rice to the ginger rice, the deliciousness was so captivating that it stimulated my appetite again towards the end of the course.

Rather than going for flashy presentations, they carefully selected the ingredients and meticulously built up the broth, cooking method, and texture.

This Kyoto restaurant has long held two Michelin stars, but after actually eating there, I felt that its true strength lies in the solid execution of these fundamental techniques.

The skillful handling of the fish and the deliciousness of the rice are what I particularly remember about this Gion Nishikawa lunch kaiseki meal.

The chef and staff created a wonderful atmosphere. The food and its presentation was an absolute joy.

Highly recommended while in Kyoto.

The ingredients were exceptional. The technique was masterful. I was amazed how much the chef does by himself.

Staff was very courteous and friendly.

Great food and atmosphere. Very special place to visit. Congrats for receiving Michelin 2 stars. Really deserves it.

素晴らしいメニュー、最高でした。

(Translated by Google)
The menu was fantastic, it was the best.

元おられたお店と違ってまったりできました

(Translated by Google)
Unlike the shop where you used to work, this was a very relaxing place.

36th 🌟🌟。數寄屋建築盡顯祇園風情。招牌「高湯」鮮甜醇厚，昆布香氣撲鼻；時令懷石料理擺盤如畫，大將談吐幽默平易近人。檜木吧台氛圍靜謐，是五感俱佳、溫暖人心的京都頂級餐飲體驗。 (Translated by Google) 36th 🌟🌟. The Sukiyaya architecture perfectly captures the charm of Gion. The signature "Dakyu" (broth) is sweet and rich, with an enticing aroma of kelp; the seasonal kaiseki dishes are beautifully presented, and the chef is humorous and approachable. The cypress bar offers a tranquil atmosphere, making it a top-tier Kyoto dining experience that delights all five senses and warms the heart.

Incredible - the best food that I have had in Japan!

祇園の名店でブラボー過ぎるランチコース♪

京都・祇園の名店、祇園にしかわでランチコースを堪能。
一品目から度肝を抜かれたのが、まさかの鯖寿司。
挨拶がわりに出すにはあまりに完成度が高い。
脂の乗り、締め加減、酢の塩梅、すべてが端正で、料理人の覚悟みたいなものを感じる一貫。
最初にこれを出せるのは、相当な自信があってこそ。
椀物のクエは、澄みきった出汁の中で存在感を放つ主役級の旨み。上品なのに厚みがあり、余韻が長い。聖護院大根との相性も見事で、冬の京都を体現する一椀。

加えてお造りの平目も素晴らしかった。
包丁の入れ方が実に繊細で、口に含んだ瞬間はしっとりとした舌触り、噛み進めるほどに上品な甘みと旨みがじわりと広がる。

焼物の太刀魚はこの日のハイライト。
皮目は香ばしく、身はふわりと繊細。脂の質が軽やかで、噛むほどに甘みが広がる。火入れの妙を存分に味わえる逸品だった。個人的には優勝の一品。

全体を通して感じたのは、奇をてらわず、しかし一皿ごとにさすがと唸らせる構成力。
ランチでこの完成度は圧巻。

なにより大将の人柄、楽しい軽快なトークもこの
お店の超ストロングポイントだと思う。
京都和食の真髄を、改めて思い知らされる名コースでした、ご馳走様でした！

(Translated by Google)
An absolutely amazing lunch course at a renowned Gion restaurant!

I enjoyed a lunch course at Gion Nishikawa, a famous restaurant in Gion, Kyoto.

The first dish that blew me away was, surprisingly, mackerel sushi.

It was far too perfect to be served as an opening dish.

The fat content, the curing, the balance of vinegar—everything was refined, a piece that conveyed the chef's determination.

To serve this first shows considerable confidence.

The grouper in the soup was a star-quality dish, its presence shining through in the clear broth. It was elegant yet substantial, with a long-lasting aftertaste. The pairing with the Shogoin radish was superb, a bowl that embodied winter in Kyoto.

In addition, the flounder sashimi was also wonderful.

The knife work was incredibly delicate; the moment I put it in my mouth, it had a moist texture, and as I chewed, the elegant sweetness and umami gradually spread. The grilled hairtail fish was the highlight of the day.
The skin was fragrant and crispy, and the flesh was light and delicate. The fat was light in quality, and the sweetness spread with every bite. It was an exquisite dish that allowed me to fully appreciate the masterful cooking technique. Personally, it was the winning dish.

What I felt throughout the meal was the masterful composition of each dish, without any gimmicks, yet each one was truly impressive.
This level of perfection for lunch is breathtaking.

Above all, I think the chef's personality and his enjoyable, lighthearted conversation are the restaurant's greatest strengths.

It was a superb course that reminded me once again of the true essence of Kyoto-style Japanese cuisine. Thank you for the delicious meal!

An exceptional dining experience from start to finish. The cuisine was incredibly refined and tasteful, clearly showcasing the talent and creativity of the chef. Every dish was beautifully executed and memorable.

The staff were outstanding—attentive, knowledgeable, and genuinely welcoming. Despite the two Michelin stars, the atmosphere felt warm, cozy, and relaxed rather than formal or intimidating.

A truly remarkable restaurant and absolutely recommended.

We had dinner and the sake pairing. It was all excellent! From the warm tea house ambience, to the calmest kitchen I have ever seen, Chef Masayoshi Nishikawa has created an incredibly inviting atmosphere and menu. The chef and his team took the time to engage with us and explain the dishes (in English) as we went. 10/10 would recommend for a great, clean meal and excellent chef led experience.

양도 많고 맛도 너무 좋고 일본에서 간 가이세키 중에서 해산물 러버에게 너무나 완벽한 식사였다 생각듭니다. 안쪽 자리보다 셰프들이 보이는 곳에서 소통하면서 식사하면 더 좋은 경험일거라 생각들어요. 셰프님이 굉장히 재치있고 아재개그 잘하시는 재밌는 분이셔요

10/10 recommend. Everything was on point. I would recommend this place for people who actually appreciate natural flavors that are accentuated. Not for those "for instagram only" people. It's for foodies who appreciate great variety of flavors. (Translated by Google) The portions were generous and the food was delicious. Of all the kaiseki I've had in Japan, this was the perfect meal for a seafood lover. I think it would be even better if you could see the chefs and interact with them, rather than sitting inside. The chef is incredibly witty and a fun guy with a knack for dad jokes.

10/10 recommend. Everything was on point. I would recommend this place for people who actually appreciate natural flavors that are accentuated. Not for those "for Instagram only." It's for foodies who appreciate a great variety of flavors.

食事は勿論の事
大将の軽快なトークで
笑顔が溢れる

(Translated by Google)
Not only is the food delicious, but the chef's lively conversation will have you smiling.

I would like to compliment the chef and his team, i had a good time.

Thank You

食べログブロンズアワード
日本料理WEST百名店
Michelin二つ星獲得店の
祇園にしかわに行って来ました。

店内は風情があり京都祇園らしさが
感じられます。

そしてカウンター席からはライブキッチンを楽しめ
調理してる様子を見ることが出来るのも良いですね。

大将の西川さんによる素晴らしい繊細な料理
と軽妙なダジャレをお楽しみください。

食前酒 立冬の果実酒 人参とオレンジ

先付八寸 鯖寿司
コッペ蟹(せこがに)
／唐墨・日野菜
渋皮栗／イクラ

椀物 蟹真丈 澄まし仕立て

向付 天然の平目昆布締め

造里 マグロのような鰹

燒物 鰆西京焼き

温菜 天然クエ 蕪蒸し 銀杏

御飯物 ちりめん山椒御飯

香の物

甘菓子 ゆずのシャーベット
もなか アイス 栗きんとん あずき 餅

(Translated by Google)
I visited Gion Nishikawa, a Tabelog Bronze Award-winning restaurant, one of the top 100 Japanese restaurants in the West, and a Michelin two-star establishment.

The interior has a charming atmosphere that evokes the essence of Kyoto's Gion district.

The counter seats offer a great view of the live kitchen, allowing you to watch the chefs at work.

Enjoy the exquisite and delicate cuisine prepared by Chef Nishikawa, along with his witty puns.


Aperitif: Fruit liqueur for the beginning of winter (carrot and orange)

Appetizer: Mackerel sushi
Snow crab (Sekogani)
/Bottarga and Hinona turnip
Chestnut with skin on/Salmon roe

Soup: Crab dumpling in clear broth

Sashimi: Natural flounder cured with kelp

Sashimi: Bonito that resembles tuna

Grilled dish: Spanish mackerel grilled in Saikyo miso

Warm dish: Natural grouper, steamed turnip, ginkgo nuts

Rice dish: Rice with dried sardines and sansho pepper

Pickles

Dessert: Yuzu sherbet
Monaka ice cream, chestnut paste, red bean paste, mochi

The chefs were incredibly kind to us even though we don’t speak fluent Japanese. Highly recommend for an authentic experience - don’t be afraid to try new things!

Restaurant de cuisine traditionnelle japonaise. J'avoue j'étais pas entraîné par les plats. Certains n'étaient pas très lisibles et pas vraiment à mon goût. L'ensemble de l'expérience était ok sans plus. J'étais pas impressionné par le menu 2 étoiles Michelin. Dommage pas de communication en anglais. (Translated by Google) Traditional Japanese restaurant. I admit I wasn't particularly drawn to the dishes. Some weren't very well presented and not really to my taste. Overall, the experience was just okay. I wasn't impressed by the two-Michelin-starred menu. It's a shame they didn't offer English service.

Restaurant de cuisine traditionnelle japonaise. J'avoue j'étais pas entraîné par les plats. Certains n'étaient pas très lisibles et pas vraiment à mon goût. L'ensemble de l'expérience était ok sans plus. J'étais pas impressionné par le menu 2 étoiles Michelin. Dommage pas de communication en anglais. (Translated by Google) Traditional Japanese restaurant. I admit I wasn't particularly drawn to the dishes. Some weren't very well presented and not really to my taste. Overall, the experience was just okay. I wasn't impressed by the two-Michelin-starred menu. It's a shame they didn't offer English service.

調理場から聞こえてくるスタッフを怒る声、常連さんのみと親しく話す大将、最近入店されたと思われるスタッフさんのたどたどしい料理の説明とちぐはぐな接客。最高な体験でした！

(Translated by Google)
The sound of the chef scolding the staff coming from the kitchen, the owner only chatting familiarly with regulars, and the hesitant explanations of the dishes and disjointed service from a staff member who seemed to have recently joined the team. It was a fantastic experience!

This was a very thoughtful crafted omakase experience. Each dish had wonderfully coordinated flavors paired with beautiful ceramic. The service was really well done and the food was delicious. It was a wonderful treat. It costed about ¥32,000 per person

This place is phenomenal and worth the money you’re going to spend. The food is well crafted in terms of taste, presentation, and look. Each meal felt meticulously crafted, the courses placed in a specific order to ensure each course stood out on its own.

The staff was very attentive - checking in at the perfect time and getting the next course to you. They made sure we enjoyed the food, gave us an explanation of each dish and what to expect, and it really enhanced the experience.

We had the omakase experience, which made the whole evening feel private and intimate. We got to take our time, got to sit in a quiet room to ourselves and just be present in the moment.

This is a highly recommended Michelin Star experience. You should make it part of your trip itinerary and indulge!

Visited on 10/31/2025 for lunch. Amazing experience.
Upon arrival, you don't need to wait outside like we did. Everyone was waiting for us on the table inside to start the course.

my favorite kaiseki in Kyoto!
super nice owner and food is as good as you get.
love coming here every season.

2025.10に伺いました。

祇園佐々木一門会の祇園にしかわ
2010〜2年連続ミシュラン⭐︎1
2012〜14年連続ミシュラン⭐︎2

祇園に行ったら必ず行きたかった店、予定と予約が合い伺うことができました。

入り口から店内個室まで、雰囲気が素晴らしい！
料理・器ともに感動です。
毎月、器を2階から選び、そこから料理を考えるそうです。
今回、日本酒のペアリングをお願いしたんですが、ソムリエの方の知識と料理との相性、最高でした。

生きてきて良かった、頑張って稼いで良かった！
と思わせてくれるひとときを味わいました。
ありがとうございました。

店名入りのナプキンをいただきました。
お箸は三条の竹松との事で、帰りに買いました。

祇園に来た際は、是非また寄りたいお店。
オススメですよ！

(Translated by Google)
I visited in October 2025.

Gion Nishikawa, part of the Gion Sasaki school of culinary arts
2010-2014: Michelin 1 star
2012-2014: Michelin 2 stars

This was a restaurant I always wanted to visit when I went to Gion, and I was finally able to make a reservation.

The atmosphere, from the entrance to the private rooms inside, was wonderful!

Both the food and the tableware were impressive.

Apparently, they select tableware from the second floor every month and then plan the dishes based on that.

This time, I requested a sake pairing, and the sommelier's knowledge and the way they matched the food was superb.

It was a moment that made me think, "It's good to be alive, it's good to have worked hard and earned my money!"

Thank you very much.

I received a napkin with the restaurant's name on it.

The chopsticks were from Takematsu in Sanjo, so I bought some on my way out.

This is a restaurant I definitely want to visit again when I come to Gion.

I highly recommend it!

季節を感じられる料理の数々。和食の最高峰。
大将はじめ、スタッフの皆さん気さくで、堅すぎない雰囲気で楽しめました。
日本酒と合わせて最高の食事が楽しめます。

(Translated by Google)
A variety of dishes that reflect the seasons. The pinnacle of Japanese cuisine.

The head chef and staff were all friendly, and the relaxed atmosphere made for a very enjoyable experience.

The perfect pairing with sake.

This was the best meal of our life. When we return to Kyoto we will surely be coming Back

Overall an excellent experience that is the highlight of our trip to Japan. The food is artistically designed, prepared, and presented. Chef Junpei and his staff are super professional and took their time to explain each course and how it can be enjoyed. The sake recommended by chef Junpei is definitely the best we have ever had. Not only the food is great, all the dinning wares are also carefully selected by the chef. To make our experience even more memorable, the entire staff stood outside of the restaurant to say goodbye to the guests — in the drizzle!

大将のにしかわさんの素晴らしい料理と軽妙なダジャレを楽しんでください。
京都で大好きな和食料理店の１つです。

(Translated by Google)
Enjoy Chef Nishikawa's fantastic food and witty puns. This is one of my favorite Japanese restaurants in Kyoto.

Ohne Google Maps hätten wir dieses Juwel wohl nicht gefunden 😅.

Nach einem sehr herzlichen Empfang wurden wir direkt an den Tresen mit Blick in die offene Küche geführt. Das Restaurant ist für sein Kaiseki bekannt und es war tatsächlich ein wunderbares Erlebnis.

Jeder Gang war köstlich, einzigartig und liebevoll arrangiert, dazu vom Personal mit viel Wissen erklärt.

Eine außergewöhnliche kulinarische Erfahrung, die wir so schnell nicht vergessen werden! (Translated by Google) Without Google Maps, we probably wouldn't have found this gem 😅.

After a very warm welcome, we were led directly to the counter with a view into the open kitchen. The restaurant is known for its kaiseki, and it truly was a wonderful experience.

Every course was delicious, unique, and beautifully presented, with the staff explaining everything with great expertise.

An exceptional culinary experience that we won't soon forget!

Unglaublich spannende Erfahrung. Das Essen, das Ambiente und der Service waren eindrücklich. Wir hatten das Menu mit Wein / Sakebegleitung. Lecker. Das Essen an der Theke ist ein Erlenbis für sich. Bedienung war offen und geduldig. (Translated by Google) An incredibly exciting experience. The food, the ambiance, and the service were impressive. We had the set menu with wine and sake pairings. Delicious. Dining at the counter is an experience in itself. The service was friendly and patient.

日本人でよかったと思える日本料理。上質すぎてなかなか再現性ないわなー。高級店ですがとても美味しくて上質なのでテンションも上がります。また頑張って再訪したいと思います。
アディオス👍

(Translated by Google)
Japanese food that makes you feel glad to be Japanese. It's so high quality that it's hard to replicate. It's a high-end restaurant, but it's so delicious and high-quality that it gets you excited. I'll try my best to visit again. Adios👍

An unforgettable experience.
We had the lunch course at a private room, which was not heavy but incredibly delicate and thoughtfully composed. Every dish highlighted the superb flavor of each fresh ingredient, nothing was overpowering, just a beautiful balance of taste and presentation. The service was also outstanding; warm, attentive, and professional. Highly recommend for anyone looking for refined Kyoto cuisine in an intimate setting.

What an incredible journey of flavours. The ingredients are the centre of everything with no useless fuss.
Arigato gozaimasu!!!

新録の季節感溢れるミシュラン二つ星の懐石料理！

祇園四条駅から徒歩11分、
BRONZE AWARDで日本料理の百名店の
「祇園 にしかわ」を訪問。

平日の12時にTable Checkで予約して伺いました。

予約時にお昼の懐石料理 12,650円を注文。

店舗は数寄屋作りで大きな檜のカウンター、京料理の雰囲気を醸し出しています。

西川店主の目の前で楽しい会話と共に美味しい料理を頂きました。

京野菜をはじめとする旬な食材が店主の技で美味しさが引き出されていてとても美味しかったです。

鰹節より昆布の旨味が効いている出汁（間違っているかも？）の為か個人的には味付けがとても好みです。

最後まで美味しく頂きました。

【本日のメニュー】

①食材酒 春霞のお酒
②前菜 ホワイトアスパラガス焼浸し
③椀物 白甘鯛鱗燒 小蕪
④造里物 七谷地鶏
⑤八寸 飯蛸/鯛の子/稚鮎／そら豆/蕨すり流し
⑥油物 山菜の天ぷら 浅利のお出汁の餡掛け
⑦御飯物 筍御飯 香の物／赤出汁
⑧甘味 苺／わらび餅／アイスクリーム 御抹茶

(Translated by Google)
A freshly recorded, seasonal kaiseki meal at a two-Michelin-starred restaurant!

Located an 11-minute walk from Gion-Shijo Station,
I visited "Gion Nishikawa," a Bronze Award-winning restaurant among Japan's top 100 Japanese restaurants.

I made a reservation through TableCheck for 12:00 PM on a weekday.

I ordered the 12,650 yen lunch kaiseki meal when making the reservation.

The restaurant's sukiya-style architecture, with its large cypress counter, exudes the atmosphere of Kyoto cuisine.

I enjoyed delicious food while engaging in pleasant conversation right in front of Chef Nishikawa.

The seasonal ingredients, including Kyoto vegetables, were brought out to perfection by the chef's skill, resulting in a truly delicious meal.

Perhaps because the dashi (broth) had a stronger umami flavor from kelp than bonito flakes (I might be mistaken?), I personally really liked the seasoning.

I enjoyed it thoroughly from start to finish.


[Today's Menu]

① Ingredients and Sake: Harugasumi Sake
② Appetizer: Grilled White Asparagus in Broth
③ Soup: Grilled White Sea Bream with Scales and Small Turnips
④ Sashimi: Nanatani Chicken
⑤ Assorted Dishes: Baby Octopus/Sea Bream Roe/Young Sweetfish/Broad Beans/Bracken Fern Soup
⑥ Fried Dish: Tempura of Wild Vegetables with Clam Broth Sauce
⑦ Rice Dish: Bamboo Shoot Rice, Pickles/Red Miso Soup
⑧ Dessert: Strawberries/Warabi Mochi/Ice Cream/Matcha Green Tea

Ресторан кайсеки, т.е. блюда определенного типа подаются в определенном порядке, все строго по правилам.
Очень удобная и дружелюбная к иностранцам система бронирования, наверное поэтому большинство посетителей иностранцы.
Приходил на обед. Обслуживание приятное, нет скованности и напряжения, все дружелюбно и свободно, шеф пытался шутить, заводить разговоры.
Еда здесь в традиционном японском стиле, но при этом современная.
Думаю это отличное место начать знакомство с традиционной японской кухней, здесь она не покажется такой непривычной и непонятной, если вы раньше ее не пробовали.
Мне понравились все блюда, но не скажу, что сильно запомнились. Выделю только суши со скумбрией, лучшие, что пробовал в Киото. И очень вкусный рис – я и не думал, что отварной рис может быть так хорош. (Translated by Google) The restaurant is kaiseki, meaning dishes of a certain type are served in a specific order, strictly according to the rules.
The reservation system is very convenient and foreigner-friendly, which is probably why most of the customers are foreigners.
I came for lunch. The service was pleasant, without any stiffness or tension, everyone was friendly and relaxed, and the chef tried to joke around and start conversations.
The food here is traditional Japanese, yet modern.
I think this is a great place to start learning traditional Japanese cuisine; it won't seem so unfamiliar or confusing if you've never tried it before.
I liked all the dishes, but I wouldn't say they were particularly memorable. I'd single out the mackerel sushi, the best I've had in Kyoto. And the rice was delicious – I never thought boiled rice could be so good.

位在祇園一帶，榮獲米其林兩星高評價的懷石料理餐廳。
本次來訪的菜單如下：
- 食前酒：春霞のお酒
- 前菜：ホワイトアスパラガス焼浸し
- 椀物：白甘鯛鯖燒、小燕うくいす菜
- 造里物：七谷地鶏
- 八寸：飯蛸 / 鯛の子、稚鮎 / そら豆
- 燒物：のど黒炭火焼
- 御飯物：筍御飯、香の物 / 赤出汁
- 甘味：梅 / アイスクリーム、御抹茶
餐點皆採用當季新鮮食材，講究以自然、簡約的方式呈現食材本味。調味清淡，但層次豐富，體現懷石料理追求「少即是多」的哲學。雖然每道份量不大，但品項多樣，搭配節奏恰到好處的上菜，整體仍能帶來充足的飽足感與滿足感。
店內禁止使用相機拍照，鼓勵客人專注於餐桌上的每一道料理與當下的氛圍。
用餐空間寬敞寧靜，服務細緻周到，氣氛溫雅靜謐。不過主廚的說明主要以日語進行，若具備一定日語能力並對日本飲食文化較熟悉，想必能有更深入的體會與共鳴。
餐廳採全預約制，未預約無法入座。我是透過Omakase網站提前一個月預約，訂位費¥390很合理，也順利完成訂位與用餐。
以米其林二星水準而言，價格相對親民，午間套餐每人¥12,650，另加清酒一杯¥1,100。不接受刷卡，來訪請務必帶足夠現金。
整體用餐體驗佳，想在京都體驗懷石料理的好選擇。

餐點：★★★★☆
擺盤：★★★★★
份量：★★★★★
環境：★★★★★
服務：★★★★☆
訂位難度：★★★☆☆
性價比：★★★★☆ (Translated by Google) Located in the Gion area, this is a kaiseki restaurant with two Michelin stars.

The menu for this visit is as follows:

- Pre-meal drink: Haruka no Osake

- Appetizer: White asparagus yakiniku (steamed scallop)

- Bowl dish: White abalone mackerel, small swallow salad

- Side dish: Nanaya chicken

- Hassun (half-serving dish): Rice tako (pickled oyster), baby ayu (steamed flounder)

- Grilled dish: Nodo koku charcoal grilled

- Rice dish: Bamboo shoot rice, fragrant rice, red broth

- Sweets: Plum, matcha The dishes all use fresh seasonal ingredients, emphasizing the natural and simple presentation of the ingredients' original flavors. The seasoning is light yet layered, embodying the "less is more" philosophy of kaiseki cuisine. While each dish is small, the variety and perfectly timed serving ensure a satisfying and filling experience.

Photography is prohibited inside the restaurant, encouraging guests to focus on the dishes and the atmosphere.

The dining space is spacious and tranquil, with attentive service and a serene ambiance. However, the chef's explanations are primarily in Japanese; those with some Japanese proficiency and familiarity with Japanese food culture will likely find a deeper understanding and resonance.

The restaurant operates on a reservation-only basis. I booked a month in advance through the Omakase website; the reservation fee of ¥390 was reasonable, and I successfully booked and dined.

For a two-Michelin-starred restaurant, the price is relatively affordable. The lunch set menu is ¥12,650 per person, plus a glass of sake for ¥1,100. Credit cards are not accepted; please bring sufficient cash.

Overall, a great dining experience; a good choice for those wanting to experience kaiseki cuisine in Kyoto.

Food: ★★★★☆
Platering: ★★★★★
Portion Size: ★★★★★
Ambience: ★★★★★
Service: ★★★★☆
Reservation Difficulty: ★★★☆☆
Value for Money: ★★★★☆

Wir waren zu Mittag Gast im Gion Nishikawa. Wir hatten Plätze an der Theke und konnten so dem Können des Chefs mit eigenen Augen beiwohnen. Herr Nishikawa war sehr charmant und hat fortwährend die Gäste unterhalten, während er das Essen zubereitete. Für uns ein Glanzpunkt unseres Aufenthalts in Kyoto. Vielen Dank! (Translated by Google) We had lunch at Gion Nishikawa. We were seated at the counter and could witness the chef's skill firsthand. Mr. Nishikawa was very charming and kept the guests entertained while he prepared the food. It was a highlight of our stay in Kyoto. Thank you!

Chef and staff the best!

Very great people! Came here to celebrate my birthday and The best restaurant in Japan I’ve ate at so far!

料理中规中矩，没什么惊艳有印象的，当然价格也摆在这里，在日本算不上多贵的店家，网络预订也方便。作为初次来日本的朋友，鉴于这家网络预订方便，推荐可作为感受日本料理入门级的选择 (Translated by Google) The food was decent, nothing particularly amazing or memorable, but the price reflects that – it's not considered expensive in Japan. Online reservations are also convenient. For first-time visitors to Japan, given the ease of online booking, I'd recommend this as a good starting point for experiencing Japanese cuisine.

Luces y sombras para un restaurante Michelín. Es un restaurante tipo kaiseki cerca de Gion. Se trata de una experiencia gastronómica distinta a la que se suele esperar para un restaurante de esta categoría en Europa. Aquí se ensalza el producto principal y se intenta no “dañarlo” demasiado para que conserve su sabor. En general todos los platos estaban buenos. Sin embargo, es cierto que muchos como la sopa miso o el brote de bambú cocido ya los puedes probar en otros lugares y no ofrecen tanta diferencia (o quizás es mi gusto culinario). El sashimi fue un espectáculo, lo que más nos gustó sin duda. El precio es el que pagaría por un restaurante con esta categoría, aunque haciendo balance con todo lo anterior quizás me resulte excesivo. No dudo de que los criterios de la guía Michelín sean homogéneos, pero considero que en Europa se es más crítico para otorgar estas condecoraciones. (Translated by Google) A Michelin-starred restaurant with its ups and downs. It's a kaiseki-style restaurant near Gion. The dining experience is quite different from what one usually expects from a restaurant of this caliber in Europe. Here, the focus is on showcasing the main ingredient and trying not to over-process it so that it retains its natural flavor. Overall, all the dishes were good. However, it's true that many, like the miso soup or the cooked bamboo shoots, are things you can find elsewhere and they don't offer much of a difference (or perhaps that's just my personal taste). The sashimi was spectacular, undoubtedly our favorite. The price is what I would pay for a restaurant of this category, although considering everything else, it might seem excessive. I don't doubt that the Michelin Guide's criteria are consistent, but I believe that in Europe they are more demanding when awarding these accolades.

最初にホワイトアスパラの焼き物とボッタルガがあわせてありました
食べたことのない組み合わせでありながら、どれを取ってもおいしい料理と伝統的建物が素晴らしかったです。

(Translated by Google)
The meal began with grilled white asparagus paired with bottarga. It was a combination I'd never tasted before, but every dish was delicious, and the traditional building was wonderful.

Nos ha encantado el menú al completo, en particular, el sashimi de bonito estaba increíble. Hemos probado varios sakes recomendados por el chef y han sido un acierto, el mejor sake que hemos probado hasta ahora. El lugar es muy acogedor y está decorado con mucho gusto. La atención por parte del chef, perfecta también. Muchas gracias por tan grata experiencia. (Translated by Google) We absolutely loved the entire menu, especially the bonito sashimi, which was incredible. We tried several sakes recommended by the chef, and they were all excellent choices—the best sake we've ever tasted. The restaurant is very welcoming and tastefully decorated. The chef's service was also impeccable. Thank you so much for such a wonderful experience.

全て美味しいです。
美味しい、美味しくないは個人差はもちろんあるとは思います。
しかし、ここで美味しくないと感じたら、日本料理は合わない可能性が高いと言い切れるくらいです。
これ以上僕が評価するのもおこがましいので、是非一度行ってみてください。
個人的には鯖の寿司は生涯で一位です。
ご馳走様でした。またお伺いします。

(Translated by Google)
Everything was delicious.
Of course, taste is subjective, but if you don't find it delicious here, I'd say Japanese cuisine is probably not for you.
It would be presumptuous of me to offer any further evaluation, so please go and try it for yourself.
Personally, the mackerel sushi was the best I've ever had.
Thank you for the delicious meal. I'll be back.

Sat at counter , and all tourists on that seating. Course flow is polished and not too slow or rushed with sake pairing .
Owner chef doesn't speak English thou he tries , quite lively and takes his time to engage with each customer.
Food is too "safe" for me thou he incorporates ingredients like caviar into his appetizers , also had matsuba crab and bear meat from Niigata. Didn't really have a memorable dish.
Price was decent

Amazing!

เป็นครั้งแรกในชีวิตที่ได้ดินร้านอาหาร michelin 2 ดาว แอบมีความคาดหวังค่อนข้างสูง ถึงแม้ว่าจะไปกินเป็นมื้อกลางวันก็ตาม
แต่เชฟ Masayoshi Nishikawa เจ้าของร้านก็ไม่ทำให้ผิดหวัง ทั้งรสชาติอาหาร การจัดการอาหาร และการดูแลลูกค้าอย่างยิ้มแย้มแจ่มใส และพูดคุยเก่งมากๆ (แต่คุยภาษาญี่ปุ่นเป็นส่วนใหญ่) อาหารโดยรวมอร่อยมากถึงมากที่สุด ใช้วิธีการปรุงอาหารแบบญี่ปุ่นดั้งเดิม แต่โดดเด่นด้วยคุณภาพวัตถุดิบที่ยอดเยี่ยม และการปรุงอาหารที่สมบูรณ์แบบ ทำให้ได้รสชาติอาหารญี่ปุ่นแท้ๆแบบเต็มๆ
ที่โดดเด่นที่สุดน่าจะเป็นอาหารประเภทปลาที่ทำออกมาได้อร่อยมากๆ (Translated by Google) This was my first time at a two-Michelin-starred restaurant, and I had high expectations, even though I was there for lunch.
But the owner, Chef Masayoshi Nishikawa, did not disappoint. He was delighted with the food's flavor, presentation, and customer service. He was always smiling and chatty (though he spoke mostly Japanese). The food was incredibly delicious overall. He used traditional Japanese cooking methods, but excelled in the quality of the ingredients and impeccable preparation, resulting in a truly authentic Japanese experience.
The fish dishes were most outstanding, and the presentation was absolutely delicious.

Awesome kaiseki experience. Every fish was delicious. My favorites were the cod roe soup, grilled fish and a bowl of simple white rice (despite the fact that I normally dislike rice).

Ate lunch here, what an experience! It's all about the process, enjoy the moment and details from this experience. Due to the budget and price, I can still feel the chef and staff put a lot of efforts to make the lunch set an enjoyable memory and experience, I asked for just a glass of wine for pairing since it's a casual lunch, I got a 1er cru Chablis to match this light and delicate kaiseiki lunch, which was spot on.
Great experience and memory!

Our favorites were yellowtail ham and toro

お料理はハズレがなく最高でした。
鯖寿司は過去一美味しかったです。
雰囲気もよくとても素敵な時間を過ごせました。
おすすめです。

(Translated by Google)
The food was absolutely fantastic, with no misses.

The mackerel sushi was the best I've ever had.

The atmosphere was great, and I had a wonderful time.

Highly recommended.

Great kappo cuisine dining experience. Counter seating is a must. Courses featured fresh ingredients prepared at the counter. Wine pairing was interesting.

久々に京都へ、ランチ‼️
仲良し仲間集まり、ランチへ行ってきました‼️
話に盛り上がり過ぎて、写真撮り損ねました💦
秋の京都を感じさせてるお料理に器、とても楽しかったです。
どうもご馳走様でした♪

(Translated by Google)
I went to Kyoto for lunch after a long time!
I met up with close friends and we went out for lunch!
We were having such a great time chatting that I forgot to take pictures!
The food and tableware really captured the feeling of autumn in Kyoto, and it was a wonderful experience.
Thank you so much for the delicious meal!

Dining at Nishikawa was an unforgettable culinary experience! The moment we walked in, we were greeted with warm hospitality and an ambiance that perfectly balanced elegance with comfort.

Each dish was a masterpiece, beautifully presented, and bursting with flavor. The chef’s creativity and attention to detail were evident in every bite, and the use of fresh, high-quality ingredients truly set this dining experience apart. The wine pairings were spot-on, elevating the flavors of each course even further.

The service was impeccable—attentive without being intrusive, and the staff’s knowledge of the menu was impressive. They made excellent recommendations and ensured our evening was nothing short of perfect.

Nishikawa deserves every accolade it has received. It’s not just a meal, but a journey through exquisite flavors and fine dining at its best. Highly recommend to anyone looking for a truly special dining experience!

Nice food , nice chef , nice staff and nice environment!