Since its establishment in 1994, Owner-Chef Nishimura has cultivated a strong and reliable relationship with fish markets, enabling him to consistently procure top-quality fish. He frequents these markets, particularly those in the Setouchi region, ensuring a constant supply of fresh and exceptional fish like sea bream and mackerel. The skill of the chefs in handling the fish, which can alter the taste of sashimi with just a single cut, delights observant seafood enthusiasts.
At Gion Nishimura, the cuisine revolves around using Kyoto's vegetables and fresh seafood from the Seto Inland Sea, such as sea bream. The dishes vary according to the seasons, with a monthly rotation to ensure the utilization of the finest ingredients.
Complementing Chef Nishimura's cuisine, the selection of Japanese sake at Gion Nishimura mainly focuses on Junmai-Ginjo (a type of premium sake) varieties. These sake selections are chosen to enhance the dining experience, with flavors that truly harmonize with the dishes, rather than overpower them.

Special Dish

Here are a few of the specialties at Gion Nishimura:
One such dish is the beloved "Anago no Bouzushi" (grilled conger eel pressed sushi). Owner-Chef Motohide Nishimura meticulously prepares this dish by employing a secret simmering sauce that he has been nurturing and perfecting for over 20 years, using only the finest, hand-selected ingredients. The result is a conger eel that is tender and succulent, cooked to perfection. The harmony of flavors between the vinegared rice, simmered eel, and the refreshing aroma of real sansho pepper is truly exquisite. This dish exemplifies the culinary mastery of Gion Nishimura, providing a taste experience that perfectly captures the essence of their artistry.
"Chirimen Sansho," is a traditional Kyoto delicacy. The chef meticulously selects the finest chirimen (small dried fish) that meet his standards, quickly cooks them to ensure even heating, and carefully balances the vibrant green color of the sansho pepper to maintain its distinct flavor without overwhelming the dish.
Another renowned dish is the "Goma Dofu" (sesame tofu). The chef creates this dish by thoroughly grinding sesame seeds into water to extract their essence. This sesame essence is then combined with kuzu (arrowroot starch) to craft the sesame tofu. A rich sauce is generously poured over it, creating a truly indulgent first bite. This dish leaves an impression that never fades, even after multiple tastings, and is beloved by regular customers.
Additionally, a quintessential element of ryotei cuisine is "Nimono Wan" (simmered dish served in a bowl). Different restaurants have their own variations of dashi (broth), and at Gion Nishimura, the selection of premium ingredients is of utmost importance. The preparation involves meticulous work to eliminate any harshness or unwanted aromas, resulting in a refined and flavorful broth that complements the dish perfectly.

Interior & Seating

Gion Nishimura provides private rooms that promise a truly intimate experience. It is a delightful feature to have private rooms that can accommodate up to 16 guests in a Gion ryotei. The availability of both larger and smaller private rooms allows for versatile usage based on the occasion.
The interior concept is designed to ensure that guests' paths do not cross, ensuring their privacy. The ambiance is imbued with the heartfelt desire of Owner-chef Nishimura to prioritize hospitality. The establishment offers a counter (8 seats) crafted from Hida cypress, just like that found in Ise Shrine. Additionally, there is one room with a hori-gotatsu (sunken kotatsu-style table) and two rooms with tatami flooring that can accommodate seating arrangements with chairs. These private spaces are perfect for various occasions, whether it is for business meetings, formal dining, or important family events like engagement ceremonies or baby's first meal celebrations. At Gion Nishimura, you can spend serene and meaningful moments in complete privacy.

Art & Tableware

The space adorned with art pieces collected by two generations exudes an atmosphere perfect for gatherings with a keen interest in hanging scrolls, paintings, and other artworks. The presence of exceptional utensils that can impress connoisseurs welcomes guests and guarantees an unparalleled experience for those who appreciate the finest.
Furthermore, the combination of utensils tailored to the seasons and dishes creates an ambiance unique to kaiseki cuisine that captivates everyone. Particularly in Kyoto, a city known for producing master craftsmen such as Kenzan Ogata and Ninsei, places like Gion Nishimura serve as havens where one can encounter masterpieces rivaling those found in antique shops. Replicas of works by renowned painters like Kansan have the power to elevate cuisine into an art form.
Gion Nishimura is essentially a culinary establishment that could rival an art museum's exhibition. At the counter, guests can indulge in conversations with the chef across various fields, such as cuisine and art, etc.