Gion Nishikawa, which we introduced last year, has risen to two stars In the Michelin Guide Kyoto/Osaka/Kobe 2012.

This year we made a reservation before the Michelin announcement was made, however after the announcement, Gion Nishikawa seemed to have received a string of never ending phone calls requesting reservations.

The inside of the Gion Nishikawa has a counter and 2 private rooms. Last time we had our meal in the private room, but this time we will enjoyed our meal at the relaxing counter.

”Appetizer” Spanish Mackerel
The fresh Spanish Mackerel. Due to the kanji character used in it’s name, this dish is thought to be at its freshest in the spring. But it is actually said to be the most delicious from autumn to winter time when there is more fat available on the fish. Because the Spanish mackerel is a soft fish, you cannot have it served sashimi style.

”Single Bowl” Autumnal sea bream and soft noodles
The autumnal sea bream is called ‘the sakura sea bream’ during the spring. Compared to usual Kyoto cuisines, the soup stock is a bit thicker. The stock is made of a mixture of Rishiri kelp and small pieces of bonito. It is very thick and the flavor is enjoyable. I personally felt that it was a marvelous single bowl dish.

”Sashimi” Flounder and black tuna
This is the baby fish of the flounder and black tuna.
Both were very fresh and delicious.

”Eight dimensions” Mackerel in Seikyo pickle, lemon flavored yams, deep fried shrimp, mackerel sushi, and mixed flying fish eggs and bean curd skin.

The Eight dimensions is a traditional Japanese way to represent length and it is a dish in which the shortened version of the 24cm large bowl, the “Eight dimensional bowl” is used. All of the dishes tasted fabulous.

The famous mackerel sushi was especially one of my favorites.

”Single bowl” steamed turnip.
This was another spectacular dish.

”Meal” mushroom cooked rice
Rice cooked in a olla, is hot and fresh with the slightly burnt scent of rice. Mixed with this scent are the scents are black pepper, Chinese cabbage, conger eel, and crepes.

”Sweets” Warm bracken rice cake with green tea sorbet
The warm bracken rice cake melted in my mouth. And the green tea sorbet refreshingly spread across my taste buds.

The owner of Gion Nishikawa, Nishikawa-san, is a very talkative people-person. You can enjoy fun conversations with him while speaking across the across the counter. The atmosphere is friendly and casual. At a restaurant where these light meals served before ceremonial foods (Kaiseki cuisines) are eaten, you might imagine that it would be a bit conservative and have a tense atmosphere, but that is not the case. At Gion Nishikawa you can enjoy the dishes while relaxing with great service.

It is still a very new restaurant in Kyoto, but there is no doubt that in the future Nishikawa-san’s strong passion for the search of the best dishes will further the advancement of this restaurant.

■Gion Nishikawa
Address：Kyoto city Higashiyama ward, Shimogawara-dori Yasaka-torii mae Shimogawara 473
Access：Keihan railways “Shijo station” 10 minute walk
TEL：075-525-1776
Service hours：11:30～14:00、17:30～21：00
Holidays：None