Menu

Course
Tachibana
¥10,000
(excluding tax and service charge.)
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Aoi
¥13,000
(excluding tax and service charge.)
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Gion

¥16,000

(excluding tax and service charge.)

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At Gion Akishino, please enjoy our hospitality where you can feel the seasons in everything, from the care given to the ingredients such as the seasonal fish and vegetables at all times, to the skipjack tuna harvested from the waters of Kyoto and our kombu broth, as well as in our tableware, furnishings, and skills fostered over many years.

Gion Akishino

Chief chef Masaki Goto

Aoi course of the month

An example of the Aoi course

 

Tsukidashi (Appetizer)

Wanmono (Soup)

Tsukuri (Sashimi)

Takimono (Simmered)

Shinogi (Light dish between courses)

Aburamono (Deep-fried dish)

Gohan (Rice dish)

Mizumono (Seasonal Dessert) 

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List of sake
name
production area
type
alcohol content
characteristic
Suigei
Kochi Prefecture
junmai ginjou
16%
a fresh taste with an invigorating acidity
Jurakudai
Kyoto Prefecture
junmai daiginjou
16%
fruity ginjou sake with a refined taste
Kokuryu
Fukui Prefecture
daiginjou
15%
well rounded aroma with a refreshing sensation when drunk
Tateyama
Toyama Prefecture
deluxe junmai sake
16%
refreshingly mellow
Kachikoma
Toyama Prefecture
daiginjou
17%
fruity ginjou sake aroma