Gion Karyo — Restaurant in Kyoto

I made a special trip to Gion Karyo one evening, drawn by its reputation for elegant kaiseki in the heart of Kyoto’s historic Gion district—and it exceeded every expectation. Nestled down a quiet lantern-lit alley, the restaurant’s traditional wooden façade set the stage for an unforgettable experience of Japanese culture and cuisine.

When I slipped off my shoes and entered the tatami-matted dining room, I immediately felt transported. Soft instrumental music, warm lantern light, and the gentle rustle of silk kimonos created an atmosphere of serene refinement. I took my seat at a low table by the window overlooking a small rock garden, and from that moment on, it was clear: this wasn’t just dinner, it was an intimate journey through the seasons.

The omakase kaiseki began with a delicate sake appetizer platter—tiny bites of yuba (tofu skin) dressed in a citrusy ponzu jelly, and a morsel of bamboo shoot crowned with edible chrysanthemum petals. It was so light and visually stunning that I paused to admire it. Next came the seasonal sashimi: translucent slices of local river trout, served on a bed of crushed ice and garnished with fresh wasabi that still had a hint of soil aroma. The balance of sweetness and clean ocean flavor was striking.

One of the most memorable courses was the yaki-mono: a grilled piece of sweetfish (ayu) served whole on its leaf, its skin crackling gently as I lifted my chopsticks. The head was expertly removed tableside, a small flourish that underscored the chef’s respect for precision. The smoky aroma mixed with the faint scent of charcoal made each bite a perfect harmony of texture and taste.

Between savory courses, the staff served a mizore-jiru, a grated daikon soup with a sliver of uni on top. It was refreshing, palate-cleansing, yet deeply umami-rich—a delightful reset before the heavier dishes.

For the shiizakana, I enjoyed simmered Kyoto-grown eggplant in a miso broth infused with hints of sansho pepper. The flesh was silky, the miso sweet-salty, and the pepper added a gentle tingle that lingered pleasantly.

Dessert arrived as a small glass of matcha panna cotta topped with black sugar syrup and a scoop of yuzu sorbet. The creamy green tea paired beautifully with the bright yuzu, and when I finished the last spoonful, I felt both satisfied and uplifted.

Throughout the meal, service was unobtrusive yet attentive—tea refills appeared at exactly the right moment, and each dish was explained with clear enthusiasm. The entire dinner, including tea and a glass of local sake, came to about 30,000 yen. Expensive, yes—but every yen felt like it was spent on artistry, tradition, and genuine hospitality.

Final verdict: Gion Karyo is the epitome of Kyoto kaiseki—refined, serene, and deeply rooted in the changing seasons. It’s a must-visit for anyone seeking a truly authentic taste of Japanese...

Not really worth the money.

Let's start from the food: All the dishes were well presented but missing of flavours, soul and complexity. I do understand that you wont highlight the product but the main ingredient them selves weren't really looking form the first pick (Wagyu beef was chewy, tempura was quite greasy, heavy and the fish courses were just ok). Over all evening was missing the care and soul, I'm quite a fan of Japanese cousins but this really didn't spoke much to me.

Service and welcoming: Welcoming was great! The gentleman took care of us, ask to remove our shoes and took care of our belongings. At this point we were expected to be seated at the counter but they brought us on the first floor in a private room isolated from everyone, at a certain point it became awkward. The person who looked after us didn't really put effort to explain the dishes and to be fair when you are in Such a touristic place you expect someone basic English (specially when you spend £120.00 per person) however we have been in other places and thanks to technology language and passion wasn't a barrier so a absolutely I don't blame for this since we are in a foreign country but some English knowledge is basic in hospitality nowadays.

Wine and Drinks: The drink menu was in horrible state(looked like it's been under a tractor, dirty and in destroyed conditions). The drink selection was poor and not really detailed, for the sake didn't state which grade or style was but just Huw much dry or sweet it was. The mark up is 3 times more the retail price and quite commercial. On they're site it's showing different set menus to choose but when we sat nobody ask for preference or allergies.

Final conclusion: If you ar seated on the counter and interact with the chef I thinc could be a good experience but quite touristic, if you are looking for a proper experience, quality food and to be looked after there are many places in the area for the same or less amount of...

We just had a rather strange experience at Gion Karyo. I made a last minute reservation over the phone. The gentleman taking the reservation said it could only be for the 20, 000 yen menu and would be subject to a 2000 yen pp service charge. I’ve never encountered a service charge in Japan, unless it’s for a private room. Anyway, it was last minute and i agreed to it. When we arrived, we were not presented with a written menu of any kind except for drinks. We were served the same things that everyone else was being served at the counter. The food was of average quality, at best. Not horrible, but certainly not up to the standard of other kaiseki dinners we’ve had. A few things that were odd was that the Kyoto beef was served cooked well. Which is a first for us. The simmered salmon was so well done that it had the texture of wood. The ice cream had ice chips in it and a grainy texture. At the end of the meal we were presented with a handwritten note with a number on it. Not an itemized bill, which I found unusual. The whole experience made me feel a bit uneasy, like our meal was being processed “on the side” with less than standard procedures. Either way, the quality of the meal was nowhere near what I would expect and wish for so we will not be back. I understand that the tourist boom in Japan may lead to a lower level of excellence. Still it’s sad to...