A two-Michelin-starred restaurant. This restaurant is right in front of Kenninji Temple. It has convenient transportation and is still quiet. It is said that the chef came from Kikunoi. His craftsmanship is very good and the taste is extremely sweet and sweet. This is a high-end kaiseki restaurant that is very, very worth recommending to everyone.

Trip.Gourmet 2024

Gion Maruyama

After shopping, I felt a little hungry, so I came to this Japanese restaurant in the nearby block. The Japanese karaage, salmon sashimi and salmon in this restaurant are all very good. I personally recommend ordering them. The price-performance ratio is also relatively high.

Trip Gourmet Awards

2024 Asia 100 - Fine Dining 

Absolutely perfect meal in a beautiful setting. The restaurant is located in a quiet area of Gion and is easily missed as it has a quirky and inconspicuous entrance. We have a private room, but you can also sit on the counter where you can see the chef working. Every dish is beautifully presented and incredible.

No.18 of Fine Dining  in Kyoto

Record of the late autumn trip to Kansai in November 2019~
I went to make a reservation at Kikunoi on the first day in Kyoto, but the main store was not available on the date I wanted, so I had to book a branch.
After visiting Kiyomizu Temple, I walked all the way to Kikunoi and arrived on time at 5 o&#39;clock as scheduled. Each guest who made a reservation has a nameplate placed on the corresponding seat, which is full of ritual.
There is a menu for today, but it is not easy to understand. The chef will serve one dish after another, and we will taste them one by one. The chef will also tell you the key points of eating each dish in simple English. Kaiseki cuisine is really about service, atmosphere and ceremony.
To be honest, it is really not very delicious. I just remember that the crab and tuna are delicious. Other soups, grilled food, parent-child meals, etc. are all very ordinary. In the end, if the rice is not finished, they will make it into rice balls for guests to take away and eat.
The dining experience is good, but the taste is really not good in Japan. I ate at any restaurant in Hokkaido, and it tastes better than this.

One of the Top Fine Dining  in Kyoto

There is a great seasonal menu, 7 courses for $60, with additional dishes going up to $90, $120 etc. The $60 menu was more than enough for us. They had an English menu on the counter which we could look at as each dish came. The food and service were excellent and great value for money. The Japanese menu has beautiful calligraphy, I asked our waitress if I could take a picture and she gave us a small Japanese menu. I recommend this restaurant for anyone who loves good food. It took us about 90 minutes to eat, and it would have taken longer if we ordered more. The restaurant closes at 8pm when the mall closes, so it&#39;s best to book no later than 5.30. The staff speaks very good English.

No.17 of Fine Dining  in Kyoto

Delicious food and good times, you can eat the top Japanese cuisine in China, each dish is boutique, reflecting the careful workmanship.

No.6 of Fine Dining  in Kyoto

It feels like a very good restaurant with an elegant environment. The size of the sushi is just right. Each one is delicious. Unknowingly, the whole family ate a lot! I like this restaurant very much and look forward to visiting here again!

No.5 of Fine Dining  in Kyoto

一家米其林二星餐厅。这家餐厅就在建仁寺门口，交通方便，確仍幽静，据说主厨是从菊乃井出来的，手艺非常好，味道极好鲜甜回甘。是一家非常非常值得推荐給大家的高大上怀石料理。

丸山应该是京都的怀石料理店中，我去过最多次的一家店。单是16年秋这一个季节就吃了三次。但好像关于丸山的食评一篇都没写过，也许是因为太过熟悉，也可能是因为后来丸山真的变了，有多爱就有多恨，大概是这样的一个情感。         丸山的创始人丸山嘉樱，那可是曾拜师「菊乃井」（米3）门下，经村田吉弘亲手培养出的一员实力非凡的猛将，在「菊乃井 露庵」（米2）担任料理长，后又在「高台寺  和久傳」（米2）也担任料理长的工作，实战经验长达12年。于1988年自己独立开店「祇園丸山」，十年后，再开了分店「建仁寺  祇園丸山」。两家店在2009年都摘得米其林二星，所以说，嘉樱师傅是手握四星的料理界高人。       丸山的料理一道一道如同精心打造的艺术品，那种美感是深入人心的，是让人过目不忘的。加之，季节感强有力的展现，你会有种如梦如幻的错觉，仿佛通过这场美食表演，饱览了一番京都的秋。     食材上，嘉樱师傅也是毫不吝啬，海胆，松叶蟹，松茸，仿佛想把秋天应季的好食材全部呈现给食客。经典的调理方式加上稳定的技艺，让丸山的料理每一道都能做到高分呈现。也是我喜欢丸山最重要的原因。      至于为什么恨，也许是&ldquo; 学优登仕&rdquo;的经营方式让我觉得其偏离了职人最初的坚持。人生若只如初见就好了。

Maruyama is probably the Kaiseki restaurant in Kyoto that I have visited the most times. I ate it three times in the autumn of 2016 alone. But it seems that no food review has been written about Maruyama. Maybe it&rsquo;s because it&rsquo;s too familiar, or maybe it&rsquo;s because Maruyama really changed later on. I hate it as much as I love it. This is probably such an emotion.   
      The founder of Maruyama, Kao Maruyama, is an extraordinary warrior who was trained by Murata Yoshihiro under the tutelage of &quot;Kikunoi&quot; (meter 3). He serves as the head chef at &quot;Kikunoi Roan&quot; (meter 2) , and later served as the chef at &quot;Kodaiji Wajiden&quot; (meter 2), with 12 years of practical experience. In 1988, he opened his own store &quot;Gion Maruyama&quot;. Ten years later, he opened another branch &quot;Kenninji Gion Maruyama&quot;. Both restaurants received two Michelin stars in 2009, so Chef Jiaying is a culinary expert with four stars.
       Maruyama&#39;s dishes are like carefully crafted works of art. The beauty is deeply rooted in people&#39;s hearts and is unforgettable. In addition, the strong sense of season is displayed, and you will have a dreamlike illusion, as if you are enjoying the autumn of Kyoto through this food show.
     In terms of ingredients, Chef Jiaying is not stingy either. Sea urchin, matsuba crab, and matsutake mushrooms are all available. It seems that he wants to present all the good seasonal ingredients in autumn to diners. Classic cooking methods and stable techniques allow Maruyama&#39;s dishes to achieve high scores in every dish. This is also the most important reason why I like Maruyama.
      As for why I hate it, maybe it&#39;s because the business method of &quot;Xueyoudenshi&quot; makes me feel that it deviates from the original insistence of the craftsman. If only life could only be like the first time we met.

环境不是很大，很简洁，被安排到进门右侧的一间小屋子，摆着一张长台，只有六个位置，长台后面的一个师傅为我们当场制作美食。印象很深的是，他用一个精致的、原始的深绿色的大竹筒，帮每位客人盛上了一杯小清酒。当时我就想，在中国，竹子随处可见，但为什么我们就不会利用它，改造为如此有特色的盛酒器皿？日本人善用自然资源并提升美化的能力真值得国人学习。好啦，说到吃的食物，其实他的菜品，都是比较普通的常见的食材，没有什么特别惊艳的菜式，就是制作比较精致。这顿饭，我印象比较深刻的，除那个竹子酒筒，就是米饭了，米饭是用一个小锅手工煮的，不是国人特爱的电饭煲煮出来的，还特意展示给我们看了他的饭锅后，才帮我们盛饭，口感真是一流，非常好吃。在日本吃料理，通常是所有菜一道一道上完之后，全部收起来，最后上的是一份咸菜配白饭吃。我订的是抹茶套餐，比经典套餐多了150元人民币，因为据说抹茶甜品在京都比较出名，但口感真的是非常一般。一小杯绿抹茶加一块小糕点就150元人民币，真的不值。建议不要点抹茶套餐。

The environment is not very big, very simple. We were arranged to a small room on the right side of the entrance. There was a long table with only six seats. A chef behind the long table prepared delicious food for us on the spot. What impressed me most was that he used a delicate, original dark green bamboo tube to serve each guest a small glass of sake. At that time, I thought, bamboo can be seen everywhere in China, but why can&#39;t we use it and transform it into such a unique wine container? The Japanese ability to make good use of natural resources and enhance beautification is really worth learning from. Well, when it comes to food, in fact, his dishes are all relatively common ingredients. There is no particularly amazing dish, but the production is more exquisite. In this meal, I was most impressed by the rice, except for the bamboo wine tube. The rice was cooked by hand in a small pot, not the electric rice cooker that Chinese people love. He specially showed us his rice cooker before serving us the rice. The taste was really first-class and very delicious. When eating in Japan, usually all dishes are put away after they are served one by one, and the last dish is a portion of pickles with rice. I ordered the matcha set meal, which is 150 yuan more than the classic set meal, because it is said that matcha desserts are more famous in Kyoto, but the taste is really very ordinary. A small cup of green matcha and a small cake cost only 150 yuan, which is really not worth it. It is recommended not to order the matcha set meal.

米其林二星的怀石料理，隐匿在山间，要有熟人带路才好找到，跪式的服务，着实让人有点惊叹，提供菜单定制，食材非常值得称赞，感觉整个用餐过程都是一种享受。

Michelin two-star kaiseki cuisine, hidden in the mountains, you have to have acquaintances to lead the way to find, kneeling service, really a bit amazing, provide menu customization, the ingredients are very commendable, I feel that the whole meal process is a kind of enjoyment.

京都衹园丸山。米其林二星餐厅，看不懂的菜单 对于不爱吃鱼的人来说不能用美味来形容，只能说是奇特并有些许惊艳的味蕾体验。色拉的卖相味道都不错，鲤鱼汤如果不炸一下更合我口味，刺身美味，烤䲠鱼照烧酱味道浓郁，乌东面是萝卜汤味，煮蔬菜是鱼汤底（鲜），大米饭味增汤配酱菜，芒果冰沙配水果和果冻

Kyoto Gion Maruyama. Michelin two-star restaurant, the menu that you can&#39;t understand can&#39;t be described as delicious for people who don&#39;t like fish. It can only be said to be a strange and somewhat amazing taste bud experience. The salad tastes good. If the salmon soup is not fried, it will suit my taste. The sashimi is delicious. The grilled fish sauce tastes strong. The east side of the Wu is radish soup. The boiled vegetables are fish soup (fresh), rice miso soup with pickles, mango smoothie with fruit and jelly.

袛园丸山可能是京都最贵的日本料理店之一。东西味道真的做的不错好精致，就像艺术品一样，就餐环境也是很棒，亭台楼阁小桥流水非常漂亮。但价格真的是太贵了，咬了咬牙2个人吃了3000多，真心贵啊。

Kionyuan Marushan may be one of the most expensive Japanese restaurants in Kyoto. The taste of things is really good and exquisite, just like artwork, the dining environment is also great, the pavilion and pavilion bridges are very beautiful. But the price is really too expensive, bite the teeth 2 people eat more than 3,000, really expensive.

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An absolutely perfect meal in a beautiful setting. This restaurant is in a quiet area of ​​Gion and can be easily missed as it has a quirky and unassuming entrance. We had a private room but you can also sit at the counter where you can watch the chefs at work. Every dish was beautifully presented and incredible.

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