Menu to Taste

Gion Owatari

Kaiseki · Kyoto · Michelin One Star · Chef Masahito Owatari

Awarded one Michelin star, chef Masahito Owatari delivers seasonal kappo-style kaiseki in Kyoto inside a restored traditional townhouse. The multi-course omakase features a signature dashi made with dried tuna flakes rather than bonito, alongside dishes like sesame tofu topped with sea urchin.

570-265 Gionmachi Minamigawa, Higashiyama-ku, Kyoto, 605-0074, Kyoto

  • Michelin 2025
  • Japan Restaurant Awards 2025

Menu

Dishes

  • Sakizuke Opening Appetizer — Opening course at Gion Owatari — seasonal sakizuke by Chef Masahito Owatari in Gion. One Michelin star.
  • Yakimono Grilled Course — Grilled course at Gion Owatari — seasonal fish or meat by Chef Masahito Owatari in Gion. One Michelin star.
  • Hassun Seasonal Platter — Hassun at Gion Owatari — eight seasonal delicacies by Chef Masahito Owatari in Gion. One Michelin star.
  • Gohan Rice Course — Rice course at Gion Owatari — seasonal accompaniments by Chef Masahito Owatari in Gion. One Michelin star.
  • Owan Clear Soup — Clear dashi broth at Gion Owatari — the owan by Chef Masahito Owatari in Gion. One Michelin star.
  • Mizumono Seasonal Dessert — Seasonal dessert at Gion Owatari by Chef Masahito Owatari in Gion. One Michelin star.
  • Nimono Simmered Dish — Nimono at Gion Owatari — gently simmered seasonal ingredients by Chef Masahito Owatari in Gion. One Michelin star.
  • Keihoku Turnip with Caramelized White Miso — Signature vegetable dish with local turnips.
  • Maguro-Bushi Dashi — Signature tuna-flake based dashi, unique alternative to traditional bonito.
  • Mukozuke Sashimi — Sashimi at Gion Owatari — seasonal fish by Chef Masahito Owatari in Gion. One Michelin star.

Tasting Menu

  • Kaiseki Omakase (38000) — Multi-course kaiseki featuring signature tuna-flake dashi. Includes snow crab, matsutake, lobster, and rice in clay hearth. Menu changes daily per chef's selection.
  • Premium Seasonal Omakase (46000) — Elevated kaiseki with premium seasonal ingredients including Keihoku turnips with caramelized white miso. Menu changes daily per chef's selection.

Cocktails

  • Hojicha Roasted Tea — Hojicha at Gion Owatari — roasted green tea after Chef Masahito Owatari's kaiseki in Gion. One Michelin star.
  • Sencha Green Tea — Uji sencha at Gion Owatari — premium green tea by Chef Masahito Owatari in Gion. One Michelin star.

The Experience

A relaxed room built around the chef's counter and in a historic setting. The meal is structured around an omakase experience.

Phone: +81-75-551-5252

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