A Michelin two-star restaurant. This restaurant is at the entrance of Jianren Temple. The transportation is convenient and it is still quiet. It is said that the chef is from Junaijing. The craftsmanship is very good and the taste is excellent. It is a tall kaiseki cuisine that is very, very worth recommending to everyone.

Trip.Gourmet 2024

Gion Maruyama

After shopping, my stomach also felt a little hungry, so I came to this Japanese restaurant in the nearby neighborhood. The Japanese-style Tang Yang block of this store, as well as salmon sashimi and salmon are very good. Personal suggestions can be ordered. The price is also relatively high.

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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

Remember 2019.11 Kansai late autumn trip~ I went to book Kikunai on the first day of Kyoto. As a result, I didn&#39;t have the main store of the date I wanted, so I could only book a branch. Visit Kiyomizu Temple and go straight to Kikunaii. The reservation is 5 o&#39;clock and arrives on time. Every booked guest has a nameplate on the corresponding seat, and the sense of ritual is full. There is a menu today, but I don&#39;t understand it. Chefs, we are a bit of a piece, the chef will tell you every point of eating in simple English, kaiseki cuisine really eats service, atmosphere and ritual. To be honest, it is really not particularly delicious. I remember that crabs and tuna are delicious. Other soups, roasts, parent-child rice, etc. are very ordinary. In the end, if the meal can&#39;t be finished, they will be squeezed into rice balls for guests to take away. The dining experience is good, the taste is really not good in Japan, I eat a family in Hokkaido, it is better than this.

One of the Top Fine Dining  in Kyoto

This is a great seasonal menu, $60 7 course, plus dishes until $90, $120 and so on. The $60 menu is enough for us to eat. They put an English menu on the counter, and we can look at each dish when it comes up. The food and service were great and great value for money. The calligraphy on the Japanese menu was beautiful, I asked our waitress if she could take pictures and she gave us a small Japanese menu. People who like food, I recommend you to go to this restaurant. We spent about 90 minutes eating, and it may take longer if we order more. The restaurant is also closed when the mall closes at 8 o&#39;clock. So it is best not to book more than 5.30. The staff speaks English very well.

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

A restaurant that feels very good, the environment is elegant, the size of sushi is just right, every one is delicious, and the whole family has eaten a lot! I like this store 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。

Marushan should be the Kaiseki restaurant in Kyoto, the most I have been to. I ate three times in the autumn of 16 years alone. But it seems that I have not written a food review about Marushan, maybe because I am too familiar, or maybe because Marushan has really changed, how much love is how hateful, probably such an emotion. Maruyama founder Maruyama Kasakura, who was a member of the extraordinary force cultivated by Yoshihiko Murata under the door of the teacher &quot;Kuriyamai&quot; (m3), served as the cook at &quot;Kuriyamai&quot; (m2), and then also served as the cook at &quot;Kuriyamai Temple and Jiu Chuan&quot; (m2). Experience of combat for 12 years. In 1988, he opened his own independent store &quot;Gion Marushan&quot;, ten years later, opened the branch &quot;Kianren Temple Gion Marushan&quot;. Both stores in 2009 picked Michelin two stars, so Jiaying is a four-star restaurant leader. The cuisine of Maruyama is like a carefully crafted artwork. The beauty is deeply rooted and unforgettable. In addition, the strong seasonal display will give you a dreamlike illusion, as if you have a taste of Kyoto&#39;s autumn through this food show. In the ingredients, Master Jiaying is also not stingy, sea urchin, pine leaf crab, pine oyster, as if to present all the good ingredients in autumn season to diners. The classic conditioning method plus stable skills, so that Marushan cuisine can be presented with high marks. It is also the most important reason I like Marushan. As for why I hate, maybe the way of &quot;Learn You Dengyu&quot; makes me feel that it is a departure from the original insistence of the staff. Life is only as good as you see it.

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, was arranged to a small room on the right side of the entrance, there is a long table, only six positions, a master behind the long table for us to make food on the spot. I was impressed that he used a large bamboo tube of exquisite, primitive dark green to serve each guest a small sake. At that time, I thought that bamboo can be seen everywhere in China, but why wouldn&#39;t we use it to transform it into such a distinctive wine vessel? The Japanese&#39;s ability to make good use of natural resources and improve beautification is really worth learning from Chinese people. Well, when it comes to eating food, in fact, his dishes are relatively ordinary and common ingredients. There is no particularly amazing dish, that is, the production is more exquisite. This meal, I am more impressed, except for the bamboo wine tube, is rice, rice is hand-cooked in a small pot, not the rice cooker that the Chinese love, but also specially showed us his rice pot, only to help us to serve the meal, the taste is really first class, very delicious. In Japan, usually all the dishes are put together after they are finished, and finally a pickle with white rice. I ordered a matcha set, 150 yuan more than the classic set, because it is said that the matcha dessert is more famous in Kyoto, but the taste is really very general. A small cup of green matcha plus a small pastry is 150 yuan, really not worth it. It is recommended not to order matcha set.

🍁 餐厅环境与氛围：位于京都祇园的「丸山」餐厅是一座极具古典韵味的日式庭院餐厅。踏入「丸山」，你会立刻被其宁静的氛围所吸引。餐厅四周环绕着传统的日式庭园，无论是春季的樱花、夏季的绿意、秋季的红叶，还是冬季的雪景，都让用餐体验充满诗意与季节感。🍱 招牌菜与推荐菜品：「丸山」是一家怀石料理餐厅，专注于展现京都料理的精髓，选用当季食材，精心烹制每一道菜肴。推荐的必尝菜品有：&bull;时令怀石料理套餐： 丸山的怀石料理根据季节变化，每一道菜都充满了对自然的敬意，从前菜到主菜，再到甜点，都是对传统技艺的完美诠释。&bull;京野菜天妇罗： 选用新鲜的京都本地蔬菜，轻轻裹上天妇罗糊，外酥里嫩，保留了蔬菜的原汁原味，搭配特制的酱汁，更加美味。&bull;炙烧近江牛： 采用顶级的近江牛，经过炙烧后肉质鲜嫩多汁，搭配少量盐或柚子胡椒，入口即化，令人难忘。&bull;季节前菜： 根据时令变化，每次来访都能品尝到不同的前菜，如春季的竹笋、秋季的松茸，都是大自然的馈赠。🍵 用餐体验：在「丸山」，用餐不仅是一种味觉享受，更是对日本饮食文化的深度体验。餐厅注重每一个细节，从器皿的选择到食材的搭配，再到服务的态度，都让你感受到宾至如归的温暖。这里没有繁忙的都市喧嚣，只有恬静与优雅的用餐环境，尤其适合那些想要感受纯正日式料理的食客。💴 人均消费：「丸山」的怀石料理价格相对较高，人均消费在&yen;15,000至&yen;30,000之间，具体费用根据套餐选择而定。虽然价格不菲，但物有所值，每一道菜都是艺术品般的存在。🕒 预约与营业时间：由于餐厅定位高端且环境私密，建议提前预约，尤其是在樱花季或红叶季等高峰期。营业时间为：&bull;午餐：12:00 - 14:30&bull;晚餐：18:00 - 22:00💗 其他Tips：&bull;着装要求： 「丸山」讲究用餐礼仪，建议穿着整洁，最好是正装出席，以尊重餐厅的氛围和文化。&bull;餐后散步推荐： 用餐后，你可以在祇园街区漫步，体验古老的京都风情，或前往附近的八坂神社，感受传统与现代的交织。&bull;预约提醒： 餐厅的预约系统较为严格，建议尽早预约并确保按时到达，以免影响用餐体验。在「丸山」，你将享受到的不仅仅是美食，还有独特的日式文化与宁静的氛围，这里是感受京都灵魂的绝佳去处。

🍁 Restaurant Environment &amp; Atmosphere: Marushan Restaurant in Kyoto Gion is a Japanese-style courtyard restaurant with a classic charm. Step into Marushan and you will be instantly attracted by its tranquil atmosphere. The restaurant is surrounded by traditional Japanese gardens, whether it is the cherry blossoms in spring, the greenery in summer, the red leaves in autumn, or the snow in winter, making the dining experience full of poetry and seasonal feeling. 🍱 Signature and Recommended Dishes: Marushan is a kaiseki restaurant that focuses on showing the essence of Kyoto cuisine, choosing seasonal ingredients and carefully cooking every dish. Recommended must-try dishes are: &bull; Seasonal Kaiseki Package: Marushan Kaiseki cuisine according to the seasonal changes, each dish is full of respect for nature, from the dish to the main dish, to the dessert, is a perfect interpretation of traditional skills. &bull; Beijing Wild Vegetable Tempura: Choose fresh Kyoto local vegetables, gently wrap in Tempura paste, tender outer and inner, retain the original flavor of the vegetables, with special sauce, more delicious. &bull; Blowing Jinjiang Cattle: Using top-notch Jinjiang Cattle, after roasting, the meat is fresh and juicy, with a small amount of salt or dumpling pepper, the entrance is instant, unforgettable. &bull; Seasonal pre-food: According to seasonal changes, each visit can taste different pre-foods, such as bamboo shoots in spring and matsutakes in autumn, which are gifts from nature. 🍵 Dining experience: In Marushan, dining is not only a taste enjoyment, but also a deep experience of Japanese food culture. The restaurant pays attention to every detail, from the choice of utensils to the combination of ingredients, to the attitude of service, all make you feel at home. There is no busy city, only a quiet and elegant dining environment, especially for diners who want to feel pure Japanese cuisine. 💴 Per capita consumption: Kaiseki cuisine in Marushan is relatively high, with per capita consumption between 15,000 and 30,000, depending on the package selection. Although the price is expensive, it is worth the money, and each dish is an art-like existence. 🕒 Reservation and business hours: Due to the high-end location of the restaurant and the privacy of the environment, it is recommended to make an appointment in advance, especially during peak periods such as the cherry blossom season or the red leaf season. Opening hours: &bull; Lunch: 12:00 - 14:30&bull; Dinner: 18:00 - 22:00💗 Other Tips: &bull; Dressing requirements: Marushan pays attention to dining etiquette, it is recommended to wear neat, it is best to attend in formal attire to respect the atmosphere and culture of the restaurant. &bull; Recommended for a after-dinner walk: After dinner, you can stroll in the Gion neighborhood, experience the ancient Kyoto style, or go to the nearby Yasaka Shrine to feel the intertwined tradition and modernity. &bull; Reservation Reminder: The reservation system of the restaurant is more strict. It is recommended to make an appointment as soon as possible and ensure that you arrive on time, so as not to affect the dining experience. At Maruyama, you will enjoy not only food, but also a unique Japanese culture and tranquil atmosphere, which is a great place to feel the soul of Kyoto.

#携程定制旅行 七月份来京都玩的话可以凑一下衹园祭(Gion Matsuri)的热闹，这是日本京都市每年7月举行的传统祭典，属于日本三大祭。整个日程很长，根据来玩的时间可以参与不同的环节~瞩目环节是山鉾巡行和宵山，分为前祭和后祭。后祭山鉾数量会少一点，人也会少，对宵山屋台不感兴趣的话可以等后祭再看。衹园祭时有专门发行的御朱印账可以收集各山鉾的朱印，要在山鉾建好到巡游之前到各山鉾，有些会打包卖朱印和粽子啊酒啊的节庆物。山鉾就是图里华丽的大型花车，将以長刀鉾为首在 四条通和河原町通等主要街道巡行，大家可以在街道两侧观赏花车、传统音乐和花车上的表演。因为又大又笨重，巡行的特别看点是在路的拐角处看众人协作转弯。白天的山鉾巡行人超级多，万人空巷不夸张，而京都夏天真的挺热，一定要注意补水。防暑每年都有中暑抬出去急救的。要想看清楚得一早就去路边占位，估计路线沿街的高层酒店和咖啡馆也能观看会凉快点。观看地点：1.四条烏丸交差点:巡行起点，人相对较少适合早到者2. 四条河原町交差点:转弯点之一，转弯时景象壮观3. 河原町御池交差点:视野开阔，可以清晰地看到花车经过，周围还有不少咖啡馆4.新町御池交差点:前祭巡行终点更多文化活动#城市人文手记

# Trip.com Customized travel If you come to Kyoto in July, you can join in the excitement of the Gion Festival (Gion Matsuri). This is a traditional festival held in Kyoto City, Japan, in July, and belongs to the three major festivals in Japan. The whole schedule is very long, according to the time to play, you can participate in different links~ The attention link is the mountain 𫓴 patrol and the night mountain, divided into the front sacrifice and the back sacrifice. The number of the back sacrifice mountain 𫓴 will be a little less, and there will be fewer people. If you are not interested in the night mountain house platform, you can wait for the after sacrifice to see it. At the time of the Gion Festival, there is a special issue of the Yuzhu Yin account that can collect Zhu Yin from each mountain. You must go to each mountain before the mountain is built in the mountain𫓴, and some will pack and sell Zhu Yin and dumplings and wine. Shan 𫓴 is the gorgeous large flower car in Tuli, which will be patrolled on the main streets such as Shijotong and Heyuan Yutong with a long knife. You can watch the performances of flower cars, traditional music and flower cars on both sides of the street. Because it is large and bulky, the special point of the patrol is to see people cooperate around the corner of the road. During the day, there are a lot of people patrolling the mountains, and the empty alleys are not exaggerated. Kyoto is really hot in summer, so you must pay attention to water replenishment. Heatstroke is carried out every year for emergency treatment. To see clearly early in the morning to the roadside, it is estimated that the high-rise hotels and cafes along the street can also watch cooler. Viewing location: 1. Shijo Karasuma cross: the starting point of the patrol, relatively few people are suitable for early arrivals 2. Shijo Kawarahara anal cross: one of the turning points, the scene is spectacular when turning 3. Heyuan Yuchi cross: wide view, you can clearly see the float passing by, There are many cafes around 4. Xinyi Yuchi intersection is almost: more cultural activities at the end of the front sacrifice cruise #urban humanities handwriting

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