Gion Fukushi

Fukushi Takayoshi, the owner-chef at Gion Fukushi, trained at top restaurants in both Tokyo and Kyoto for over 20 years before going solo in 2017. It was then that he staked his own claim to a patch in the competitive culinary battlefield of Gion. Now, alongside his wife who handles the service side of things, he delivers a gourmet experience that has impressed everyone from local gourmets to the Michelin Guide judges. The counter is made of centuries-old cypress, and the menu draws upon traditions even older while adding contemporary touches and the chef’s own creative flair. If you are lucky enough to land a place at their 7-seat counter, expect to be served up a delicious seasonal meal of kyo-ryori cuisine, using fresh seasonal ingredients.