Gion Kurashita

Kyoto is the birthplace of almost all Japanese cuisine as it is known today. Using kombu kelp from the north and dried katsuobushi from the south, it was culinary masters in Kyoto that first made these into dashi: the foundation of Japanese food. So to have a meal in Gion Kurashita is to engage with traditional Japanese cuisine at its peak. Located in the historic hanamichi (geisha district) of Hanamikoji, one of Gion’s five geisha districts, the restaurant finds itself in good company, surrounded by a smattering of the city’s most famous restaurants. The owner, Chef Kurashita Satoru, opened Gion Kurashita in 2010 after a storied tour of service in Japanese ryokan (traditional inns) and resort hotels all over the country. Such a long career has bestowed on Chef Kurashita a wealth of knowledge of the intricacies of Japanese cuisine. Whether it’s Japanese king crab, or finely-marbled wagyu beef, or even the deadly poisonous fugu pufferfish, Chef Kurashita knows the best — and safest — way in which to prepare them. Even the humble tofu is given its due respect: Chef Kurashita uses tofu from historic supplier Hattori, which supplies Nanzen-ji Temple with its tofu, and is highly regarded for superior aroma and texture. “Even in isolation, each course in a kaiseki service must be delicious,” he declares. And hundreds (if not thousands) of satisfied customers can testify to Chef Kurashita’s commitment.