Gion Okumura (Est. 1998) is one of the earliest proponents of L’Atelier de Joel Robuchon’s approach of preparing and serving French food in a Japanese -style counter setting. Here at Gion Okumura, customers sit at a u-shaped counter and watch the chefs at work right in front of you.
Despite describing itself as more of a French restaurant, I found the dishes served here to be 70% Japanese/30% French. Service was typical Japanese - efficient, meticulous, almost clinical.
- Amuse geule - fish-tomato concasse on short-crust pastry.
Bread basket - sublime.
- Seasonal selection of appetisers:
The sasamaki - sushi and salmon wrapped in bamboo leaves - was a standout:
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Scallops with selection of seasonal vegetables.
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Seafood tempura on steamed egg and consommé.
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Sea bream sashimi with tomato sorbet, chilled cucumbers, okra and mandarin orange.
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Hot stone for one to personally cook a seafood selection (abalone, shrimp & scallop) and a halved Brussel sprout.
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Tian of fish fillets on potato puree, zucchini, tomato and herbed crumbs.
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Grilled local fish with asparagus, baby-corn, and anchovies;
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Crab quenelle and lump crabmeat.
- Pan-fried foie gras on potato puree, topped with grilled mango, drizzled with balsamic vinegar.
Palate cleanser - Yomogi (Japanese mugwort) sorbet as a palate cleanser before the grilled beef main course is served.
- Grilled Kyoto beef, sprinkled with crisp garlic chips, and served with wasabi and mustard.
Rice with Japanese-style curry sauce served as an accompaniment to the grilled beef.
- Selection of French cakes and macaron for dessert, with coffee/tea.
Superb dinner, with some really refreshing and inventive twists to the usual Japanese kaiseki meal. Definitely a place I’d like to return to and explore further.
Address
Gion Okumura
〒605-0078 Kyoto Prefecture, 京都市東山区Higashiyama Ward, Gionmachi Kitagawa, 255
Tel: 075-533-2205
Operating hours: 12 noon-1.30pm, 5.30pm-9pm daily.
Thanx we are going to japan in july and am excited to read your posts 