[Kaiseki Lunch] Shinogi, Warm Dish, Hassun, etc. (Course only)

About Course Menu

At Gion Rakuraku, Michi Kamata, who served as head chef for 20 years, welcomes guests as proprietor and presents seasonal cuisine. For the current season, we especially recommend sweetfish and pike conger. You can first see the live sweetfish in the tank, then enjoy them prepared with our special grilling method, which makes even the bones delicious to eat. The proprietor’s skillful preparation of pike conger is also exceptional. Please come and savor our light and fluffy pike conger this summer. We look forward to welcoming you.