Kaiseki Lunch: Warm Dish, Charcoal-grilled Item, Hassun, and More (Course Only)

About Course Menu

At Gion Rakuraku, Osamu Kamata, who served as head chef for 20 years, welcomes you as proprietor and presents seasonal cuisine. For the coming season, we especially recommend ayu sweetfish and hamo pike conger. You can first see the live ayu in the tank, then enjoy them prepared with our special grilling method, making even the bones delicious to eat. The proprietor’s hamo knife work is also exquisite. This summer, we warmly invite you to savor our fluffy, tender hamo. We look forward to welcoming you.