Gion Matayoshi

Superlative in every aspect. A kaiseki restaurant in Gion district with small counter, 2 Michelin stars but I'm not sure they even hung the plaque anywhere. Over a dozen courses, featuring quality uncommon ingredients, decorated to the 9s by their surprisingly large team. They would literally spend 5 minutes putting leaves and other stuff to the dish for you to take a photo then take it all apart right after so you can eat. They would bring picture books and iPads showing what you are eating, and the sous chef spoke decent English as he described all the intricacies of each plate. You get to see most of what they are doing right in front and all the prep work to get it ready for consumption. Considering the cost of the food, their high staff to customer ratio, and the fact that it's a two star place, the price was not bad at 36000 yen pp. That's before factoring in how tasty it was and the overall elevated experience.

The food were so good. The taste, decorations, design of the ingredients’ combination - all good and worth the price. Will come back definitely. Service was also good. Very gentle, nice and explained the dishes clearly. Two pieces of advices if I could give- the bowls used for the しゃぶしゃぶ, not good for drinking the soup with a wide edge, to change the type of bowls or provide a spoon will be better. The towels were not maintained in good temperature, could be warmer. Anyway, those are just for maintaining the quality of the good place, not big issues. Overall the experience was great.

Every dish is good. We visited the other Michelin two star Kaiseki restaurant in New York. This restaurant is way better than that. The quality of the food material is super good. For example, usually the other Kaiseki places would smash taro to achieve smooth texture, but the quality of the taro here is so good that it is smooth as its original form. The chef designed the dishes really well. For example, the chef cooked both Waygu beef and fish roe for the hotpot with different flavor (both are very good). We went to other Kaiseki place in Kyoto which has higher tabelog review but it is not comparable to this one. Each of the dish the staff will show you which fish it is with fish picture. We will definitely come back!

Everything was perfect from the beginning until the end : the food, the chef, the kindness etc… Congratulations to all the team to allow us to live these kind of moments !!!! You’ll be one of our greatest memories from Japan.

Dining at Gion Matayoshi in Kyoto was a mesmerizing experience that perfectly embodied the artistry and grace of traditional Kaiseki cuisine. This intimate, two-Michelin-starred restaurant excels in delivering a meal that feels both deeply minimalist and impressively elaborate, blending centuries-old culinary principles with flavors that astonish the palate. From the moment we entered, the warm and personable wait staff made us feel not like guests, but like cherished family members. Their hospitality was genuine and attentive, enhancing every aspect of our dining journey. One of the assistant chefs, affectionately known as “Bear,” truly elevated the experience. His thoughtful and enthusiastic explanations of each course, from ingredients to the precise way to savor each bite, demonstrated a deep respect for the cuisine and a desire to share its nuances with diners. Each dish at Gion Matayoshi was a testament to the Kaiseki tradition—artfully composed, restrained in presentation, but bursting with layered, refined flavors. The precision and subtlety of the cooking were exceptional, revealing a perfect balance of texture, taste, and visual beauty. It felt like a parade of edible art, where simplicity met sophistication. The sake pairing was nothing short of extraordinary. The selections were clearly curated by a master, and each sake elevated the flavors of the accompanying dish to new heights. The thoughtful progression of flavors—ranging from delicate to robust—reflected a true understanding of the interplay between food and drink. This pairing is an absolute must for anyone seeking the full Gion Matayoshi experience. As we concluded our meal, we were honored to be personally greeted by Chef Matayoshi himself. His kindness, professionalism, and humble gratitude for our visit left a lasting impression. It was the perfect note to end a flawless dining experience. Gion Matayoshi is more than just a meal; it’s an immersion into Kyoto’s rich culinary culture and a masterclass in hospitality. For anyone who appreciates the finesse of Kaiseki cuisine, this restaurant is a jewel that should not be missed.

commenting for the gentle service, especially from the girl who can speak 3 fine languages. The manager was also very generous and considerate when I accidentally stained the seat cushion. Overall, chill experience with quite a few great dishes.

We had a tasty Kaiseki at Gion Matayoshi. We were honored but a bit uncomfortable that they served us whale sashimi. That was a first for us... Both the service and food were good, but I was surprised that it received 2-Michelin stars.

I am not one who typically posts reviews, but lunch at Gion Matayoshi was the best meal I’ve ever had. The chefs all take great care to explain the dishes in English when needed. Each course is both delicious and elegant. I particularly enjoyed their sesame tofu and lobster steamed egg. For those that were still hungry, extra Sakura shrimp and rice was offered at no charge before dessert. Like others said, the chefs created a welcoming environment, not one that is overly serious or intimidating. I left this meal feeling full, and I hope to return for Dinner if I ever visit Kyoto again.

We got the lunch Omakase and it was amazing. Gion Matayoshi hosts a row of about 9 or so clients at a table and serves the dishes sequentially. Of the higher end restaurants we went to in Japan, Gion Matayoshi was very solid. Their broths were some of the best broths I have ever had period. The flavor, uniqueness, and their use of different ingredients (such as fig or soy tofu) provide an interesting take on soups that will forever stay in my memory. Their uni (sea urchin) was creamy, melted in your mouth and didn't have a fishy aftertaste, which is normally the downfall of uni. Their fish was excellent, although nothing special compared to other fine-dining restaurants in Japan (seafood in Japan sits at a very high bar). As an English speaker, one of the staff tried conversing with us using a translator app, and I really appreciated his willingness to make us feel included even when none of the rest of the table spoke English. Definitely would recommend for the lunch Omakase or otherwise!

Very creative dishes, tons of flavor in small packages. Great and attentive service.