Gion Maruyama

A two-Michelin-starred restaurant. This restaurant is right in front of Kenninji Temple. It has convenient transportation and is still quiet. It is said that the chef came from Kikunoi. His craftsmanship is very good and the taste is extremely sweet and sweet. This is a high-end kaiseki restaurant that is very, very worth recommending to everyone.

Maruyama is probably the Kaiseki restaurant in Kyoto that I have visited the most times. I ate it three times in the autumn of 2016 alone. But it seems that no food review has been written about Maruyama. Maybe it’s because it’s too familiar, or maybe it’s because Maruyama really changed later on. I hate it as much as I love it. This is probably such an emotion. The founder of Maruyama, Kao Maruyama, is an extraordinary warrior who was trained by Murata Yoshihiro under the tutelage of "Kikunoi" (meter 3). He serves as the head chef at "Kikunoi Roan" (meter 2) , and later served as the chef at "Kodaiji Wajiden" (meter 2), with 12 years of practical experience. In 1988, he opened his own store "Gion Maruyama". Ten years later, he opened another branch "Kenninji Gion Maruyama". Both restaurants received two Michelin stars in 2009, so Chef Jiaying is a culinary expert with four stars. Maruyama's dishes are like carefully crafted works of art. The beauty is deeply rooted in people's hearts and is unforgettable. In addition, the strong sense of season is displayed, and you will have a dreamlike illusion, as if you are enjoying the autumn of Kyoto through this food show. In terms of ingredients, Chef Jiaying is not stingy either. Sea urchin, matsuba crab, and matsutake mushrooms are all available. It seems that he wants to present all the good seasonal ingredients in autumn to diners. Classic cooking methods and stable techniques allow Maruyama's dishes to achieve high scores in every dish. This is also the most important reason why I like Maruyama. As for why I hate it, maybe it's because the business method of "Xueyoudenshi" makes me feel that it deviates from the original insistence of the craftsman. If only life could only be like the first time we met.

The environment is not very big, very simple. We were arranged to a small room on the right side of the entrance. There was a long table with only six seats. A chef behind the long table prepared delicious food for us on the spot. What impressed me most was that he used a delicate, original dark green bamboo tube to serve each guest a small glass of sake. At that time, I thought, bamboo can be seen everywhere in China, but why can't we use it and transform it into such a unique wine container? The Japanese ability to make good use of natural resources and enhance beautification is really worth learning from. Well, when it comes to food, in fact, his dishes are all relatively common ingredients. There is no particularly amazing dish, but the production is more exquisite. In this meal, I was most impressed by the rice, except for the bamboo wine tube. The rice was cooked by hand in a small pot, not the electric rice cooker that Chinese people love. He specially showed us his rice cooker before serving us the rice. The taste was really first-class and very delicious. When eating in Japan, usually all dishes are put away after they are served one by one, and the last dish is a portion of pickles with rice. I ordered the matcha set meal, which is 150 yuan more than the classic set meal, because it is said that matcha desserts are more famous in Kyoto, but the taste is really very ordinary. A small cup of green matcha and a small cake cost only 150 yuan, which is really not worth it. It is recommended not to order the matcha set meal.

Michelin two-star kaiseki cuisine, hidden in the mountains, you have to have acquaintances to lead the way to find, kneeling service, really a bit amazing, provide menu customization, the ingredients are very commendable, I feel that the whole meal process is a kind of enjoyment.

Kyoto Gion Maruyama. Michelin two-star restaurant, the menu that you can't understand can't be described as delicious for people who don't like fish. It can only be said to be a strange and somewhat amazing taste bud experience. The salad tastes good. If the salmon soup is not fried, it will suit my taste. The sashimi is delicious. The grilled fish sauce tastes strong. The east side of the Wu is radish soup. The boiled vegetables are fish soup (fresh), rice miso soup with pickles, mango smoothie with fruit and jelly.

Kionyuan Marushan may be one of the most expensive Japanese restaurants in Kyoto. The taste of things is really good and exquisite, just like artwork, the dining environment is also great, the pavilion and pavilion bridges are very beautiful. But the price is really too expensive, bite the teeth 2 people eat more than 3,000, really expensive.