Gion Suetomo

Kyoto

Whenever you come to Kyoto, or wherever you go, there will be a place here that will touch your soul. The city’s history of 1300 years, and the people’s spirits created a distinct beauty and abundance unique in the world. The temples and shrines, festivals, traditional culture, and cuisine have all been passed down hand to hand, gradually taking new form by the passage of time, continues to charm visitors to this day.

Please do engage all your five senses to enjoy every moment of Kyoto distilled into Suetomo.
Sekku
(seasonal festival)

Sekku (seasonal festival) marks the time in the transitions of seasons to pray for good health, or for the prosperity of descendants, or rich harvest. The seasonal vegetation brings forth the power to sustain life and ward off evil spirits. In Kyoto, these festivities have been handed down by each town and household, which are celebrated even in modern times as part of daily life. The festivals are preciously guarded by the people who treasure their families and community, an embodiment of the spirit of the Japanese themselves who place a high value in appreciation.
Hospitality

The moment we welcome you to our restaurant is the beginning of a story peculiar to this place. The sukiya (a type of architecture taking in the style of tea-rooms) is located in the southern part of Gion, in front of the south gate of Kennin-ji. We have delicately expressed the season and culture not only in our cooking but also in the very place you dine in to enable you to enjoy the space itself. The chef and the rest of the staff who are devoted to sharpening their senses and committing themselves every day welcomes you to enjoy an enriching time here full of delights of the season.
The setting

The path guiding you to the entrance has been sprinkled with water to purify, the tokonoma (the alcove in the room) decorated to resemble the season, carefully arranged flowers and fruit adorned on dishes, and crimson leaves… Our thoughts to our guests make the time here a spectacular one. If the heat is scorching, we’d like to welcome our guests as soothing and refreshing as possible. If it is cold, we’d like our guests to feel warm and comforted from the inside just by a random glance at some adornment.

We value the sprit of the tea ceremony, making the utmost of the present.
Ingredients

The base of Japanese cuisine is water. Digging a well was a priority when we built the restaurant. The well water yasakanomizu from 40m below ground is the foundation of our cooking. What is most important in creating is the heart of its creator. Choosing the ingredients for cooking is no exception. It is also. Not only do we make traditional dishes over and over again in the same manner, but we also strive to take in new methods. Our firm technique in cooking in the authentic Kyoto style enables us to challenge ourselves to stretch our limits.