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●HOME > About Kyoto Cuisine of Gion Hatanaka

About Kyoto Cuisine of Gion Hatanaka

About Kyoto Cuisine of Gion Hatanaka

Kyoto is the proud heir of a culinary heritage
1200 years in the making,
stretching back to the Heian Period of Japan
There are 2 types of traditional Kyoto dining.
Shakaiseki, which was enjoyed with green tea,
and Kaiseki which was designed to complement sake.
Whereas the meals with tea were small and modest,
they were served with rich tea through the elaborate tea ceremonies and signified welcoming. It is with that in mind, we hope that you will celebrate with Gion Hatanaka Ryokan with one of our Kaiseki banquets completed with fine Japanese spirits.



When one thinks of Kyoto in spring, one thinks of bamboo shoots. Gion Hatanaka uses only superior products from the Nishiyama regions of Kyoto. The best season for them is only from the middle of March until the middle of April, and so in spring they are used plentifully, a favorite addition to many meals. It is one of our most frequently requested food appetizer.



Although one could never mention summer in Kyoto without thinking of delicious pike, since its availability greatly varies by time and location, it is not always easy to come by. Gion Hatanaka is usually able to secure fresh pike from Awaji-jima and Tokushima. Our method of preparing the fish varies according to the type of pike fish we receive



In Japan when thoughts of autumn float into your mind, they are certainly accompanied by matsutake mushrooms. We must note that their lack of availability in recent years has caused their prices to soar, and because of this, this is one of the only products where we have had no choice but to receive these from sources in Korea and China. However, we work hard to assure that all products we receive are of optimal quality.



With the winter snow come our exquisite selection of snow crab. At Gion Hatanaka Ryokan, we mainly use type of snow crab called "matsubagani" lifted straight from harbors in the Kyoto, Hyogo, Tottori, and Shimane prefectures of Japan. Our snow crab is usually served with our Kaiseki meals, where the crab is a featured item, but not the main meal. However, since it is so popular, we also have full course options available.

Breakfast with the Gion Hatanaka Ryokan

Usually, your last meal with us at
the Gion HatanakaRyokan will be breakfast.
It is a simpler meal that perhaps
will not leave as big an impression
on you as our dinners.
However, we hope you relish
your last meal with us,
and that it leaves you looking forward to coming back.
The Gion Hatanaka Ryokan hopes to fulfill
all of your needs for dinner and breakfast as you stay with us.
Breakfast changes on monthly bases,
each month is a different variety of rice porridge.
They may even vary from year to year,
based on the recommendations of the almanac.
We are confident that the breakfast here at the Ryokan will leave you satisfied.



We use the finest Mikawa Mirin, which is brewed strong and sweet, from a long tradition of mirin.


We use the traditional Japanese sweetener wasanbon, as well as trehalose, and other natural sweeteners to create original flavors.


We regularly alternate between 5-6 different sea salts, originating from the Nanki region of Japan as well as other locations throughout the world.


A collection of vinegar from Kyoto's Murayama Brewery, including chidorizu and the Itsuki Brewery's hanabishisu vinegar, mixed with high quality balsamic vinegar.

●Soy Sauce

Kyoto Soy Sauce from Sawai, selected for richness, lightness, in addition to our selections from Sekigaharatamari, Kinpaitamari, and white soy sauces from Shodoshima.


Produced in Yamaguchi prefecture, our ponzu is a proprietary blend using pesticide free yuzu juice. It pairs perfectly with sashimi, meat, and nabe.


Through an agreement with farmers in the northern region of Tanba, we are able to provide fresh assortment of rice, mainly using kinuhikari rice.

All other food products are produced by Gion Hatanaka.


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