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A large bottle of sake with a small seasonal dish and sashimi

SEASONS IN EVERY SIP

Every season, in a cup of sake.

Seasonal Japanese cuisine and sake in Gion, Kyoto.

Dishes built on seasonal ingredients, each joined by a sake that suits it. At Saijiki Toshigami, Japanese cooking that follows the turning seasons meets sake chosen to bring out the best in every plate.

Just steps from Yasaka Shrine, in a calm corner of Gion — take your time and relax.

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GOOGLE REVIEWS

Kind words from our guests.

The flavours of the food, the sake pairings, the time spent at the counter — here is what guests have shared after their visit.

4.8 out of 5 — Google rating · 449 reviews

  • 5 out of 5

    TranslatedIt may look a little formal from outside, but they are very kind and explain everything carefully, even to guests who are not used to kaiseki or Japanese courses. I like sake but don’t know much about it, and they recommend ones that suit the food, so I could relax and enjoy it.

    Original敷居が高い印象を持つ方もいるかもしれませんが、実際はとても親切で、懐石や和食のコースに慣れていない方にも丁寧に説明してくださいます。日本酒は好きでも詳しくない私にも、料理に合うものをおすすめしてくださるので安心して楽しめます。

    K INOUE Google

  • 5 out of 5

    TranslatedI asked the chef to choose sake to go with the fresh sashimi and simmered octopus. It was the perfect marriage.

    Original新鮮なお造りやタコの煮物などに合わせて大将にお願いして日本酒をチョイス。これが最高のマリアージュでした。

    milk Google

  • 5 out of 5

    TranslatedThe chef is always studying, and every dish is superb. Ask and he explains things carefully. His personality makes the restaurant a truly comfortable place.

    Original研究熱心な大将の料理は、どれも絶品です。訊ねると丁寧に教えてくれます。大将の人柄がお店の雰囲気を居心地の良い場所にしてくれます。

    kotomi hayashi Google
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GUEST VOICES

Moments in Gion worth coming back for.

Seasonal dishes, the depth of the dashi, a new favourite sake. Reviews from Japanese restaurant sites show what guests enjoy about Saijiki Toshigami.

Ikyu.com Restaurant

4.3 4.3 out of 5 · 10 reviews

  • 5 out of 5

    TranslatedEach dish is made with care to suit that day’s market and everything is truly delicious. The hamo (pike conger), a summer classic, was so tender that my wife — who has a discerning palate — said she had never had hamo this soft.

    Original料理は、その日の仕入に合わせて一品一品ひと手間かけて丁寧に作られどれも本当に美味しい。とりわけ、この季節に定番の鱧は、舌の肥えている妻が｢こんなに柔らかい鱧は初めて｣と驚くほど。

    goemon1961 Aug 2026 Ikyu.com Restaurant

  • 5 out of 5

    TranslatedI’ve eaten kaiseki at many places, but this is the one I recommend most. The food is wonderful and yet it’s more reasonable than others, which always delights me. It’s right by Yasaka Shrine too, and I stop by every time I come to Kyoto.

    Originalいろんな懐石料理食べに行ったけど、私はここが一番お勧め。料理も最高、その割に他より安くて、いつも感激してしまう。場所も八坂神社のそばだし、京都に来るたびここに必ず寄ってます。

    京都のおせい Aug 2026 Ikyu.com Restaurant
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Tabelog

3.07 3.07 out of 5 · 17 reviews

  • 5 out of 5

    TranslatedFrom the first appetiser to the final course, I was captivated by the chef’s careful cooking. The sake choices for the pairing were wonderful too — served little by little in lovely cups, about two gō (360 ml) in total.

    Original先付から〆まで、大将の丁寧なお料理に心奪われました。ペアリングのお酒のチョイスも素晴らしく、ステキなお猪口に少しずつ全部で２合位だそうです。

    スペコ Feb 2026 Tabelog (opens in a new tab)

  • 4 out of 5

    TranslatedWe chose the sake pairing course. One delicious, varied sake after another, and the dishes matched them well — a place sake lovers will adore.

    Original日本酒ペアリングコースにしましたが、バラエティに富んだ美味しいお酒が次々出てきて、つまみもよく合うし、日本酒好きにはたまらない店でした。

    imokiti Apr 2024 Tabelog (opens in a new tab)
Read reviews on Tabelog (opens in a new tab) →
Sake being poured into a small cup

OUR APPROACH

Food and sake, each lifting the other.

Japanese cuisine is a way of tasting the seasons.

A dish that brings out an ingredient at its peak, and a cup of sake that suits it. What Saijiki Toshigami values most is harmony between food and sake.

Not the food alone, nor the sake alone — enjoy the flavours that appear when the two meet.

  • MARKET

    Chosen every day

    The owner-chef visits Kyoto’s central market daily and buys only what he is satisfied with.

  • DASHI

    A base of umami

    Hokkaido ma-kombu kelp and Makurazaki katsuobushi (dried bonito) — the dashi broth behind every dish.

  • SAKE

    Made for food

    Sake selected to be enjoyed with a meal and to match Japanese dashi.

  • SIGNATURE

    House specialities

    From Densuke anago (conger eel) to sake-lees ice cream — dishes you will only meet here.

SEASONAL CUISINE

Kyoto cuisine, at its seasonal best.

Mountain vegetables and bamboo shoots in spring. Hamo (pike conger) in summer. The harvest in autumn. Fugu (pufferfish) and crab in winter.

Seasonal ingredients, prepared with the techniques of Japanese cuisine. Come to Gion for flavours you can only meet at that time of year.

  1. Seasonal tempura

    SPRING

    Mountain vegetables & bamboo shoots

    The aroma and gentle bitterness of new growth, as tempura or simmered dishes.

  2. Hamo (pike conger) on ice

    SUMMER

    Hamo & seasonal fish

    Hamo is the taste of a Kyoto summer. In summer there is also a course devoted to hamo.

  3. A seasonal hassun platter

    AUTUMN

    Seasonal seafood & vegetables

    The season’s seafood and vegetables, served as hassun platters and grilled dishes.

  4. A fugu (pufferfish) on ice

    WINTER

    Fugu & crab

    Winter flavours that deepen as the cold sets in. In winter there is also a fugu course.

These ingredients are examples from across the year. Dishes change with the season and the market.

A seasonal clear soup
Clear soup in a red lacquer bowl

DASHI

The umami of dashi, in a single bowl.

Dashi broth is the foundation of Japanese flavour.

Saijiki Toshigami uses ma-kombu kelp from Hokkaido and katsuobushi (dried bonito) from Makurazaki, extracting the kelp more strongly than usual for a broth rich enough to stand up to every ingredient.

Clear umami and a gentle aroma. Even the soup that underpins a meal is made with care.

Kelp
Ma-kombu from Hokkaido
Bonito
Katsuobushi from Makurazaki
Method
Kelp extracted more strongly
Large bottles of sake chosen by the owner-chef

SAKE PAIRING

One dish, one perfect sake.

A pairing where food and sake each bring out the other’s character.

The owner-chef, a certified sake sommelier, selects sake to enjoy with food. The list centres on sake from the Tohoku region — clean and clear, and a natural match for dashi.

Aroma, umami, finish. Enjoy flavours that shift with every sip, alongside the season’s dishes.

  • Regional sake that suits the food

    Each bottle is chosen for how it works with dashi. The chef’s favourite, Hirotogawa Tokubetsu Junmai from Fukushima, is crisp yet full of rice umami.

  • Sake for every season

    Alongside the regular list there are seasonal bottles. Tell us what you like and we will find the right cup.

  • Food & sake pairing

    Seven seasonal dishes, each matched with its own sake — seven in all. Our signature course.

Sake

SakeGlassTokkuri (carafe)
Shotoku Kyoto¥700¥1,300
Hagi no Tsuru Miyagi¥700¥1,300
Hirotogawa Fukushima¥700¥1,300
Yuki no Bosha Akita¥700¥1,300
Hiokizakura Shimane¥700¥1,300
Juji Asahi Shimane¥700¥1,300

Many other sakes from around Japan are also available.

Official website (Sake) → (opens in a new tab)
Bottles of wine served at the restaurant

Wines for Japanese food, too

Mostly dry wines that suit Japanese food — including Collet Brut, a champagne with notes of yuzu and lemon, and Makicolle wines, rarely found in Kyoto.

KAISEKI & LUNCH

For special days, and for lunch in Kyoto.

A kaiseki course to savour the season at your own pace, or a Japanese lunch in the middle of the day.

Family meals, anniversaries with someone special, a break while exploring Kyoto — there is a meal for every occasion.

  • Seasonal kaiseki

    A multi-course meal of seasonal ingredients, enjoyed slowly.

  • Sake pairing

    Food and sake together — the Toshigami experience.

  • Lunch

    A seasonal Japanese meal between sightseeing in Gion.

  1. Seasonal Ingredients × Seasonal Sake: 7 Dishes, 7 Sakes Signature

    Seasonal Ingredients × Seasonal Sake: 7 Dishes, 7 Sakes

    ¥9,900per person・tax incl.

    7 dishes 7 sakes From 1 guest

    Seven seasonal dishes, each paired with its own sake. Especially recommended for sake lovers.

    Appetiser, sashimi, clear soup, grilled dish, vinegared dish, simmered dish, rice / 7 sakes

    Book by 10 pm the day before

  2. Seasonal Kaiseki

    Seasonal Kaiseki

    ¥7,700per person・tax incl.

    8 dishes From 1 guest

    A satisfying seasonal kaiseki in both quality and volume.

    Appetiser, sashimi, clear soup, grilled dish, vinegared dish, simmered dish, rice, dessert

    Book by 10 pm the day before

  3. Seasonal Kaiseki

    Seasonal Kaiseki

    ¥11,000per person・tax incl.

    9 dishes From 1 guest

    A course generous with carefully chosen seasonal fish.

    Appetiser, sashimi, clear soup, grilled dish, light rice course, simmered dish, vinegared dish, rice, dessert

    Book by 10 pm the day before

  4. Seasonal Kaiseki

    Seasonal Kaiseki

    ¥13,200per person・tax incl.

    9 dishes From 1 guest

    For celebrations: a kaiseki of luxurious, carefully selected ingredients.

    Appetiser, sashimi, clear soup, grilled dish, special dish, simmered dish, vinegared dish, rice, dessert

    Book by 10 pm the day before

Other courses

  • Lunch-only Course

    ¥5,500tax incl.

    Lunch only From 2 guests Book by 6 pm the day before

    A chef’s-choice course of seasonal ingredients. Popular with visitors to Kyoto.

  • Omakase Course

    To your budget

    From 1 guest Book by 10 pm the day before

    Fully chef’s choice, to your budget. Let us know any requests when booking.

  • Hamo Course

    ¥9,900tax incl.

    Summer only From 2 guests Book by 10 pm the day before

    A summer-only course to enjoy hamo (pike conger) to the full.

  • Fugu Course

    ¥12,100tax incl.

    Winter only From 2 guests Book by 10 pm the day before

    A winter-only course of fugu (pufferfish) dishes.

Lunch set meals

No reservation needed. Each set comes with a selection of small obanzai (Kyoto home-style) side dishes.

Grilled fish of the day & obanzai
¥1,850
Seasonal tempura & obanzai
¥1,960
Sashimi & obanzai
¥2,180
Deluxe set (choose two: grilled fish, sashimi, tempura)
¥2,950
Grilled Japanese eel (kabayaki)
¥5,500
Wagyu steak
¥6,600

Set meal prices may change.

Reservations & information

  • Courses require a reservation by the day before (kaiseki, pairing and omakase: by 10 pm; lunch-only course: by 6 pm).
  • Lunch set meals need no reservation. Booking ahead is recommended at busy times.
  • Course contents are examples and change with the season and the day’s ingredients.
  • For bookings made on Ikyu.com Restaurant, changes or cancellations incur a fee of 50% the day before and 100% on the day.
  • For allergies, vegetarian or gluten-free requests, please contact us 1–2 days before your booking.
  • No service charge or cover charge.
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SEATS & OCCASIONS

Unwind in the quiet of Gion.

Close to Yasaka Shrine and right on Higashioji-dori, yet surprisingly calm inside.

Counter seats on the ground floor, tables upstairs. Chat with the chef, or share a meal with someone special — relax and enjoy the food and sake.

  • Warm wooden counter seats on the ground floor

    Counter

    Ground floor · 8 seats

    The best seats face the chef. Watch each dish come together — the aromas, the sounds, the craft.

  • Second-floor table seating lit by large windows

    Tables

    2nd floor · 16 seats

    A spacious upper floor where you can relax away from the bustle of the street.

  • Celebrations & business dining

    Anniversaries, family introductions, business meals or a date. Tell us about your occasion when you book.

  • Group dining

    Private hire · 10–20 guests

    The restaurant can be reserved for groups of 10 or more. Please call to discuss numbers and budget.

GALLERY

Seasonal dishes, carefully made dashi, the moment sake is poured. A look inside Saijiki Toshigami in a corner of Gion.

  • Kaiseki dishes
    KaisekiKaiseki dishes
  • Sashimi
    Seasonal fishSashimi
  • Seasonal soup
    DashiSeasonal soup
  • Pouring sake
    SakePouring sake
  • Seasonal hassun platter
    KaisekiSeasonal hassun platter
  • Ground-floor counter
    CounterGround-floor counter
  • Hamo (pike conger)
    Seasonal fishHamo (pike conger)
  • A small seasonal dish
    KaisekiA small seasonal dish
  • Second-floor tables
    TablesSecond-floor tables
  • Sake chosen by the chef
    SakeSake chosen by the chef
  • Anago (conger eel)
    KaisekiAnago (conger eel)
  • The entrance on Higashioji-dori
    ExteriorThe entrance on Higashioji-dori
The exterior of Saijiki Toshigami with a navy lattice and noren curtain

HISTORY

Season after season, in Gion.

Saijiki Toshigami opened in Gion, Kyoto in 2014.

Ever since, we have welcomed guests with seasonal Japanese cuisine and a love of pairing it with sake.

We will keep bringing you the flavours of each season and a place to feel at ease.

  1. 2014 Opened on 12 September on Higashioji-dori, near Yasaka Shrine
  2. 2024 10th anniversary
The ground-floor counter where the chef prepares each dish

CHEF & HOSPITALITY

Devoted to food and sake.

Owner-chef · Certified sake sommelier

Hiroki Toshigami年神 裕樹

The craft of Japanese cuisine, and a deep interest in sake.

Hiroki Toshigami, owner of Saijiki Toshigami, honed his skills for many years at well-known ryotei and restaurants in Kyoto, devoting himself to Japanese cuisine. He cares most about seasonal cooking and the sake that complements it.

Choosing the ingredients, making the dashi, composing each dish — and then choosing the cup that brings it to life.

Helping guests enjoy both the food and the sake: that is Toshigami’s hospitality.

  • Many years at Kyoto ryotei and restaurants
  • Certified sake sommelier (kikizakeshi)
  • Selects ingredients at the market every day

FAQ

Frequently asked questions

What kind of restaurant is Saijiki Toshigami?

A Japanese restaurant in Gion, Kyoto, serving seasonal Japanese cuisine with sake pairings.

Can I make a reservation?

Yes. Kaiseki and sake-pairing courses can be booked online via Ikyu.com Restaurant or Tabelog, or by phone (+81-75-741-6126).

Are you open for lunch?

Yes, 12:00–15:00 (last order 14:00). Courses must be booked by the day before, but lunch set meals need no reservation.

Can I enjoy it without knowing much about sake?

Of course. The owner-chef is a certified sake sommelier and will suggest sake to suit your taste and your food.

Do you have a sake pairing course?

Yes — seven seasonal dishes paired with seven sakes, ¥9,900 including tax. Please book by 10 pm the day before.

Can I come if I don’t drink alcohol?

Yes. Enjoy a kaiseki course or a lunch set meal; soft drinks are also available.

Is it suitable for anniversaries or business dinners?

Yes. The calm Japanese setting suits celebrations, family introductions and business entertaining.

Do you have counter seats?

Yes. There are 8 counter seats facing the chef on the ground floor and 16 table seats upstairs.

Can I reserve the whole restaurant?

Private hire is available for groups from 10 to around 20 guests. Please call in advance to discuss.

What is the nearest station?

Gion-Shijo Station (Keihan Line), about 9 minutes on foot; Kyoto-Kawaramachi Station (Hankyu Line), about 12 minutes; Yasaka Shrine is about 5 minutes away. There is no parking.

When are you closed?

Mondays. Please contact the restaurant about any other closures.

Which payment methods do you accept?

Credit cards (Visa, Mastercard, American Express, JCB, Discover, Diners Club) and e-money / QR payments (PayPay, d-barai, Rakuten Pay, au Pay, Merpay, UnionPay, WeChat Pay, Alipay).

What is the cancellation policy?

A fee may apply to changes or cancellations. For bookings on Ikyu.com Restaurant it is 50% the day before and 100% on the day. Please check the conditions shown when you book.

Does the menu change with the seasons?

Yes. We cook with seasonal ingredients, so dishes change with the season and the market. Please tell us about allergies 1–2 days in advance.

ACCESS

We look forward to welcoming you in Gion.

Name
Washoku Saijiki Toshigami
Address
6 Tsukimicho, Higashiyama-ku, Kyoto 605-0829, Japan
Access
About 9 min walk from Gion-Shijo Station (Keihan)
About 12 min walk from Kyoto-Kawaramachi Station (Hankyu)
About 5 min walk from Yasaka Shrine
Phone
075-741-6126
From abroad: +81-75-741-6126 (Japanese)
Lunch
12:00–15:00 (last order 14:00)
Dinner
17:00–23:00 (last order 20:30)
Closed
Mondays
Reservations
Courses by reservation the day before (lunch set meals: no reservation needed)
Seats
Ground-floor counter 8 / second-floor tables 16
Smoking
Non-smoking
Payment
Credit cards, e-money, QR payments
Opened
12 September 2014
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Operated by

Business name
Saijiki Toshigami
Owner / responsible person
Hiroki Toshigami
Address
6 Tsukimicho, Higashiyama-ku, Kyoto
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