An authentic Edomae sushi experience in the heart of Gion. Located on Kyoto’s atmospheric Hanamikoji Street, Gion Takamitsu made its much-anticipated debut in 2025. This elegant newcomer is an offshoot of Tokyo’s Sushi Takamitsu, a restaurant so acclaimed that securing a reservation borders on the impossible. Using the highest-quality fish delivered daily from Toyosu, Chef Jun Kamekawa’s devotion to his craft shapes the restaurant’s spirit as much as its exquisite cuisine.

Just steps from the Gion Kobu Kaburenjo Theater, where maiko perform the springtime Miyako dance, the restaurant sits in the heart of a district that cherishes Kyoto’s timeless traditions. The graceful entrance features plain wooden lattice doors and a linen noren curtain. The refined and spacious interior evokes a traditional Noh stage, with a bamboo-lined ceiling hovering over earthen walls. Just beside the pristine Bishu cypress counter lies a small, glass-enclosed garden.

At the helm is Chef Jun Kamekawa, a craftsman who refined his technique over 12 years at Sushi Takamitsu. His approach mirrors that of the Tokyo flagship, where the day’s menu is dictated by the best seasonal ingredients available from trusted fish dealers. His sourcing speaks not just to excellence in quality, but to deep-rooted relationships cultivated over years.

"It all comes down to which vendors we work with,” he explains. “For tuna, we go through Yamayuki, the top wholesaler at Toyosu. Our uni comes from Hadate Suisan in Hokkaido. They consistently provide the finest quality available.”

Kamekawa’s omakase unfolds with a deliberate rhythm: alternating courses of nigiri and small plates, ten of each. Guests are treated to lean, medium fatty, otoro and fatty tuna with caviar, each course presenting its own unique flavor. Two varieties of sea urchin are offered, often a combination of red and purple.

The sushi rice is prepared in several batches, its temperature and seasoning adjusted carefully for each ingredient. Compared to Sushi Takamitsu, the rice here is slightly less salty to suit Kyoto’s delicate palate. Seasoned with red and rice vinegars, it is, as the chef describes, “small, but with a punch that lingers.” His aim, always, is to achieve perfect harmony between shari and neta—rice and topping.

The tableware also reflects the restaurant’s refined sensibility. A luminous Lalique glass plate is used for palate cleansers, while dishes for grilled and simmered items arrive in exquisite antique porcelain. At the end of the meal, a thoughtful gesture awaits: a bright blue box containing wooden chopsticks, a parting gift that extends the restaurant’s hospitality beyond its walls.