Kagurazaka Irori Yakiniku Gion

Kagurazaka is currently famous for its restaurants catering to the French diaspora, but historically, it used to be one of Tokyo’s former Geisha districts during the Edo period (1603 – 1868). The neighborhood’s quietest streets recreate the atmosphere of this traditional and sophisticated old-time Japan.

Hidden in the Kenban-yokocho alley (見番横丁), Kagurazaka Irori Yakiniku Gion opened in May 2024 in a former kintsugi repair shop. Gold, in reference to the ore’s powder used to beautify broken object in kintsugi craft, is the subtle theme of the restaurant’s decoration through discreet touches like kimono 👘 robes that were hand-woven with gold threads and are displayed like artworks. The restaurant also uses Mashiko-yaki wares, a traditional pottery originating from Tochigi prefecture in the north of Tokyo.

Asuka Kobayashi, who is the okami or manager of the venue, offers a warm welcome with her conversation that makes customers feel as if at a friend’s home. Several dining areas, private and shared, are available, and we recommend choosing a seat at the counter in front of the kitchen, especially when coming in a small group (of 4 to 5 persons maximum). Then you’ll be able to enjoy to the fullest the experience of Japanese hospitality (omotenashi) along with tasting a traditional and gastronomical cuisine.

While having some command of the Japanese language would make the experience even better, a few of the staff members can speak English or Chinese. Menus are available in English, for the international customers to be at ease to order and get information regarding potential allergies.

Discovery of traditional irori cooking in Tokyo

As its name suggests, Kagurazaka Irori Yakiniku Gion is a roast restaurant specializing in the traditional cooking on a irori hearth, that is to say cooking on an open hearth set at the center of the table. This timeless layout is typically found in thatched-roofed houses of mountain villages, but is quite rare in Tokyo. Moreover, Kagurazaka Irori Yakiniku Gion’s irori was specifically tailor-made for the restaurant.

This new place offers an excellent environment, but also a wide range of the best regional products of traditional Japanese cuisine, such as:

• Kuroge wagyu Japanese black beef, a category that includes the famous "Kobe beef";
• Yamayuri pork, sourced in Kanagawa Prefecture;
• Hyuga Jidori chicken from Miyazaki prefecture;
• Fresh fish and seafood, such as ayu, sea urchin, Ezo abalone, clams;
• Kyoto seasonal vegetables, like shiitake mushrooms;
• Tochio aburaage fried tofu made in Nagaoka City in Niigata Prefecture; and,
• Inaniwa udon noodles from Akita prefecture.

The barbecue-style wood coal cooking reveals the flavors of all these quality products. Some dishes offer variations in the sukishabu fashion, a delicious fondue-style dish half-way between sukiyaki and shabu shabu.

For whiskey amateurs

The drinks menu has very good references for amateurs of Japanese whiskey, and especially the best liquors of the Suntory group: Yamazaki 12 Years Old, or younger, Hibiki, Hakushu, Chita and Kaku. Nihonshu is also recommended, especially the Dassai sake 🍶 from Asahi Shuzo brewery located in Iwakuni, as well as sake of the Kubota range from Nagaoka’s Asahi-Shuzo brewery in Niigata prefecture. They also have a nice selection of excellent wines.

Excessive drinking put your health at risk. Alcoholic beverages should be consumed in moderation.

Kagurazaka Irori Yakiniku Gion is a place to discover traditional Japanese cuisine on its gastronomic side. The domestic hearth warms up the atmosphere allowing people sitting around it to feel relaxed while enjoying a lovely evening in a timeless bubble.