Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Yosuke YAMAJI
(山地陽介)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
A leader of the golden generation of French cuisine, always moving forward with humility.
Food
The courses are like a symphony, with the latest ingredients marrying in your mouth.
Drink
The owner's slogan is exceptional wine at reasonable prices!
Space
Spend a special time with your loved ones surrounded by natural light, greenery, and the warmth of trees.
Set menu
●Lunch●【\8,000】◇毎日限定12食。最旬の野菜と山海の幸のマリアージュをお楽しみくださいませ◇8dishes
当店のメニューは約２ヶ月毎に変更されます。ご予約時にはご来店履歴をお知らせ頂けましたら幸いです。ご予約を頂いたお客様の為にご用意した食材は、ご予約時に最高の状態を向かえるよう細心の注意を払っております。京都では旬の素材が料理人にコースを組み立てる為のお題を出し、全ての高級料理屋さんが最旬の食材を最高の状態でご提供出来る様に切磋琢磨しています。選び抜いた食材への加熱のアプローチも、今までの慣習にとらわれず、個々の素材に備わった最高の風味を味わって頂けますよう、徹底して追求しております。最後に最高の食材が醸し出す繊細な風味を最大限に引き出す為の味付けをほどこし料理の完成となります。
- The number of people
- 2～4名
- Accountable time
- 12:00～14:30
●Lunch●【\12,000】◇毎日12名様限定のランチコース。最旬の食材をオーナーの山地自ら厳選し、メイン料理は黒毛和牛に。開業時から続く不動の人気コースです◇9dishes
当店のメニューは約１ヶ月毎に変更されます。ご予約時にはご来店履歴をお知らせ頂けましたら幸いです。ご予約を頂いたお客様の為にご用意した食材は、ご予約時に最高の状態を向かえるよう細心の注意を払っております。京都では旬の素材が料理人にコースを組み立てる為のお題を出し、全ての高級料理屋さんで最旬の食材を最高の状態でご提供出来る様に切磋琢磨しています。選び抜いた食材への加熱のアプローチも、今までの慣習にとらわれず、個々の素材に備わった最高の風味を味わって頂けますよう、徹底して追求しております。最後に最高の食材が醸し出す繊細な風味を最大限に引き出す為の味付けをほどこし料理の完成となります。
- The number of people
- 2～4名
- Accountable time
- 12:00～14:30
●Lunch●【\16,000】◇毎日12名様限定のランチコース。鮮魚は京都の高級料理屋御用達・丸弥太さんが手当てした特選素材。精肉は日本に熟成肉を広めた・京都中勢以さんの神戸牛に変わります◇10dishes
当店のメニューは約２ヶ月毎に変更されます。ご予約時にはご来店履歴をお知らせ頂けましたら幸いです。ご予約を頂いたお客様の為にご用意した食材は、ご予約時に最高の状態を向かえるよう細心の注意を払っております。京都では旬の素材が料理人にコースを組み立てる為のお題を出し、全ての高級料理屋さんが最旬の食材を最高の状態でご提供出来る様に切磋琢磨しています。選び抜いた食材への加熱のアプローチも、今までの慣習にとらわれず、個々の素材に備わった最高の風味を味わって頂けますよう、徹底して追求しております。最後に最高の食材が醸し出す繊細な風味を最大限に引き出す為の味付けをほどこし料理の完成となります。
- The number of people
- 2～4名
- Accountable time
- 12:00～14:30
Review
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Review 13casesFollower 6PeoplePick-up reviews selected by restaurants.
大大大満足！全てが良かった！
前から気になっていましたが 実は違うお店に行く予定でした。 しかし、そのお店が定休日だった為 じゃあ、山地さんに行ってみようか。 といった感じで予約。 結果、 今までで1番美味しかった✨ 何もかもが1番でした✨ どの店員さんも素晴らしかった✨ 私はフレンチも大好きでワインも大好きですが、 好きというだけで そんなに詳しくはないので、 ソムリエさんにオススメを出し...Find out more
2021/07 Visitation
1times
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Review 483casesFollower 256PeoplePick-up reviews
気鋭のシェフの意欲がダイレクトに伝わるお料理、きちんとしたサービス、祇園...
祇園の、京都らしい店並びの中にあります。奥に長くお庭も見えて、席に着くまでにすでにわくわくしました。 シェフが真剣に調理に取り組んでおられるのを眺められるカウンターの席がお勧めです。 2番手3番手の方々との連携ができていて、てきぱきと盛り付けをされていて、無駄な動きがなく、感心しました。 一皿...Find out more
2022/05 Visitation
1times
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Review 909casesFollower 1,948PeopleGreat standard dishes
I visited with my partner on a Sunday night.I thought I had made a reservation at another ...Find out more
2024/03 Visitation
4times
Restaurant information
Details
| Restaurant name |
Yosuke YAMAJI（Yosuke YAMAJI）
|
|---|---|
| Categories | French、Innovative cuisine |
| Phone number (for reservation and inquiry)・Inquiry |
050-5595-8080 |
| Reservation Availability |
Reservations Only
ご予約のお電話はなるべく営業時間外(12:00～17:00/21:30～23:00)にお願い致します。 |
| Address |
京都府京都市東山区祇園町南側570-151 |
| Transportation |
Nearest station: 5 minutes walk from exit 6 of Gion-Shijo Station on the Keihan Line 13 minutes walk from Higashiyama Station on the Kyoto Municipal Subway Tozai Line 3 minutes walk from Gion Station on the Kyoto Municipal Bus 15 minutes by taxi from Kyoto Station (during high season) (The road will be quite crowded, so please arrive early.) 400m from Gion Shijo Station 355 meters from Gion Shijo. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA、Master） Electronic money Not Accepted |
| Table money/charge |
[ランチ]サービス料5% [ディナー]サービス料10% |
Seats/facilities
| Number of seats |
14 Seats （ 4 to 6 seats at the counter (can be reserved) / 8 seats at a table (available for reserved) / 4 semi-private rooms (with lattice glass), 2 private rooms with 4 seats each, please contact us by phone for reserved on the 1st floor.） |
|---|---|
| Private dining rooms |
OK For 4 people There is a very calm semi-private room on the first floor. The semi-private rooms are our special seats. The lattice glass door can be opened and closed. |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables Please smoke outside the store. We have a simple portable ashtray available. |
| Parking lot |
not allowed Coin parking available within walking distance from our store |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish,English menu available |
Feature - Related information
| Occasion |
Business |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
(Surprise) Party accommodations,Sommelier |
| With children |
We do not have courses for children. Please eat the same course as adults. Children must be 12 years of age or older to enter the store. |
| Dress code |
Yes (men's T-shirts, shorts, and sandals are not allowed) |
| Website | |
| The opening day |
2015.6.16 |
| Phone Number |
075-561-8001 |
| Remarks |
"selection course price" [Lunch] 7,500 yen (excluding tax and service charge) [Lunch] 10,000 yen (excluding tax and service charge) [Lunch] 15,000 yen (excluding tax and service charge) [Dinner] 15,000 yen (excluding tax and service charge) (excluding service charge) [Dinner] 20,000 yen (excluding tax and service charge) [Dinner] 30,000 yen (excluding tax and service charge) ``We also have a wine pairing course. ” |
閉じる
ChefA leader of the golden generation of French cuisine, always moving forward with humility.
After graduating from the prestigious Paul Bocuse Academy, Chef Yosuke Yamaji studied under 3-star Alain Ducasse, thoroughly relearning the basics of French cuisine. At Astrance, which also received three stars, students learn the ability to carefully examine ingredients, precise pasteurization and seasoning, and develop improvisational skills. He has served as executive sous chef at the restaurant of Joel Robuchon, famous as the world's most star chef, and as executive chef at L'Office Paris, a restaurant that turned the 9th arrondissement of Paris into a gourmet town. .
Food The courses are like a symphony, with the latest ingredients marrying in your mouth.
A chef who has lived in France for 11 years, the madam of his homestay is now like his real mother, and he goes to the market with her and stands in the kitchen every weekend to learn home cooking. At the Paul Bocuse boarding school, he has friends from 35 countries. We exchanged our countries' specialties every day and learned about specialties from around the world. And Japan. Chefs are like children when they realize the hidden potential of Kyoto ingredients. What kind of magic will you cast today? Customers are looking forward to it.
DrinkThe owner's slogan is exceptional wine at reasonable prices!
The owner, Yamaji, spent three years tasting three bottles of wine every day with a sommelier and wine merchant for three years before returning to Japan. ``Knowledge of wine is of course necessary, but I think what's important is whether the wine is delicious or not. If the first cup is delicious, I want to have the second cup, but I'm also concerned about the price. If that's the case, if you price the wine to the maximum value, the customer can drink two glasses, and the store can drink it, so it's a win-win. ”
SpaceSpend a special time with your loved ones surrounded by natural light, greenery, and the warmth of trees.
In 2015, ``Yamachi Yosuke'', which looks like a Japanese restaurant, opened on the main street of Gion, Japan's number one red-light district. When you step into the store, what opens up in front of you is a botanical space full of nature. There are table seats overlooking the masterpiece's courtyard garden and counter seats in the open kitchen, and the extremely comfortable "The Chair" completes the "extremely relaxing space." There is also a semi-private room on the first floor, so it is recommended for entertaining or celebrating anniversaries. (Proposal success rate is 100%).
Attracting VIPs from all over the world in Paris, the capital of gastronomy. The place the chef chose for his culmination was the toughest city in the world.
Gion, Kyoto, is the ``capital of gastronomy'' and is home to some of the world's best restaurants. Chef Yamaji has been in important positions for 11 years at Paul Bocuse, Joel Robuchon, Alain Ducasse
..., and Astrance. At the heart of this is an eye for the highest quality ingredients and the perfect amount of heat. In France, my second home, I ate food from the same pot as my best friends from 35 countries and memorized flavors from all over the world. Please enjoy the exceptional French wine selected by you together with the sommelier.