The story
In the heart of Kyoto's Gion district, Ryō-shō offers a meal that harmonizes tradition with modernity. Chef Makoto Fujiwara, who trained for thirteen years at the renowned Gion Maruyama before leading the kitchens at Kappo Fuji and Kodaiji Jugyuan, opened Ryō-shō in January 2022. His cooking is built on a foundation of classical technique, layered with a curiosity that keeps the food alive and evolving.
The name Ryō-shō carries the meaning "ambition reaching high as the sky," and the kitchen works to ensure each day surpasses the last. The restaurant has earned two Michelin stars for its quiet, confident approach to Japanese cuisine.
The menu is omakase, a single course of ten to twelve dishes that changes with the seasons. Ingredients are sourced daily from local markets, selected for peak freshness. Appetizer through dessert is prepared and served from the counter, where the warmth of a brief exchange between guest and chef adds to the experience. Seasonal specials highlight ingredients like sweetfish and Kamo eggplant in early summer, and matsutake mushrooms, crab, and fugu in their respective seasons.
The wine program is a point of pride. Ryō-shō keeps several hundred bottles in a dedicated cellar, chosen to match the day's cooking. The staff selects the best bottle for each course, and the restaurant also carries a curated list of rare sake from Kyoto and other celebrated regions.
The space itself is understated, designed to let the food and the company take center stage. It is a place for genuine pleasure in eating, where the craft of Japanese cuisine is treated with respect and the guest is welcomed with care.
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