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Lunch at The Sakura, a Japanese-French Meal in Gion, Kyoto Expressing the Beauty of Japan

Update-Date: Jul 2, 2026

Author: Sydney Seekford

Categories: French

Lunch at The Sakura, a Japanese-French Meal in Gion, Kyoto Expressing the Beauty of Japan

The Sakura introduces diners to Kyoto culture with global flavors. Local Kyoyasai vegetables, a premium location, and the live performance of a chef behind the counter make this new French restaurant in Gion a highly anticipated homecoming for Chef Takashi Homochi.

Sydney Seekford

Gourmet Creator

Food writer and hospitality consultant active in Japan since 2022. Sydney collaborates with some of the world’s most highly regarded food media and award organizations, bringing the luxuries and depth of Japanese cuisine to international audiences. Her passions regularly bring her outside the dining room, where she investigates food with the people who make it possible – in the fields and behind the counter.

Intro

“Rice Paddy Caviar” and shellfish make this creamy, vichyssoise-like soup seasonal for summer, but its rich mouthfeel would be just as satisfying in winter. The soup’s thickness contrasts the crunchy tuile and satisfying meatiness from the clam.

When chef Takashi Homochi buttoned up his chef’s coat for the first time beneath a fourth-floor skylight at the center of The Sakura in March 2026, he marked the start of a new chapter in an already well-established career. His new concept is a rebirth of Kishozakura, a beloved establishment that spent over a decade delighting guests with French dishes.

The restaurant closed in 2025, leaving behind its old location in a Machi-ya townhouse for a revival right next to the Minamiza Theater, Kyoto’s premier kabuki theater. “The Sakura,” now open, unites the best elements of Chef Homochi’s experience at Kishozakura with his desire to continue to push himself to create the best culinary experience possible. In this article we chatted with Chef Homochi about his inspiration and ingredients while enjoying the restaurant’s signature Gion lunch course (14300 JPY), which includes ten satisfying, original courses.

The Sakura

Open: [Monday, Tuesday, Thursday-Sunday] Lunch 11:30 am - 2:30 pm / Dinner 5:30 pm - 9:30 pm
Closed: Wednesday
Average price: [Dinner] 22,000 JPY / [Lunch] 14,000 JPY
Access: A 1-minute walk from Exit 6 of Gion-Shijo Station on the Keihan Main Line, located on the 4F of the Shimaya Building next to the Minami-za Theater
Address: 4F, Shimaya Bldg., 206 Nakano-cho, 4 Jodori Yamato Ojinishiiru, Higashiyama-ku, Kyoto-shi, Kyoto Map
More Details Reservation

French Cooking Without Borders

Amadai served with piquante vegetables and savory sauce, pan fried until crispy.

Located on the fourth floor of the Shimaya building, adjacent to Minamiza Theater, The Sakura serves French cooking that is approachable and intentional. The meal is tinged with the beauty of Japanese cuisine that excites diners no matter where they come from. Flavors are bold, taking inspiration not only from French and Japanese culinary genres but also from modern Chinese cooking and beyond.

Amadai is basted over the fish until the scales curl up and crisp, a technique called matsukasa yaki.

It’s Chef Homochi’s personal preference not to pull any punches with his food. While traditional French cuisine can lean heavy with cream and foie gras, and orthodox Japanese dishes rely on the repetitive flavors of dashi, miso, and soy sauce, The Sakura makes room for more creativity. Striking plating makes use of Kyoto heirloom vegetables and flavorful sauces. The cook on each individual element is particularly well done, whether it’s amadai (tilefish) basted in butter until its scales curl up into crispy flakes or wagyu handled with precision over a charcoal grill.

Dishes Focused on Deliciousness

Chef Homochi at work behind the counter.

If you press him about the thought process behind his course, the chef will simply reply that he devised each plate to express the varied, delicious experiences he wants to deliver, in the order that feels best to do so. He admits there is no complicated backstory or convoluted agenda. Though he hails from Kagoshima, there are no childhood memories of subtropical summers he intends to convey through a particular treatment of duck or fish.

That said, take the time to inquire about his hometown, and you may receive a brief introduction to Kagoshima food culture via tear-jerking yuzukosho. Yuzukosho is a fiery local specialty that enhances broths with herbal, bitter citrus. Perfect for clearing out the sinuses or warming up on a winter’s day. Add it to simple dashi broth for a pop of vibrance, or enjoy it with Chef Homochi’s winter menu to experience this spice at its most essential.

Duck, young corn, and hozuki (goldenberry). The sweet aroma of corn compliments the rich duck perfectly, while acid from the sauce and lantern fruit add depth.

The menu changes seasonally, but there are some elements that are always present. As much as possible, Chef Homochi uses Kyoto heirloom vegetables, called Kyoyasai, to evoke a sense of place. His duck appetizer also feels rooted in local tradition, as duck dishes have been enjoyed in Kyoto for centuries. Its central river, Kamogawa, is even named after the local fowl, called “kamo” in Japanese.

Complex Combinations

In his mission to emphasize good tasting food above all else, Chef Homochi is unafraid to load a plate with elements if it results in the most satisfying experience. French cuisine is known for being hands on and complex, with many moving pieces and elements. In contrast, Japanese cuisine is known for allowing individual elements to shine with as little intervention as possible. At The Sakura, diners will appreciate both philosophies in a single course.

Kochi Prefecture fish meets Kyoto vegetables

“Take one thing off” is not a strongly held philosophy here. The chef proves more can be more with dishes like his seared katsuo (skipjack tuna/bonito). Soft slices of Kochi Prefecture katsuo are topped with pungent summer yakumi (elements that offer brightness and bitterness, like myoga and citrus peel), layered on a sweet onion mousse that further rests on a simmered round of daikon beneath. On the same plate, two distinct sauces and a wide variety of flavorful local produce, including ice plant and Kyoto carrots, further receive the textural support of roasted nuts.

With a dozen different ingredients highlighted on one plate, each element has its own story to tell. The joy comes from eating it your way – equipped with a spoon, fork, and chopsticks, diners can mix the elements together for a complex and layered bite, or play them off against each other individually.

The Sakura

Unique Ingredients and Sourcing

As you hear the details for each course, you’ll likely hear the name “Kochi” over and over again. While local Kyoto ingredients are highlighted throughout the course, Kochi-sourced ingredients are also plentiful. Kochi Prefecture is located on Shikoku, one of the sub-island regions of Japan. Years ago, the local agricultural organization approached Chef Homochi with a proposal: come to Kochi, taste our food, and if you like it, help us spread it to your guests. So he visited, got to know Kochi’s agricultural university, and became a fan of the ingredients the small prefecture was producing.

A Japanese soul food, rice from Kyotango is soaked in warming dashi broth.

Today, The Sakura uses a wide variety of Kochi-raised ingredients, particularly in regards to protein. Many locals know Kochi as one of the best places to catch katsuo, a fish enjoyed on its own but also made into katsuobushi, the key ingredient for Japanese dashi. The katsuo used at The Sakura comes from this area and is predictably high quality.

This folic-acid rich egg is a specialty of the chef.

Another dish worth highlighting is the egg served as the first course at The Sakura. The egg is first soft-boiled mi-cuit, so that the yolk becomes jammy while the whites remain unset, similar to Japanese onsen tamago. It sits on a nest of kadaifa, with foam and green onion on top until the chef covers it all in a glass dome and pumps in smoke from sakura wood chips.

The result is a dish that embodies French flavors with ingredients only found in Japan. Even the eggs themselves are special, a brand notable for its high concentration of folic acid and essential nutrients.

Soft eggplant melts in your mouth, while the savory meatiness of Red wagyu offers a new experience for many diners.

For his main meat dish, Chef Homochi uses not black kuroge wagyu, but akaushi, a smaller breed of Japanese wagyu. The cattle supplied to The Sakura are raised by college students studying agriculture in Kochi. These “red” cattle are distinguished not only by their appearance, but the quality of their meat. While black wagyu cattle have famous marbling and a melt in the mouth texture, akaushi have more similarities to angus beef in their lean meat and robust beefiness.

Wagyu roasted over charcoal

In fact, many diners find that akaushi is more enjoyable to eat as a steak, as its fat never becomes overwhelming. At The Sakura, it’s charcoal grilled and served on top of a meltingly soft Kamonasu eggplant that offers all the soft satisfaction diners look for in a wagyu dish. The course is perfect for summer, offering diners a chance to enjoy wagyu without leaving in a food coma.

Highlights from Summer at The Sakura

The private room offers a view of Minamiza Theater
Photo: SAVOR JAPAN

Outside of the food, The Sakura features a skylight that sets a perfect mood day or night, casting the dining room in beautiful sunlight or blue hues on rainy days. It makes the restaurant an equally good choice for lunch as dinner. From the private dining room, diners will see the cityscape of Kyoto, the Minamiza theater, and the Kamo River reflected in the mirror. Take a selfie to remember the memory, or just enjoy seeing the scenery out the window.

Summer brings with it matsuri, increased tourism numbers, and crowds. Hidden away on the fourth floor, The Sakura is a mature retreat from the rowdy streets below. Row after row of wine by the bottle greet guests to their right as they walk in from the elevators, and a majestic counter front and center sets the stage no matter where you’re seated.

The interior is spacious, with plenty of tables in addition to counter seating and a private room.

Echoes of Japan in the Details

Hot water is poured into a chawan, so that diners can try whisking their own matcha.

The shime course, a carb to close out the meal, brings the meal back to its locale with a humble ochazuke. Ochazuke, rice in broth or tea, is simple, comforting, and quintessentially Japanese. At The Sakura, a single lily bulb petal is tinted pink, evoking a sakura flower, and colorful arare rice puffs dance in the soup as it is poured. These little rice balls are a tradition of Kyoto, a thoughtful, subtle touch that makes sure diners never forget where they are.

A melon dessert, perfect for warmer months. Jelly and ice cream are sweet but light.

The meal closes with a summery melon dessert made with premium green and orange melons and dressed with a light ice cream. Mignardises include a tea-flavored financier and perfectly crunchy creme brulee served with matcha tea. Guests are encouraged to try whisking their own matcha for the full experience, but in the worst case the patissier and chef are happy to help out. While the meal overall is French-inspired food, the finish includes distinctly Japanese elements that leave guests satisfied with the spirit of Kyoto.

It’s quick and easy to plan your unforgettable meal at The Sakura by reserving on SAVOR JAPAN. Make it a Kyoto trip to remember at the charming, newly opened restaurant conveniently located from major Kyoto sightseeing areas like Yasuka shrine, Gion, and Minamiza Theater.

The Sakura

Q.A.

What kind of food does The Sakura serve?
The Sakura serves French-inspired cuisine using Japanese ingredients from Kyoto and Kochi prefecture. Flavors are bold, using a combination of Western and traditional Japanese seasonings. Diners can expect to enjoy uncommon seasonal produce and ingredients such as wagyu.

What is the atmosphere at The Sakura?
The Sakura provides a relaxed, open space, where diners can freely chat with each other at tables or interact with the chef behind the counter. The private room offers views of Minamiza Theater and a selfie mirror, perfect for friend groups or families.

How do I make a reservation at The Sakura?
Reservations are available at SAVOR JAPAN. For same day reservations, call the store directly.

Disclaimer: All information is accurate at time of publication.

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