01 / ABOUT THE PLACE
About this place
A bowl of truffle and mushroom soup is one way to begin a meal at Scorpione Gion. A diner who tried the lunch course recalled a potage topped with slices of truffle, praising the mushrooms’ savoury flavour and aroma. One dinner course, meanwhile, moved from pasta with duck and porcini ragù to cutlassfish with matsutake and bottarga, followed by Omi beef. Truffle and mushroom soup and duck-and-porcini ragù also appear on the menu, making the restaurant worth considering for anyone drawn to aromatic mushrooms. Dishes vary by course and visit, so check when booking if there is a particular plate you hope to try.
For a starter, the menu pairs prosciutto and burrata with Kosui pear. One lunch diner remembered burrata and prosciutto served with tomato jelly, noting the restrained seasoning that let the ingredients speak for themselves. After a starter and soup, pasta with bottarga and Kyoto yuzu oil is another possibility. Diners who tried the bottarga pasta have remarked on the generous topping; one also recalled a version paired with crab, making the pasta a highlight of the course.
Main-course options on the menu include Omi beef, Japanese Black Wagyu fillet and roasted Kyoto duck. One lunch course featured Japanese Black Wagyu fillet steak with Manganji pepper and matsutake. The diner enjoyed the beef’s savoury flavour and the aroma imparted by charcoal grilling. Alongside the beef, duck and seafood dishes offer other ways to shape a meal around your preferences. Catalana and crema catalana are listed for dessert.
This Italian restaurant makes use of a traditional Kyoto machiya, serving lunch courses by day and dinner courses in the evening. The restaurant lists a wide selection of wines, offering the chance to choose a glass to accompany the meal. Reservations are recommended for both lunch and dinner, so book ahead if you plan to take your time over a course.
