The Gion District of Kyoto is steeped in history, with its origins dating back to the Middle Ages when teahouses started to proliferate in this area to serve travelers visiting Yasaka Shrine. The district evolved to become one of Kyoto's most exclusive and well-known geisha districts. Alongside its rich cultural traditions, the Gion District is acclaimed for its refined Kyoto cuisine known as Kaiseki, which is marked by seasonal ingredients, meticulous preparation, and artistic presentation.
Kyoto’s cuisine, often termed as ‘Kyo-ryori’, focuses on subtlety and seasonality with an emphasis on vegetarian fare due to the influence of Buddhist principles. However, with time, Kyoto’s food landscape embraced diversity, including a variety of seafood and other meats, excluding beef which aligns with the traditional avoidance of meat associated with Buddhist teachings.