The restaurant La Bombance Gion is located on the first floor of the Annex.
It is overseen by the award-winning La Bombance restaurant in Nishi-azabu, Tokyo,
which has held a Michelin star for ten consecutive years starting in 2008.
La Bombance Gion uses locally sourced ingredients to create a seasonal menu that changes monthly, featuring dishes that are an elegant,
imaginative reinterpretation of traditional Japanese cuisine.
The restaurant is reserved for SOWAKA guests only during breakfast, and is open to the general public for lunch and dinner.
For reservations please CONTACT US
Notice regarding allergies and religious or other dietary restrictions
We at La Bombance Gion wish for all of our customers to enjoy our food to the greatest extent possible and ask in advance whether there are any allergies or religious or other dietary restrictions that need to be taken into consideration.
If there are any ingredients that you cannot eat or are allergic to, please let us know in advance.
We will respond to your needs to the greatest extent possible, but please keep in mind that since ingredients must be purchased in advance, giving us one week's notice will allow us to provide you with dishes tailored to suit your needs.
We apologize for any inconvenience this may cause, but we will do everything possible to ensure that your experience here at La Bombance Gion is a satisfying one. Thank you for your understanding and cooperation.
Cancel Policy
The cancellation fee for the course menu is as follows.
Current day 100% / per person
1 day before 50% / per person
The cancellation fee for a la carte menu is as follows.
Current day 10,000 JPY / per person
1 day before 5,000 JPY / per person
Breakfast
(Reserved for guests staying at Sowaka)
7:30～9:30
Two types of breakfast are available at SOWAKA: Japanese and Continental, both prepared with fresh Japanese dashi-soup.
Japanese style features three traditional dishes made with fresh, local ingredients, served with rice, miso soup and plenty of seasonal vegetables.
Continental style features bread and croissants, which you may toast on your own "Shichirin"-grill to your liking, along with eggs, grilled vegetables, soup, yogurt and handmade fresh juice.
Example Dish
Lunch
Course Menu 12:00~14:00 (LO 13:00) / Lunch Menu 12:00~14:00 (LO 13:30)
Lunch at La Bombance offers a relaxed and casual menu, prepared using the same ingredients, and with the same skill, as the restaurant’s elegant dinner service.
Course Menu: Explore the taste of Kyoto with our signature 5/6-course lunch menu (JPY 7260/Guest).
Lunch Menu: Choose between four dishes to enjoy a casual lunch meal (JPY 2420/Guest).
A) Today's Fish
B) Chicken "Nanban (Sauce Tartare)"
C) ”Unagi”-Eel (JPY 6655/Guest)
Dinner
17:30～20:00
La Bombance proudly presents authentic Japanese cuisine with a modern touch of flavors. The monthly menu utilizes fresh local seasonal ingredients; just like La Bombance in Nishi-azabu, the chef prepares each dish with a story to tell, creating long lasting memories for our guests. Our menu offers both a set course(￥14,520/Guest) and à la carte dishes(￥1,452～).
Example Dish
Left
La Bombance Owner and Chef
Makoto Okamoto
Born 1973 in Niigata Prefecture.
Having worked at one of Japan’s most famous restaurants, Tokyo’s Kioicho Fukudaya, Mr. Okamoto opened the original La Bombance in 2004 which was immediately recognized for its innovative approach to Japanese cuisine. He has received a Michelin star for 10 consecutive years beginning in 2008. In 2016, Mr. Okamoto opened La Bombance Hong Kong, and La Bombance Gion, in Kyoto’s Sowaka luxury ryokan, in 2019.
Right
La Bombance Gion, Chief Chef
Tadahiko Urimori
Born 1961 in Ehime Prefecture.
After working at various famous Japanese restaurants in Kyoto and the surrounding region, Mr. Urimori began working at La Bombance in Tokyo in 2006. In 2019 he was chosen by Mr. Okamoto to be chief chef of La Bombance Gion. “It is unusual for a Japanese restaurant in Tokyo to open a restaurant in Kyoto,” said Mr. Okamoto. “Mr. Urimori understands La Bombance cuisine and knows a lot about Kyoto, which will help us meet this challenge.”
Reservations and inquiries online
Reservations and inquiries by phone
