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Gion Roiro

July 5, 2018


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Last week we took you around Tokyo and showed you some ice cream. Today, we’re stepping it up a lot and heading in to Kyoto for a meal of a lifetime, at Gion Roiro.

Allow us to disclose right from the start that this video was paid for, but our opinions weren’t. We told them that we’d eat there and shoot our reactions. If we liked it, we’d edit the video, but if we didn’t like it we wouldn’t produce a video. And, hell, we LOVED this meal. Just everything about it. So we did our best to put together a nice looking video, which we hope you found interesting. This place we recommend: head over to Gion Roiro if you want to have a really top notch dining experience.

We covered a lot of it in our video, but one thing we didn’t get to talk much about that really took us aback was the wine pairing. We’ve been to many places with wine pairings, and most of the time we like the wine, but here we actually found ourselves engaging with the wine a lot more, if that makes sense. We thought a lot more about how the plate compliments the flavour of the wine, and often enhances it. We’d first take a sip of the wine and have our reactions, and then we’d have a bit or two of the plate, and when we went back to the wine we found that the wine changed flavours, and kind of harmonized with what we were eating. Does that make sense? I don’t have the right terminology of a wine connoisseur, but the best I can compare it to is like drinking soda with fast food. You’ll have a bite of a burger, then a sip of your Pepsi, but the two of them don’t really relate to each other. It’s like the Pepsi cleans out the taste of the burger from your mouth. And with some wine pairings we’ve been to, the wine and the plate would seem like separate experiences. But here, it seemed like the wine was like an extra sauce added to the meal, almost like adding more seasoning to it. I hope one day I can describe things a bit better, but for now, that’s the best I can do.

We learned something else about ourselves that we didn’t know, and I’m going to feel totally fine with tooting my own horn here: we have damn fine chopstick skills. CRAZY GOOD. How do I know this? Because of Shiro, that’s why. Shiro was on the shoot with us. He works at Breaker. In between plates, we’d share what we ate with Dan and Shiro. Not all of it, mind you. We’re not saints. But some of it. We told Shiro to come over and try the pistachio foie gras plate, which was a combination I never had before but was blown away by. Shiro ate it and liked it, but afterwards he told us that he was embarrassed to eat it there, because it was such a fancy place, and his chopstick skills aren’t the best. Whhhhuuuuuuut? I didn’t know there was anything to be embarrassed by for chopsticks. Well, Shiro told us that ours are great, and – you know what – I won’t be coy about it. I’m proud of how I hold my chopsticks. I remember when I was younger, my parents instilled good table manners on me, the right way to use a fork and knife, proper table etiquette without being too anal, and it impressed other families when I ate with them. So, to hear that this transferred to my chopsticks skills, I’m super chuffed. See Mom and Dad! I hope I made you proud! Side note: if you’re worried about us disturbing other customers, don’t be: it was just us here for the shoot, and we had free reign to film what we wanted. Don’t worry. We weren’t being obnoxious foreigners :D

On a somewhat related note, I know this video on YouTube might have seemed weird. We’re beta testing the YouTube Premieres feature. If you can’t tell by now, we beta test a lot of YouTube stuff. Did you know we beta tested captions on our videos as well? Anyhow, this is a new feature that lets us schedule a video and have a LiveChat (minus the video) before the video goes up. We agreed to do it because I think it’s right up our alley. We always chat extensively with you when the video goes live, so having a chat feature seems like a good fit. I like it! And it lets people use our special emojis as well. Seems like a good fit for us.

So that’s it for this week’s video. If you’re in Kyoto, give Gion Roiro a chance. It’ll be an absolutely stunning food experience that you’ll remember and talk about for years to come :D



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Food Adventure


Gion Roiro


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  1. Ah man, I’ve fallen off the wagon a little bit with your videos. I was super duper into the podcast over the last year or so, even going back before I picked it up to listen to older episodes. There is a whole treasure trove of videos I haven’t watched yet. My issue is I love reading your blog posts and they aren’t on the YT channel (right?), and your website isn’t the best on mobile in my opinion. I’ll figure it out somehow haha. Anyways, what a lovely video and lovely meal. I love how thoughtful these Japanese chefs are. Putting that much thought into a dish… that means you are truly an artist. And he does it over and over, at a minimum of four times a year for each season. Back to the wine- I love how into the pairings you guys were!! I’ve gotten a lot better at pairing and appreciating wine with the dishes I am eating thanks to a small local Italian joint (their Italian wine list is OUT OF THIS WORLD). I couldn’t hear in the video though, and I tried to go back and listen a few times- why was the one wine glass black?!? I might go back and put speakers at max volume haha. Anyways, thank you so much for the wonderful video and showing us another unexpected part of Japan.

    1 year ago
  2. Caught the premiere live last night, didn’t realize that there was a blog entry too <3 I think you guise have finally found a great balance between a "fancy" video and a FAPFAP video. Of course all the food looked gorgeous and some of the pairings were definitely surprising, I'm glad that you enjoyed it. The French-Japanese combo sure is a popular one, partially, I think, because of the presentation styles being similar and both being super elite-geared. If you haven't read the "Oiishi Kankei (A Delicious Relationship)" manga yet, I totally recommend it (wingtipcafe), a restaurant very similar to this is in it, even the chef looks similar ;). Haven't seen a French-Japanese bakery combo yet though……How did the toast taste? My son was upset that it wasn't described because it interested him the most – LOL! He's into Italian-style food lately. Wine pairings done properly are really amazing – they can't all be strawberries and champagne but some come darned close. This is also a feature of both French and Japanese cooking. I assume that this restaurant is ridiculously expensive, but I can't find any references to it other than your video, is it just ridiculously expensive or SUPER ridiculously expensive? I hadn't realized though that there are different ways to use chopsticks until my friend taught me how but then her Dad intervened and "corrected" me. He even showed me the polite way for taking food from the general plates with the back end of my chopsticks and how to tap my hand to thank for tea. The "correct" way to use chopsticks is easier for control and grace but I think that the other method is easier for kids to learn when their fine motor skills are still developing and their hands are small (and they are hungry XD). You both have very nice chopstick skills :3. Good chopstick skills are admired all over Asia but so are good table manners in general – all over the world. I think that people shouldn't be intimidated – sure skill is important, but as long as you respect the food, enjoy it, and don't make a big mess of yourself or the table, it should all be fine :). Delicious food is a great motivator XD

    2 years ago
  3. Oh And one question… how do you change your profile picture ?

    2 years ago
  4. Once again I must say how much I love you.

    Buuuut I need to tell you something. First of I am a meat eater but animal cruelty is not up my ally. Do you know how they make Foie gras?

    Foie gras (French for “fatty liver”) is the product of extreme animal cruelty. Factory farms produce it by force-feeding ducks so much that their livers become diseased and enlarged. This causes a tremendous amount of suffering and can make it difficult for the birds to walk and breathe normally.

    If you did know, then I need to know why you eat it?

    Once again, I LOVE YOU, just want to know. :*

    2 years ago