Dining
Kyoto, as the capital of Japan for over 1000 years, was the kitchen of the Imperial Court. Top ranking nobles inherited a multitude of refined cuisines, including specialties unique to Kyoto such as “Kaiseki-ryori” and vegetarian friendly “Shojin-ryori”, as well as “Obanzai” for everyday dining. Today Kyoto remains the home of traditional Japanese cuisine, and there are many specialty eateries for sushi, tempura, soba, and ramen. Kyoto is also famous throughout Japan for Japanese sweets. It goes without saying that eating in Kyoto is a fun, enriching experience.
This is an artistic and gracious Japanese seasonal cuisine. In fact, it can be said that Kaiseki-ryori is the ultimate Japanese cuisine...
Tofu is made by coagulating soy milk and then pressing the resulting curd into blocks. The making of tofu from soy milk is similar to processing...
Sushi is one of the most characteristic dishes of Japanese cuisine. It is made of lightly vinegared rice and combined with...
Tempura is a traditional dish consisting of seafood and vegetables dipped in a batter of flour and cold water and then fried...
Noodles have been around for a long time in Japan. The Kansai region of Japan is famous for its “Udon” (noodles made from flour...
This is a kind of cuisine eaten mainly by Buddhist followers. It is known as "Shojin-ryori" in Japan, and prohibits inclusion of meat, fish, onion,...
Sukiyaki, which features thinly sliced beef in an iron hot pot along with other ingredients in a seasoned soy sauce broth, has been around since...
Among Japanese food, this section mainly introduces restaurants where you can try traditional dishes such as “Obanzai” and “Bubuzuke”...
Japan has witnessed an explosion of foreign restaurants, representing almost every country in the world. There are a particularly large...
This section mainly introduces “Wagashi”, Japanese sweets, and “matcha”, Japanese green tea, which are specialties in Kyoto...
Nihonshu, or sake, is produced by the multiple parallel fermentation of polished rice. The process of milling removes the protein and oils from...
This section introduces the materials most often used in Japanese Kyoto cuisine such as “shichimi” used for flavoring noodle dishes,...
