Kyoto Kaiseki Cuisine
Kyoto is the birthplace and pinnacle of kaiseki โ Japan's multi-course haute cuisine. Each course reflects the season in ingredient, presentation, and ceramic ware, served in a tatami room.
Uji Matcha & Tea Culture
Uji, just south of Kyoto, is Japan's premier matcha-growing region. Try ceremonial-grade matcha in a traditional tearoom, or indulge in matcha parfaits, soft-serve, and wagashi sweets.
Nishiki Market โ Kyoto's Kitchen
A narrow 400-m covered arcade running through central Kyoto, Nishiki Market has served the city's cooks since the Edo period. Over 100 shops sell Kyoto specialties โ fragrant kyo-tsukemono pickles, sesame tofu, fresh yuba (tofu skin), flavoured mochi, dashi stock, and skewered street food including chicken karaage and tamagoyaki. Best explored slowly and hungrily.
Nishiki Market
Kyoto's 'Kitchen' โ a covered 400 m arcade with 130+ stalls selling tsukemono pickles, yudofu tofu, fresh matcha sweets, grilled skewers, and seasonal Kyoto vegetables (kyo-yasai).
Kyoto Yudofu (Tofu Cuisine)
Silken tofu simmered in kombu broth โ a Kyoto specialty born from Buddhist temple cuisine. The restaurants around Nanzenji Temple serve some of the finest yudofu in Japan.
Obanzai Home Cooking
Kyoto's traditional everyday cuisine โ small dishes of simmered vegetables, tofu, and pickles made with kyo-yasai (Kyoto heirloom vegetables). Found at intimate neighbourhood restaurants throughout the city.