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Attuned to subtle seasonal changes, Kyoto cuisine emphasizes freshness and contrast. From the finest ryotei (high-class Japanese restaurants) to the smallest izakaya (pub), the distinctive elements of gracious hospitality, subtle flavors, and attention to decor create an experience that engages all the senses. Both elaborate est
Attuned to subtle seasonal changes, Kyoto cuisine emphasizes freshness and contrast. From the finest ryotei (high-class Japanese restaurants) to the smallest izakaya (pub), the distinctive elements of gracious hospitality, subtle flavors, and attention to decor create a
Attuned to subtle seasonal changes, Kyoto cuisine emphasizes freshness and contrast. From the finest ryotei (high-class
Attuned to subtle seasonal changes, Kyoto cuisine emphasizes freshness and contrast. From the finest ryotei (high-class Japanese restaurants) to the smallest izakaya (pub), the distinctive elements of gracious hospitality, subtle flavors, and attention to decor create an experience that engages all the senses. Both elaborate establishments and casual shops usually offer set menus at lunchtime, at a considerably lower price than at dinner. Although the finest traditional kaiseki ryori (the elaborate, multicourse meal) is often costly, this experience is highly recommended at least once during your visit to Japan.
If you find yourself with an unintelligible menu, ask for the o-makase, or chef's recommendation and you can specify your budget in some instances. The custom of dining early, from 6 pm until 8 pm, still endures in very traditional restaurants, but many restaurants are open until 10 or 11 pm. If possible, let the hotel staff make reservations for you. For more formal restaurants try to book at least two days in advance; bookings are often not accepted for the following day if called in after 4 pm. Keep in mind that not all restaurants accept credit cards.
Kazariya has been serving tea and aburi mochi—charcoal-grilled and skewered rice-flour cakes dipped in sweet miso sauce—for centuries. You can enjoy the treats under the eaves of 17th-century houses as you watch visitors proceeding to and from the Imamiya Shrine. Kazariya is just outside the shrine's eastern gate, northwest of Daitoku-ji.
96 Murasakino Imamiya-cho, Kyoto, Kyoto-fu, 603-8243, Japan
Exquisite Chinese fare is presented French-style at a wooded resort in Kyoto's northwestern quadrant. The chefs focus on the cuisines of four regions—Szechuan, Guangdong, Shanghai, and Beijing—and the meals are served graciously in dining areas decorated with black carved Chinese furnishings. The eclectic offerings include spicy Szechuan-style buckwheat noodles, dim sum shrimp and pork dumplings, minced duck wrapped in lettuce leaves, and Beijing duck. The grounds, a former kimono magnate's estate, are well landscaped for strolling.
Kita Ku, Gentaku Ishi cho 27, Kyoto, Kyoto-fu, Japan
Nestled among the backstreets of northwest Kyoto, Tozentei emphasizes to-the-letter traditional Japanese cooking. The meals here, made with only local produce, are old-school enough to please a shogun. A wooden wall with a low gate fronts this intimate hideaway that fits only 12. Lunch is less pricey than dinner.
31--1 Komatsubara Minamimachi, Kyoto, Kyoto-fu, 605-0088, Japan
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