🕓 2023/4/12
#Gourmet
About Kyoto’s Gourmet Cuisine
Kyoto, often called the “Thousand-Year Capital,” is a city adorned with rich history and culture, boasting its own refined culinary traditions. Kyo-ryori (Kyoto cuisine) is characterized by the use of seasonal ingredients, beautiful presentation, and delicate flavors. If you visit Kyoto, here are some exquisite gourmet dishes you simply must experience.
The three dishes introduced below — Yudofu (hot tofu), Kyo-kaiseki (Kyoto-style kaiseki), and Nishin Soba (herring soba) — are absolute must-try delicacies when visiting Kyoto.
Top 3 Gourmet Picks in Kyoto
Yudofu (Hot Tofu)
● The Appeal of Yudofu
Yudofu is one of the dishes you absolutely must experience when visiting Kyoto. Said to have originated around Nanzen-ji Temple, its history traces back to shojin ryori (Buddhist vegetarian cuisine). This dish is a simple yet richly flavored delicacy in which tofu is gently warmed in kombu (kelp) broth and served with ponzu or sesame dipping sauce.
The charm lies above all in the quality of the ingredients. Kyoto is blessed with abundant pure water, which further enhances the flavor of the yudofu. Particularly at renowned establishments such as Nanzenji Junsei and Sagano, freshly made Kyo-dofu (Kyoto tofu) is prepared each morning, allowing you to enjoy its silky texture and firm body.
● The History of Yudofu
The history of yudofu dates back to the Kamakura period. It is believed to have originated from shojin ryori (Buddhist vegetarian cuisine) that was spread by monks who returned from China during this era. Shojin ryori is a cuisine that follows Buddhist precepts by using only plant-based ingredients without meat or fish, and yudofu developed as part of this tradition.
Originally, yudofu was closer to a dish of simmered grilled tofu rather than the tofu warmed in kombu broth that we know today. During the Edo period, a recipe book called “Tofu Hyakuchin” (One Hundred Tofu Recipes) was published, demonstrating how widely tofu dishes had spread, with yudofu beloved as one of them.
● Where to Eat Yudofu!
- Restaurant: Nanzenji Junsei
- Appeal:
The renowned Kyoto restaurant “Nanzenji Junsei” is beloved by many for offering richly flavored yudofu while overlooking an elegant garden. Their signature lunch menu features the “Yudofu Course.” The tofu, meticulously crafted using their traditional method, is a firm-style (momen) tofu with the silky smoothness of soft (kinu) tofu. The simple kombu broth further enhances the flavor of the yudofu, making it a heartwarming dish. - Access: 412m from Keage Station
- Address: 60 Kusagawa-cho, Nanzenji, Sakyo-ku, Kyoto
- Google Maps: https://maps.app.goo.gl/a7redaXBGE4osN1N7
Kyo-Kaiseki
● The Appeal of Kyo-Kaiseki
The appeal of Kyo-kaiseki lies, above all, in its delicate dishes and beautiful presentation. Kyo-kaiseki evolved from the tea ceremony, and each dish is crafted to make the most of seasonal ingredients so that both appearance and flavor can be savored. Particular attention is paid to the colors of the dishes and the selection of tableware, making the meal itself feel like a work of art.
It is also a cuisine that evokes the elegance of the four seasons. Spring features cherry blossoms and bamboo shoots, summer brings sweetfish and melon, autumn showcases matsutake mushrooms and chestnuts, and winter highlights crab and fugu (blowfish) — dishes that maximize the best ingredients of each season.
● The History of Kyo-Kaiseki
The history of Kyo-kaiseki begins with its deep connection to the tea ceremony. Cha-kaiseki evolved from the light meals served at tea gatherings as part of chanoyu (the way of tea). This cuisine is based on the concept of “kaiseki” that Zen monks developed through their spiritual practice. The word “kaiseki” originates from the practice of monks placing a warm stone against their stomachs to keep warm on cold days, carrying the meaning of a meal that warms the heart.
Today, kaiseki cuisine is among the most highly regarded forms of Japanese cuisine, and its beauty, delicacy, and spirit of hospitality (omotenashi) are beloved both in Japan and around the world.
● Where to Eat Kyo-Kaiseki!
- Restaurant: Miyamasou
- Appeal:
Founded in 1895, Miyamasou began as a lodging for Bujo-ji Temple, revived in Hanase, the secluded retreat of Kyoto. Under the third-generation owner Yoshitsugu Nakahigashi, the establishment adopted the philosophy of “tsumikusa ryori” (foraged cuisine), earning the admiration of many cultural figures. Notable personalities such as Shosaku Tachihara and Masako Shirasu were captivated by its beautiful cuisine.What you can savor at Miyamasou is cuisine that combines the rustic charm of mountain villages with the refined elegance of the capital. Wild herbs, mountain vegetables, and mushrooms gathered personally by fourth-generation owner Hisato from the surrounding hills, along with river fish such as sweetfish and amago trout, and game including wild boar, deer, and bear, are gifts of nature itself. The dishes crafted from these ingredients are truly harmonious with nature, each one a masterpiece to savor.
- Address: 375 Hanase Harachi-cho, Sakyo-ku, Kyoto 601-1102
- Access: Take Kyoto Bus Route 32 bound for Hirogawara, get off at “Daihizan”
- Google Maps: https://maps.app.goo.gl/K8CRvWmZfLKcnrsbA
Nishin Soba (Herring Soba)
● The Appeal of Nishin Soba
The appeal of nishin soba lies in its distinctive flavor and historical background. This dish consists of dried herring simmered in a sweet-savory sauce placed atop warm soba noodles, and is cherished as one of Kyoto’s signature dishes. The herring is simmered until tender to the bone, easily flaking apart, and when eaten together with the soba, its rich umami dissolves into the broth, creating a deep and satisfying taste.
The sweet-savory flavor of the herring also pairs wonderfully with sake, and enjoying it with locally brewed sake from Kyoto’s Fushimi district is highly recommended. Kyoto is home to many renowned nishin soba restaurants, each with its own distinctive approach.
● The History of Nishin Soba
The history of nishin soba dates back to the late 19th century. Nishin soba was created in 1882 (Meiji 15) by Yosokichi Matsuno, the second-generation owner of “Matsuba,” a long-established Kyoto restaurant. At that time, he used “migaki nishin” (dried herring) transported from Hokkaido via kitamae-bune (merchant ships), ingeniously providing the people of Kyoto with a highly nutritious ingredient.
Yosokichi Matsuno prepared the herring by simmering it in a sweet-savory preparation called “bodaki,” then placed it on top of soba noodles to create “nishin soba.” This dish quickly became popular and spread as one of Kyoto’s signature culinary specialties.
● Where to Eat Nishin Soba!
- Restaurant: Sohonke Nishin Soba Matsuba
- Appeal:
“Sohonke Nishin Soba Matsuba Honten,” located in Higashiyama-ku, Kyoto, is a long-established soba restaurant boasting a history dating back to 1861. Said to be the birthplace of nishin soba, this restaurant has been beloved by locals and travelers alike, with its signature “Nishin Soba” being the star of the menu.This historic restaurant is situated amid the charming streets of Kyoto, preserving the traditional flavors passed down since its founding. Matsuba was opened in 1861 (Bunkyu 1) by first-generation Yoemon (Shichibei) Matsuno, and in 1882, second-generation Yosokichi Matsuno created “Nishin Soba.”
- Access: Immediately on foot from Exit 6 of Keihan Railway “Gion-Shijo Station”
- Address: 192 Kawabata-cho, Shijo Ohashi Higashi-iru, Higashiyama-ku, Kyoto 605-0075
- Google Maps: https://maps.app.goo.gl/S82ptgfNrAGpkLka6