Travel Reference
In-Depth Information
with a few high-end spots further out.
Kyoto Specialities
Kyō-ryōri,
or Kyoto cuisine, is a style of cooking that evolved out of Kyoto's landlocked
location and age-old customs of the imperial court. The preparation of dishes makes in-
genious use of fresh seasonal vegetables and emphasises subtle flavours, revealing the
natural taste of the ingredients.
Kyō-ryōri
is selected according to the mood and hues of
the ever-changing seasons, and the presentation and atmosphere in which it's enjoyed are
as important as the flavour.
KAISEKI
Kaiseki
(Japanese
haute cuisine
) is the pinnacle of refined dining, where ingredients, pre-
paration, setting and presentation come together to create a dining experience quite unlike
any other. Born as an adjunct to the tea ceremony,
kaiseki
is a largely vegetarian affair
(though fish is often served). One usually eats
kaiseki
in the private room of a
ryōtei
(tra-
ditional, high-class Japanese restaurant) or ryokan. The meal is served in several small
courses, giving one the opportunity to admire the plates and bowls, which are carefully
chosen to complement the food and seasons. Rice is eaten last (usually with an assortment
of pickles) and the drink of choice is sake or beer. The Kyoto version of
kaiseki
is known
as
kyō-kaiseki
and it features a variety of
kyō-yasai,
or Kyoto vegetables.
A good
kaiseki
dinner costs upwards of ¥10,000 per person. A cheaper way to sample
the delights of
kaiseki
is to visit a
kaiseki
restaurant for lunch. Most places offer a boxed
lunch containing a sampling of their dinner fare for around ¥2500. An easy way to sample
kaiseki
is by booking a night in a first-class Kyoto ryokan and asking for the breakfast/
dinner option.
TOFU-RYŌRI
Kyoto is famed for its tofu (soybean curd), a result of the city's excellent water and large
population of (theoretically) vegetarian Buddhist monks. There are numerous
tofu-ya-san
(tofu makers) scattered throughout the city and a legion of exquisite
yudōfu
(tofu cooked
in an iron pot) restaurants - many are concentrated in Northern Higashiyama along the
al Kyoto tofu by-product is called
yuba
, sheets of the chewy, thin film that settles on the
surface of vats of simmering soy milk. This turns up in many ryokan meals and
kaiseki
restaurants.
