Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and are analogous to Western haute ...


Sukiyaki  is a Japanese dish in the nabemono (Japanese hot pot) style.


Tempura  is a Japanese dish of seafood or vegetables that have been battered and deep fried.

Shojin Ryori (Temple Food)

Shojin Ryori is a vegetarian cuisine which was first developed in the Kyoto area of Japan.


Sushi  is a food of Japanese origin consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have ...

What is Kyoto Cuisine?

What is the most important aspect of Kyoto Cuisine? The answer is in the artisitc expression of the seasonal beauty of foods.

Kyoto Toraya Red Plum Blossom with Frost Theme Namagashi Confection

A wagashi confection that was created in 1699 by Toraya is a beautiful and unmistakable expression of a mid-winter plum blossom.

How to Make Kyoto-style Shiromiso

Here is Kichisen’s recipe for Kyoto-style white miso.
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