This article is a joint collaboration between the AutoReserve Editorial Team (with contributions from Kenji Kurosawa) and Styled Traveler. We hope you enjoy learning about the Kyoto food culture, Japanese dining etiquette and add the restaurant recommendations to your Kyoto travel list.
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Dining in Kyoto, Japan
In the ancient city of Kyoto, the timeless beauty of Japanese cuisine is deeply connected to the changing seasons. From the meticulously prepared dashi to the delicate plating and the beauty of the vessels, each dish embodies the essence of hospitality. It’s truly a luxury that can be experienced through all five senses.
In this article, we focus on five exceptional restaurants where you can experience the charms of kaiseki and kaseki cuisine. We also provide useful insights about the etiquette and manners to observe when enjoying traditional Japanese dining. Whether you’re visiting for sightseeing or celebrating a special occasion, you will be sure to find the perfect spot for a memorable meal.
The Basics of Kaiseki Cuisine
What is Kaiseki Cuisine?
Kaiseki is a traditional Japanese multi-course meal often served at ceremonial gatherings. It is a culinary art that incorporates seasonal ingredients, with each dish thoughtfully prepared to appeal to the senses of sight, taste, smell, and the beauty of the vessels. It can be considered the epitome of Japan’s “omotenashi” (hospitality) culture. Typically enjoyed with alcohol, the pairing of food and drink is an essential element of kaiseki, with great care given to the harmonious balance between the two.
The Difference Between Kaiseki and Kaseki Cuisine
While often confused, kaiseki and kaseki are actually quite different from one another. Kaseki originated as a light meal served during tea ceremonies, focused on simple yet delicate beauty. In contrast, kaiseki is a lavish multi-course meal enjoyed at banquets, featuring a more elaborate and visually striking presentation, with a greater emphasis on pairing with alcohol.
However, in modern usage, kaiseki is often used as a catch-all term. The original kaseki is now typically referred to as cha-kaseki (tea ceremony cuisine) to distinguish it.
Etiquette for Enjoying Kaiseki Cuisine
In Kaiseki cuisine, the dishes are served in a specific order as part of a multi-course experience. It is considered polite to enjoy the dishes in the order they are presented.
The meal typically begins with an aperitif and appetizer (sakizuke), followed by soup (suimono), sashimi, grilled dishes (yakimono), simmered dishes (nimono), deep-fried dishes (agemono), rice (gohan), pickles (koumori), and finally, a sweet dessert (mizukashi). It is considered proper to finish each dish before the next one is served.
Eating Order When Dishes Are Served Simultaneously
When kaiseki cuisine is served as multiple dishes presented at once (zen-style) rather than in a traditional course format, it’s useful to know the proper way to enjoy the meal. Begin with dishes that have a lighter flavor (such as appetizers or sashimi). Then move on to richer flavors with grilled items, followed by simmered dishes and deep-fried items.
It is also considered poor etiquette to finish one dish in its entirety before moving on to the next. Instead, alternate between main dishes, side dishes, soup, and rice to maintain a balanced flow throughout the meal.
Basic Table Manners in Japan: 3 Key Points
Etiquette Tips: What Not to Do When Using Chopsticks
In Japan, there are specific manners to observe when using chopsticks. It’s particularly important to avoid actions such as “sashi-bashi” (sticking chopsticks into food), “washi-bashi” (placing chopsticks across a dish), and “mayo-bashi” (hovering chopsticks indecisively over food). These behaviors are considered improper and can make others feel uncomfortable.
When you do not use the chopstick, always place them on the holders. Try to pick up your food neatly and respectfully.
Using a “Hand Plate” is Not Acceptable When Bringing Food to Your Mouth
It is considered poor etiquette to use your hand as a “plate” by cupping it under the dish to prevent sauce or broth from spilling. This action, known as tezara (hand plate), is discouraged in Japanese dining culture.
Instead, it is proper to use small plates or bowls to catch any drips and eat carefully to avoid spilling. It is perfectly acceptable to lift the dish and bring it to your mouth. This is a more natural and respectful way of eating.
Proper Use of the Oshibori and Etiquette to Avoid
At the beginning of a kaiseki meal, an oshibori (wet towel) is provided to wipe your hands. It is important to remember that the oshibori is intended only for cleaning your hands. Please do not wipe your face, neck, or the table. Doing so is considered poor manners.
After using the oshibori, fold it neatly and avoid leaving it spread out carelessly. If you need to wipe your hands again during the meal, do so discreetly and without drawing attention.
Kyoto’s 5 Must-Visit Traditional Japanese Restaurants
祇をん 福寿｜Gion Fukujyu
- Address: 347-67 Gionmachi Kitagawa, Higashiyama Ward, Kyoto, Kyoto Prefecture
- Getting there: The restaurant is just a 7-minute walk from Gion-Shijo Station. Gion Fukujyu is a hidden gem tucked away in a quiet alley.
- Reasons to go: The restaurant specializes in kaiseki cuisine using Kyoto’s traditional vegetables and seasonal ingredients. The menu changes daily depending on the fresh produce available, reflecting the chef’s deep commitment to high-quality ingredients. The interior is an intimate space with only eight counter seats, creating a calm and relaxed atmosphere. It’s the perfect place to enjoy authentic Kyoto cuisine at a leisurely pace.
- What to try: The fresh fish platter, featuring fish received on the morning of the day. Also, the grilled sesame tofu, which combines the perfect textures of seafood and tofu. These dishes can be paired with carefully selected Japanese sake or other fine beverages to elevate the dining experience.
- Make A Reservation At Gion Fukujyu
貴船喜らく｜Kifune Kiraku
- Address: 47 Kurama Kifune-cho, Sakyo-ku, Kyoto, Kyoto Prefecture
- Getting there: Located directly in front of Kifune Shrine, the restaurant is easily accessible, with a free shuttle bus available from the nearest station for guests traveling alone or in small groups.
- Reasons to go: Founded over 100 years ago, Kifune Kiraku is a long-established ryokan (traditional Japanese inn) offering a timeless dining experience. Nestled in a scenic location surrounded by the natural beauty of each season, the restaurant offers a charming experience. Dining on a kawarabune – a riverside deck – during the summer captures the true essence of Kyoto.
- What to try: While preserving the flavors of traditional Japanese cuisine passed down from the first generation, Kifune Kiraku is known for its dedication to using seasonal ingredients. The chef’s expertly selected fresh river fish and carefully chosen vegetables are exceptional. Notable dishes include the Koi no Arari (carp sashimi) and Komochi Ayu no Ishiyaki (grilled stuffed sweetfish), both rich in flavor.
- Seasonal specialties: In the autumn and winter months, the restaurant offers a variety of kaiseki courses featuring abundant mountain and sea delicacies alongside Kyoto vegetables. Additionally, from November 15th to March 31st, guests can enjoy the Bōtan Nabe Gozen (boar hot pot set meal) exclusively for the season.
- Make A Reservation at Kifune Kiraku
木山｜Kiyama
- Address: 1st Floor, Verdur Goshō, 136 Kinuya-cho, Nakagyo-ku, Kyoto, Kyoto Prefecture
- Getting there: The restaurant is about a 7-minute walk from the Marutamachi Station subway station.
- Reasons to go: Having earned a Michelin star within one year of opening, Kiyama is a prestigious kaiseki restaurant that has quickly made a name for itself. At the heart of the restaurant is the pure water sourced from an ancient well on the premises, used to create a variety of exquisite seasonal dishes. This restaurant is especially known for the deep umami taste of its broths. Additionally, particularly popular are the counter seats on the second floor, which evoke the atmosphere of a traditional tearoom, making it the perfect spot for a special and memorable dining experience.
- What to try: The kaiseki course begins with a light tonyu (soy milk) made from this well water, followed by a selection of soups, and grilled dishes. The meal culminates with a serving of thin matcha tea, creating the perfect finishing touch to a carefully crafted menu. The balance and lingering aftertaste of the meal captivate discerning food enthusiasts.
- Make A Reservation at Kiyama
祇園ゆやま｜Gion Yuyama
- Address: 1st Floor, Leart Heights, Shimbashi-dori, Hanamikoji Higashi-iri, Higashiyama-ku, Kyoto, Kyoto Prefecture
- Getting there: The restaurant is located just a short distance from famous landmarks such as Yasaka Shrine, it offers the perfect stop for a meal while exploring the city.
- Reasons to go: This refined Japanese restaurant is helmed by a chef with 30 years of experience in Kyōkaiseki (Kyoto-style haute cuisine). Each dish is crafted with fresh ingredients, carefully selected daily by the chef at the market. The interior features eight counter seats with a horigotatsu (sunken kotatsu) style and also includes private rooms for a more relaxed dining experience. It’s a comfortable and inviting place to enjoy authentic Kyoto cuisine without the formality.
- What to try: The signature dish – Kamo Rosu Ishiyaki (grilled duck breast on hot stone) and delicate soups that evoke the tradition of Kyoto represent the “subtracting beauty” unique to Japanese cuisine. Fish dishes featuring seasonal Kamasu (bass) and Nodoguro (blackthroat seaperch) are especially praised for their rich, natural flavors.
- Make A Reservation At Gion Yuyama
祇園 椿｜Gion Tsubaki
- Address: Address: 570-148 Gionmachi Minami-ru, Higashiyama-ku, Kyoto, Kyoto Prefecture
- Getting there: The restaurant is located just a short walk from Gion-Shijo Station and only 5 minutes from Yasaka Shrine. This charming kappo restaurant tucked away in a picturesque stone-paved alley, exuding the essence of Kyoto.
- Reasons to go: Gion Tsubaki offers creative kappo dishes that highlight seasonal Kyoto vegetables, fresh seafood, and grilled meats prepared over charcoal. In addition, the restaurant boasts an extensive drink selection, including sake, wine, champagne, and whiskey, perfect for pairing with the dishes. The interior includes counter seats where guests can enjoy watching the chef’s skillful work, as well as quiet table seating. There is a private room upstairs with a view of Kyoto’s historic streets, offering a peaceful and elegant space for a relaxed dining experience.
- What to try: The deep, rich flavor of the carefully crafted dashi is a standout. The chef’s expert techniques and attention to detail are evident in every dish. The menu features a variety of options, including the Mini Kaiseki with a donabe rice dish for lunch and the indulgent Omakase Kaiseki, which includes exquisite charcoal-grilled Chateaubriand.
- Make A Reservation At Gion Tsubaki
In closing
Dining at one of Kyoto’s prestigious restaurants, blended seamlessly with the city’s historic streets, offers more than just a meal. It is an experience that immerses you in the changing seasons and the refined aesthetics of Japanese culture. The carefully layered flavors, along with the grace of the dining etiquette, will surely provide you with a profound connection to the depth of Japanese cuisine.
If any of these spots caught your interest, we highly recommend that you make a reservation via the AutoReserve system. No matter which you choose, you’re guaranteed a memorable experience that leaves a lasting impression.
For any inquiries regarding reservations, please contact AutoReserve directly, not the blog administrator.
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