Kyoto Cuisine: Kinobu

  The most frequent enquiry we receive from guests is where they can find cuisine that truly embodies Kyoto. When speaking of cuisine representative of Kyoto, nothing comes to mind more than Kyoto cuisine called `Kyo-ryori’ in Japanese. It was designated a Japanese Intangible Cultural Heritage in 2022. However, when asked to explain precisely what Kyoto cuisine entails, it proves difficult to articulate.

　Recently, at a meeting of the Kyoto Chamber of Commerce and Industry, I had the opportunity to hear from Mr Takahashi, the third-generation proprietor of Kibune, a restaurant representing Kyoto cuisine. They conducted a survey among Kyoto cuisine chefs, and the resulting definition of Kyoto cuisine is that it incorporates Kyoto-specific cooking techniques or features Kyoto ingredients in at least one dish served, embodying a sense of “Kyoto-ness” somewhere within the meal.

　Therefore, Kyoto cuisine is not merely about preserving techniques that draw out the umami of Kyoto ingredients using dashi stock; it is also a cuisine that evolves by incorporating cooking methods and ingredients from various countries.

While the early sunsets make it difficult to visit shrines and temples at this time of year, it is the season when Kyoto vegetables, such as a type of taro known as ‘Ebiimo’ and Shōgoin turnips, are at their most delicious. 

    Please experience the essence of Kyoto at the city’s renowned restaurants.