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Homegrown, Refined Cuisine

Kyoto, as the capital of Japan for over a thousand years, was the kitchen of the Imperial Court. Top-ranking nobles inherited a multitude of refined cuisines, including specialties unique to Kyoto such as elegant Kyo-kaiseki-ryori, vegetarian-friendly Shojin-ryori, and Obanzai for everyday dining. Today, Kyoto remains the home of traditional Japanese cuisine, and there are many specialty eateries for sushi, tempura, soba, and ramen. It was the efforts of Kyoto chefs that resulted in Washoku, or Japanese cuisine, being recognized as an intangible heritage by UNESCO in 2013.

Kyoto is also famous throughout Japan for traditional Japanese sweets, some of which are used in the Japanese tea ceremony. The tea used often comes from Kyoto as well. Needless to say, eating in Kyoto is a rich and multifaceted experience!

Characteristic Kyoto Cuisine and Ingredients

There are a wide variety of ingredients and dishes closely associated with Kyoto, including regional specialties and unique flavors that have been passed down for generations. Because of the wide array of famous restaurants, there are also other dishes that have become especially popular to eat while visiting the city.

Kyo-Kaiseki

This is an artistic and gracious Japanese seasonal cuisine. In fact, it can be said that Kaiseki multicourse meals are the ultimate Japanese cuisine. Kaiseki uses the fresh ingredients of the season and is cooked in ways that enhance the original taste of the ingredients. Each dish is simply seasoned and presented beautifully in exquisite dinnerware. Often, items from nature such as tree leaves and flowers accompany the dishes. Kaiseki was vegetarian in its origin, but nowadays, the modern kaiseki meal may include meat and seafood. The seasoning base is composed of fish and vegetables, and is characterized by its refined flavor.

Sushi

Saba-zushi (mackerel sushi) is an especially famous style of sushi that Kyoto is known for. Mushi-zushi (warm steamed sushi), eaten mainly in winter, is also a local specialty. *Mushizushi is sometimes topped with cooked seafood such as prawns.

Obanzai (Homestyle Dishes)

Obanzai are the everyday dishes passed down from generation to generation in Kyoto households. The dishes use seasonal ingredients, especially vegetables, and the seasoning is based on dashi stock. Their recipes are characterized by an efficient use of ingredients which leaves minimal waste.

Noodles

The Kansai region of Japan is famous for its udon (noodles made from flour with salt water), however, soba (noodles made from buckwheat flour) and ramen (Japanese noodle dish of Chinese origin) are also becoming popular. The delicious, light-gold soup used in udon has a mild hint of soy sauce. Meanwhile, nishin soba has its origins in Kyoto and is popular for its delicious, sweet combination of boiled nishin (herring) and soup.

Food Diversity in Kyoto

Although the cuisine is a major reason to visit Japan, it is not always easy for travelers with dietary restrictions to find food they can eat. Quite often, Japanese food uses ingredients like dashi fish stock that are hard to avoid.

However, thanks to years of chefs and farmers honing the finest of ingredients, the prevalence of shojin-ryori vegetarian cuisine, the dedication of restaurateurs in making adjustments, and many restaurants focused on foreign cuisine, there are options in Kyoto for people who adhere to halal, vegetarian, vegan, and other diets.

Kyoto cuisine compatible with many dietary restrictions

Shojin-Ryori (Buddhist-derived vegetarian cuisine)

Shojin-ryori was originally the vegetarian food introduced to Japan in the Kamakura period (1185-1333) along with the new wave of Buddhism from China and was cooked and eaten by the Buddhist priests in the monasteries. Vegetarian cuisine is a treasure trove of vegetable dishes that do not use meat or fish, and Kyo‐yasai (Kyoto vegetables) were needed to obtain the necessary nutrition. As a result, vegetables came to play an important role in the cuisine as the main ingredient in both quantity and quality. As time has passed, shojin-ryori has been adapted to the ingredients and customs of Kyoto. Since it's both healthy and delicious, its fans are on the rise. If you decide to go to an establishment that specializes in shojin-ryori, advance reservations are recommended. Some establishments use fish-based broth, so be sure to ask in advance if you wish to avoid it.

Yudofu

Tofu is made by coagulating soy milk and then pressing the resulting curd into blocks. The making of tofu from soy milk is similar to processing cheese from milk. Yudofu is easy to make, low in calories and fat, and is ideal for dinner in the winter. You can prepare it by cutting tofu into small cubes and putting a large-sized ceramic pot over low heat at the table. Next, add the tofu into the pot and simmer. Once boiled, eat it while dipping it in the sauce. Be careful not to burn your tongue. Yudofu is one of the signature winter dishes of Kyoto.

Other meatless ingredients

O-fu, a versatile ingredient made from wheat gluten, is used for hot pot dishes such as Sukiyaki (Beef hot pot). There are two varieties of O-fu. “Nama-fu” is a raw version and “Yaki-fu” is a baked version. You can enjoy a spongy taste with Nama-fu and a crispy taste with Yaki-fu. Yuba is a famous product in Kyoto and known as an expensive and healthy ingredient. Yuba is the skin that forms from boiling soymilk in a shallow pan and can be enjoyed in various ways. For example, it can be eaten raw or as an ingredient in hot pots or Kaiseki cuisine.

Halal cuisine

There can be haram foods in surprising places in Japan, like breads or salads that come with pork mixed inside. Thankfully, there are some restaurants throughout Kyoto that provide assurance by making it clear which of their menu items are halal, sometimes dedicating the entire restaurant to halal-only cuisine. Relax and enjoy!

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Vegan cuisine

Japanese food can have a lot more meat in it than you might expect! For not-too-picky pescetarians, navigating Japanese menus might come without too much of a headache, but strict vegetarians and vegans may find themselves in a bit of a minefield. Not to worry, though—Kyoto has many vegetarian cafés and restaurants to try!

Kyoto vegan map

Culinary Experiences

There are many ways to deepen your experience of Kyoto’s cuisine. Cooking, dining, touring, whatever satisfies your tastes.

CHOYA UME STUDIO – Kyoto Sanjo

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Traditional rice cooking at a Hearth

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Ikebana (Japanese Flower Arrangement) Lesson in Kyoto with Lunch

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Multiple Areas in Kyoto City

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NIGHT FARM

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Tea Ceremony with Seasonal Light Meal in an Authentic Tearoom in Kyoto

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KYOTO INSIDER SAKE EXPERIENCE

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Discover Kyoto's Hidden Gems

Learn more about six beautiful, uncrowded areas you can discover around the outskirts of Kyoto: Fushimi, Ohara, Takao, Yamashina, Nishikyo, and Keihoku.