For a special experience…

• Michelin star restaurants

Washoku Traditional Dishes

• Kyoto Kaiseki Ryori – Kyoto haute cuisine
• Washoku Casual – Traditional meals
• Obanzai – Japanese home-cooked cuisine native to Kyoto
• Okonomiyaki – A kind of Japanese pancake
• Izakaya – The Japanese pubs

From the Sea (Seafood)

• Sushi and Sashimi
• Tempura
• Unagi – Freshwater eel, a popular delicacy in Japan
• Kani – Crab in various forms

Kyoto Kaiseki Ryori（会席料理 or 京懐石)

Kyoto kaiseki cuisine is a refined, multi-course dining experience that showcases the elegance and seasonality of Kyoto’s culinary traditions. 

A meal consists of many small dishes served one after another.  This kind of experience is quite expensive, from about 6,000 yen to 30,000 yen, and more, but once you see the work that goes into preparing the dishes, you will understand why.  Many kaiseki restaurants also serve lunch, which is the best value for money.  Our recommendations are for good food, good atmosphere, and good value. 

Kyoto kaiseki has evolved into a sophisticated dining style that emphasizes seasonal ingredients, artistic presentation, and delicate flavors — it truly is a memorable experience. 

Washoku Casual（日本料理)

Washoku is the traditional cuisine of Japan, known for its balance, seasonality, and emphasis on natural flavors. The word “Washoku” comes from two characters “和“(“wa”), which literally means harmony, but is often used for all things Japanese, and “食”(shoku), meaning food. Of course, the term does include all the Japanese food, but here, it’s only the general casual type of meal.    

BTW, “Washoku” was recognized as an Intangible Cultural Heritage by UNESCO in 2013. Washoku reflects Japan’s deep connection to nature and aesthetics, focusing on harmony in ingredients, presentation, and nutrition.

Obanzai  (おばんざい)

The traditional style of Japanese home-cooked cuisine native to Kyoto. For food to be considered “obanzai“, at least half of its ingredients must be produced or processed locally in Kyoto. Ingredients in ”obanzai” cooking must also be in season.  Obanzai cooking heavily relies on vegetables and seafood, prepared simply.  

Many Kyoto restaurants serve obanzai in a buffet or small-plate style, offering a variety of dishes to enjoy at once. If you’re looking for an authentic experience, obanzai restaurants are scattered throughout Kyoto, especially in areas like Pontocho, Gion, and Nishiki Market.

Okonomiyaki  (お好み焼き) 

Okonomiyaki is a savory Japanese pancake that is popular across Japan. The base batter is made from flour, eggs, grated yam (nagaimo), and dashi or water, with other ingredients cooked on a flat griddle.  Common additions include cabbage, meat (slices of pork), and seafood (shrimp, squid, or octopus).  Toppings include a thick, sweet-savory sauce similar to Worcestershire sauce, seaweed flakes, bonito flakes, and Japanese mayonnaise. 

The name “okonomiyaki” roughly translates to “grilled as you like it,” reflecting its customizable nature.

This kind of restaurant usually also serves “yakisoba” or stir-fried noodle dishes, often using the same ingredients and toppings.

Izakaya  (居酒屋)

Izakaya are traditional Japanese-style pubs where people gather to enjoy drinks with a variety of affordable snacks and dishes. In English, “izakaya” is translated as “dine-in sake shop” where guests eat, drink, and have fun the Japanese way.  In Japan’s izakaya culture, there’s the so-called “nomihodai” concept – it is a special menu loosely translated as “all you can drink.” 

These places offer a relaxed and lively atmosphere, perfect for socializing. Common izakaya foods include yakitori (grilled skewers), kushiyaki, sashimi, tempura, edamame, and karaage (fried chicken), paired with drinks like beer, sake, shochu, or highballs.

Sushi  (寿司・鮨) and Sashimi (刺身）

I’m not sure it is necessary to introduce what sushi is — a traditional Japanese dish that consists of vinegared rice combined with a variety of ingredients, such as raw or cooked seafood, vegetables, and seaweed.

There are several types of sushi. First, “Nigiri” (にぎり寿司) – hand-pressed sushi with a small mound of rice topped with fish or other ingredients, often with a dab of wasabi. Then, “Sashimi” (刺身) – though technically not sushi (since it lacks rice), sashimi refers to thinly sliced raw fish or seafood, served with soy sauce and wasabi. “Maki” (巻き寿司) – rolled sushi, wrapped in nori (seaweed) with rice and fillings such as cucumber, avocado, or fish. “Chirashi” (ちらし寿司) – a bowl of sushi rice topped with assorted sashimi and garnishes, popular for home-style or festival meals.

The style common in Kyoto is the “Saba-zushi” (鯖寿司),  a type of “Oshi-zushi” (押し寿司) – pressed sushi, common in the Kansai region. It is made with vinegared mackerel (saba) pressed onto rice.

Tempura  (天ぷら)

Tempura is a classic Japanese dish consisting of seafood, vegetables, or other ingredients coated in a light batter and deep-fried to a crisp, golden texture. The batter, typically made from cold water, flour, and sometimes egg, creates a delicate, airy crunch. Common tempura ingredients include shrimp (ebi), fish, squid, pumpkin, sweet potato, eggplant, and shiso leaves.

Tempura is often served with “tentsuyu”, a dipping sauce made from dashi, soy sauce, and mirin, along with grated daikon radish for added freshness. It can be enjoyed on its own, over rice as tendon (tempura rice bowl), or with soba or udon noodles. The dish was introduced to Japan by Portuguese missionaries in the 16th century and has since become a beloved part of Japanese cuisine.

Unagi – Eel  (鰻) 

Unagi is the Japanese word for freshwater eel, a popular delicacy in Japan known for its rich, tender texture and savory-sweet flavor.  It is a common ingredient in Japanese cooking, often as Kabayaki (dipped in a sweet soy sauce-based marinade and cooked on a grill). It is often eaten as Unadon (鰻丼), grilled eel served over rice in a bowl, or Unaju (鰻重), similar to unadon but served in a lacquered box.

It is not to be confused with saltwater eel, which is known as Anago. 

Kani – Crab (蟹)

Kyoto may not be as famous for crab as coastal areas like Hokkaido or Fukui, but it still offers exquisite crab cuisine (カニ料理), especially during the winter season when the crab is at its peak.

The northern part of Kyoto faces the Japan Sea and crabs come directly to Kyoto.   

Yakiniku, Teppanyaki and Wagyu 

(焼肉・鉄板焼き・和牛)

Yakiniku (焼肉) refers to Japanese-style grilled meat dishes, often cooked on a tabletop grill. It’s heavily influenced by Korean barbecue but has its own unique flavors, dipping sauces, and cuts of meat. It’s quite popular in Kyoto where you can find numerous specialized restaurants.  

Teppanyaki (鉄板焼き) involves skillfully cooking various ingredients on an iron griddle called a teppan. It often includes a mix of meats, seafood, vegetables, and rice dishes, cooked in front of diners for an interactive experience.

Sukiyaki and Shabu-shabu

(すき焼き・しゃぶしゃぶ)

Sukiyaki is a Japanese hot pot dish cooked in a shallow iron pot with a sweet-savory soy sauce-based broth. Thinly sliced beef, tofu, vegetables, and noodles are simmered together, and the ingredients are typically dipped in raw beaten egg before eating. It has a richer, sweeter flavor compared to shabu-shabu.

Shabu-shabu is another hot pot dish where thinly sliced meat (usually beef or pork) and vegetables are quickly swished in a pot of simmering broth and then dipped in sauces like ponzu (citrusy soy sauce) or sesame sauce before eating. The name shabu-shabu comes from the swishing sound the ingredients make in the hot broth.

Yakitori  (焼鳥)

A popular Japanese dish consisting of skewered and grilled chicken. The name literally means “grilled bird,” and it features bite-sized pieces of chicken that are skewered on bamboo sticks and cooked over charcoal.

Yakitori is commonly seasoned in one of two ways,  Shio (塩) – Simply with salt to enhance the natural taste of the chicken or Tare (タレ) – Glazed with a sweet-savory sauce made of soy sauce, mirin, sake, and sugar, caramelized over the grill.

Yakitori is a staple of izakaya (Japanese pubs) and street stalls, making it a popular choice for casual dining and drinking, but for the real good yakitori, it’s better to go to a specialty yakitori restaurant.

Kushiyaki (串焼) 　

A variety of grilled skewered dishes, including various types of meat, seafood, and vegetables, fried, cooked over charcoal or an open flame. These are found in izakaya or Japanese pubs.

Tonkatsu (とんかつ)  

Tonkatsu is a Japanese dish consisting of a breaded and deep-fried pork cutlet. It is typically made from either hire (ヒレ, pork fillet or tenderloin) or rosu (ロース, pork loin, which has more fat and marbling). The pork is coated in flour, dipped in beaten egg, and covered with crispy panko breadcrumbs before being fried to a golden brown.

Tonkatsu is often served with shredded cabbage, tonkatsu sauce (a thick, slightly sweet, and tangy sauce similar to Worcestershire sauce), rice and miso soup, and karashi (Japanese mustard) or sesame seeds for extra flavor.

There are variations, such as Katsu Curry (tonkatsu served with Japanese curry) and Katsudon (tonkatsu served over rice with egg and a savory-sweet sauce).

Gyoza（餃子）

Gyoza are dumplings with a thin, delicate wrapper and a flavorful filling, typically made with ground pork, cabbage, garlic, ginger, and chives. They are usually pan-fried to achieve a crispy bottom and juicy interior but can also be steamed or boiled.  They are often served with a dipping sauce made of soy sauce, vinegar, and chili oil.

Shojin Ryori  (精進料理)

Shojin Ryori (精進料理) is a traditional Japanese Buddhist cuisine that follows vegetarian principles.  Originally developed by Zen Buddhist monks it emphasizes simplicity, balance, and mindfulness in cooking and eating.

The key features of this type of food are to avoid animal products – “No Meat or Fish”. Because of this, it is similar to vegetarian or even vegan diets.

Tofu  (豆腐) / FU (麩)

Tofu is a versatile, plant-based food made from soybeans. It is created by coagulating soy milk and pressing the resulting curds into solid white blocks of varying softness—silken, soft, firm, or extra firm. Tofu is a staple in East Asian and Southeast Asian cuisines and is valued for its mild flavor, smooth texture, and ability to absorb seasonings and sauces.

Tofu is widely enjoyed in both vegetarian and non-vegetarian diets. It is an essential ingredient in many traditional Japanese dishes and is a very important source of protein for monks.

Fu, or wheat gluten, is a traditional ingredient used in soups, stews, and other dishes.   

You will find Tofu in stir-fries, soups, and stews (e.g., mapo tofu), grilled or fried as a meat substitute, blended into smoothies or desserts and widely used in salads or eaten raw with soy sauce and toppings like scallions and ginger. 

Vegetarian and Vegan

We used to direct our vegetarian and vegan guests to the Shojin Ryori or Buddhist temple food restaurants. But Kyoto has become a fantastic place for vegetarian food, thanks to its deep Buddhist traditions and emphasis on seasonal, plant-based cuisine. In addition to specific “western style” vegetarian and vegan restaurants, here are some vegetarian-friendly options you can find in Kyoto…

The Shojin Ryori restaurants, the Tofuya or Tofu restaurants mentioned above, as well as the “Kyo-Yasai” (Kyoto Heirloom Vegetables) places or dishes. There is nowadays a large selection of places available.

Ramen  (ラーメン) 

Ramen is a Japanese noodle soup dish that consists of wheat noodles served in a flavorful broth, typically accompanied by toppings like sliced pork (chashu), soft-boiled eggs, green onions, seaweed, and green onions (negi). It originated in China but became deeply ingrained in Japanese cuisine, evolving into various regional styles.  It’s a very popular fast food dish in Japan.  

A bowl of ramen contains the Broth, the heart of the ramen dish, made from pork, chicken, fish, or vegetable stock, often simmered for hours to develop depth of flavor. Common types include  Shoyu (soy sauce),  Shio (salt), Miso, a rich, umami-packed broth made with fermented soybean paste, or Tonkotsu, a creamy, thick broth made by boiling pork bones for hours.

Every Ramen restaurant has its own style and recipe. Note that it’s usually not possible to reserve a table in this kind of restaurant. It’s not a problem as the turnover is fast.

Soba  (そば or 蕎麦)

Soba refers to thin noodles made from buckwheat flour, which are a staple of Japanese cuisine. Soba has been enjoyed for centuries and can be served in various ways, either hot in a flavorful broth or chilled with a dipping sauce. They are a very popular fast food dish. 

There are many different types of soba, such as Zaru Soba (ざるそば), chilled soba on a bamboo tray, Kake Soba (かけそば),  hot soba served in a simple dashi-based broth with scallions, Tempura Soba (天ぷらそば), soba served with crispy tempura, etc. Hot or cold, soba can be enjoyed year-round,

Udon  (うどん) 

Udon (うどん) is a type of thick, chewy Japanese noodle made from wheat flour, water, and salt. It is one of the most popular noodle varieties in Japan and is enjoyed in a wide range of dishes, both hot and cold.

This dish is also a popular fast food one, just like soba.