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Attuned to subtle seasonal changes, Kyoto cuisine emphasizes freshness and contrast. From the finest ryotei (high-class Japanese restaurants) to the smallest izakaya (pub), the distinctive elements of gracious hospitality, subtle flavors, and attention to decor create an experience that engages all the senses. Both elaborate est
Attuned to subtle seasonal changes, Kyoto cuisine emphasizes freshness and contrast. From the finest ryotei (high-class Japanese restaurants) to the smallest izakaya (pub), the distinctive elements of gracious hospitality, subtle flavors, and attention to decor create a
Attuned to subtle seasonal changes, Kyoto cuisine emphasizes freshness and contrast. From the finest ryotei (high-class
Attuned to subtle seasonal changes, Kyoto cuisine emphasizes freshness and contrast. From the finest ryotei (high-class Japanese restaurants) to the smallest izakaya (pub), the distinctive elements of gracious hospitality, subtle flavors, and attention to decor create an experience that engages all the senses. Both elaborate establishments and casual shops usually offer set menus at lunchtime, at a considerably lower price than at dinner. Although the finest traditional kaiseki ryori (the elaborate, multicourse meal) is often costly, this experience is highly recommended at least once during your visit to Japan.
If you find yourself with an unintelligible menu, ask for the o-makase, or chef's recommendation and you can specify your budget in some instances. The custom of dining early, from 6 pm until 8 pm, still endures in very traditional restaurants, but many restaurants are open until 10 or 11 pm. If possible, let the hotel staff make reservations for you. For more formal restaurants try to book at least two days in advance; bookings are often not accepted for the following day if called in after 4 pm. Keep in mind that not all restaurants accept credit cards.
A Taisho-era kimono business office and home was meticulously renovated into this restaurant whose Chinese cuisine is prepared as though it were Japanese. The streetside former office is furnished with Chinese tables and chairs and tatami rooms with low tables and cushion seating; some of the areas have views of the well-groomed inner-courtyard garden. The restaurant derives its name from the wall in the bar displaying ornate pocchiri clasps used by maiko-san as decoration on the front of their obi (kimono sashes). Lunch is a Japanese-style bento box but with Chinese food. Dinner may be tofu dishes, chicken stews, and delicately flavored sea bream. For ¥11,000 you can order a meal inspired by Imperial Court cuisine, featuring savory Peking duck and seasonal delicacies such as spiny lobster and crab stew.
283--2 Tenjinyama-cho, Kyoto, Kyoto-fu, 604-8221, Japan
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