Gastronomy

The gastronomy of Kyoto, an art of the table to discover

In Kyoto, gastronomy is an art in its own right. The local cuisine, Kyō-ryōri, stands out for its subtlety, its aesthetics and its respect for the seasons. The Kyoto audio-guided tour dwells on this refined culinary tradition, which reveals another facet of the former capital, where the meal becomes a sensory experience.

Kyō-ryōri and the art of kaiseki

Kyoto cuisine favours seasonal products, the finesse of flavours and the beauty of presentation. Among its specialities, kaiseki is its highest expression: a refined meal of successive small dishes. There is also shojin ryori cuisine, of Buddhist and vegetarian origin, as well as the famous Kyoto pickles, enjoyed throughout the year. A gastronomy where every detail counts.

What to taste

To discover Kyoto gastronomy, you can taste a kaiseki meal, savour shojin ryori vegetarian cuisine or shop at Nishiki Market, nicknamed the city's kitchen. Pickles, tofu and traditional sweets complete this gourmet panorama. It is a tasty way to understand the soul of Kyoto, beyond its temples and gardens.

Practical information

Kyoto gastronomy can be discovered almost everywhere in the city, from kaiseki restaurants to the stalls of Nishiki Market, reachable on foot in the centre. There is no single place to visit: it is an experience to be had along the way. The establishments have their own hours and conditions; for a kaiseki meal, it is best to enquire in advance.

What is Kyō-ryōri?

It is the traditional cuisine of Kyoto, based on the subtlety of flavours, aesthetics and respect for the seasons, of which kaiseki is the highest expression.

Which specialities should you taste in Kyoto?

Kaiseki, shojin ryori vegetarian cuisine, tofu and the famous Kyoto pickles, to be discovered notably at Nishiki Market.