• KyotoStore
• KyotoFoodie
• OpenKyoto
• Kyoto 'Support' Forum
• Kyoto Postcards

Archive for the ‘area’ Category

area in Kyoto

Kyoto Restaurant Recommendation: Shiawase Gohan (Happy Meal)

January 1st, 2015 by Kyoto Foodie

This is a guest post from one of my clients: Takaokaya. Takaokaya has been making beautifully handcrafted bedding and cushions in Kyoto since 1919.  Third generation proprietor, Koichi Takaoka is going to tell us about one of his favorite Kyoto restaurants: Shiawase Gohan. Takaoka-san says: Shiawase Gohan (幸せごはん) means happy meal, or happy food. Shiawase Gohan opened about three…

Tags: guest post, Izakaya
Category: ippin ryori (一品料理), Kyoto Restaurant + Cafe, Nakagyo ward (中京区) | No Comments »

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)

February 24th, 2013 by Kyoto Foodie

Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountainous regions of Japan today. It may surprise you to learn, however, that it was in fact invented in Kyoto by the founder of Hatakaku, a restaurant founded nearly 100 years ago, located just north of the Imperial Palace.

Botan Nabe

I have been meaning…

Tags: dashi soup stock, Saikyo shiro white miso, wild boar botan nabe, wild boar inoshishi, zosui Japanese rice soup
Category: charcoal grilled (炭火焼), kaiseki, Kamigyo ward (上京区), Kyoto Cuisine, Kyoto Restaurant + Cafe, nabe sukiyaki (鍋料理), shinise (老舗) | 1 Comment »

Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream

November 10th, 2010 by Kyoto Foodie

This entry is part 7 of 7 in the series Do Not Miss

Gion Kinana’s fresh-made kinako ice cream, more cream than ice, is the best Japanese ice cream that I have had. Their parfaits are completely amazing too. Kinana is located in Gion, just off of Hanamikoji Street, one of Kyoto’s most scenic and historic neighborhoods. I liked Kinana…

Tags: anko, azuki bean, Gion neighborhood, ice cream, kinako, kodawari, kuromame, maccha ice cream, maccha powdered green tea, mochi, soba boro buckwheat cookie, soba buckwheat, tamba
Category: Higashiyama ward (東山区), Kyoto Restaurant + Cafe, omiyage, wagashi (和菓子) | 10 Comments »

Coppa Broth Ramen – Guest Cheffing at Mamezen

October 30th, 2010 by Kyoto Foodie

Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku’s bacon dashi ramen. We made our broth with homemade coppa and saucisson…

Tags: dashi soup stock, donburi, yuba
Category: Chef, ramen (ラーメン), Sakyo ward (左京区) | 3 Comments »

Mamezen Soba: Kyoto-style Dashi Soymilk Ramen

October 12th, 2010 by Kyoto Foodie

This entry is part 6 of 7 in the series Do Not Miss

Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dishes, you should definitely put Mamezen on your list of places to ‘foodie’ when you visit Kyoto. Mamezen serves ramen in a unique soymilk broth: Mamezen Soba. I like the ‘omakase set’…

Tags: ankake, dashi soup stock, donburi, nanohana, tonyu soy milk, UNESCO World Heritage Site, yuba, Zen Master Food
Category: Kyoto Cuisine, Kyoto Restaurant + Cafe, ramen (ラーメン), Sakyo ward (左京区), tofu yuba (豆腐・湯葉) | 10 Comments »

• 

• Recent Posts

  • ‘Nanakusagayu’ Seven-herb Rice Porridge — January 7th O-kayu Breakfast Custom
  • Kyoto Restaurant Recommendation: Shiawase Gohan (Happy Meal)
  • Donabe Genmai Shake Gohan with Ikura and Butter
  • Snacking on the Nakasendo
  • Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
  • Diamond Lil: My Italian Grandmother and My First Taste of Food with Heart and Soul
  • How to Make Hoshigaki (Japanese Dried Persimmons)
  • Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi
  • Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne
  • Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream

• Recent Comments

  • Rebecca on How to Make Hoshigaki (Japanese Dried Persimmons)
  • Steve S. on How to Make Hoshigaki (Japanese Dried Persimmons)
  • emi on How to Make Hoshigaki (Japanese Dried Persimmons)
  • Craig Jenkins on Kaneyo Historic Kyoto Unagi Eel Joint
  • Joy on ‘Nanakusagayu’ Seven-herb Rice Porridge — January 7th O-kayu Breakfast Custom

• Categories

  • area
    • Fushimi ward (伏見区)
    • Higashiyama ward (東山区)
    • Kamigyo ward (上京区)
    • Kita ward (北京区)
    • Nakagyo ward (中京区)
    • Sakyo ward (左京区)
    • Shimogyo ward (下京区)
  • budget
  • charcoal grilled (炭火焼)
  • Chef
  • chinmi (珍味)
  • Cooking Utensils
  • day trip from Kyoto
  • depachika (デパ地下)
  • fish (魚料理)
  • fruit (果物)
  • home cooking/recipes
  • How To
  • in depth
  • Ingredients and Condiments
  • ippin ryori (一品料理)
  • Japanese beef (和牛)
  • Japanese culture
  • kaiseki
  • Kyoto Cuisine
  • Kyoto Restaurant + Cafe
  • Kyoto Vegetable Garden
  • kyotofoodie (京都フーディ)
  • machiya (町家)
  • Miwa's Kyoto Kitchen
  • nabe sukiyaki (鍋料理)
  • near sightseeing spot
  • Nishiki Market (錦市場)
  • non-Japanese
  • noodles (麺類)
    • ramen (ラーメン)
    • soba buckwheat
    • udon (うどん)
  • omiyage
  • Product
  • Recipe
  • rice dishes (ご飯類)
  • ryokan/inn (旅館)
  • sake
    • sake brewery (酒蔵)
  • series
  • shinise (老舗)
  • shokunin (職人)
  • sushi (寿司)
  • tea (茶)
  • teppanyaki (鉄板焼)
  • tofu yuba (豆腐・湯葉)
  • tsukemono (漬け物)
  • Vegetable
    • Kyo-yasai (京野菜)
    • vegetarian/vegan
  • wagashi (和菓子)

• Archives

  • January 2016
  • January 2015
  • December 2013
  • February 2013
  • January 2013
  • December 2012
  • April 2012
  • January 2011
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • July 2010
  • May 2010
  • April 2010
  • March 2010
  • February 2010
  • January 2010
  • December 2009
  • November 2009
  • October 2009
  • September 2009
  • August 2009
  • July 2009
  • June 2009
  • May 2009
  • April 2009
  • March 2009
  • February 2009
  • January 2009
  • December 2008
  • November 2008
  • October 2008
  • September 2008
  • August 2008
  • July 2008
  • June 2008
  • May 2008
  • April 2008
  • March 2008
  • February 2008
  • January 2008
  • December 2007
  • November 2007
  • September 2007
  • August 2007

 

• Pages

  • About
  • Contact
  • Kyoto Support
  • Kyoto Tour
  • Subscribe

• Categories

  • shinise (老舗)
  • near sightseeing spot
  • rice dishes (ご飯類)
  • day trip from Kyoto
  • wagashi (和菓子)
  • kaiseki
  • tea (茶)
  • ippin ryori (一品料理)
  • non-Japanese
  • budget
  • sushi (寿司)
  • fish (魚料理)
  • charcoal grilled (炭火焼)
  • machiya (町家)
  • tofu yuba (豆腐・湯葉)
  • teppanyaki (鉄板焼)
  • omiyage
  • kyotofoodie (京都フーディ)
  • Nishiki Market (錦市場)
  • home cooking/recipes
  • Japanese beef (和牛)
  • sake
    • sake brewery (酒蔵)
  • nabe sukiyaki (鍋料理)
  • area
    • Sakyo ward (左京区)
    • Fushimi ward (伏見区)
    • Kamigyo ward (上京区)
    • Higashiyama ward (東山区)
    • Nakagyo ward (中京区)
    • Shimogyo ward (下京区)
    • Kita ward (北京区)
  • Japanese culture
  • series
  • noodles (麺類)
    • ramen (ラーメン)
    • soba buckwheat
    • udon (うどん)
  • in depth
  • tsukemono (漬け物)
  • ryokan/inn (旅館)
  • depachika (デパ地下)
  • fruit (果物)
  • Cooking Utensils
  • shokunin (職人)
  • Vegetable
    • vegetarian/vegan
    • Kyo-yasai (京野菜)
  • chinmi (珍味)
  • How To
  • Kyoto Vegetable Garden
  • Miwa's Kyoto Kitchen
  • Kyoto Cuisine
  • Recipe
  • Kyoto Restaurant + Cafe
  • Chef
  • Ingredients and Condiments
  • Product

Random Posts

• How to Cook Fresh Bamboo Shoots (Takenoko Akunuki)
• Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware
• Train Food and Seasonal Everything in Japan: Sakura Onigiri, Nanohana Tempura Onigiri
• Iwashi Shoyuyaki: Sardines Sauteed in Shoyu
• Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi – part 2
• Vinegar Shinise: Fruit Vinegar Chocolate Valentine’s Day Bonbons
• Botan Nabe: Where to Buy Wild Boar Meat in Kyoto
• Kyoto Restaurant Recommendation: Shiawase Gohan (Happy Meal)
• Imo Jochu Nama Choco Ganache at Kyoto Daimaru Department Store Valentine Chocolat Promenade
• Buri kama Shioyaki (Salt Grilled Yellowtail Collar)