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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 »

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• 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)
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  • How to Make Hoshigaki (Japanese Dried Persimmons)
  • Shiozakura Dashi Taki Soba Gohan Kumiage Yuba Donburi
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  • Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream

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  • teppanyaki (鉄板焼)
  • omiyage
  • kyotofoodie (京都フーディ)
  • Nishiki Market (錦市場)
  • home cooking/recipes
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  • sake
    • sake brewery (酒蔵)
  • nabe sukiyaki (鍋料理)
  • area
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    • Nakagyo ward (中京区)
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    • Kita ward (北京区)
  • Japanese culture
  • series
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    • soba buckwheat
    • udon (うどん)
  • in depth
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