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

Archive for the ‘Sakyo ward (左京区)’ Category

Places to foodie in Sakyo-ku. The Sakyo ward of Kyoto, Sakyo-ku (左京区), in Japanese.

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 »

Kakutani: Kyoto Nabe Yaki Udon and Soba Restaurant

February 12th, 2009 by Kyoto Foodie

Kyoto Nabeyaki Udon and Soba Shinise 京都 かく谷老舗
Dashi broth, udon noodles, chicken, egg, mushrooms and shrimp tempura are all placed in a covered earthenware nabe pot and boiled vigorously over high heat for several minutes. This dish is called nabeyaki udon, it is served piping hot in the nabe pot that it was cooked in. Kakutani’s nabeyaki udon…

Tags: Heian Shrine, Kyoto Yatsuhashi omiyage, nabeyaki-udon, Shogoin neighborhood, yatsuhashi
Category: nabe sukiyaki (鍋料理), Sakyo ward (左京区), shinise (老舗), soba buckwheat, udon (うどん) | 5 Comments »

Kichisen Kaiseki: Japanese New Year Shogatsu Ryori

January 1st, 2009 by Kyoto Foodie

This entry is part 7 of 8 in the series O-shogatsu Ryori

Kichisen Kaiseki: Japanese New Year O-Shogatsu Kaiseki Ryori 京都吉泉 お正月懐石料理
A lobster, mochi, kelp, daidai- orange and persimmon offering to god, crab served amid fresh snow covered bamboo grass, red snapper sashimi served in a basket of green bamboo, pine bough and plum blossom;  it’s Oshogatsu Ryori…

Tags: azuki bean, budo mame, Eto - Year of the Cow, hoshigaki dried persimmon, Japanese cuisine crab, Japanese sea vegetable, kachikuri chestnut, kagami mochi, kamaboko fish paste, kani miso, kinome sansho, kuruma ebi, Minamoto no Yoshitsune, momiji oroshi, sakaki tree, sekihan, Shinto, Shogatsu Ikebana flower arrangement, Shogatsu interior decoration, tokonoma alcove, winter
Category: fish (魚料理), kaiseki, Kyo-yasai (京野菜), Sakyo ward (左京区) | 5 Comments »

Kichisen Osechi: Midnight Final Preparation and Meaning

December 31st, 2008 by Kyoto Foodie

This entry is part 6 of 8 in the series O-shogatsu Ryori

Kichisen Osechi: Midnight Final Preparation and Meaning 京都吉泉 おせち料理の盛り付け
At Kichisen, the master and students work in the cold through the night like Santa’s workshop getting Japanese New Year’s Osechi ready to send via express chilled delivery to arrive at homes all over Japan on New Year’s Eve…

Tags: Japanese lacquer ware, karasumi, Kyoto Kaiseki Kichisen, osechi ryori, winter
Category: chinmi (珍味), fish (魚料理), Japanese culture, Kyo-yasai (京野菜), Sakyo ward (左京区) | 15 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

• O-shogatsu Ryori: Kyoto-style Saikyo O-zoni White Miso Soup
• Donabe Genmai Shake Gohan with Ikura and Butter
• Itadakimono: Kumiage Yuba and Yuba Donburi
• Rokudenya – Tantanmen in Ponto-cho
• Thoughts on Kawaii: Cute Summer Sake Bottle Design with Goldfish
• Kyoto Egg and Omelette Shinise: Egg Yolk Anpan Sweet Bun
• Setsubun: The Day Before Spring, Demons, How to Eat Eho-Maki and Throw Your Beans
• How to Clean a Squid Japanese Style
• Wagashi: Sakura Mochi (Kansai-style)
• Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring)