Archive for the ‘kaiseki’ Category

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

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)
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.
Kyoto Restaurant 'Hatakaku' - Botan Nabe (Wild Boar Hotpot) 京都畑かく 牡丹鍋Botan Nabe
I have been meaning…

Osechi Ryori: French Osechi by Restaurant Okumura

Osechi Ryori: French Osechi by Restaurant Okumura
This entry is part 8 of 8 in the series O-shogatsu Ryori
In 2009 we brought you authentic Kyoto osechi New Year’s cuisine and while Japanese style is the norm there are some restaurants that do Western, Chinese or fusion-type osechi. I had a chance to meet Chef Shinzo Okumura of Restaurant Okumura who is said to have invented ‘French…

Dinner at Yoshikawa Ryokan: Tempura Kakiage O-chazuke

Dinner at Yoshikawa Ryokan: Tempura Kakiage O-chazuke
The other day I was fortunate enough to be invited for a wonderful tempura kaiseki dinner by some new friends from San Francisco at one of Kyoto’s most famous ryokan inns: Yoshikawa Ryokan. While Yoshikawa Ryokan is a fine place to stay, it is perhaps more famous for its tempura cuisine. Many Kyotoites go there just for tempura dinner. Now,…

Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef

Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef
Iron Chef: Battle Pike Eel and the Man Who Carries the Future of Kyoto Cuisine on His Shoulders
Iron Chef: Battle Pike Eel and the Man Who Carries the Future of Kyoto Cuisine on His Shoulders
Here is the English dubbed episode of Battle Pike Eel (hamo, 鱧 はも) on YouTube.…

Summer Matsutake Dobin Mushi

Summer Matsutake Dobin Mushi 夏松茸土瓶蒸し Summer Matsutake Dobin Mushi 夏松茸土瓶蒸し
Matsutake Mushroom is synonymous with autumn. Although rare, in early summer it can be had as well and is a favorite among aficionados and gourmets. Last night I got a taste of some at Kichisen, the greatest restaurant in the world.…
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