Comments on: Osechi: What is Kyo-ryori (Kyoto Cuisine)?

By: Craig Jenkins

Craig Jenkins — Sat, 10 Oct 2009 15:12:42 +0000

If I may add a recommendation, had a wonderful KyoRyori meal at Hanasaki (Gion, though they have locations in Nishiki and Koudaiji as well). Just visit my stream or search Hanasaki Kyoto on Flickr if you want to see any shots.

By: Kyoto Kichisen’s Chef Tanigawa Defeating Masaharu Morimoto on Iron Chef | Kyoto Foodie: Where and what to eat in Kyoto

Sat, 12 Sep 2009 08:01:20 +0000

[...] Osechi Series on KyotoFoodie: Osechi: What is Kyo-ryori (Kyoto Cuisine)? Osechi: Kyoto Kichisen Master Chef Yoshimi Tanigawa Osechi: What is Osechi Ryori? Osechi: Shopping [...]

By: PakuPaku

PakuPaku — Wed, 07 Jan 2009 14:49:06 +0000

Hello Chris, I am sorry that it took some time to answer to your question. You actually got it perfectly right. We asked Mr Tanigawa what is his thoughts towards two terms, Kaiseki and Kyo-ryori. He said that even though he uses term Kaiseki to his own restaurant, because his dishes has strong influence from dishes served at tea ceremony, he thinks the term still has too deep connection to tea ceremony, and sound very conservative. The term Kyo-ryori (literally Kyoto-cuisine), on the other hand, includes various aspect of Kyoto cuisines converted in to an art, and shows openness. He said he would prefer using Kyo-ryori than Kaiseki, and he wants Kyo-ryori to be recognized in the world.

By: Chris

Chris — Mon, 29 Dec 2008 08:18:49 +0000

I had the impression that Chef Tanigawa is something of a leader in a movement to return kaiseki to this simpler style of presentation. I also thought he was one of the people reviving the term “kyo-ryori” as opposed to “kaiseki,” and that this move toward simplicity was part of this terminological shift. Have I got that wrong?

By: kat

kat — Mon, 29 Dec 2008 06:45:38 +0000

wow I didn’t realize there were so many different kinds…all so beautiful!

By: Mora

Mora — Mon, 29 Dec 2008 04:31:04 +0000

Gorgeous photos. I am so envious that you have access to such incredible food…from the simple to the highly sophisticated. The photos made me think of the meals prepared and served in Ogata Kenzan’s dishes. The next time you are at the Miho Museum in Shigaraki, be sure to check out the book of these photos in the gift shop. Not only is Kyoto and Japanese food exquisite by itself, but it is made more so when served in spectacular dishes.