Kyoto Cuisine (Kyo-ryori)
Kyoto’s food culture finds its roots in Buddhist vegetarian cuisine (Shojin Ryori) and traditional multi-course meals (Kaiseki). It is characterized by the delicate flavors of local ingredients like tofu, yuba (tofu skin), and Kyo-yasai (Kyoto vegetables).
Obanzai
Obanzai are traditional home-style side dishes passed down through generations in Kyoto. These simple, healthy dishes make use of seasonal vegetables and highlight the natural flavors of the ingredients, and can be enjoyed at many local restaurants.
Matcha Sweets
Blessed with excellent water quality, Kyoto is one of Japan’s leading tea-producing regions. You can enjoy a wide variety of sweets made with matcha, including parfaits, ice cream, and traditional Japanese confectionery (wagashi).
