Kyoto Food Guide     
Michael [5_1516_1.jpg] 2012-09-13 18647
Kyoto Food Guide

As Japan's former capital and seat of the imperial court for over a thousand years, Kyoto offers a rich culinary tradition. The local food culture is diverse and ranges from aristocratic kaiseki ryori course dinners to the vegetarian shojin ryori of monks and the simple obanzai ryori home style cooking.
While some restaurants look to the past for inspiration, others experiment with new flavors. Fusion restaurants, that combine ingredients and techniques of Kyoto cuisine with cooking styles from other parts of the world, can also be found in the city. The Pontocho nightlife district is one of the best places to find good fusion restaurants alongside traditional establishments. Not far away, the Gion district also offers a wide range of interesting dining opportunities, as is the Kyoto Station area.
Regular Japanese food that is not necessarily associated with Kyoto in particular, such as ramen, sushi and udon, is also available across the city. Food fans should not miss a visit to the Nishiki Market in central Kyoto, which has been serving the city for many centuries.

Kaiseki Ryori
Kaiseki ryori has its origin in the traditional tea ceremony, but later evolved into an elaborate dining style popular among aristocratic circles. Kyoto style kaiseki ryori (kyo kaiseki) is particularly refined, placing an emphasis on subtle flavors and local and seasonal ingredients. A kaiseki meal has a prescribed order of courses which is determined by the cooking method of each dish.
A common way for travelers to enjoy kaiseki is by staying at a ryokan where a kaiseki dinner is included with the stay. But kaiseki meals can also be enjoyed at restaurants, including high end ryotei, many of which can be found in the Pontocho and Gion districts of Kyoto. A good kaiseki meal usually costs around 10,000 yen per person, but prices can go as high as 30,000 yen or as low as 6000 yen. Some restaurants depart from tradition and include elements of foreign cuisines.

Shojin Ryori
Whereas kaiseki developed out of the affluence of the aristocrats, shojin ryori developed from the austerity of Buddhist monks. Prohibited from taking the life of other living creatures, Buddhist monks had to make do without meat or fish in their diet. Consisting of strictly vegetarian dishes, shojin ryori can nonetheless be savory and filling. Travelers who spend the night at a temple lodging will be able to enjoy a meal as part of the stay.
A common ingredient in shojin ryori is tofu, which is a local specialty of Kyoto. The preparation of tofu is so common that it can also be referred to as Tofu Ryori ("tofu cuisine"). One popular dish that is widely served at restaurants is Yudofu, soft tofu simmered with vegetables in broth. A meal of Yudofu usually costs 1500 to 2000 yen, but the price can be higher or lower depending on the quality of the restaurant. The Nanzenji and Arashiyama districts are particularly famous for tofu cuisine.


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