13 Must-Try Kyoto Foods! Discover Famous Dishes and Delicious Sweets

Kyoto, a city beloved by people around the world and visited by many from different countries, is one of Japan’s most iconic destinations, where tradition and modernity coexist in perfect harmony. When you think of Kyoto’s cuisine, what comes to mind? Perhaps matcha, sake, or tofu?

In fact, Kyoto boasts a rich variety of traditional dishes that have been passed down for generations. Each dish reflects deep cultural significance and a unique philosophy towards food. Understanding these aspects enhances the experience of enjoying Kyoto cuisine, making it even more special.

In this article, we will introduce the culture and meaning behind Kyoto’s cuisine, along with some must-try dishes. We will also share tips on how to recreate authentic Kyoto flavours at home, so be sure to read to the end!

 

Table of Contents

■ What Makes Kyoto’s Cuisine Special?
■ Traditional Japanese Culinary Styles Born in Kyoto
　・ Kaiseki Ryori
　・ Shojin Ryori
　・ Obanzai
■ 13 Recommended Gourmet Dishes from Kyoto
　・ Kyo-Gashi
　・ Matcha Desserts
　・ Sake
　・ Yudofu
　・ Yuba
　・ Gyukatsu
　・ Maizuru Nikujaga
　・ Niku dofu
　・ Nishin Soba
　・ Saba Sushi
　・ Kyo-Tsukemono
　・ Hamo Dishes
　・ Unagi Dishes
■ Create Memorable Experiences with Kyoto's Unique Cuisine

 

What Makes Kyoto’s Cuisine Special?

For over 1,000 years, Kyoto has been the centre of Japan’s politics, culture, and religion, fostering a diverse culinary heritage. This includes Kaiseki Ryori, the refined multi-course cuisine of the aristocracy, Shojin Ryori, the vegetarian meals of Buddhist monks, and Obanzai, the simple yet flavourful home-style dishes enjoyed by commoners.

Surrounded by mountains and blessed with pure rivers like the Kamo River, Kyoto’s rich natural environment provides high-quality water and fertile soil, making it an ideal place for agriculture. As a result, the city is home to an abundance of unique and delicious local ingredients.

The deep connection between Kyoto’s many temples and shrines and Japan’s religious traditions has also influenced its food culture. Concepts such as Itadakimasu (expressing gratitude before meals) and Mottainai (avoiding waste) reflect Kyoto’s long-standing appreciation for food.

Kyoto cuisine is based on delicate dashi (broth) made with high-quality water, combined with Kyoto vegetables and traditional cooking techniques. It is known for its elegant presentation and careful attention to flavour, nutrition, and aesthetics, embodying the spirit of hospitality.

When visiting Kyoto, experiencing this thoughtful and health-conscious approach to cuisine is a must. Indulge in Kyoto’s culinary traditions and savour the warmth of its hospitality.

 

Traditional Japanese Culinary Styles Born in Kyoto

Kyoto cuisine consists of three representative styles: Kaiseki Ryori, which developed from the tea ceremony, Shojin Ryori, a vegetarian cuisine influenced by Buddhism, and Obanzai, which represents Kyoto’s home-style cooking.

By understanding the unique characteristics of each of these culinary traditions, one can gain a deeper appreciation of how the people of Kyoto have approached food from ancient times to the present day.

 

Kaiseki Ryori

Kaiseki Ryori is a form of Japanese cuisine that evolved from the tea ceremony and originally began as a meal served during tea gatherings. As drinking thick tea on an empty stomach would not allow one to fully enjoy its flavour, kaiseki was served as a simple meal to satisfy hunger. This reflects the spirit of hospitality intended to ensure the full enjoyment of the tea.

Furthermore, kaiseki Ryori makes use of seasonal ingredients, with a focus on the flow of the dishes, their temperature, and harmony with the utensils. Each dish is beautifully arranged, and care is taken to ensure that the appearance, aroma, and texture are all enjoyable. For example, in spring, cherry blossom leaves might be added, and in autumn, the inclusion of maple leaves creates a visual representation of the changing seasons.

Today, kaiseki has developed into a prestigious form of Japanese cuisine, with prices typically ranging from 10,000 yen to 30,000 yen, and it is commonly served in high-end restaurants or specialised tea kaiseki establishments.

 

Shojin Ryori

Shojin Ryori is a vegetarian-based cuisine that developed in Buddhist temples, prepared without meat or fish in accordance with the Buddhist teaching of "avoiding killing." It is believed that avoiding the taking of life and abandoning worldly desires while eating is part of spiritual practice. As such, ingredients like tofu, yuba, vegetables, grains, seaweed, and legumes are commonly used, and today, it is gaining recognition as a suitable choice for vegetarians and vegans.

The cuisine is known for being healthy, low in calories, nutritionally balanced, and characterised by delicate seasonings that highlight the natural flavours of the ingredients. Typical dishes include goma-dofu (smooth tofu made from sesame), shiraae (a mixed dish made with tofu), and simmered or soup dishes that use seaweed or shiitake mushrooms for stock instead of animal-based dashi.

While shojin Ryori has a long history, it is still relevant today due to its consideration for the environment, its compatibility with the growing trend for sustainable food culture, and its role in conveying the spiritual aspect of Japanese food culture. In Kyoto, there are restaurants specialising in shojin Ryori, and it is also possible to enjoy shojin meals in Buddhist temples for around 5,000 to 10,000 yen.

 

Obanzai

Obanzai is a traditional type of side dish that has been cherished in Kyoto's households, rooted in the everyday cuisine of ordinary people. It is characterised by simple flavours that highlight the natural taste of ingredients, such as simmered dishes made with Kyoto vegetables (referred to as "taitan" in Kyoto, meaning "cooked dishes"), yuba, tofu, and deep-fried tofu.

Obanzai follows the basic concept of "Ichiju-sansai" in Japanese cuisine, which translates to "one soup, three sides." This meal structure combines rice with a soup and three side dishes, ensuring a balanced intake of energy, nutrients for building the body, and nutrients for maintaining health. This approach reflects the high level of health consciousness within Japanese food culture.

Today, many restaurants and take-out shops in Kyoto offer obanzai, with prices typically ranging from 1,000 yen to 3,000 yen. It is popular as a casual way to enjoy the flavours of Kyoto.

 

13 Recommended Gourmet Dishes from Kyoto

Here, we introduce 13 traditional dishes and ingredients that represent Kyoto. Some of these ingredients may be unfamiliar, but they are all nutritious and delicious, so we encourage you to try them.

1.    Kyo-Gashi 
2.    Matcha Desserts
3.    Sake 
4.    Yudofu
5.    Yuba 
6.    Gyukatsu
7.    Maizuru Nikujaga
8.    Niku dofu 
9.    Nishin Soba
10.    Saba Sushi 
11.    Kyo-Tsukemono
12.    Hamo Dishes 
13.    Unagi Dishes 

We also provide information on how to make these dishes at home and where to purchase the ingredients.

Kyo-Gashi 

Kyo-Gashi are traditional Japanese sweets from Kyoto, deeply connected to the tea ceremony. As the tea ceremony developed, these sweets were crafted to be beautiful and delicate, specifically to be enjoyed during tea gatherings. Kyoto sweets, such as yatsuhashi, nerikiri, kuzumochi, and kinton, are known for their exquisite craftsmanship, visual appeal, and attention to seasonal themes. Their flavours are subtle and refined, with a gentle sweetness that highlights ingredients such as matcha, beans, and rice flour.

Kyo-Gashi often reflect the changing seasons through their designs. For instance, spring features designs inspired by cherry blossoms and plum flowers, summer evokes images of fireflies and morning glories, autumn brings to mind maple leaves and chrysanthemums, while winter is symbolised by snow and pine trees. These sweets are not only meant to be delicious, but also to allow you to experience the emotional essence of each season through sight and touch.

By savouring the charm of Kyoto’s seasonal sweets, your travel memories will be all the more colourful.

▶︎Here are our recommended Kyo-Gashi.

 

Matcha Desserts 

When it comes to Kyoto, Uji matcha is famously renowned. Uji matcha is not only enjoyed as tea but is also widely used in desserts, where its rich aroma and deep flavour make matcha sweets incredibly popular.

Desserts made with Uji matcha come in various forms, from those that reflect traditional Japanese flavours to modern interpretations. The vivid green colour of matcha and its slightly bitter taste perfectly balance with the sweetness, creating a delightful experience. Traditional Japanese sweets such as "matcha daifuku" (mochi filled with matcha) and "matcha manju" (matcha-filled buns) offer a chewy texture, while elegant sweets like "matcha yokan" (matcha jelly) and "matcha okoshi" (crisp rice snacks) allow you to savour the deep flavour of matcha.

Modern, Western-style matcha desserts are also very popular, such as "matcha ice cream," "matcha cake," "matcha parfait," and "matcha latte." These contemporary twists on matcha have become beloved among many.

Matcha-based desserts, infused with the unique flavour of Kyoto's tea, are often offered as seasonal specials or with modern interpretations, with new menu items continually appearing. The perfect fusion of tradition and innovation in Uji matcha desserts is something you should definitely try during a break while exploring Kyoto.

▶︎The matcha, which is perfect for both tea and baking, can be purchased at Yutaka Shop Online.

▶︎Matcha-flavoured liqueur is also available for purchase at Yutaka Shop Online.

 

Sake

Kyoto's sake, especially that produced in the Fushimi district, is particularly famous.

Fushimi is an area rich in underground water, and the high quality of this water plays a significant role in the taste of the sake. The underground water in Fushimi is low in minerals and soft, making it highly suitable for sake production. Soft water plays a crucial role in fermentation, helping to bring out the smooth and delicate flavours of the sake.

As a result, sake produced in Fushimi is known for its smooth texture, gentle mouthfeel, and easy drinkability, making it a perfect complement to various dishes.

Kyoto’s sake is not only a local specialty but also beloved by tourists, becoming an essential part of Kyoto’s food culture.

▶︎Recommended Kyoto Sake
For those who want to experience traditional Kyoto sake, here are some great options to try!

 

Recommended for Those Who Want to Try a New Type of Sake that Combines Traditional Methods with Modern Techniques!

 

▶︎Yutaka Shop Online offers a wide variety of Japanese sake.
https://shop.yutaka.london/collections/drinks/Sake

 

Yudofu

Yudofu is a hot pot dish that is said to have originated in Kyoto, made with simple ingredients such as tofu, water, and kombu. The key to its deliciousness lies in the quality of the ingredients. Since tofu is made up of 80–90% water, the water used plays a crucial role in its taste.

Kyoto has long been known for its delicious water, which is characterised by abundant underground water sources and soft water. With fewer minerals, it doesn’t impart any unpleasant flavours, making Kyoto’s tofu particularly soft and rich in flavour. Conversely, when cooked with hard water, tofu becomes tough, causing the delicate taste to be lost.

To prepare, bring water to a boil in a pot, add kombu (or a small amount of salt if kombu is unavailable), and then add tofu, cut into bite-sized pieces. Heat gently, ensuring the tofu’s centre remains slightly cool for the perfect texture. The ideal time to eat is when the tofu gently rises from the bottom of the pot, so keep an eye out for that moment! It’s traditionally served with soy sauce, ponzu, broth, grated daikon, or ginger as condiments.

The method is very simple, so why not try making it at home? It’s perfect for warming you up on a cold day!

▶︎The perfect tofu for making Yudofu can be purchased at Yutaka Shop Online.

 

▶︎Recommended condiments for Yudofu can be purchased at Yutaka Shop Online.

 

Yuba

Yuba is a traditional Japanese ingredient that is created during the process of making tofu. When soy milk is heated, a thin film forms on the surface, which becomes yuba. This film is carefully lifted and used in cooking.

The soybeans used to make yuba are rich in high-quality protein, often referred to as the "meat of the fields," and are packed with nutrients, making them a healthy food choice. In Kyoto, yuba has long been cherished as a valuable protein source in vegetarian Buddhist cuisine, where the consumption of meat and fish is forbidden. It has been loved by monks for centuries.

There are two types of yuba: "Nama yuba" (fresh yuba) and "Hoshi yuba" (dried yuba), and each has a different way of being enjoyed.

Nama yuba is fresh yuba that forms when soy milk is heated, and it has a soft, moist texture. It can be eaten raw, often drizzled with a little wasabi soy sauce (soy sauce mixed with wasabi), and is delicious in salads or served like sashimi.

On the other hand, hoshi yuba is made by drying the fresh yuba. It has a firmer texture and is often rehydrated with water before use. Dried yuba is commonly added to stews, fried dishes, and other recipes, enhancing the depth of flavour.

Both types of yuba offer distinct textures and flavours, so be sure to enjoy them in various dishes to experience their unique appeal.

For those who want to try making yuba at home, here's how:
Pour unsweetened soy milk into a pot or frying pan and heat over medium heat. Wait until a film forms on the surface. Once the film becomes thick enough, gently lift it with chopsticks and dip it into another container with some soy milk to keep it moist.

▶︎Recommended condiments that pair perfectly with yuba can be purchased at Yutaka Shop Online.

 

Gyukatsu

Gyukatsu is a dish that is said to have been created during the Meiji period (1868–1912), when Western cuisine was introduced to Japan. Originally, Tonkatsu, made with pork, was the more common dish in Japan, but in cities known for their culinary culture, such as Kyoto, beef — the symbol of Western cuisine — began to be used, leading to the creation of gyukatsu.

The defining characteristic of gyukatsu is its "medium-rare" frying technique. The outside is crisp and golden, while the inside remains juicy and tender, preserving the natural flavour of the beef. This cooking method brings out the best qualities of the meat, making it a truly distinctive Japanese approach.

Recently, gyukatsu has seen various adaptations. In addition to the traditional medium-rare style, it can be enjoyed with a variety of condiments such as Japanese-style sauces, salt, pepper, or mustard, allowing for personalised flavours. Additionally, more luxurious variations using wagyu or rare cuts of beef have become popular, especially in high-end restaurants and specialist shops where the choice of meat and cooking methods are carefully considered.

▶︎Recommended wagyu for gyukatsu can be purchased at Yutaka Shop Online.

 

Maizuru Nikujaga

Nikujaga is a beloved Japanese home-cooked dish, and it is said to have originated in Maizuru City, Kyoto Prefecture.

During the Meiji era, Admiral Heihachiro Togo, who was a commander in the Imperial Japanese Navy at the time, had beef stew while studying in the UK. Inspired by this dish, he created a Japanese version, and that became known as nikujaga.

Nikujaga is easy to prepare with ingredients that are commonly available, making it simple to recreate the taste of Japan at home. The main ingredients are beef or pork, potatoes, carrots, and onions. These are simmered with soy sauce, sugar, mirin, and dashi, allowing the meat and vegetables to blend together gently, resulting in a rich and comforting flavour.

Each household has its own variation, so nikujaga has become a quintessential "Taste of home" in Japan. Why not try out different nikujaga recipes and find your favourite version?

▶︎Recommended beef for making nikujaga can be purchased at Yutaka Shop Online.

 

▶︎You can easily make sukiyaki using the recommended seasonings, which are available for purchase at Yutaka Shop Online.

 

Nikudofu

Image source：農林水産省「うちの郷土料理」　(It will redirect you to an external site.)

Nikudofu, a dish made by simmering beef and tofu together, is said to have originated in Kyoto during the Edo period. It is particularly popular in the winter as a comforting dish to warm the body during cold seasons.

By simmering the ingredients thoroughly, the tofu absorbs the umami of the beef, while the beef becomes tender and juicy. Additionally, the inclusion of Kyo negi, a famous Kyoto vegetable, enhances the dish's sweetness and depth of flavour. Kyo negi is a unique ingredient that changes its appearance and taste according to the season. In spring, it has a gentle flavour, while in summer and autumn, it offers a refreshing spiciness. However, it is said to be most delicious from December to February, when the frost increases its stickiness and sweetness, and the leaves become thicker, offering a satisfying texture. This time of year is perfect for making nikudofu.

Nikudofu is easy to recreate by simply simmering beef, tofu, and Kyo negi with seasonings such as soy sauce, sugar, dashi, and mirin. Why not try making this gentle taste of Japan at home?

▶︎Recommended ingredients for making nikudo can be purchased at Yutaka Shop Online. 
Recommended beef for making nikudofu

 

Recommended tofu for making nikudofu

 

Nishin soba

Nishin soba is a noodle dish that was created in Kyoto in the 19th century, featuring a striking combination of soba noodles topped with a piece of herring.

Kyoto is surrounded by mountains, and before the 1800s, when transportation systems were not well-developed, it was difficult to obtain fresh seafood. As a result, seafood was considered a precious commodity. To cater to this, dried fish and salted fish were often used as offerings to the imperial court, as they could be preserved for longer periods. Herring was one such preserved fish and was commonly consumed in daily meals due to its long shelf life.

The sweet and savoury flavour of the herring blends with the soba, creating a simple yet deeply satisfying dish. It is said to have been a very convenient and delicious meal for people at that time. In modern variations, chopped spring onions and yuzu peel are sometimes added as toppings.

When enjoying nishin soba, savour the different flavour changes with each bite. Start by appreciating the taste of the soba itself. Then, gently break apart the sweet and savoury herring to savour its rich flavour. Next, mix the herring’s sweet-savoury sauce with the broth, enhancing the depth of the dish. Finally, by submerging the ingredients into the broth, the umami and richness spread throughout, perfectly balancing the refreshing soba and flavourful broth.

Experience the traditional wisdom and history of Kyoto while enjoying this iconic dish of nishin soba.

▶︎You can purchase the recommended soba for Nishin Soba at Yutaka Shop Online.

 

Saba Sushi

Saba Sushi is made with salted mackerel and vinegared rice, prepared using the pressed sushi technique. This method not only enhances its preservation but also brings out the natural umami of the mackerel. The pressing technique involves packing the ingredients and rice into a mold and applying firm pressure, creating a dense, cohesive structure. This pressing brings the flavours of the mackerel and vinegared rice together perfectly, with the umami spreading as soon as it hits your mouth.

Saba Sushi is said to have originated in Kyoto during Japan's Edo period (1600-1868). The mackerel eaten by the people of Kyoto came from the Wakasa Bay in the Sea of Japan, but back then, there was no refrigeration, making it very difficult to transport fresh fish. The journey from the fishing port in Fukui Prefecture to Kyoto took two to three days on foot, causing the freshness of the mackerel to deteriorate quickly. In response, people began preserving mackerel by salting it or grilling it to make it easier to transport and prolong its shelf life.

Saba Sushi became an essential dish during Kyoto's festivals, such as the Aoi Matsuri in spring, the Gion Matsuri in summer, and the Jidai Matsuri in autumn. Eating Saba Sushi during these festivals was not just about food; it became an important cultural tradition shared by the people. Today, Saba Sushi is still enjoyed during festivals across Kyoto.

The Saba Sushi served during festivals is special not only for its taste but also because it carries with it the history and feelings of Kyoto’s people, making it feel truly unique.

▶︎Saba sushi and sushi in general can be made with the finest rice available at Yutaka Shop Online.

 

▶︎You can easily purchase the seasonings to make sushimeshi at Yutaka Shop Online.

 

Kyo-tsukemono

Pickles are vegetables that have been salted and preserved, and those made in Kyoto are particularly known as Kyo-tsukemono (Kyoto pickles). Some of the most famous Kyo-tsukemono include "Shiba-zuke," "Senmai-zuke," and "Suguki-zuke," each with its unique characteristics.

Shiba-zuke is made by pickling vegetables such as eggplant, cucumber, and myoga (Japanese ginger) along with red shiso leaves. The refreshing aroma and vibrant colour of the shiso, combined with the crisp texture of the vegetables, make it a delightful dish. As fermentation progresses, a slight acidity develops, adding depth to the flavour.

Senmai-zuke is made by thinly slicing daikon radish and pickling it in white soy sauce, sugar, and dashi. The daikon absorbs the flavours, creating a subtly sweet and refreshing taste.

Suguki-zuke uses a special leafy green called ‘Suguki-na’ that is grown in Kyoto. It has a strong acidity, yet also a mellow flavour. This acidity is believed to have a warming effect on the body.

The history of pickling goes back as far as the Nara period, around 1,300 years ago. Buddhist monks began pickling vegetables and fruits as a way to preserve food, which marked the origin of pickles. At that time, vegetables such as eggplant, melon, and peach were used. In the Heian period, pickles became a luxury item, enjoyed only by the nobility, but during the Kamakura and Muromachi periods, they became popular among the general public, sparking a pickle boom.

The pickle boom was greatly influenced by the development of the tea ceremony and the appreciation of scents, and Kyoto became a place where this rich culture of pickles took root. Kyoto's pickles are particularly known for their freshness and deliciousness, thanks to the region’s basin, which is ideal for vegetable cultivation.

Pickles are enjoyed in various ways: served alongside rice, as part of a Japanese meal, or as a snack to accompany alcohol.

▶︎The recommended pickles can be purchased on Yutaka Shop Online.

 

Hamo Dishes

The fish known as hamo (pike conger) is a summer delicacy in Kyoto, and it's so closely associated with the Gion Matsuri (Gion Festival) that it is sometimes referred to as the "Hamo Festival." The Gion Matsuri is one of Kyoto's most significant traditional festivals, taking place from the 1st to the 31st of July, and attracting large numbers of tourists during this period. Hamo dishes, therefore, serve as a key part of Kyoto's summer hospitality.

Kyoto is an inland city, and due to the distance from the sea, river fish used to be more commonly consumed in the area when logistics were not well-developed. Hamo, with its delicate flavour and rich umami despite being lean, is a perfect ingredient for the hot summer months.

One of the most famous dishes is Ume-ni (plum meat sauce), where the sourness and fragrance of the plum meat enhance the hamo's flavour. It is typically served as a cold dish, making it perfect for the summer heat. Other dishes include Hamo-no-otoshi (a lightly blanched hamo served cold with ponzu sauce and condiments) and Hamo-shabu (where the fish is briefly simmered and served in hot broth), each offering a unique way to enjoy this prized fish.

Hamo has many small bones, making it challenging to remove them entirely. That's why the traditional "Hone-kiri" technique is used. This technique involves making more than 24 precise cuts on a 3-centimetre piece of hamo with a sharp knife, leaving a thin layer of skin, and requiring the focus and expertise of a skilled Kyoto chef.

Hamo is an essential dish to try when visiting Kyoto in the summer.

▶︎The seasonings that pair perfectly with hamo dishes and various Kyoto-style cuisine can be purchased at Yutaka Shop Online.

 

Unagi Dishes

Kyoto is home to many renowned restaurants where you can enjoy delicious Unagi (eel) dishes. The eel from Kyoto is known for its tender texture and rich seasoning, loved by both locals and tourists from all around the world.

Some of the eel dishes you can enjoy in Kyoto include Una-ju (grilled eel on rice), Hitsumabushi (eel rice dish with various ways of eating), and Shirayaki (grilled eel with salt).

Unaju is a classic dish where eel is generously placed on rice and coated in a sweet and savory sauce. Hitsumabushi involves finely chopped eel mixed with rice, where you first eat it plain, then add condiments, and finally enjoy it as Ochazuke (eel rice with tea). This allows you to savor the eel’s flavor in multiple ways. Shirayaki is a simple preparation of eel grilled with salt, allowing the natural taste of the eel to shine, highlighting its fatty, umami-rich flavor.

While enjoying the atmosphere of Kyoto, a moment spent savoring the exquisite eel dishes of the city is truly blissful. Why not try preparing eel dishes at home as well?

▶︎ Recommended ingredients and seasonings for eel dishes can be purchased at Yutaka Shop Online.
Recommended eel for Eel dishes.

 

Recommended Sauces for Eel Dishes

 

For eel, we recommend Whole Sansho Peppercorns (Nakafusa Foods Dried Whole Sansho Peppercorns 10g)!
A crucial seasoning for authentic Japanese eel dishes is sansho. There is a world of difference between dishes with and without sansho.
Sansho refers to the berries harvested from the female plants of the sansho tree, known for their strong, distinctive aroma and spiciness. The unique, slightly pungent flavour of sansho greatly enhances the taste of eel. We highly recommend giving it a try!

 

Create Memorable Experiences with Kyoto's Unique Cuisine

Kyoto is a place where a rich food culture is deeply rooted, with regional specialities and traditional dishes being its main attractions.

While many people visit Kyoto to explore its splendid temples and shrines, the unique dishes that can only be found here also play a significant role in creating lasting memories.
Kyoto cuisine allows you to experience the historical background of its ingredients and cooking methods. Imagine the atmosphere of Kyoto from bygone days while enjoying foods that can only be tasted here—this is one of the true joys of visiting the city.

Yutaka Shop Online offers products born in Kyoto. If you're keen to try the flavours of Kyoto, be sure to explore Yutaka Shop Online.