Kyoto truly comes to life in November. Nature paints a vibrant canvas, with beautiful autumn trees bursting into color and falling into a carpet of crimson that covers the whole city. This month’s Kyoto Wakuden course features ebi-imo (literally, shrimp potato), a variety of taro, from Nishiitamochi in Tondabayashi. We also offer a crab course and the season’s last taste of matsutake mushrooms. We look forward to welcoming you.
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Toshihiro Tanaka grips a large wooden frame strung like a marionette to flexible rods of bamboo overhead. He takes a deep breath before dipping it into the reservoir below. There is musicality to his movements as he guides a solution of fibers made from the bark of kozo, the paper mulberry tree, suspended in water across a screen inside the frame.
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A new season for soba is upon us. At Itsutsu, we use buckwheat grown in Japan’s mountains—from Hokkaido in the north down to Akita, Iwate, Nagano, Fukui, Kyoto, Shiga, Nagasaki, and Miyazaki, to as far south as Kagoshima. We await your visit and hope you will enjoy our soba noodles, which carry a deep breath of mountain air.
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The time of year for crab from Tango peninsula is upon us once more. Moist, savory, and beautifully textured—it is delicious beyond words. We forego any special seasoning, and give it just a slight charcoal roast. We invite you to come and enjoy the natural sweetness of this special and rare crab.Read more ＞

Only a couple of generations ago, a block of katsuobushi, a rock hard section of dried skipjack tuna, was a staple in every pantry. It was a child’s chore to whirr it against a blade producing a pile of fluffy pink shavings from which their mother would draw the day’s dashi.
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With the autumn equinox behind us, each night becomes a little bit longer. Tanba chestnuts, ginkgo nuts, and peanuts—the season to enjoy their savory tastes and aromas is upon us.
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